FSQ Manager - Sabrosura Foods

Job Responsibilities:

• Manage the internal quality audit function for the site and ensure effectiveness of the corrective and preventative action process within the framework of the plant's Quality Management System
• Site leader responsible for on-site product risk assessment and risk management plan
• Attend site leadership meetings to report and drive continuous improvement: in sanitation, food safety, quality, and preventative maintenance
• Enforce production suspension to ensure food safety and quality continuity
• Ensure regulatory compliance with USDA, FDA, State and local authorities and act as division’s primary liaison with these agencies
• Develop & implement site specific programs for GMP’s, SSOP’s, allergen control etc.
• Develop and conduct site specific training programs for employees
• Manage HACCP and SSOP validations and verifications
• Manage to contract 3rd party labs and develop bacteria and quality lab testing as needed / required
• Perform 3rd party audit preparation and supplier audits as necessary
• Ensure sanitation requirements are maintained in all areas of the facility under scope
• Work with management, sales and customers as needed to understand and reduce product returns and complaints and implement appropriate corrective actions
• Manage vendor relationships to ensure food safety and raw material compliance specifications
• Manage labeling compliance with USDA/FDA regulations
• Ensure complete data collection and trending on relevant programs
• Review the Pest Control logs from 3rd party services and follow up with corrective actions.

Labor (hours) Management-

• Accountability for use of labor
• Ensure labor is used efficiently.
• Daily report of hours worked, include explanation of over 5% overtime.
• Weekly report on OT % with explanation, be accountable.
• Tracking information is required and critical to the growth of the company.

Human Relations:

This position works within established guidelines under the general direction of the Director of Operations receiving written and oral instructions. The Manager, Food Safety Quality Control (FSQA) manages the sanitation activities and/or crew, and may manage the quality technician in plants where applicable

Required Skills/Abilities:

• Food safety training, sanitation (SSOP & GMP), USDA quality troubleshooting and QA process improving skills required
• Meat industry background/experience with food safety/quality knowledge in a meat production environment required
• Experience with a HACCP plan design, measurement, documentation & training required. Formal HACCP training/certification preferred

• Excellent organizational skills and ability to prioritize required
• Critical thinking. Analytical skills. Written and verbal communication skills
• GFSI (Global Food Safety Initiatives for HACCP Certification
• Strong interpersonal skills required, including the ability to relate and positively influence employees & third parties at all organizational levels
• Physical Requirements: Up to 50% walking in a cold environment Up to 50% sitting Up to 75Lb lifting

Safety

• The incumbent must be able to perform this job safely in accordance with standard operating procedures and good manufacturing practices without endangering the health or safety of self or others.
• Ensures safe working conditions and practices exist in accordance with all OSHA, state and national regulations.
• Develops a proactive and comprehensive strategy to eliminate all safety incidents through behavioral-based programs and through incident identification and elimination.

Education and Experience:

• 4-year college degree or formal training/certification in Food safety
• Minimum 2 years’ experience LEADING plant food safety program required
• 5 years’ experience in a food service processing & distribution environment, preferred

Physical Requirements:

• Some moderate physical exertion required at times.
• Combination of sitting/standing/walking (50% / 25% / 25%)
• Work environment mostly consistent of that found in an office environment. Some work may be done in working conditions where heat/cold/wet/noise/vibration is present.
• May on occasion need to enter the freezer or cooler.