FSQA Manager - KC

SUMMARY

Under the direction of the CEO, responsible for managing the Quality Assurance and Food Safety systems. Oversee the HACCP Program, Microbiological testing program and oversee the Quality Assurance aspects. Ensure that the regulatory requirements per FSIS-USDA are followed. This position should be able to perform the duties of the of FSQA, and Quality Assurance Technician as required.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• BRC program participant, responsible for all department’s knowledge and compliance to the BRC standard – includes: Layout, Product Flow and Segregation in High-Risk, High-Care and Ambient High-Care Zones/Building Fabric in High-Risk and High-Care Zones; Housekeeping and Hygiene in High-Risk and High-Care Zones/Waste/Waste Disposal in High-Risk, High-Care Zones/Protective Clothing in High-Risk and High-Care Zones; Control of Non-conforming product; Food Safety and Quality manual, Documentation, Records; Management of allergens; Personal Hygiene/Protective clothing; Staff Facilities for High-Risk and High-Care Zones; Pest Control; Corrective & Preventative Actions; Housekeeping and hygiene; Chemical and Physical Product Contamination Control; Product Inspection and Laboratory Testing/Product Release; Chemical and Physical Product Contamination Control; Staff Facilities
• Oversee the management of the HACCP Plan.
• Oversee daily record review of Food Safety and Quality records to include but not limited to: performing record review, pre-shipment review, completing foreign material incident reports, SSOP and HACCP deviation reports, etc.
• Responsible for organizing and tracking the training of new QA Technicians and developing current QA Technicians.

• Provide leadership, coaching and accountability to QA Technicians.
• Maintain good communication and working relationship with operations and USDA personnel.
• Track daily attendance and processes bi-weekly payroll
• Ensure compliance with product specifications, SSOP’s, and GMP’s
• Assist in the development on NSP’s Quality Assurance programs
• Maintenance of QA files
• Record data collected from audits into computer-based data sheets with attention to detail and accuracy. Graph and trend data using MS Excel.

• Assist with 3rd party, customer audits and vendor audits
• Coordinate or conduct bi-annual cold storage facility audits
• Work with customers to ensure quality and food safety parameters for their products are implemented
• Product quality attributes tracking and trending
• Work closely with FSIS: NR’s, Weekly Meetings, Export, LOTO, Hazard Communication, Returns, Records Review, Environmental Listeria Results, COA Records, Facility Repairs, other Corrective Actions for all Non-Conformances.
• Assist in validation and verification of pre-requisite programs
• Oversee the pest control program and verify corrective actions
• Oversee the glass and hard plastic program
• Oversee inbound spices and raw materials
• Determining product disposition

• Filing and scanning of QA paperwork.
• Verify that product audit checklists are updated and correct.
• Monitor QA technicians for effectiveness of job duties.
• Assist in employee training regarding Quality and Food Safety using Alchemy
• Assist Research and Development and other departments during pre-production test runs
• Participate in Internal Auditing – for multiple locations.
• Traceability Exercises
• Other duties as assigned.

SUPERVISOR RESPONSIBILITIES:

Supervisor of hourly technicians

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions.

• Strong computer skills in Microsoft Office
• Strong working knowledge of Quality Systems including HACCP, SPC

• GMP and SSOP
• Knowledge of prerequisite programs.
• Knowledge of BRC requirements – able to become BRC Practitioner within 6 months of hire.
• Ability to maintain concentration while performing tasks over period of time.
• Ability to work well with others.
• Ability to communicate effectively both written and orally.
• Ability to coordinate actions in relation to others’ actions.
• Know how to collect and identify essential information.
• Knowledge of clerical procedures and systems such as filing and records maintenance and Microsoft Office Products including Word, Excel and Outlook.
• Strong leader that is a champion for Quality and Food Safety to ensure ongoing compliance.
• Highly motivated, self-driven, individual with a strong desire to succeed, as well as, eager to enhance knowledge and skills through on-going education and development.
• Must be creative, inquisitive, analytical, and detail oriented.

EDUCATION and/or EXPERIENCE:

• B.S. Degree in Animal Science, Food Science, or a related field
• Quality Assurance and Food Safety or Production experience of 10years in meat processing or value-added food processing (Ready-to-Eat experience is a plus) or a combination of both QA and Production.
• Strong working knowledge of Quality Systems including HACCP, SPC, GMP, SSOP, Food Microbiology, Data Analysis, Risk Assessments
• Experience in implementing / managing BRC or other Global Food Safety Initiative.

LANGUAGE SKILLS:

Ability to read, write and communicate in English. Bilingual; English and Spanish is a plus, but not required.

CONTACTS:

Position interacts with internal and external customers.

REASONING ABILITY:

Ability to apply disciplined knowledge to analyze and resolve problems involving several concrete variables in standardized situations. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.

CERTIFICATE, LICENSES, REGISTRATIONS:

HACCP Certified

BRC Certified

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. May be required to lift up to 50 lbs.

• Perform physical activities that require moving one’s whole body, such as lifting, stooping, bending from waist, turning and twisting
• Must be able to shift back and forth between 2 or more activities
• Must possess sufficient visual abilities such as depth perception to position platform or other lifting devices under, over, or around loaded pallets, skids, boxes, or materials

Full time regular position that works Monday through Friday, generally 8 hours per day, with minimal overtime. Travel is not required for this position.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Required to work in varying climate-controlled conditions from -400F to 300F. Occasionally required to work outside in varying weather conditions.