FSQA Supervisor

Overview

The FSQA Supervisor will assist the Food Safety & Quality Assurance Manager with basic department staff supervision and with providing department direction. Essential functions include conducting quality audits, performing pre-operational inspections of equipment and processing areas, gathering and compiling production samples, providing incoming ingredient inspections, monitoring and ensuring compliance with facility HACCP, SSOP, Quality and GMP programs. The FSQA Supervisor will be responsible for multi-tasking and making decisions independently and ensuring clear direction is provided in stressful situations. There will be travel to cold storage facilities as well as suppliers to conduct ingredient inspections, supplier approvals, and other special projects.

Responsibilities

• Advise the Management staff of any quality and food safety issues and present applicable solutions.
• Analyze process control charts, develop quality analysis, and evaluate system design.
• Assist with the delivery of facility competence regarding Quality metrics using root cause analysis
• Ensure department direction and training for FSQA staff
• Understand the budget and costs associated with overseeing the FSQA Department.
• Maintain and manage the Company's Food Safety Plans, HACCP Plans and SQF programs and documentation.
• Maintain current knowledge of trends and changes affecting food safety and develop and recommend appropriate program changes to ensure governmental compliance.
• Identify gaps to improve critical control points and preventative measures to include; establishing relevant specifications, monitoring and reviewing analysis, corrective actions, and verification procedures.
• Validate quality processes by establishing product specifications and quality attributes; measuring production; determining and documenting operational and performance qualifications and updating quality assurance procedures.
• Work closely with plant operations and supply chain teams in the areas of quality program management, inspection coordination and testing requirements.
• Disposition product based on food safety or quality non-conformance.
• Oversee SQF Certification and 3rd party, regulatory and internal audits.
• Ensure compliance with all applicable food regulations (international, national, state, and local).
• Design and execute sanitation programs to manage and reduce microbiological risks.
• Develop and implement programs to monitor consumer complaint reports and assist with the response to customer complaints, potential food borne illnesses, including the development of crisis plans, and the communication of these responses and plans to local management.
• May act as the SQF Practitioner and conduct the following:
  • Lead the development, implementation, validation, and verification of the Food Safety Fundamentals and the Food Safety Plan,
  • Work closely with upper management and plant personnel to prevent and resolve audit gaps and corrective actions,
  • Manage the employee training program to reflect the new standards of food safety, GMPs, and employee safety,
  • Implement and manage the SQF Certification Program, and
  • Remain up to date with company and industry quality standards and regulatory requirements.

Qualifications

• BS degree in Food Science, Meat Science, Microbiology, Biology or other science equivalent required.
• Minimum 5 years Quality Control/Quality Assurance experience in USDA food manufacturing environment with supervisory experience required.
• Certifications through ASQ, SQF, GFSI and other professional quality associations preferred.
• Frozen food experience preferred, but not mandatory.
• Must have clear understanding of HACCP, GMP, SSOP guidelines.
• Possess good working knowledge of microbiological testing procedures.
• Must have excellent communication and leadership skills.
• Must possess advanced computer skills and knowledge with an emphasis on Microsoft programs.
• Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures or government regulations.
• Ability to write reports, business correspondence and procedural manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers and the general public.
• Ability to define problems, collect data, establish facts and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
• Ability to work with mathematical concepts such as probability and statistical inference. Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.

The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee regularly works in office and production settings. The employee is required to use hands and fingers to handle, feel, or operate objects, tools or controls, and reach with hands and arms. The employee is regularly required to stand, walk, talk and hear as well as interact with other employees. The job will require periods of sitting; telephone work and/or computer work. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds.