Quality Assurance Manager

The facility Quality Assurance Manager, in concert with the facility management team, provides assurance that products are produced in a manner that is wholesome and safe, adhere to regulatory standards, and meet the highest standards of quality in the product category. The facility Quality Assurance Manager is expected to have accountability for the following areas as they apply to the specific department: physical assets, management, skill development and training of direct reports, departmental organization as required, culture, leadership, and continuous improvement.

JOB SUMMARY1st Major Area of Responsibility – Product Safety & Quality/Regulatory

• Serve as Lead SQF Practitioner to develop and implement a Food Safety Plan using SQF fundamentals.
• Develop and implement a Food Safety Plan for compliance with government FDA (FSMA) regulations.
• Ensure compliance with, as well as coordinate plant inspection activities with government & regulatory agencies.
• Support Food Safety Plans, develop and maintain effective food safety programs such as HACCP, Pre-requisites, SQF and Gluten-Free (if applicable), and take immediate action to identify and resolve food safety/quality non-conformities.
• Develop, coordinate annual training for HACCP, SQF, Gluten-Free (if applicable) and related subcategories.
• Maintain complete documentation files on HACCP deviations, corrective actions and outcomes. Initiate discussion with production management and employees to develop proactive approaches to reduce the chance of a repeat occurrence.
• Provide leadership with mock recall and business continuity planning.

2nd Major Area of Responsibility – Quality Assurance/Control

• Serve as Lead SQF Practitioner to develop and implement a Quality Plan using SQF fundamentals.
• Analyze and communicate data/information concerning product quality. Assist in resolution of quality opportunities.
• Conduct and direct routine quality audits of the plant and identify/coordinate required corrective actions.
• Manage quality assurance surveillance programs (water, air, etc.) and coordinate any corrective actions.
• Oversight of in-process testing programs (Finished Product Quality Evaluation) and coordinate appropriate responses to unfavorable trends or results.
• Monitor and validate calibration programs for equipment (thermometers, RTD, in-process test equipment).
• Coordinate and participate in the continuous revision of SOP’s, SSOP’s, Pre-requisite program, critical processing specifications, and electronic collection of production data.
• Assist facility management with root cause analysis (RCA) of customer complaints and develop and document appropriate preventive and corrective actions (CAPA).
• Apply lean six sigma/statistical process control tools to promote continuous improvement.
• Develop, maintain and share reports that clearly summarize and communicate information on product quality, in-process test results, customer complaints and equipment comparison/calibration data.
• Collaborate with other Quality Assurance Managers and Production Management to improve product quality and safety.

3rd Major Area of Responsibility – Leadership

• Proactively supervise employees through coaching/mentoring, training, discipline, performance management, conflict resolution, etc., while fostering a positive work environment that encourages teamwork and continuous improvement.

• Set clear department goals and communicate expectations to employees on a regular basis.
• Provide guidance to facilitate learning and growth, enhance skills & knowledge, and improve performance.
• Ensure employee compliance with company policies and procedures.

The above list reflects the general details necessary to describe the principle and essential functions of the position and shall not be construed as the only duties that maybe assigned.

EXPERIENCE & TRAINING

• Five (5) or more years related experience, preferably in a food manufacturing industry.
• Knowledge of Federal, State, and Local food regulations, including, but not limited to the CFR, FSMA, USDA, and Bioterrorism Act

LICENSES & CERTIFICATIONS

• HACCP (three-day course)
• SQF Practitioner
• SQF Implementation
• FSMA (Food Safety Preventive Controls)
• Trained in Internal Auditing and Food Defense/Fraud
• Sanitary Transportation

KNOWLEDGE, SKILLS & ABILITIES

• Strong written and verbal communication and presentation skills.

• Ability to interpret an extensive variety of technical information, instructions and details and utilize to guide methods and procedures.
• Proficient in Microsoft Office suite, basic experience with laboratory software and manufacturing database.

• Organized and detail oriented.
• Project Management and Statistical Process Control and/or Six Sigma training.
• Advanced project management, leadership, and delegation skills; able to lead projects, assign tasks and achieve results through others