What are the responsibilities and job description for the Director of Food Safety and Quality Assurance position at HAHNS Brothers inc?
Description:
The Head of Quality Assurance oversees and directs food safety and quality programs to ensure compliance with regulations and standards.
Requirements:
The following is a general guideline, not all inclusive of the position:
- Ensure regulatory compliance and adherence to SQF and customer standards.
- Collaborate and manage USDA label submissions.
- Develop, lead, and direct FSQA programs including HACCP Program, Sanitation Standard Operating Procedures, Pest Control, Good Manufacturing Practices, Approved Supplier Program, Foreign Material Control, Plant Sanitation, Chemical Control, Product Quality Assurance, FSQA Customer Complaints, Food Defense and Security.
- Develop and oversee sanitation programs, including SOP and Master Sanitation.
- Implement HACCP and related food safety programs for all products and processes related to meat processing.
- Manage internal and external audits, corrective actions, and provide technical training.
- Formulate and maintain quality objectives aligned with company goals.
- Evaluate new vendors for raw material supplies in collaboration with Operations Director.
- Support, and comply with all quality management systems, continuous improvement programs, food safety, employee safety, preventative maintenance programs and legality
- Direct inspection and testing activities for continuous control over materials, facilities, and products.
- Stay current on regulatory codes and standards, providing high-level input to the leadership team.
- Direct Employee Training of FSQA Programs, Policies, and Procedures.
Education and/or Experience:
- Bachelor’s degree in chemistry, food science, food safety or a relevant field with a minimum of 10 years of quality management experience in a USDA-FSIS-regulated food manufacturing environment.
- Knowledge of Quality Systems, including SQF, and experience with root-cause problem-solving are essential.
- Previous experience with the USDA-FSIS label approval process and expertise in meat processing regulations are preferred.
- Experience with Raw and Ready to Eat Meat is required. Knowledge or experience of Sous Vide cooking is an additional plus.
- Experience managing a diverse group of people and disciplines within a food manufacturing facility.
- Knowledge of water and sewer safety and regulations.
- Familiarity with integrated pest management.
- Proficient in Microsoft office suite.
