Quality Assurance Manager

Job Summary:

The Food Safety Manager will plan and oversee the daily Food Safety and Quality activities at the Processing and Huller/Sheller Kahraman Plants to ensure goals and objectives are achieved.

Supervisory Responsibilities:

• Hires and trains new employees.
• Organizes and oversees the schedules and work of assigned staff.
• Conducts performance evaluations that are timely and constructive.
• Handles discipline and termination of employees as needed and in accordance with company policy.

Duties/Responsibilities:

• Plans and organizes daily activities related to food safety and quality operations.
• Establishes and maintains the company’s Food Safety Management System by reviewing and implementing all applicable local, state, and federal guidelines as well as international export countries.
• Ensure personnel with the right abilities is placed in key positions to form a strong food safety team.
• Manage internal and external audits. Coordinate with visiting customers and company departments to ensure the plant is audit-ready. Manage corrective actions and observations and ensure these are completed in a timely manner. Maintain records on internal audit observations and corrective actions. Adjust audit schedule as necessary based on risk analysis.
• Review food safety standards and develop/ maintain SOPs, policies and procedures and ensure these standards are followed.
• Develop and maintain GMPs and perform plant evaluation walks, make observations and correct any findings. Review Training records and ensure retraining is completed when necessary.
• Manage pest control technician team to ensure all inspections and application of pesticides are effective and efficient and reduce/ eliminate pest to an acceptable level. Review activity and develop trends and graphs to analyze activity. Recommend and lead fumigation and fogging efforts. Manage pest management program documentation requirements such as DPR permits and respiratory protection program.
• Review SSOPs and cleaning schedules and ensure sanitation is performed effectively at the set intervals.
• Develop and maintain an environmental swabbing program. Develop SOPs and manage/train technicians on proper sampling techniques.
• Develop a document control system and maintain/ update as needed. Ensure the process is efficient at maintaining accurate records and identifying any missing documents. Coordinate corrective actions for any observations made.
• Lead HACCP plan efforts with the HACCP team. Ensure all the HACCP team has been trained and meetings are conducted to review and update the HACCP hazard analysis.
• Provide data analysis of the status of the FSMS and submit to upper management for feedback. Coordinate implementation of continuous improvement efforts.
• Review and recommend sanitary design projects and ensure new machinery/equipment is implemented that meets the sanitary design standards.

Required Skills/Abilities:

• Excellent managerial and supervisory skills.
• Ability to manage tasks and prioritize.
• Ability to communicate in writing and verbally.
• Ability to coordinate with multi-functional teams.
• Able to use MS and other specific Applications.
• Able to obtain and maintain required certifications, which include but are not limited to HACCP, internal auditing, and DPR.
• Ability to manage teams and schedules.
• Ability to communicate with top management as well as with line personnel.
• Ability to influence others through strong relationships and expertise.

Education and Experience:

• Bachelor’s degree required in Food Microbiology, Food Science, or related subjects, or at least 5 years’ experience in a Food Safety/ Quality roll.
• Experience working in a Food manufacturing environment.
• Experience in solving complex problems.

Physical Requirements:

• Prolonged periods sitting at a desk and working on a computer.