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The QA Manager will be responsible to establish and leads and/or executes all day-to-day quality/food safety program activities, including FSMA, HARCP, Food Defense, Supplier Approval, third party audits, customer requirements, Organic Certification, Kosher Certification and any future food-related certifications as they arise. This professional will work with cultured dairy, pasteurized beverages or aseptic filling.
- Lead production facility in all aspects of Quality, Food Safety, Regulatory, Sanitation with the company
- Directs and monitors daily material sampling and acceptance programs.
- Guide company to achieve GFSI certification, including creating, implementing and training required programs, policies and procedures
- Act as the primary contact for food regulatory agencies, Kosher and Organic certifications.
- Provide leadership in making quality and regulatory decisions along with State, Local and Federal bodies
- Directs and conducts the raw material quality control programs to ensure that all raw materials received and entering the processing area Works with the R&D Department on the updating of Raw Material Specifications.
- Develop and execute safety programs and training for people and products.
- Manages Allergen Preventive Controls Program ensuring accurate allergen labeling on finished food products and prevention of allergen cross contact
- Directs and administers all programs to ensure to ensure food safety, such as, micro testing and releases, GMP audits, HACCP, Pest Control, cleaning and sanitation procedures and swabbing.
- Reviews and addresses customer complaint issues and issues in the Quality Report.
- Works to make sure the labeling and product is safe and complaint.
- Establishes and updates analytical testing procedures for the lab and perform routine testing
- Follows all Safe Quality Food (SQF) established standards, guidelines, and compliance measures.
- Will be the leader regarding in maintaining the HACCP, SQF, USDA, FDA, FSIS, FSMA and FDA, local, State, Federal regulations.
- Bachelor’s degree in a food science degree, dairy, microbiology, food process engineering or related or equivalent industry experience, required.
- 3 years' experience with cultured dairy, pasteurized beverages or aseptic filling
- 5 years' experience with quality management
- Skill in examining and re-engineering operations and procedures, formulating policy, and developing and implementing new strategies and procedures.
- Must be HACCP certified and experienced with SQF, FDA, USDA, SSOPs and GMP
- HACCP and GMP development, training in HARPC, PCQI and Better Processing Control School and achievement of certification is required
- Knowledge of Organic, Kosher and Non-GMO and assures compliance
- Strong data management, reporting and technical writing and ability to write good food safety plans.
- Great communicator with all levels of management and work as a team
- Ability to make administrative and procedural decisions and judgments.
- Computer skills, experience organizing data and interpreting statistical results
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