Sabrosura Foods
FSQ Manager
Sabrosura Foods, Vernon, California, United States,
Job Responsibilities:Manage the internal quality audit function for the site and ensure effectiveness of the corrective and preventative action process within the framework of the plant's Quality Management SystemSite leader responsible for on-site product risk assessment and risk management planAttend site leadership meetings to report and drive continuous improvement: in sanitation, food safety, quality, and preventative maintenanceEnforce production suspension to ensure food safety and quality continuityEnsure regulatory compliance with USDA, FDA, State and local authorities and act as division's primary liaison with these agenciesDevelop & implement site specific programs for GMP's, SSOP's, allergen control etc.Develop and conduct site specific training programs for employeesManage HACCP and SSOP validations and verificationsManage to contract 3rd party labs and develop bacteria and quality lab testing as needed / requiredPerform 3rd party audit preparation and supplier audits as necessaryEnsure sanitation requirements are maintained in all areas of the facility under scopeWork with management, sales and customers as needed to understand and reduce product returns and complaints and implement appropriate corrective actionsManage vendor relationships to ensure food safety and raw material compliance specificationsManage labeling compliance with USDA/FDA regulationsEnsure complete data collection and trending on relevant programsReview the Pest Control logs from 3rd party services and follow up with corrective actions.Labor (hours) Management-
Accountability for use of laborEnsure labor is used efficiently.Daily report of hours worked, include explanation of over 5% overtime.Weekly report on OT % with explanation, be accountable.Tracking information is required and critical to the growth of the company.Human Relations:
This position works within established guidelines under the general direction of the Director of Operations receiving written and oral instructions. The Manager, Food Safety Quality Control (FSQA) manages the sanitation activities and/or crew, and may manage the quality technician in plants where applicable
Required Skills/Abilities:
Food safety training, sanitation (SSOP & GMP), USDA quality troubleshooting and QA process improving skills requiredMeat industry background/experience with food safety/quality knowledge in a meat production environment requiredExperience with a HACCP plan design, measurement, documentation & training required. Formal HACCP training/certification preferredExcellent organizational skills and ability to prioritize requiredCritical thinking. Analytical skills. Written and verbal communication skillsGFSI (Global Food Safety Initiatives for HACCP CertificationStrong interpersonal skills required, including the ability to relate and positively influence employees & third parties at all organizational levelsPhysical Requirements: Up to 50% walking in a cold environment Up to 50% sitting Up to 75Lb liftingSafety
The incumbent must be able to perform this job safely in accordance with standard operating procedures and good manufacturing practices without endangering the health or safety of self or others.Ensures safe working conditions and practices exist in accordance with all OSHA, state and national regulations.Develops a proactive and comprehensive strategy to eliminate all safety incidents through behavioral-based programs and through incident identification and elimination.Education and Experience:
4-year college degree or formal training/certification in Food safetyMinimum 2 years' experience LEADING plant food safety program required5 years' experience in a food service processing & distribution environment, preferredPhysical Requirements:
Some moderate physical exertion required at times.Combination of sitting/standing/walking (50% / 25% / 25%)Work environment mostly consistent of that found in an office environment. Some work may be done in working conditions where heat/cold/wet/noise/vibration is present.May on occasion need to enter the freezer or cooler.
Accountability for use of laborEnsure labor is used efficiently.Daily report of hours worked, include explanation of over 5% overtime.Weekly report on OT % with explanation, be accountable.Tracking information is required and critical to the growth of the company.Human Relations:
This position works within established guidelines under the general direction of the Director of Operations receiving written and oral instructions. The Manager, Food Safety Quality Control (FSQA) manages the sanitation activities and/or crew, and may manage the quality technician in plants where applicable
Required Skills/Abilities:
Food safety training, sanitation (SSOP & GMP), USDA quality troubleshooting and QA process improving skills requiredMeat industry background/experience with food safety/quality knowledge in a meat production environment requiredExperience with a HACCP plan design, measurement, documentation & training required. Formal HACCP training/certification preferredExcellent organizational skills and ability to prioritize requiredCritical thinking. Analytical skills. Written and verbal communication skillsGFSI (Global Food Safety Initiatives for HACCP CertificationStrong interpersonal skills required, including the ability to relate and positively influence employees & third parties at all organizational levelsPhysical Requirements: Up to 50% walking in a cold environment Up to 50% sitting Up to 75Lb liftingSafety
The incumbent must be able to perform this job safely in accordance with standard operating procedures and good manufacturing practices without endangering the health or safety of self or others.Ensures safe working conditions and practices exist in accordance with all OSHA, state and national regulations.Develops a proactive and comprehensive strategy to eliminate all safety incidents through behavioral-based programs and through incident identification and elimination.Education and Experience:
4-year college degree or formal training/certification in Food safetyMinimum 2 years' experience LEADING plant food safety program required5 years' experience in a food service processing & distribution environment, preferredPhysical Requirements:
Some moderate physical exertion required at times.Combination of sitting/standing/walking (50% / 25% / 25%)Work environment mostly consistent of that found in an office environment. Some work may be done in working conditions where heat/cold/wet/noise/vibration is present.May on occasion need to enter the freezer or cooler.