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Plan, direct and supervise all quality assurance practices and procedures adhering to local, state and federal food processing manufacturing guidelines. Familiar with state and federal food processing regulations.
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Perform daily inspections at food processing establishments, including Baking products processing plants, and storage facilities, to ensure adherence to sanitation, quality, and safety standards set by FSIS.
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Trained in a Global Food Safety Initiative (GFSI) standard such as BRC or SQF. Minimum of 5 years comprehensive food processing, food safety and quality experience with an extensive background in manufacturing food industry, HACCP, USDA, or FDA preferred.
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Serves as Safe Quality Food (SQF) Practitioner. - Familiarity with HACCP, Good Manufacturing Practices, Good Retail Practices, thermal processing, Code of Federal Regulations, FDA Food Code, Texas Retail Food Establishment rules, statistics, integrated pest management, and auditing practices.
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Responsible for reporting food safety problems and initiating action and for supporting SQF by maintaining food safety and food quality. May be subject to exposure to chemicals involved in the manufacture and sanitation of a food processing facility.
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To manage the Food Processing Plant sanitation program, policies, and procedures. Understand and have knowledge of GMP, FDA, NSF, BRC, SQF, GFSI audits. A four-year bachelor’s degree in food science, Quality, Biological Sciences, Engineering, or other related field, related background is preferred.
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Ensures receiving, storage and usage procedures of production materials or supplies are completed in compliance with Good Manufacturing Practices (GMP) and Safe Quality Food (SQF). Demonstrates fundamental understanding of polymer processing to include extrusion and thermoforming.
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Must have knowledge of Quality Systems, including Global Food Safety Initiative standards (e.g. SQF) and experience applying root-cause problem solving and other quality methodologies. Must also have completed HACCP Certification or willingness to become HACCP Certified, and SQF Practitioner Certification or willingness to obtain that certification.
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Michael Foods, Inc. is a leader in the food processing and distribution industry with business in egg products, refrigerated grocery and potato products. §Expected to adhere to safe work practices, follow GMP and HACCP guidelines, maintain sanitary conditions and ensure that product quality is maintained in order to maintain SQF Level 3 certification.
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5-10 years meat and/or seafood industry (as appropriate) FSQA Management experience at a federal CFIA/FDA meat and/or seafood processing plant (as appropriate) acceptable instead of a degree. SQF Practitioner or equivalent GFSI scheme experience, Meat and/or Seafood HACCP Certified (as appropriate.
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Perform all tasks in accordance with company safety, cGMP, food processing, HACCP, ● Experience with cGMP, SQF, HARPC, etc. ● Minimum 2 years’ experience at food, dietary, or related manufacturing facility.
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Responsible for assuring compliance with all Food Safety policies, procedures and regulatory criterion including the Safe Quality Foods (SQF) and Pasteurized Milk Order (PMO). · Ensure and maintain compliance to all regulatory, food safety, GMPs, EPA, OSHA, FDA, CDFA, and SQF requirements.
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May be exposed to all chemicals used in poultry, food, processing facility. 7+ years' experience managing requirements around verification programs; NAE, NGMO, Gluten Free, BRC, SQF, HACCP, etc.
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We're working with a premium organic poultry company looking to identify an innovative and driven QA Director to lead two state-of-the-art SQF facilities in PA. The QA director is responsible for ensuring the maintenance and delivery of high-quality, consistent and on-spec food products for customers and consumers, as well as leading the audit process.
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3+ years’ experience in a food processing plant is preferred. Compliance with all requirements of programs/policies for Food Safety, Good Manufacturing Practices, HACCP, Quality, SQF, OSHA, Environmental, and as required by Plant, Company, Local, State and Federal mandates or programs is required.
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