Quality and Food Safety Supervisor - OFI

Description

• Owner of the site’s Food Safety and Quality Culture Program. 
• Responsible for the implementation, monitoring and verification of the site’s HACCP and Quality Plans.  
• Owner of the site’s Integrated Pest Management and Sanitation Programs. 
• Responsible for site’s daily, weekly, and monthly Quality Operational Reviews.  
• Immediate response and problem solving to any non-conformance such as, process deviations (CCP deviations, Critical Quality Attributes, etc.), non-conformance goods, internal or external audit findings, customer complaints and environmental deviations.  
• Responsible for product releases; records review and SAP. 
• Responsible for all product specifications including SAP Master Inspection Characteristics. 
• Validate and ensure compliance with established food safety and quality objectives through daily monitoring programs, team supervision, and on-going verification of internal and external laboratory or industry benchmarking. 
• Conduct training programs for plant teams with emphasis on continuous improvement and food safety through identification and analysis of customer complaints and regulatory and GSFI requirements.  
• Provide support and participation in continuous improvement initiatives. 
• Track and manage all quality holds including prompt disposition with site team and drive root cause to aim for minimal holds. 
• Work closely with supply chain to prevent aging product. 
• Cross functionally works to improve the process utilizing journey to zero (non-conforming goods, deviations, and complaints). 
• Interact effectively with FDA and other regulatory personnel, food safety auditors, and customers to maintain positive and responsive relationships and assure rapid corrective actions, collaboration with the Regulatory and Technical Specialist and issuance of timely responses. 

• Ensure that the manufacturing facility follows all 21 CFR 117 Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Action Controls for Human Food, and Global Food Safety Initiative (GFSI) BRC guidelines.  
• Supports and participate the facility HACCP and Food Safety Team for product designs, manufacturing processes, Food Safety Plans, environmental monitoring, and pest control programs.
• Lead the finished goods microbiological and chemical sampling and testing programs, allergen and sanitation programs. 
• Ensure that all pasteurized products meet or exceed the microbiological product safety norms and thermal process critical factors.  
• Establish new and improved quality/safety programs, policies, and procedures to ensure that established standards of quality are consistently achieved, measured, documented, and maintained. Provide food safety risk assessment information, new technology information, and risk management strategies.  
• Engage with large multinational corporations who are ofi’s key customers with respective QA team to understand and apply quality systems and programs in compliance to customer requirements. 
• Host and successfully complete audits from internal and external audits. 
• Responsible for maintaining the Organic, Kosher, Halal, Gluten Free and other certifications for products manufactured at the manufacturing site as per the requirement of the customers and central QA team.

• Perform other duties as assigned.

• Bachelor’s Degree in food science, microbiology or chemistry is required.
• Two to five (2 to 5) years of Quality Assurance experience is required. Experience should include two (2) years of experience in a Supervisory role is required.
• Ability to understand plant operations, which include raw edible nuts handling, thermal processing (steam pasteurization, blanching, PPO), and value-added retail product manufacturing and packaging is required. 
• Ability to lead and develop a team of quality technicians and document control coordinator in both technical capability and effective communication is required.
• Knowledge in laboratory testing procedures including chemical, microbiology, and basic instrument testing as well as sensory analysis is required. Must possess the ability to work with all levels of employees in various functions within the organization.
• Understanding of Good Laboratory Practices and Good Manufacturing Practices.
• Good written and verbal communication skills are required. 
• Strong analytical skills and the ability to interpret data is required. 

• Working knowledge of Systems Applications and Products (SAP) or other Enterprise resource planning software platforms for data analysis and decision making is required.
• Expertise in quality systems such as British Retail Consortium (BRC)/ Safety Quality Food (SQF), Hazard Analysis and Critical Control Point (HACCP), technical expertise in the area of Physical, Chemical and Microbiological analysis is required.