Food Safety Quality Assurance Manger

Position Summary

The Food Safety & Quality Assurance Manager is responsible for leading and managing all food safety, quality assurance, and sanitation functions at the bakery manufacturing facility. This role ensures that all products are produced in a clean, safe environment and in compliance with FDA, FSMA, OSHA, and local health department regulations, customer specifications, and third-party audit requirements (e.g., BRC, SQF, AIB, and major customer quality manuals). The FSQA Manager will oversee day-to-day QA and Sanitation operations, coach and develop the QA and Sanitation teams, maintain robust food safety, quality, sanitation, and pest control programs, and partner cross-functionally with Operations, Maintenance, and Supply Chain to drive continuous improvement. This position reports directly to the Plant Manager and Regional Food Safety Manager.

Key Responsibilities

• Leadership & Oversight
• Supervise and mentor QA and sanitation employees; establish clear roles, responsibilities, and performance expectations.
• Champion a proactive food safety and quality culture throughout the facility.
• Develop staff through communication, evaluation, coaching, and monitoring.
• Schedule, train, and direct sanitation crews to ensure efficient and effective sanitation operations.
• Lead daily QA huddles and participate in production meetings to address quality and sanitation concerns in real time.
• Primary shift is 1st shift; must be able to work different shifts when and if necessary.
• Compliance & Audits
• Ensure compliance with all applicable regulatory requirements (FDA, FSMA, CFR 21 Part 117, OSHA, local health department, etc.), customer specifications, and third-party audit standards.
• Maintain audit readiness at all times; coordinate and lead all customer audits, certification audits, internal audits, customer visits, and regulatory visits.
• Conduct or take part in weekly plant GMP audit inspections.
• Oversee proper documentation, verification, and recordkeeping across all QA and sanitation programs.
• Program Management
• Manage and maintain the HACCP and Food Safety Plans; conduct annual reassessments and update documentation as needed.
• Oversee allergen, traceability, sanitation verification, environmental monitoring, and supplier verification programs.
• Participate in the development of processes to minimize product safety incident exposure.
• Ensure corrective and preventive actions (CAPA) are properly investigated, documented, and closed out effectively.
• Review all non-conformance reports, customer complaints, and deviations for root cause and corrective action completion.
• Quality Systems & Documentation
• Ensure all QA and sanitation policies, SOPs, SSOPs, and forms are current, accessible, and consistently followed.
• Review batch records, pre-op inspections, and finished product release documentation for accuracy and completeness.
• Track and analyze QA and sanitation data trends to identify recurring issues and drive continuous improvement.
• Sanitation Oversight
• Develop and implement sanitation policies and procedures to maintain a clean and safe environment in accordance with industry standards and regulations.
• Ensure the Master Sanitation Schedule (MSS) is current, followed, and properly documented.
• Verify daily, weekly, and monthly sanitation tasks are completed and signed off by the sanitation team.
• Conduct regular facility inspections, routine sanitation audits, and post-clean inspections to verify effectiveness and regulatory compliance.
• Coordinate with Sanitation Supervisors to address deficiencies, implement corrective actions, and improve cleaning methods.
• Review chemical usage, ensure proper concentrations, and maintain adequate chemical and sanitation supply inventory to meet department needs.
• Ensure all sanitation employees are trained on SSOPs, chemical handling, allergen controls, and food safety expectations.
• Partner with Operations and Maintenance to ensure equipment is cleaned safely and according to validated procedures.
• Ensure documentation is complete, accurate, and ready for customer, regulatory, or third-party audits.
• Pest Control
• Work directly with the pest control provider as the facility's primary point of contact.
• Review pest control service reports, trends, and activity logs; investigate and address any pest findings promptly.
• Ensure all devices (traps, bait stations, insect light traps) are properly mapped, maintained, and inspected at required frequencies.
• Conduct facility walkthroughs to identify structural or sanitation risks that could contribute to pest activity.
• Cross-Functional Collaboration
• Partner with Operations and other departments to address quality, sanitation, and food safety concerns, ensuring effective communication across departments.
• Support production startup and line changeovers to verify compliance with quality standards.
• Collaborate with Maintenance to ensure calibration and preventive maintenance are performed on all critical instruments and equipment.
• Develop working relationships with departmental staff, other department heads, and other company personnel as required; provide support to other departments as needed.
• Training & Development
• Train QA, sanitation, and production employees on food safety, GMPs, sanitation, and quality procedures.
• Conduct refresher training following deviations or changes to programs.
• Promote accountability, teamwork, and engagement within the QA and Sanitation departments.
• Maintain professional knowledge by attending company-paid workshops.
• Departmental Budget
• Monitor and manage the QA and Sanitation departments' operating budgets, ensuring expenditures remain within approved limits.
• Review and approve all QA- and sanitation-related purchases (e.g., lab supplies, chemicals, calibration services, equipment repairs) while evaluating cost-effective alternatives.
• Propose cost reduction strategies for the facility and support implementation of new project ideas and designs.
• Other Duties
• Conduct all business dealings in a professional and courteous manner.
• Other duties and projects as assigned.

Qualifications

• Bachelor's degree in Food Science, Microbiology, or a related field preferred.
• Minimum 5 years of food safety, quality assurance, and/or sanitation experience in a food manufacturing environment, preferably bakery or high-volume production.
• Minimum 3 years of experience as a Supervisor, Assistant Manager, or Manager; experience managing QA and/or sanitation teams and developing staff.
• HACCP and FSMA (PCQI) certifications preferred.
• Strong understanding of HACCP, GMPs, FSMA, and third-party audit schemes (SQF, BRC, etc.), as well as AIB inspection procedures.
• Experience scheduling, training, and directing cleaning crews; experience with a unionized workforce preferred.
• Proficient with personal computers and MS Office.
• Excellent analytical, problem-solving, and leadership skills.
• Strong communication and collaboration skills across all organizational levels.

Physical Demands

• Lifting, pushing, and pulling up to 50 pounds occasionally.
• Long periods of sitting, standing, and walking.
• Frequent typing and working with a personal computer.

Equal Opportunity Employer

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