Food Safety and Quality Assurance Manager will be responsible for maintaining product integrity and food safety within the plant.
- Maintain product integrity and food safety within the plant.
- Run quality control area and delegate tasks within the area.
- Organize and train all people within the quality assurance area.
- Implement government mandates regarding quality control and food safety in all areas of the plant.
- Maintain effective communication channels between government and plant officials.
- Monitor all government regulations, programs, and policies regarding food safety both inside and out of the plant (FSIS, USDA, FDA, etc.).
- Keep employees focused on HACCP and GMP procedures.
- Track microbiological trends, sanitation program performance, and product shelf life within plant and communicate results to plant team members and corporate quality assurance.
- Create and write quality control programs to be implemented plant and company wide.
- Adhere to specific customer request and specifications in reference to quality of products.
- Develop and organize different means of evaluating product quality and then develop better ways to produce products.
- Oversee all raw material claims and product/ingredient receiving.
- Evaluate sanitation and pest & rodent contractors’ performance to ensure they are completing their jobs in a safe, effective, and professional manner.
- Prepare, implement and monitor standard operating procedures for each production area in the plant.
- Constantly review and update product quality control programs.
- Manage special projects regarding quality and food safety for the plant.
- Work tasks fluctuate depending on the direction of government officials, plant conditions, and business objectives.
- B.S. in Animal Science, Meat Science, Food Science or related science discipline preferred.
- College experience beneficial to develop writing skills and animal science knowledge.
- Minimum 5-7 years of experience in the quality control area.
- HACCP certification.
- Knowledge, background, and expertise in pork operations is critical
- Areas of knowledge must include HACCP, specification adherence to incoming raw materials, brine mixing procedures, trimming, chilling, styling & packaging specs, packaging modified atmosphere characteristics, final box/package configuration, and shelf-life.
- Supervisory skills; good interpersonal relations; able to handle conflict.
- Good verbal and written communication skills.