Senior Food Safety & Quality Manager

Position Overview:

The Senior Food Safety & Quality (FSQ) Manager is responsible for overseeing and implementing the company's Food Safety Quality Management System (FSQMS) to ensure compliance with regulatory standards, customer requirements, and internal quality objectives. The role requires a deep understanding of food safety principles, SQF standards, and quality management systems.

See responsibilities and qualifications below.

• Provide FSQ leadership, hire, train, teach, assess, coach, and mentor FSQ personnel to build a high‑performing FSQ team.
• The Senior Food Safety & Quality (FSQ) Manager is the SQF practitioner with the responsibility and authority to use the SQF code.
• Conduct audits (internal, external, supplier) and ensure corrective actions are taken for any identified non‑conformances.
• Establish and monitor key quality and sanitation metrics (KPIs), driving continuous improvement initiatives to improve product quality, operational efficiency, and hygiene standards.
• Interface with customers and regulatory bodies during audits, inspections, and quality‑related inquiries.
• Work closely with the sanitation team, provide guidance based on the data and facts.
• Oversee overall compliance to SQF, FDA, and company Sanitation standards.
• Develop and execute daily, weekly, and/or monthly inspection plans to verify production facilities are consistently maintained in a sanitary condition and audit ready.
• Oversee effectiveness of pre‑operational inspections conducted by the FSQ team and trend analysis of data for continuous improvement.
• Execute and maintain a robust Environmental Monitoring Program for Listeria.
• Lead and enforce root‑cause analysis on investigation/vector swabbing when observed suspect Listeria positive.
• Collaborate with cross‑functional teams to execute the company’s FSQ strategy (High Quality Safe Food), aligning with organizational goals and regulatory requirements.
• Develop, implement, enforce and maintain comprehensive FSQA documentation, including SOPs, HACCP plans, and food safety management systems.
• Ensure timely and effective resolution of customer complaints and feedback, driving improvements to prevent recurrence.
• Lead root cause analysis and conduct risk assessments and implement preventive controls to mitigate food safety risks.
• Promote the culture of Food Safety on a day‑to‑day basis.
• Committed to food safety and drive these principles.
• Maintain a Deviation/ CAPA Log, engage and motivate the cross‑functional team to execute actions in a timely manner.
• Develop and maintain a process audit to ensure all operational and quality in‑process and finished goods monitoring are completed and verified.
• Oversee quarantine inventory and execute action plan in a timely manner.

• Minimum of 8–15 years of experience in food safety and quality assurance, with at least 5–8 years in a management role.
• In‑depth knowledge of food safety regulations and quality management systems (e.g., HACCP, FSMA, GFSI (SQF)).
• Certification in food safety minimum of SQF, HACCP, PCQI.
• SQF Internal Audit training is preferred.
• Experience leading SQF audit when audited by 3rd‑party certifying bodies.
• Knowledge of Food Microbiology for both indicator (Coliform, SPC) and pathogenic bacteria.
• Strong sense of urgency, strategic thinking and use of data when product safety and quality is at risk.
• Strong leadership and team management skills, with the ability to drive cross‑functional collaboration.
• Excellent communication and problem‑solving abilities.
• Clear, confident, and concise communicator.
• Well‑organized and ability to multitask in a fast‑paced environment.
• Promote a positive attitude amongst the QA and other functional areas to accomplish the best results.

While performing the duties of this job, the employee is frequently required to stand, walk, sit, use hands, handle or feel objects, tools, or controls, reach with hands and arms, climb stairs, balance, stoop, kneel or crouch, talk and hear. The employee may occasionally lift and/or move up to 25 pounds.

The work environment is a general office setting where the noise level is usually moderate. The employee may be exposed to work in cold temperatures (-20 °F) at times.

This position description indicates the general nature and level of work expected. It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required. Employee may be asked to perform other duties as required. This job description may change from time to time at the discretion of the company.