Food Safety and Quality Assurance Manager

• The FSQA Manager is responsible for the management of the FSQA department, including food safety programs and verification of product quality standards within the facility.
• Additionally, the FSQA Manager is responsible for ensuring FSQA team member safety and retention KPI'

Experience:

• Minimum 5 years of prior industry experience in food processing and quality management, meat industry USDA-regulated products preferred.
• Former management experience or supervisory experience with demonstrated potential to hire and develop salaried supervisory employees.
• Experience working with and leading diverse and cross-functional teams.

Skills / Proficiencies:

• Technical knowledge of food quality/safety procedures and programs, regulatory requirements, microbial hazards, HACCP program development, microbiological laboratory procedures, sanitation procedures, and plant operations.
• Strong interpersonal skills, written and verbal communication skills, and the ability to effectively communicate throughout all levels of the organization.
• Ability to analyze data and information and to make effective and timely decisions.
• Capacity to work with others to identify opportunities.
• Strong leadership and managerial skills and the ability to coach and develop employees.
• Ability to work under pressure and to react to situations with a strong sense of urgency.
• Solid problem-solving, project management, multi-tasking, and prioritization skills.
• Ability to listen and consider all ideas while working in a team environment.
• Strong computer skills, including Microsoft PowerPoint, Excel, and Word proficiency. Experience with M3, Redzone, and/or Tracegains a plus.
• Ability for limited travel to other facilities and for corporate team meetings as needed.

Key Responsibilities:

• Lead the FSQA team for the facility, with direct reports including the Assistant FSQA Manager (1st shift) and FSQA Superintendent (2nd shift)
• Develop, implement, and maintain plant quality and food safety programs, including but not limited to HACCP, Food Safety Plans, GMPs, SSOPs, and Environmental Monitoring Programs.
• Serve as the Food Safety Team leader, identifying and facilitating action plans to address trends and leading CAPA activities for foreign material, customer complaints, and environmental monitoring.
• Lead sanitation verification, including daily pre-operational sanitation inspection, operational sanitation, master sanitation schedules, etc.
• Serve as the primary liaison for on-site USDA-FSIS personnel
• Ensure finished product compliance with customer and label specifications.
• Lead all required third party, customer, and regulatory audits, including BRCGS, Organic, and Child Nutrition.
• Lead process mapping and FSQA criteria assessments to support major facility projects and new product launches.
• Develop, implement, and verify adequate food safety and quality training for plant team members and FSQA staff.
• Lead and participate in internal audits to assess compliance with company policies and regulatory requirements.
• Manage the systematic hold and release of product.
• Authorized to hold non-confirming product and determine product disposition. Must have the ability to make sound judgments and good decisions regarding quality and wholesomeness of product.
• Develop and communicate FSQA data trends and lead root-cause analysis.
• Interact directly with customers during plant tours and audits, visits to customer facilities, and/or for complaints responses.
• Complete special projects, duties, and assignments, as appropriate, including coverage of pre-operational sanitation/start-up and second shift as needed.

Work Environment:

• This job is carried out in a professional office setting and involves using standard office equipment like laptops, desk phones, and smartphones. Regular visits to production facilities may also be required. During those visits, the employee is occasionally exposed to cold and/or humid conditions.
• The employee occasionally works near moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, cold temperatures, and electrical shock and vibration risks. The noise level in the work environment is moderate.
• Employees must be able to stand, walk, or sit; use their hands for tasks; reach with their arms; and communicate verbally. Occasional lifting or moving of objects is necessary, along with close, distance, color vision, depth perception, and the ability to adjust focus.

Additional requirements for this position include:

• Ability to lift 50 pounds
• Ability to climb stairs and walk long distances (1–3 hours per day)
• Work in cold (below 32°F) conditions
• Reliable transportation required
• May be exposed to aroma of spices used in cooking.