Food Safety/Quality Control Manager

Council of Industry•Wallkill, NY

5d•Onsite

About The Position

We are seeking a Food Safety/Quality Control Manager position to lead the implementation of our food safety and product quality control strategy throughout the company and build strong, structured systems to uphold best practices and standards.

Requirements

Food Degrees Science, allied with solid experience in QA and Food safety.
SQF certification and HACCP certification needed.
Proven work experience as Food Safety plant management.
Proven track record of developing and implementing gap analysis and food safety program.
Ability to effectively and proactively communicate technical and non-technical information to management, employees and vendors.
Must have excellent written, communication and analytical skills.
Must be able to accurately interpret statistical data.

Nice To Haves

Seafood HACCP a plus.

Responsibilities

Develop, implement and audit food safety and food quality systems that ensure that the business is compliant at all times with FDA & local health department and third party audit companies.
Identify training needs, develop training modules and provide trainings to all employees.
Maintain, develop existing supplier approval processes and ensure continued compliance.
Meet with other supervisors and inspect facilities for compliance with standards, finding methods to resolve any issues that can arise.
Prepare reports on food quality/safety status to Senior Management and record of all tests and inspections conducted.
Maintain solid traceability of product by batch.
Inspect cleaning process of equipment and facility.
Understand efficiency of cleaning/sanitizing product.
Research all new techniques or product that can better improve the current safety food standards of the company’s product.
Implement and accountable for ensuring that the plants follow and adhere to quality procedure and protocols.
Review and analyze customer feedback and respond to any complaints.
Visually inspect and manually test manufactured product from raw, in process and finished by monitoring products before, during and after each phase of production.
Implementation of Probability sampling procedure/ random process approach that can reflect generalization of production / Probability distribution (Gaussian probability).
Run and monitor inspection equipment.
Record and analyze quality data.
Measure quality of product (nutrition content, recipe, etc...), interpretation of process and analytical data to evaluate quality achievements.
Accept/reject product.
Implement negative feedback (back to status) or positive feedback (new state) mechanism in case of product deficiency.