Quality Assurance Manager

Description

Coordinate and maintain food safety and feed quality policies, GMP and HACCP, and Non-GMO programs at the facility. Oversee chemistry labs to ensure product compliance to internal, external, and regulatory specifications. SQF Practitioner, PCQI and HACCP Coordinator. Directly supervises Food Safety Coordinator, Quality Assurance Associate, and Lab Technicians.

• Follow all company safety policies, procedures, and regulations. Identify and communicate workplace hazards. Correct or seek assistance in correcting unsafe actions or conditions.
• Develop, administer, and maintain Food Safety, Food Quality, SOP, GMP, SQF, and HACCP plans and procedures.
• Foster food safety and food quality culture through open communication and education with plant managers, engineers, and employees.
• Ensure consistently safe food products that meet all government, customers, White River Nutrition, and third-party audit requirements and regulations.
• Manage the investigation, root cause analysis, and resolution of customer issues. Implement corrective actions as necessary.
• Monitor and ensure compliance and timely reporting for all Department of Agriculture, FDA, USDA, GMP, HACCP, SQF, Food Chain , Non-GMO Project, and White River Nutrition programs.
• Conduct food safety and food quality training sessions for plant personnel.
• Lead Food Safety, Food Quality, customer complaint and monthly SQF Management review meetings.
• Identify and implement appropriate quality assurance testing policies and procedures.
• Perform monthly GMP, HACCP, and SQF internal audits, procedures, paperwork, and inspections.
• Provide guidance and support to the laboratory staff with analysis and product testing.
• Stay abreast of food safety regulations and laws within the countries were White River Nutrition conducts business.
• Participate in Industry associations relating to food safety rules and regulations.
• Manage the Non-GMO program.
• In the QA Manager’s absence, the Food Safety Coordinator shall be the contact for food safety and quality issues and the SQF Practitioner.
• Other duties as assigned by management.
• Follow all GMP Requirements

• BS Degree in Microbiology, Food Science, Biology or Chemistry. Knowledge of Preventive Controls for Human Food and Animal Food.
• Five years’ experience in a food safety or quality assurance environment or equivalent combination of education and experience.
• HACCP, PCQI, SQF Practitioner and Internal Auditing certifications are required.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

The position is in a soy processing facility and could involve sitting, standing, and walking for extended periods of time throughout the day. While performing the duties of this Job, the employee is regularly required to use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to stand, walk, sit, and climb stairs.

The employee is occasionally required to balance stoop, kneel, crouch, or crawl. The employee must regularly lift, move, push, or pull up to 25 pounds, frequently lift, move, push, or pull up to 55 pounds, occasionally lift, move, push, or pull up to 100 pounds, and occasionally push or pull more than 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is regularly exposed to moving mechanical parts and fumes or airborne particles. The employee is frequently exposed to wet and/or humid conditions, fumes, or airborne…