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Quality Assurance Manager - Richmond Utah
Company: UFM
Location: Richmond, Utah
Posted On: 11/16/2024
The Quality Assurance Manager is responsible for providing leadership to the quality assurance team, managing all food safety and quality programs, and laboratory activities of the facility. Manage and oversee the plant's food safety and quality control functions, as consistent with FSMA requirements, GFSI standards, food safety principles, allergen controls, and GMP practices. This role shall require the review of raw material and finished products for compliance to regulation and specification. This active leader shall ensure that all aspects of the plant's food safety programs and regulatory compliance are maintained to the highest standards. They shall participate in ongoing review and evaluation of the plant's GFSI program as a GFSI Leader and assist in employee training of quality and food safety principles and pre-requisite programs. This role will manage and oversee daily laboratory functions, the sanitation team, grain and flour quality/food safety, and pest control activities. QUALITY ASSURANCE MANAGER RESPONSIBILITIES:
- - - - - Implement and monitor programs and standards to ensure safe and efficient laboratory activities, the production of quality and safe food products that comply with government regulations and customer requirements. Work with other managers to ensure that employee training and product is consistent. - - - -
- Manage and communicate any wheat/flour quality changes to sales/customer, including new crop transition management. - - - -
- Provide leadership and direction to HACCP and Food Defense audit teams and provide feedback to Plant Management team. Investigate all non-conformance issues in the plant resulting from customer complaints and/or audits and provide appropriate reports and follow-ups in a timely manner. - - - -
- Report supplier performance to ensure compliance with internal and customer specifications. - - - -
- Serve as the main contact person for third party food safety and GMP audits. - - - -
- Monitor laboratory testing to ensure customer satisfaction. - - - -
- Aid with R&D test runs and other projects, documents, and reports on laboratory processes. - - - -
- Develop and maintain effective relationships with regulatory agencies, customers, and other stakeholders within the organization. - - - -
- Engage in continuous improvement efforts to increase the quality and consistency of all products and processes. - - - -
- Operate in accordance with health, safety, and fire prevention regulations and practices. - - - -
- Perform other related duties as required. - - - -
- Manage and ensure the integrity of measuring, weighing, and calibration of laboratory instruments. Ensure that their calibration, maintenance, and certifications, were applicable, are current.QUALITY ASSURANCE MANAGER QUALIFICATIONS:
- - - - - Bachelor's Degree in Food Science or equivalent experience, food process engineering, or appropriate biological sciences. Experience with GFSI Scheme a plus. - - - -
- Three to five (3-5) years of leadership experience in quality assurance, quality control and food safety, in the food industry. - - - -
- Experience leading 3rd party, certifying body and regulatory audits. - - - -
- Preventative controls for Food Safety Qualified Individual (PCQI Certified). - - - -
- Three to five years' experience with HACCP/Quality Assurance Programs. - - - -
- Two to five years' experience in a milling environment, knowledge of wheat, and other grains. - - - -
- Ability to manage an hourly staff and interface with various levels of management. - - - -
- Ability to read, analyze, and interpret general food industry periodicals, professional journals, and government regulations. - - - -
- Ability to produce reports, business correspondence, and procedure manuals. Read, write, and speak English fluently. Fluent in Spanish a plus. - - - -
- Intermediate or above knowledge of Microsoft Word, Excel, and PowerPoint software programs. Proficient in use of various "mainframe" data management systems and protocols. - - - -
- Ability to resolve practical problems and deal with a variety of variables. - - - -
- Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. - - - -
- Ability to calculate figures, analyze financial reports, determine processing rates work with percentages and fractional calculations. - - - -
- Strong knowledge of food GMP's, SOP's, HACCP/food safety, regulatory, and environmental monitoring guidelines. - - - -
- Experience with Organic, Kosher, and Gluten Free certification and compliance. - - - -
- Ability to lift and/or carry up to 50 lbs. as required. - - - -
- Ability to meet attendance guidelines. - - - -
- Ability to maintain an effective working relationship with all internal and external contacts. - - - -
- Understanding of basic principles of the GFSI programs and other food safety policies/procedures.WORKING CONDITIONS:
- - - - - Extreme climate or climate variation. - - - -
- Heat up to 110 degrees and as low as 10 degrees. - - - -
- Rotating and oscillating equipment. - - - -
- Exposure to manufacturing equipment hazards, especially forklifts. - - - -
- Standing and walking on concrete floor. - - - -
- Able to work in a gluten containing environment. - - - -
- Processing and laboratory chemicalsBENEFITS:
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