Duties and Responsibilities

• Implement, maintain, and verify GMP, HACCP, Prerequisite Programs as per QA/HACCP policy and SQF/BRC systems.
• Directly supervise, train, coach and discipline QA technicians, Pre-op technicians and QA verifiers, assist QA technicians to supervise QA verifiers. 
• Provide food safety and quality direction to Production, R&D, Purchasing, Shipping & Receiving, Maintenance, Planning, Sanitation, and other departments.
• Assist food safety teams with (onsite, CFIA, BRC, YUM, customer, 3rd party) audits, animal welfare audits and mock recalls.
• Participate in internal audits including maintenance, glass, allergen/gluten audits.
• Ensure appropriate risk assessment, root cause analysis and CAPA for non-conformance, deviation, product holds and timely dispositions.
• Advice departmental managers and supervisors of non-conformance, deviation and holds.
• Develop and maintain incoming specifications and online profiling spread sheets to track and trend quality parameters.
• Ensure maintaining the verification schedule and compliance including allergen management, record reviews, on-site observations, interviews, etc.
• Identify trends related to food safety (foreign material, Holds, deviations, etc.) and communicates findings to management.
• Ensure supplier score cards and non-conformity communications are issued, tracked, trended, and managed.
• Ensure regulatory compliance with CFIA, SQF and Customer requirements are met and maintained.
• Work with corporate team to develop and update SOP’s and policies for areas of responsibility to optimize quality, sanitation, operations &/or other relevant departments as required.
• Work closely with QA Manager, plant management/leadership team on special projects.
• Work as a backup HACCP coordinator in absence
• Other duties as assigned by QA manager.

Qualifications: Skills and Abilities:

• Excellent verbal & written communication skills, proficient with MS Suite products(Word, Excel, PowerPoint, Outlook), statistical processing platforms as well as with label system software.
• Strong interpersonal and administrative skills to build, support and motivate team members.
• Proven ability to prioritize effectively, multitask and efficient time management.
• Sound leadership skills to supervise, train, coach and discipline team members.
• Excellent work ethic and accountability, must work with minimal supervision in a team environment.
• Proven analytical, systematical, and problem-solving abilities.
• Highly detail oriented and focused with excellent organizational and decision-making skills.
• Strong attendance/punctuality
• Ability to be adaptable, positive attitude and professional approach with the willingness to learn.
• Must be physically and mentally fit to work under pressure in a fast-paced environment.

Education:

• University degree or college diploma in Food science, Microbiology or in related discipline preferred.
• Certification on GMP, HACCP and/or BRC Global standard certification preferred.
• Certification/training on First aid preferred.
• Training on Lean Six sigma -as an asset

Experiences:

• A minimum of 2-3 years’ experience in a similar role with preferably 1 year as supervisor/team leader in a CFIA regulated meat further processing industry.
• In-depth knowledge of GMP, HACCP and BRC/GFSI systems and applicable regulatory agencies including local, provincial, and CFIA/federal agencies.
• Preferably 1 year experience conducting CAPA/investigation reporting, Internal audits, handling customer complaints and mock recall.

Working Conditions:

• Varying schedule with overtime required work on weekends and other shifts required.
• Work on the plant floor in a cold and wet environment.
• Tolerant of working with raw meat products.
• Follow corporate and governmental regulatory policies including HACCP, GMP, food safety and health and safety.