QUALITY ASSURANCE MANAGER

Description

Purpose & Scope: To maintain product integrity and food safety within the plant. Implement all government directives, regulations, and policies on a plant-wide basis. Oversee all production of consumer-ready meat products for all processes and ensure that all packages meet customer specifications

Principle Responsibilities:
· Run quality control area and delegate tasks within the area
· Organize and train all people within the quality assurance area
· Implement government regulations 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 the 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 the 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 procedures
· Knowledge, background, and expertise in meat operations are critical. Areas of knowledge must include HACCP, specification adherence to incoming raw materials, brine mixing procedures, ingredient and allergen control, trimming, chilling, styling & packaging specs, packaging modified atmosphere characteristics, final box/package configuration and shelf-life
· Evaluate sanitation and pest & rodent contractor’s performance to ensure they are completing their jobs in a safe, effective, and professional manner
· Constantly review and update product quality control programs
· Manage special projects regarding quality and food safety for the plant
· Work tasks fluctuate demanding on the direction of government officials, plant conditions, and business objectives
· Coordinate efforts implementing new products/process with respective parties (i.e. engineering, production, management, maintenance)
· Develop, maintain, and implement any programs relating to the customer, or 3rd party requirements, to include leading audits and maintenance of BRC certification
· Monitor, track and evaluate all SPC programs mandated relative to customer requirements or plant performance
· Work closely with operations to ensure regulatory compliance, customer specifications, and performance metrics are maintained
· Knowledge, background, and expertise in the British Retail Consortium (BRC) standards. Able to lead cross-functional teams across the facility in order to prepare and maintain the facility BRC compliant.
· Responsible for maintaining the facility “audit-ready” at any given time, in more specific terms: customer audits, BRC, USDA/FSIS audits, and Organic audits.
Working Conditions:
· Conduct walkthroughs, inspections, and meetings in a cooled environment
· Typically work 50-60 hours per week M-F plus some Saturday when necessary


Education:
· B.S. in Animal Science, Meat Science, Food Science or related science discipline preferred
· Masters degree highly desirable but not required
Experience:
· Minimum 5-7 years experience in the quality control area
· HACCP certification
· BRC certification desirable but not required

EOE/Vet/Disabled