Ensures that food products, manufacturing, production processes, and facilities comply with standards set by both Sabatino North America and the regulatory authorities. Develops and reviews quality and safety policies and manages audits by third-party inspectors. Review customer feedback and responds to any complaints and questionnaires. Prepares reports on food quality status to relay to owners and upper-level management and may keep records of all tests and inspections that have been conducted.
Primary Duties & Responsibilities:
Daily duties include meeting with operation and production management and inspecting facility and production floor to ensure compliance with quality standards, food specifications and food safety practices set by both Sabatino North America and the regulatory authorities.
Monitors, verifies and documents SOPs related to product quality standards, food safety, and sanitation. Maintains, updates and improves Quality Manuals and HACCP Plan.
Communicates with customers and sales department on customer product specifications, and customer audits. Reviews customer feedback and responds to any complaints and questionnaires. Follows up customer complaints and works together with management to reduce complaints.
Manage and maintain CAPA system.
Conduct records review, Determine and document product disposition.
File all Quality records.
Monitor raw material and finish goods inspection.
Maintains product analysis database, which includes results on preliminary product samples and all shipments of product. All analysis of commodities are recorded and reported.
Coordinate with Purchasing Dept. and Receiving staff to best ensure quality and specifications of raw materials and finished products. Works with suppliers regarding ingredients specifications and quality.
Monitor and file monthly cleaning inspections, reports all microbiological, results and stewards environmental and allergen swabbing on processing equipment.
Develop and analyze statistical data and product specifications to determine standards and to establish and maintain quality and reliability expectancy of finished products.
Monitors appropriate controls, sample plans, hold/release system, code rotation, processing controls, and other production systems where problems might exist. Controls further processing or shipment of nonconforming material or defective product.
Responsible for providing timely and accurate documentation to regulatory inspectors and agencies.
Responsible for Food Safety certification and managing audits and inspections by third party inspectors. Is the PCQI and is responsible for verifying and validating the BRC systems and all changes. Is the lead during the BRC audit.
Develops and conducts relevant training and education on food safety, quality standards and procedures for company personnel.
Manages HACCP Program, HACCP team leader. Leads in the implementation, documenting and monitoring this system.
Keep informed of changes to relevant legislation, scientific and technical developments and relevant industry codes of practice through the U.S. FDA subscription service, Food Safety News and the Process Authority.
Maintain data warehouse.
Ensures products are safe and of a high quality before releasing them to the market. Confirms that taste, color and smell of food products are within the acceptable specifications. Confirms products are packaged safely and have expiration dates and instructions about storage and use.
Training and awareness programs to ensure employees are up-to-date with quality systems and requirements.
Implementing and monitoring procedures, standards and specifications aimed at meeting a company’s food quality goals.
Ensuring the company's compliance to new or revised local, state and federal regulations.
Typically work a 40-hour work week, but it is not unusual to work after hours to do paperwork, inspect work areas and make sure everything was done properly.
Regularly required to stand; walk; have the manual dexterity and multi-limb coordination to grasp, manipulate, or assemble objects, handle, or feel; stoop, kneel, crouch, or crawl for the full shift and able to climb ladders. Must be able to lift and/or move up to 50 pounds with reasonable accommodations
Have an office area to do paperwork and host meetings or interviews but may spend the time observing workers involved on the production floor.
The noise level in the work environment is usually moderate.
Fasted-paced environment: subject to numerous schedule and priority changes and short notice activity.
Preferred Education: Minimum of a Bachelors Degree in a science
Area of Concentration: Food Science, Quality Assurance
Preferred Experience: Food manufacturing experience in a quality assurance leadership role with both a large food manufacturer and a small entrepreneurial food company.
Strong leadership skills
Knowledge of FDA, GMP, SOP, HACCP, ISO, sanitation, chemical safety, pest control, food allergens plus Kosher requirements with PCQI qualifications.
Assertive, high-energy person. High sense of urgency and ability to achieve priorities.
Excellent planning skills. Ability to handle multiple priorities to meet company demands.
Ability to work independently.
Excellent record keeping/documentation skills.
Adaptable and flexible.
Problem solving and troubleshooting capabilities.
Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively one on one to supervisors, workers and employees. Must be fluent in written and oral English communications and able to do data entry.
Mathematical Skills: Ability to calculate figures and amounts such as proportions, percentages, areas circumference and volume. Able to apply concepts of basic algebra and geometry.
Reasoning Ability: Ability to apply sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Able to deal with complexities.
A successful candidate will have Quality Management experience in both a large food company environment and a small entrepreneurial food business. The ideal candidate will have knowledge of and hands on experience with microbial and analytical specifications, cleaning methodologies and chemicals, developing and implementing HACCP, auditing against GFSI standards, reviewing, revising and maintaining Quality documentation and a working knowledge of applicable regulations (labeling, FSMA, Part 113, etc.). He/she will be able to demonstrate qualification as a PCQI.
About Sabatino NA
Manufacturer of truffle products and other gourmet foods