QA Lead Person 2nd​/3rd Shift

Location Description

Michael Foods, Inc. is located in Britt, Iowa, an area that produces more eggs within a 100‑mile radius than anywhere else in the world. The facility processes eggs through breaking, pasteurization, and drying, and offers a small‑town, friendly work environment.

SUMMARY: The Food Safety & Quality Lead supports the facility’s food safety and quality system, ensuring finished products meet specifications and customer expectations. The role enforces safety rules, reinforces safety as a core value, and maintains uniform compliance with all food safety and quality policies.

• Support and direct FSQ processing and precooked department technicians, including scheduling, communication, and resolution of food safety and quality non‑conformances.
• Train FSQ and production personnel on monitoring and verification procedures for Food Safety (Preventive Controls – Supply Chain, Allergen, Process, Sanitation & Recall, Pre‑Operational Inspection, Operational Sanitation, Food Defense, Labeling, etc.) and Food Quality (Weights, Dimensions, Coding, Sensory, Analytical Methods for Egg Solids, Salt Content).
• Perform routine and non‑routine FSQ department food safety and quality calibration, monitoring, and verification tasks.
• Conduct periodic direct observations of critical food safety and quality monitoring and verification tasks, correcting non‑conformances.
• Participate in facility food safety/quality inspections, in‑process inspections, mock recalls, label and food safety plan internal audit exercises as required.
• Act as liaison between FSQ technicians and the sanitation, receiving, production, distribution, and maintenance departments.
• Prepare and communicate FSQ shift reports.
• Track trends and reports pre‑operational, ATP & FPQ incident data for evaluation.
• Assist in drafting, revision, and maintenance of plant SOPs.
• Communicate food safety and quality non‑conformances to FSQ management and production departments.
• Track completion of FPQ Incident Reports and Corrective Action Database to ensure corrective actions are implemented and verified effective.
• Support investigations and resolution of environmental findings through observations, swabbing, and internal audits of critical processes.
• Investigate customer concerns or other quality deviations, determine root cause, and implement corrective actions.
• Assist in managing quality hold activities, including non‑conforming product inventories.
• Maintain a safe and healthy workplace, adhere to all safety policies and procedures, and incorporate safety and health into all tasks.
• Follow GMPs, maintain sanitary conditions, and ensure product quality is maintained; report conditions that may adversely affect food safety and quality.
• Ensure regulatory compliance at all times.
• Perform other duties as assigned.

High school diploma, GED, or equivalent.

Ability to read, interpret, and write routine reports and correspondence; speak effectively before groups, customers/vendors, or employees.

Apply common sense to carry out written, oral, or diagram instructions; handle problems involving several concrete variables in standardized situations.

• Bachelor’s degree in food science or related field; or equivalent education and experience.
• Proficient communication skills across departments.
• Knowledge of company and regulatory policies, procedures, and philosophies.
• Proficient organizational and time‑management skills.
• Demonstrated knowledge of GMPs and ability to coach/train others.
• Basic proficiency with MS Office for collecting, analyzing data, and writing procedures and reports.
• Proficiency in critical thinking and problem‑solving.
• Ability to participate in cross‑functional teams.
• Data collection, analysis, and reporting skills.
• Basic administrative duties.
• Ability to operate specific equipment or tools.
• Typing or shorthand at required speed.
• Familiarity with specialized terminology (legal, medical, scientific).