Department: Operations – Food Safety and Quality Assurance
Reports To: VP Operations
FSQA & TS Job Purpose: The FSQA & Technical Services Manager is accountable for providing leadership and oversight to the quality and sanitation functions and to oversee the development, implementation and monitoring of all quality programs and associated processes for the facility. The FSQA & TS Manager assures compliance with all regulatory standards and requirements and assures consistent quality of production by developing and enforcing good manufacturing practice (GMP) policies, BRC; validating processes; providing documentation; managing staff.
FSQA & TS Manager Job Duties:
- Accomplishes quality assurance human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
- Achieves quality assurance operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; identifying and resolving problems; completing audits; determining system improvements; implementing change.
- Responsible for validating changes to food safety fundamentals and food safety plans that have an impact on the company’s ability to deliver safe food, as the BRC Practitioner.
- Meets quality assurance financial objectives by estimating requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
- Develops quality assurance plans by conducting hazard analyses; identifying critical control points and preventive measures; establishing critical limits, monitoring procedures, corrective actions, and verification procedures; monitoring inventories.
- Validates quality processes by establishing product specifications and quality attributes; measuring production; documenting evidence; determining operational and performance qualification; writing and updating quality assurance procedures.
- Maintains and improves product quality by completing product, company, system, compliance, and surveillance audits; collaborating with other members of management to develop new product and engineering designs, and manufacturing and training methods.
- Prepares quality documentation and reports by collecting, analyzing and summarizing information and trends including failed processes, stability studies, recalls, corrective actions, and re-validations.
- Updates job knowledge by studying trends in and developments in quality management; participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
- Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
- Coordinates with Research and Development on matters pertaining to QA in the commercialization process and/or existing product modifications.
- Coordinates with production management on issues of product quality and sanitation/GMP practices in the facility.
- Acts as the primary company representative on matters pertaining to regulatory compliance and on-site regulatory audits related to Kosher, Organic, Halal, etc.
- Acts as the primary point of contact for clients and vendors on issues pertaining to quality.
- Manages systems for product recall/withdrawal and customer/consumer complaints.
Competencies:
To perform the job successfully, the Quality Assurance Manager should demonstrate the following competencies:
- Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Works well in-group problem solving situations; Uses reason even when dealing with emotional topics.
- Project Management - Develops project plans; Coordinates projects; Communicates changes and progress; Completes projects on time and budget; Manages project team activities.
- Oral Communication - Speaks clearly and persuasively in positive or negative situations; listens and gets clarification; Responds well to questions; Demonstrates group presentation skills.
- Teamwork - Balances team and individual responsibilities; Gives and welcomes feedback; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed.
- Leadership - Exhibits confidence in self and others; Inspires and motivates others to perform well; effectively influences actions and opinions of others; Gives appropriate recognition to others.
- Ethics - Treats people with respect; Works with integrity and ethically; upholds organizational values.
- Organizational Support - Follows policies and procedures; Supports organization's goals and values.
- Safety and Security - Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly.
- Attendance/Punctuality - Is consistently at work and on time.
- Innovation - Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas.
Supervisory Responsibilities:
Quality Assurance Technicians
R&D department personnel
Sanitation department leads
Qualifications:
Bachelor’s degree in Food Science or related field.
Minimum required 5 years food industry quality management experience.
HACCP Certification & BRC (preferred) or SQF Certification.
Led 3rd party audits including customer and vendor audits.
Previous managerial experience supervising salaried and non-salaried team members is required.
A thorough, practical, and functional knowledge of BRC/GFSI standards.
Must be able to work flexible hours to ensure adequate supervision of all processing and sanitation work schedules.
Language Skills:
Able to read, write and speak English, Spanish is a plus.
Other Skills and Abilities:
Technically proficient computer skills, including Microsoft Office and various quality management software.
Background knowledge in food industry regulations, FDA requirements and food labeling, HACCP, BRC.
Working knowledge of applicable analytical methods and statistical analysis.
Physical Demands:
Ability to sit or stand for long periods of time.
Work Environment:
Works in an office and plant environment. Periodic exposure to heat, cold and wet conditions may be required.