Manage quality systems for compliance with FDA, GMP, HACCP, customer, and third party quality and food safety audit requirements SQF Code 2000.
Oversee QA and Food Technology
ESSENTIAL DUTIES AND RESPONSIBILITIES
Ensure all systems outlined in the SOP, SSOP, HACCP, and pest control manuals are followed and compliant.
Initiate appropriate corrective action and decision making on disposition when non-conformances occur. Inclusive on customer complaints.
Finished product release decisions.
Decisions about legality, safety and acceptability when process deviations occur.
Documented control systems development and management.
Interpret company policies to workers and enforces GMP regulations.
Ensure documentation is complete, accurate, and properly stored.
Conduct training as necessary.
Conduct QC measurements as necessary.
Interact with management team to communicate functional department needs and provide recommendations for addressing non-conformances.
Recommend measures to improve quality of product and quality systems.
Work with management team to identify and resolve problems.
Communicate with customers, regulators, and other stakeholders of Risvold's as necessary.
Other related duties.
Designees and line personnel
HACCP Certified, Knowledgeable on BRC / SQF systems
EDUCATION and/or EXPERIENCE
Bachelors degree or equivalent in food technology, food science, or related, or equivalent combination of education and experience.
Ability to read and interpret documents such as procedure manuals, regulatory documents. Ability to communicate effectively with others in the workplace.
Ability to calculate figures such as chemical concentrations and percentages. Ability to apply concepts of basic algebra.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The work environment characteristics described here are representative of those an employee encounters while performing essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee may be exposed to chemicals and must use appropriate personal protective equipment. The employee is frequently exposed to moving mechanical parts and outside weather conditions. The employee is occasionally exposed to wet and/or humid conditions, and extreme cold. The noise level in the food manufacturing environment can be loud.