Food Safety & Quality Assurance Manager

Duties & Responsibilities:

• The following list of duties and responsibilities of the Quality Assurance Manager is not intended to be an all-inclusive list of duties and responsibilities of the job described. Rather they are intended only to describe the general nature of the job.


• Responsible for planning, developing, initiating, coordinating, implementing and maintaining the most effective procedures for optimum quality assurance and control;
• Oversee the implementation and compliance of all HACCP related documentation;
• Manage and assure full execution of all corporate Food safety and Quality Assurance programs;
• Develop and initiate standards and procedure for inspections, auditing, testing, evaluations and compliance with food safety program;
• Lead Internal and External Audit Programs, including knowledge and experience with current BRC audit guidelines and requirements to ensure plant compliance to FSEP and Corporate Food Safety and Quality Programs (or equivalent);
• Training & retraining employees for various tasks and Good Manufacturing Practices, including Critical Control Points (CCP);
• Develop and implement procedures for disposition and consumer complaints;
• Interact with other departments to develop food safety training programs; also, with marketing department and customers, during routine audits, customer complaint and/or new products;
• Responsible to review and approve required paperwork and documentation created by the various departments: production, sanitation, maintenance;
• Manage microbiological testing program as applicable for ingredients, materials and production;
• Recommend and implement corrective and preventative measures to improve product safety and quality standards;
• Participate in new product development and presentations with sales and marketing;
• Hire and supervise Quality Control Technicians;
• Supervising and motivating the team of QC Technicians and conducting performance reviews;
• Providing and advising strategic inputs to the senior management team;
• Attending corporate training and meetings;
• Monitoring suppliers’ compliance for ALL incoming raw materials and ingredients with respect to food safety and quality.

Required Skill, Experience and Qualifications:

• Experience working in a meat processing plant an asset
• Strong verbal and written communication skills.
• High proficiency in Microsoft Office computer programs (Excel and Word).
• High level of integrity and work ethic.
• Ability to work in a fast-paced environment.
• Proven ability to administer safety and quality assurance programs.
• Ability to assess and prioritize.
• Proven leadership, team building and interpersonal skills
• Ability to accurately maintain detailed records.
• Ability to establish and maintain effective working relationships with customers, employees and Supervisors.
• Be success-driven and have a “can do” attitude.
• Must be dependable and reliable.

Education:

• Possess a bachelor’s Degree in Food Science or a related field.

Experience:

• Have 3 to 5 years of experience in quality control lab analysis, food processing, Food Industry HACCP and BRC programs, and quality management.
• Quality Assurance experience in a food manufacturing facility 

Work Conditions:

• Exposure to wet/cold/warm/hot conditions
• Exposure to typical office environment
• Exposure to excessive noise
• Standing for prolonged periods of time