FSQA Manager

DG Foods LLC•Bastrop, LA

About The Position

DG Foods is currently looking for Food Safety and Quality Assurance Manager as part of the senior management team responsible for providing strategic leadership, guidance, and risk management for all corporate food safety and quality programs. This team member will oversee all food safety and quality assurance program systems, personnel, and activities and reports to the Director of Food Safety and Quality Assurance.

Requirements

At least eight (8) years working in a management role, preferably in a poultry processing industry, with specific experience managing HACCP and GFSI BRC Programs. Commensurate time in an educational program will be considered to meet this requirement.
A bachelor’s degree in Food Science, Animal Science, Biological Sciences, or closely related disciplines is required.
HACCP and BRC Certifications are required.
Comprehensive knowledge and experience developing and managing HACCP, Preventative Controls, GMP, SSOP, SQF, and/or BRC and customer-driven quality and food safety requirements and programs.
Strong leadership and management skills in a fast-paced environment.
Exceptional oral and written communication skills.
At least eighteen (18) years of age.
Must be legally eligible to work in accordance with federal and state law.
Must have dependable transportation to and from DG Food facilities, no exceptions.
Ability to work in a cold and wet environment.
Ability to work in an office environment.
Ability to lift and maneuver up to 50 pounds.
Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, Color detection, and ability to adjust focus.

Responsibilities

Provide strategic leadership, guidance, and risk management for all food safety and quality programs and systems to include, but not limited to, HACCP, Pre-Requisite Programs such as GMP’s and SSOP’s, Preventative controls, risk assessments, GFSI BRC and related programs, USDA PVP, Food Defense, customer and other 3rd party audit-driven requirements and policies.
Ensures that all food safety, product quality and regulatory requirements exceed industry and customer standards, are implemented and are following company standards.
Responsible for the development, implementation, review, maintenance, and auditing of all GFSI BRC, and other BRC-related plans, quality programs, supporting programs, and documentation.
Prevents HACCP, SSOP and process or product failures by working with Food Safety and Quality Assurance staff members and Operations to drive continuous improvement of product quality through developing food safety and quality plans, process controls, attention to process and specifications, food safety and quality training.
Perform special assignments as needed for the department including production tests, data collection, upstream process evaluation and problem solving.
Ensures that operational and pre-operational sanitation is acceptable. Implements and develops necessary verification activities including micro sampling to verify the effectiveness of sanitation activities. Acts in response to micro and Shelf-Life data to drive improvement.
Investigates to determine Root Cause and Implement corrective action and preventive measures to include changes to current programs and training of staff to resolve product quality issues.
Responsible for ensuring compliance with all CFR and other federal poultry, sanitation, and HACCP regulations.
Be the company liaison between USDA FSIS and the facility to develop and foster a strong working relationship with local, and district USDA FSIS inspection personnel.
Develops a professional relationship with the Quality & Food Safety representatives of key customer accounts and supports visits as requested by Sales.
Hires and trains quality assurance staff.
Oversees the daily workflow and schedules of the department.
Take appropriate steps to ensure safety awareness among employees.
Performs all other duties as assigned by the Director of Food Safety and Quality Assurance.