Food Safety and Quality Assurance Manager

Job Summary

The FSQA Manager leads the facility’s FSQA department, food safety programs, and verification of product quality standards. The role is also responsible for the safety and retention KPIs of FSQA team members.

Experience

• Minimum 5 years of industry experience in food processing and quality management; experience with meat-industry, USDA-regulated products is preferred.
• Management or supervisory experience, with demonstrated potential to hire and develop salaried supervisory employees.
• Experience leading diverse, cross-functional teams.

Skills and Proficiencies

• Technical knowledge of food quality and safety procedures, regulatory requirements, microbial hazards, HACCP program development, microbiological laboratory procedures, sanitation, and plant operations.
• Strong interpersonal, written, and verbal communication skills, with the ability to communicate across organizational levels.
• Ability to analyze information and make effective, timely decisions; identify opportunities with others; and work under pressure with urgency.
• Strong leadership, coaching, employee-development, problem-solving, project-management, multitasking, and prioritization skills.
• Ability to listen, consider ideas, and work in a team environment.
• Proficiency with Microsoft PowerPoint, Excel, and Word. M3, Redzone, or Tracegains experience is a plus.
• Ability to travel occasionally to other facilities and corporate meetings.

Key Responsibilities

• Lead the facility FSQA team, including the Assistant FSQA Manager (first shift) and FSQA Superintendent (second shift).
• Develop, implement, and maintain plant quality and food safety programs, including HACCP, Food Safety Plans, GMPs, SSOPs, and Environmental Monitoring Programs.
• Lead the Food Safety Team, identify trends, facilitate action plans, and lead CAPA activities related to foreign material, customer complaints, and environmental monitoring.
• Lead sanitation verification, including daily pre-operational inspections, operational sanitation, and master sanitation schedules.
• Serve as the primary liaison to on-site USDA-FSIS personnel.
• Ensure finished products meet customer and label specifications.
• Lead third-party, customer, and regulatory audits, including BRCGS, Organic, and Child Nutrition audits.
• Lead process mapping and FSQA criteria assessments for major facility projects and new product launches.
• Develop, implement, and verify food safety and quality training for plant team members and FSQA staff.
• Lead and participate in internal audits to assess compliance with company policies and regulatory requirements.
• Manage systematic product holds and releases; authorize holds of nonconforming product and determine disposition using sound judgment regarding product quality and wholesomeness.
• Develop and communicate FSQA data trends and lead root-cause analysis.
• Interact with customers during plant tours, audits, customer facility visits, and complaint responses.
• Complete special projects and assignments, including coverage of pre-operational sanitation/start-up and second shift as needed.

Work Environment and Physical Requirements

The role is based in a professional office setting, with regular production-facility visits. Facility visits may involve cold or humid conditions, moving mechanical parts, fumes or airborne particles, electrical shock and vibration risks, and moderate noise. The employee must be able to stand, walk, or sit; use their hands; reach; communicate verbally; and occasionally lift or move objects. Requirements include lifting up to 50 pounds, climbing stairs, walking long distances (1–3 hours per day), working in temperatures below 32°F, and having reliable transportation. Exposure to the aroma of cooking spices is possible.