Job Description

The Food Safety and Quality Manager is responsible for ensuring the highest standards of product quality and sanitation across the organization. This role will lead the development and execution of quality assurance programs and sanitation protocols to support both regulatory compliance and continuous improvement initiatives. By collaborating closely with production, R&D, and supply chain teams, the manager will drive cross-functional efforts to enhance quality and optimize sanitation practices. The Food Safety and Quality Manager reports to the Director of Production.

Primary Responsibilities

Quality Assurance and Control

• Develop, implement, review, maintain, and improve the SQF programs.
• Ensure compliance with food safety and quality parameters at plant regarding company standards, customer requirements, Good Manufacturing Practices (GMPs), HACCP, FDA, and other regulations.
• Conduct Quality Audits: Perform regular audits on processes, products, and facilities to identify and address any quality-related issues.
• Quality Metrics and Reporting: Track, analyze, and report quality metrics. Use data to drive improvements and inform decision-making.
• Corrective Actions: Investigate and address product quality issues, implementing corrective actions to prevent
• recurrence.
• Develop and execute training programs that support the Company's objectives regarding quality and food safety Work with Operations and Maintenance to lead Food Safety and Quality ownership to the floor.
• Drive continuous improvement and or partner with stakeholders in continuous improvement projects

Sanitation Management

• Develop, maintain, modify and review the plant Master Sanitation Schedule (MSS), the Sanitation Standard Operating Procedures (SSOPs) per FDA regulations, and Environmental Swabbing Program
• Ensure documentation of all sanitation activities, to include sanitation trainings, Internal Audit, Post-operational inspections, verification activities, sanitation chemical titrations, daily sanitation operation sheets, and master sanitation schedule.
• Staff Training on Sanitation Standards: Train staff on sanitation procedures to ensure consistent practices throughout the team.
• Ingredient and Equipment Management: Oversee the usage of ingredients and equipment for cleaning, ensuring they are used safely and effectively.

Continuous Improvement and Innovation

• Stay Current with Industry Trends: Research and apply industry best practices in quality, sanitation, and commercialization.
• Technology Integration: Evaluate and implement new technologies or tools that can improve quality control and sanitation practices.
• Metrics and KPIs Tracking: Define and track key performance indicators related to quality and sanitation.
• Work with Supply Chain and Operations: Coordinate with supply chain and production teams to address quality and sanitation requirements.

Requirements:

• SQF Certification is required
• HACCP Certification is required
• PCQI Certification is preferred
• Food or beverage manufacturing experience is required

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