Quality & Food Safety Systems Manager

Description

Izzio Artisan Bakery is a the #1 selling sourdough bread in America. Our bakery is focused on providing our customers with great breads created using traditional methods and the best possible ingredients. Our people are a major part of our process and success.

The Quality & Food Safety Systems Manager is responsible for the design, implementation, maintenance, and continuous improvement of the Quality and Food Safety Management Systems for a sourdough manufacturing facility. This role ensures compliance with regulatory requirements, customer expectations, and GFSI-benchmarked standards (SQF) while supporting production of safe, consistent, high-quality fermented bakery products.

This position serves as the site subject-matter expert for food safety systems, audits, validation/verification activities, and quality documentation, with particular focus on microbiological risk management, allergen programs, certifications audits (organic, NonGMO, Kosher), sanitation, and environmental monitoring. This role will lead and coordinate the development and implementation of a full end to end Quality Management System from reception of raw materials & packaging to finished product shipping - inclusive of process & programs creation that is standardized across all facilities.

• Own and manage the site Food Safety & Quality Management Systems, including but not limited to:
• HACCP / Preventive Controls programs
• Prerequisite programs (GMPs, sanitation, allergen control, pest control, supplier approval, traceability, recall)
• Lead development, maintenance, and verification of hazard analyses specific to sourdough and fermented bakery products (microbial, chemical, physical).
• Ensure control and documentation of fermentation-related risks (starter culture handling, time/temperature controls, acidity/pH targets, microbial stability).
• Maintain document control for policies, SOPs, work instructions, forms, and records.

• Ensure compliance with FDA/USDA regulations (as applicable), FSMA Preventive Controls, state and local regulations, and customer requirements.
• Serve as site lead for third-party, regulatory, and customer audits:
• Prepare audit schedules and readiness plans
• Host audits and inspections
• Manage corrective actions and preventive actions (CAPAs)
• Monitor regulatory and industry changes and assess impact to site programs.

• Plan and execute internal audits and GMP inspections.
• Maintain verification and validation activities for:
• Kill steps (if applicable)
• Sanitation effectiveness
• Environmental Monitoring Program (EMP), particularly for bakery-relevant pathogens and spoilage organisms
• Trend audit findings, deviations, and corrective actions to drive continuous improvement.

• Own the site Environmental Monitoring Program, including:
• Zone designations
• Sampling plans
• Data trending and risk-based adjustments
• Partner with operations and sanitation to address microbiological risks associated with fermentation and dough handling.
• Review and interpret micro results, initiate corrective actions, and assess product impact when deviations occur.

• Manage allergen control programs appropriate to bakery operations (e.g., wheat, milk, eggs, seeds).
• Ensure validated sanitation procedures, including CIP/COP where applicable.
• Review sanitation verification data and ensure corrective actions are completed and effective.

• Support supplier approval and monitoring programs, including risk assessments for flour, starters, cultures, and inclusions.
• Review Certificates of Analysis (COAs) and manage ingredient non-conformance investigations as required.

• Develop and maintain food safety and quality training programs for all plant personnel.
• Train supervisors and key operators on food safety principles, fermentation controls, and quality system requirements.
• Act as a champion for food safety culture, fostering accountability and engagement at all levels of the organization.

• Trend…