The Quality Manager is responsible for managing the Food Safety and Quality Assurance department. The role has a site-wide impact as the owner of Food Safety Management Systems (FSMS). The ideal person has excellent communication and coaching skills and the ability to work cross-functionally with all departments.The role will mainly be on 1st shift but will require leadership across all 3 shifts.
Job Duties:
Review all food safety procedures and instructions, to ensure they remain current.
Review requests to change FSMS-related procedures and work instructions and direct the Food Safety Team through such reviews.
Manage the Food Safety Team and ensure that processes needed for the FSMS are established, implemented, and maintained.
Ensure the promotion of awareness of customer requirements pertaining to food safety throughout the organization.
Develop the Company’s prerequisite programs and ensure that PRPs are implemented, monitored, and communicated to the appropriate parties, and periodically review PRPs.
Conduct hazard analyses.
Evaluate suppliers’/vendors’ food safety systems; monitor and report on supplier food safety performance on an ongoing basis.
Review revisions to manufacturing practices, to ensure potential food safety hazards have been adequately addressed.
Oversee the internal food safety audit program — select internal audit personnel, review results of food safety audits, ensure that corrective actions are understood, and supervise corrective actions.
Reporting on corrections and corrective actions taken at Management Review meetings.
Collect, analyze, and publish measurement data, to determine the root cause of process and product food safety problems and recommend action to resolve those problems.
Initiate and supervise product defects, to ensure adequate implementation and effectiveness.
Supervise hazard analyses, report results of analyses to top management, and periodically review food safety-related processes to ensure hazards are accounted for and controlled
Develop team to solve day-to-day operational issues & reach performance goals.
Communicate cross-functionally to assist the team to solve operational issues.
Manage all aspects of product quality and food safety for the facility. This is inclusive of product specs, a quality manual, weight control, traceability, in-process and finished product testing and food safety and allergen. Conduct FSQA self-inspections and participate in annual SQF and Customer audit programs. Ensure SQF, Organic, Non-GMO and Customer driven Audit Standard requirements are met. Develop, coordinate and manage plant quality programs as assigned.
Ensure all facility quality training, to include GMP, food safety, Non-GMO and allergen plans, regulatory requirements, and quality measurement systems are met.
Ensure that full compliance is maintained in all regulatory matters, and serve as the contact point for regulatory affairs at the site level.