FSQA Supervisor

* Please note the schedule for this role is 10am-6:30pm*

The FSQA Supervisor oversees food safety and quality assurance operations across all Rhode Island production facilities. This role ensures compliance with regulatory standards (USDA, FDA, SQF, HACCP), leads inspections and audits, mentors FSQA technicians. The Supervisor plays a pivotal role in maintaining product integrity and driving continuous improvement in food safety culture.

• Support FSQA Management in daily operations.
• Maintain a safe and healthy work environment by adhering to company standards.
• Collaborate with cross-functional teams to ensure compliance with regulatory, corporate, and facility policies, including SQF standards.
• Supervise FSQA technicians in routine monitoring activities such as:
• Raw material inspections
• Room and product temperature checks
• Water activity and pH testing
• Pre-shipment reviews
• Weight and gas checks
• Metal detection and GMP audits
• Review food safety and quality records (paper and electronic) to confirm process integrity.
• Schedule and conduct employee training sessions on GMPs, HACCP, allergens, and other topics.
• Communicate deficiencies and policy updates to production leaders and line associates.
• Ensure products meet specifications sustainably and promote lean manufacturing.
• Oversee completion of operational and non-operational inspections.
• Create and manage weekly work schedules for FSQA technicians.

• Strong knowledge of food safety and quality assurance principles.
• Familiarity with HACCP, GMP, SQF, USDA, and FDA standards.
• Effective communication and leadership skills.
• Ability to interpret and apply regulatory requirements.
• Proficiency in Microsoft Office and quality management systems.
• Detail-oriented with strong organizational and documentation capabilities

• Bachelor’s degree in Food Science, Microbiology, or related field preferred.
• Minimum 3 years of experience in food safety or quality assurance roles.
• Prior supervisory experience in a food manufacturing environment is highly desirable.
• HACCP certification and SQF practitioner training are a plus.

• Work is performed in a food manufacturing environment with exposure to cold, wet, and noisy conditions.
• Must be able to stand for extended periods and lift up to 50 lbs.
• Flexible schedule required, including early mornings, evenings, weekends, and holidays as needed.
• Use of PPE (personal protective equipment) is mandatory in production areas.

$65,000 - $75,000 a year