Food Quality Assurance Manager

Service

Objective

Quarterly on-site audits

Provide an independent review of the site condition and operations.

Annual HACCP Plan Review

Ensure the HACCP plan is up to date through a review of the production records, complaints, and emerging industry issues. Assemble validation reports.

Annual audit support

Update systems for BRC version 9

Bi-Monthly Training

Provide and track the completion of Food Safety training topics for new hires and knowledge building for all team members.

Supplier Approval

Conduct audits of critical material suppliers as needed

Food Safety Quality Assurance Management

Overview:

Ensure the quality and availability of materials for production. Maintain company quality standards. Oversight of, equipment sanitation, logistics, processing, warehousing.

Reports to the General Manager

Supervises the Quality Assurance Staff

Systems:

Develop 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.

Maintain and improve product quality by completing product, company, system, compliance, and surveillance audits; investigating customer complaints; collaborating with other members of management to develop new product and engineering designs, and manufacturing and training methods.

Participate in BRC and 2nd Party Audits

Audit for compliance with Organic Handling certification standards

Interact with FDA/Regulatory Inspectors

Supports business by providing advice on regulatory requirements relating to food safety.

Review and respond to food safety and quality concerns throughout the plant

Validate quality processes by establishing product specifications and quality attributes; measuring production; documenting evidence; determining operational and performance qualification; writing and updating quality assurance procedures.

Manage the Food Safety plan by verifying HACCP and Sanitation records, maintaining GMP records, Glass and Plastic Inspection reports and Master Sanitation Records, etc.

Maintain Master Cleaning schedules and Standard Operating Procedures (SOP’s)

Ensure Master Cleaning Schedule (MCS) is performed and recorded

Assist in the overall implementation of standardized food safety policies and procedures to ensure compliance with applicable regulatory requirements (Federal, State/Provincial, and Local).

Manage investigations, analyses correction and reporting of quality issues and develops corrective action plans based on root causes and take necessary actions to prevent recurrence.

Monitor document control by tracking document version and replace obsolete documents in each department.

Maintain and updates document change log as necessary

Perform QA activities in the absent of Operators

Responsible for the creation of ingredients declaration for product label.

Review product label declarations to ensure compliance to regulatory and customer requirements.