FOOD SAFETY AND QUALITY ASSURANCE CONSULTANT

The job description of a food safety manager in a production facility is to plan and manage food safety programs and processes to meet all company, federal, state, provincial, and local required standards. They develop easy-to-understand content and deliver training for safety procedures. They maintain plant sanitation standards and processes to reduce food safety risks. They conduct food safety audits to identify deviations from standards. They document and follow up on corrective actions. They collect data and compile reports that reflect trends and that identify potential problems. They collaborate with cross-functional teams to instill a safety culture in the organization. They utilize HACCP, GMP, and all industry standards, principles, and methods.

Responsibilities:

Developing and reviewing safety and quality policies

Implementing quality assurance policies and food safety protocols/procedures.

Inspecting the workplace for compliance and identifying areas of concern

Investigating customer complaints and preparing reports on food quality

Reviewing food safety processes and procedures to ensure compliance with government regulations

Making daily observations of production processes, from preparation to packaging

Identifying and resolving workflow and production issues

Overseeing the inspection of outgoing finished goods as well as incoming raw materials

Performing routine product inspections and quality tests.

Investigating, tracking, and resolving all product quality failure complaints

Assisting the QA/Supply Chain Team with product withdrawals/recalls.

Ensuring that standards and safety regulations are observed1.

Documenting quality assurance activities and creating audit reports with recommendations for improvement.

Creating training materials and operating manuals.

Consulting with plant and corporate management staff in resolution of regulatory issues and requests

Requirements:

A food safety manager requires a bachelor’s degree in food science, related field, or equivalent1.

Certification in Hazard Analysis and Critical Control Points (HACCP)1.

Certificate in quality assurance is a plus but must have previous experience in quality assurance, food safety or a similar field.

Working knowledge of tools, methods, and concepts of quality assurance.

Solid knowledge of relevant regulatory standards.

Good communication skills, both verbal and written.

Excellent data collection and analysis skills.

Strong attention to detail.

Schedule:

3 days/week (20-24hrs/wk)

6-8 hour shifts

Day/Evening Shift: Flexible schedule

Ability to commute/relocate:

Cary, NC 27513: Reliably commute or planning to relocate before starting work (Required)

Experience:

NCQA standards: 5 years (Required)

Work Location: 220 W. Chatham St Cary, NC 27513