Job Title: Quality Assurance Manager 08/15/18
Reports to: President
Implement and monitor procedures, standards and specifications to meet the organization's food safety and quality goals, insuring continuous production of products consistent with food safety and consistent with all local, state and national regulations and customer requirements. Support plant operations and provide assistance to the operations team. Oversight of all Quality activities.
Key areas of responsibility include but not limited to:
- Oversee the development and implementation of all food safety, food quality and sanitation programs, with compliance to all procedures and specifications, including all federal, state and local regulatory requirements and company standards. Responsible for product conformance to all specifications and requirements.
- SQF Practitioner: oversee and develop, implement and review the SQF system including food safety fundamentals and HACCP food safety plan. Take appropriate actions to ensure integrity of SQF system, and communicate as necessary to ensure effective implementation and maintenance of system
- HACCP food safety plan, HACCP team leader: ensure adherence to plan, including review, equipment and process validation, risk analysis. HARPC (Hazard Analysis and Risk Based Preventive Controls) Preventive Controls Qualified Individual: ensure adherence, including review, risk analysis and validation
- Oversight of all QC laboratory functions for the site. Provide direction and influence for development implementation and improvement of all quality systems. Provide laboratory analytical support to troubleshoot and resolve issues. Oversight of QC budget, including equipment and instrumentation purchases.
- Oversight of Plant Hygiene-Sanitation. Oversight of water monitoring requirements, including reporting to FDEP, additional required reporting, and water permitting requirements.
- Maintain and communicate Food Safety, GMP, and quality information/data to appropriate plant and corporate staff. Make recommendations for food safety decisions that impact consumer and brand image. Notify appropriate parties in an expedient manner of product quality and safety issues, identifying business risks. Serve as 24/7 contact for food safety related emergencies.
- Responsible for the development, implementation and maintenance of the Food Safety and Quality Plan. Ensure the site maintains documentation of written procedures, food safety plans, and the food safety manual necessary to support the development, implementation, maintenance and control of the SQF and FSMA requirements.
- Oversight of key pre-requisite programs including but not limited to Pest Control, Sanitation, Environmental Monitoring, Training, Calibration, Approved Supplier, Allergen Control, Traceability and Recall, etc.
- Execute and manage audits, including regulatory, SQF, and customer audits. Coordinate audit responses. Communicate, execute, and assure effectiveness of corrective and preventative actions.
- Manage the internal audit function, confirming compliance to SQF and other requirements. Assure the effectiveness of corrective and preventative action process. Champion effective Root Cause Analysis and provide oversight of the CAPA Corrective & Preventative Action Program.
- Work with Production Managers to assure compliance to food safety, quality and sanitation programs. Oversight of twice-monthly GMP audits and corrective action implementation.
- Manage regulatory function including but not limited to customer questionnaires, product document requirements, product labels, etc.
- Manage Customer Complaint program, including root cause analysis and Corrective/Preventative Action tools. Involve appropriate production staff in analyses and response. Effectively communicate with customers.
- Support the quality and product safety components of R&D-driven projects and provide oversight for compliance to GMP’s and standards through the development and scale-up process. Approval of product and process change management for new products and current products.
- Development plans for staff: setting goals and objectives, changes in alignment of resources, skills development, succession planning, attendance management, performance feedback, training opportunities. Management of direct reports (QC Manager and Environmental Supervisor) and oversight of their staff (laboratory personnel reports and janitorial reports).
- Oversight of methods for product dispositions of aged and non-conforming products. Review investigations related to Out-of-Spec and non-conforming materials, and significant deviations.
- Involvement in product and plan approvals: Organic Plan, Kosher certification, FoodChain ID
Key Knowledge/Functional Skills/Competencies
- HACCP and food safety management (including HARPC)
- FDA requirements
- Process Knowledge Food Manufacturing
- GMP & Personnel Hygiene Management
- Sanitation & Pest Control Management
- Customer Focus
- Technical/Functional Skills
- Hiring & Staffing
- Building Effective Teams, good interpersonal skills
- Communication skills, oral and written
- Must possess good communication and possess the highest integrity in conducting business affairs. Must exercise maturity and sound judgment in all dealings with vendors and customers. Must be able to work independently, organize tasks, and manage workload. Must be able to deal with problems involving several variables in standardized situations, while defending decisions in a knowledgeable and rational manner. Must be able to interpret customer requirements and government regulations and apply to the products and processes of the organization.
- B.S. degree in Food Science, Chemistry, Engineering or related technical field
- Minimum five years experience in a quality control laboratory, and three to five years experience in Quality management with demonstrated leadership experience within the field.
- Basic understanding of regulatory and food law
- Certifications in HACCP, SQF, and FSPCA Preventive Controls. Background in environmental monitoring and auditing.
- Working knowledge of GMPs for food as described in 21CFR 117.