Quality & Food Safety Manager/Director

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Reports to President

Responsible for the Plant Facilities and Warehouse Quality Assurance and Food Safety program implementation and adherence. Key emphasis on receipt and storage of raw materials, sanitation and processing, packaging, warehousing of goods and materials and customer complaint resolve and resolution.  Perform accurate and timely communication, documentation, inspections, auditing and surveillance of facilities and relevant business processes as defined in company SOP (Standard Operational Procedures), GMP (Good Manufacturing Procedures) and GSFI (Global Food Safety Initiative) Food Safety Program.  The position also has the responsibility to assess the site and roll out the proper Company Quality Standards and Quality Management Processes on site. The expectation is that this position will also continuously improve site quality and hygiene performance and capability, run risk assessments and gap analysis versus global standards on a regular basis.


  1. Provides direction and influence for the development and implementation of all quality and food safety systems.
    • Manages the internal quality audit function for the site and assures the effectiveness of the corrective and preventative action process within the framework of the site’s quality and food safety processes
    • Directs the quality and food safety components of all product and formula at the site through quality planning, specifications development, and project oversight for compliance to GMP requirements and other company policies and guidelines.
    • Ensures the documentation and implementation of SOPs, SSOPs, GMPs and HACCP
    • Consults with plant management on better operational, analytical, and documentation procedures, to improve overall efficiency and product yields by reduction of hold items and customer concerns.
    • Supports and implements internal Annual QS auditing program in conjunction with management direction.
    • Ensures through direct observation and documentation that plant production is maintaining and adhering to policies, programs and federal guidelines with respect to FDA CFR 21, and AAFCO
    • Ensures that site is prepared for all audits at the site
    • Report food safety issues to supervision with the authority to initiate action.
  2. Assures that all products and packages produced at the site are safe and conform to the intended product design
    • Assures adherence to the Company’s Quality and Food Safety Standards including but not limited to HACCP, SQF and FSMA
    • Implements the Hold & Release policy at the site to assure only acceptable finished products reaches customers.
    • Participates in the Management of Crises involving products, and the on-going interpretation and reporting of information from our customers and consumers.
    • Notifies Plant Management of product quality and safety issues; identifying business risks and recommended corrective actions
    • Provides laboratory analytical support required to troubleshoot and resolve site issues
    • Recommends line operation shut down due to product quality and food safety issues in the process or site environment.
    • Consults on process problems and requested corrective action and/or changes to standard operating procedure.
      • Use required procedures to determine if change can be made
      • Validate cause, initiate corrective action, responsibility, resolution and conclusion.
      • Document decision making process and how exceptions were handled
      • Review and report Hold Product cause, effect, and resolution, establish corrective action and document resolve
      • Determine and execute what is to be done with products put on hold
      • Develop monthly reports by way of graphs to management.
      • Communicate incident to all necessary parties including follow up action taken and results reflective by change if change is necessary.
      • Provide feedback to operators and manufacturing managers regarding non-conforming ingredients, products and packaging. Document all occurrences by Corrective Action and validate resolution.
    • Ensures that the Company’s Food Safety program is adhered to
  3. Provides coaching and training for all plant employees in the Company’s Quality Systems and Programs
    • Provides training and feedback to operators on proper measurement, SQF food safety and sanitation methods.
    • Educates and instruct plant personnel in required quality control testing, confirm these procedures are being maintained.
      • GMP’S,
      • SSOP’s documentation
      • Equipment sanitation practices
    • Performs required audits of operators testing and inspection methods for ingredients, finished products and packaging to ensure adherence to standard operation procedures, specifications and testing methodology.
    • Documents recommendations, improvements and infractions to test methodology and report to appropriate management in a timely manner.
  4. Serves as a member of the Plant Management Team developing strategies for achievement of annual goals
  5. Manages the Food Safety and Quality Team to achieve team’s goals
    • Has direct accountability to lead the Sanitation Manager, Food Safety Manager and Quality Assurance Supervisor to assure development of skills, completion of work, and the on-going maintenance of a learning environment. Provides assistance in developing the staff in each of their areas.
      • Ensures that all safety requirements and regulations are being adhered to providing feedback to employees on unsafe practices. Institute corrective action as necessary.
    • Leads the performance appraisal and development process for all direct reports
      • Develops MBO goals
      • Conducts reviews
      • Develops people to understand and implement all their responsibilities
      • Evaluates skills and provide for needed training
    • Leads team to achieve all established goals and targets
      • Creates a positive work environment
      • Deals with issues and concerns
      • Make sure that people have the tools necessary to perform the work
      • Provides for continued professional and skill development of the team
      • Makes recommendations for staffing requirements and changes in alignment of resources.
      • Develops and manages food safety and quality budget.
      • Q&FS training requirements for the team and their individual development


Bachelor’s Degree in Food Science, Biology or related field and a minimum of 7 years’ experience in a technical area such as R&D product development, process improvement, laboratory management quality systems, or food process engineering, with an advanced understanding of quality systems and food safety programs.

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