Education: Bachelor of Science Degree in a Food Science or Technology or Laboratory Science (such as biology, chemistry or physics, etc.) is required
Experience: 7 plus years of experience in managing quality operations in a food-manufacturing environment required. Must be HACCP Certified and a Certified SQF Practitioner
Qualifications: Must be a strong communicator with comprehensive hands-on experience in both food manufacturing / operations and QC lab environments. Strong leadership skills in managing change as well as managing the activities of technically based employees. Highly proficient in utilizing popular computer software / desktop applications (such as MS Word, MS Excel, Outlook, Visio, etc.) Must be capable of serving as a “customer advocate” within the environment. Must be capable of positively interacting with other companies / customers upper managements. Should be available to travel up to 20%.
Job Description: Duties and Responsibilities:
Develops, implements, and maintains Quality Control systems to assure the highest possible quality standards in all incoming raw materials, outgoing finished products and manufacturing environments. Identifies critical control points (CCP’s); continually monitors these CCP’s to validate / verify compliance to raw materials and finished product specifications.Assures that all QC procedures and associated documentation (QC charts, graphs, audits, manuals, etc.) are properly developed, reviewed, and updated. Assists in the development, implementation and maintenance of any and all production related quality policies, procedures, programs and systems.Manages Audit Reports and HACCP Plans.Take appropriate action to maintain the integrity of the SQF 2000 System.Responsible for manufacturing, distributing and consistently maintaining safe and quality food by following good manufacturing practices, allergen controls, food defense, HACCP and SQF requirements.
