Manager, Quality Assurance II

Position Summary:

Reporting to the Plant Manager, the Quality Assurance Manager is responsible for all aspects of food safety and quality within the facility, including, the development, implementation and maintenance of all quality assurance and regulatory (MPIP, CVS etc.), and HACCP/FSEP programs. Responsible for food safety and regulatory compliance to ensure that the Company’s objectives and strategic initiatives for food safety and regulatory compliance meet or exceed requirements. The Quality Assurance Manager will be directly responsible for providing leadership, direction, development and support to the QA team.

Key Accountabilities:

• Develop, implement, maintain, and reassess all aspects of the Quality Management System required to operate a federally licensed establishment:
• Validation programs (e.g. moisture, chilling, etc.);
• Regulatory (e.g. MPIP (Modernized Poultry Inspection Program), SFCR, exports);
• Microbiology (e.g. Salmonella, E. Coli, Campylobacter) and,
• HACCP (Hazard Analysis Critical Control Point) /FSEP (Food Safety Enhancement Program) programs;
• Provide leadership, direction and support to the QA Team;
• Collaborate with the Plant Operations, Sales and Product Development Teams on new product launches and ensure all products meet specifications;
• Maintain documentation as it relates to HACCP, product and processes, KPI’s and ensure trends are identified. Utilize root cause analysis tools to ensure proper corrective actions and preventive measures are established;
• Effectively train all employees on quality, regulatory and food safety procedures and policies, completing follow up training, as required;
• Accountable for preparation and participation in both internal and external 3rd party audits. Maintain professional interactions and assist in follow up corrective actions and preventative measures from audit findings. Recommend and implement approved improvements to production processes, etc., that increase food safety;
• Perform other duties, as assigned.

Requirements:

• A Degree in Food Science or a related discipline is required;
• A minimum of three to five years of proven food safety experience in a Quality Assurance leadership capacity is required;
• Primary poultry experience preferred; MPIP certification would be an asset;
• HACCP Certification and strong knowledge of Statistical Process Control, Good Manufacturing Practices, Regulatory (SFCR, FSEP, Exports etc.) and GFSI standards;
• Thorough understanding of microbiology as it relates to food;
• Proven problem solver possessing strong critical thinking skills and ability to collaborate effectively across different functional teams;
• Excellent verbal and written communication skills;
• Proficiency with MS Office applications (Word, Excel, PowerPoint and Outlook).

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