Duties and Responsibilities:
o Ensure the company maintains Food Safety and Quality Assurance programs including but not limited to microbiological testing, Hazard Analysis and Critical Control Points (HACCP) programs, in-house and third-party audits, quality evaluations and compliance certifications;
o Implement corrective action initiatives ensuring food safety issues and concerns are resolved in a timely manner while minimizing customer risk, cost and production down time;
o Lead the pre-operation inspection process for ingredients and packaging. Verify that all sanitation, allergen and certification standards are met and resolved before production begins;
o Schedule, lead and document all internal, vendor, USDA, FDA and other third-party audits in a timely manner;
o Serve as the primary quality control resource in the factory for problem identification, resolution, loss reporting and continuous improvement;
o Manage and execute the training and development of team members on company programs and procedures related to sanitation, microbiology, pest control, allergen management, HACCP and GMP;
o Develop analytics on quality issues, trends and losses for reporting to management;
o Manage and document all internal control samples, testing, and record keeping to ensure completeness;
o Evaluate, improve, document and communicate QA SOPs, policies and improvement activities;
o Perform sampling of incoming raw products, finished products and plant environment for safety and quality;
o Oversee all compliant labeling and nutritional data and initiatives;
o Support investigation of customer quality concerns;
o Review COAs and testing results before product release;
o Review and maintain technical documents across a wide product line to support sales function;
o Develop strategies to effectively control quality of the companies’ products.
o Oversea proper company and vendor managed warehousing procedures, including cold-store, in line with product expirations and quality standards;
o Manage and improve the quality and cost effectiveness of the equipment flush process
o Lead and manage the QA department including supervisors, technicians, and document control staff
o Own and continuously improve SQF certification and Food Safety Programs
o Ensure compliance with GMP, HACCP, allergen control, and sanitation standards
o Oversee customer audits, third-party inspections, and regulatory reviews
o Lead root cause analysis and corrective/preventive actions (CAPA)
o Analyze QA data and trends to recommend operational improvements
o Collaborate cross-functionally with R&D, Production, and Supply Chain
QUALIFICATIONS
· Certification in HACCP, PCQI,FSMA, GFSI schemes (SQF, ISO 22000, BRC, etc.) required.
· 5+ years’ experience in quality, compliance and/or regulatory in a food, confectionary or beverage finished goods company
· Passionate about food safety and quality, and working in a team environment.
· BS degree in food science, chemistry or other related technical field.
· Strong attention to detail, and highly developed organizational skills are a must!
· Ability to identify and communicate issues and solutions within a fast-paced office and production environment.
· Working knowledge of HACCP, SQF Internal Auditing, SOP’s creation, GMPs, FDA 21CFR Title 21/USDA National Organic Program (CCOF, QAI, etc.), Kosher, Fair Trade, B-Corp.
· Strong leadership and project management skills;
· Excellent oral and written communication skills in English required, Spanish a plus;
· Must be proficient with Microsoft Office Suite; experience using ERP systems is a plus.
· Strong knowledge of FDA/USDA regulations
· Proven ability to lead teams and manage cross-functional projects
· SQF Practitioner or PCQI certification preferred
WORKING CONDITIONS
· Office, Production and Warehouse setting.
· Must be able to bend and lift up to 30 pounds repetitively with or without reasonable accommodation
· Must be able to stand and/or sit for extended periods of time with or without reasonable accommodation
· Exposure to temperatures that range from freezing to sub-freezing (coolers, freezers, etc.) with or without reasonable accommodation
· Must be able to push, pull, squat, bend, and reach about and below shoulders; repetitive use of hands with or without reasonable accommodation
