Job Description
SQF Management Responsibility
The reporting structure shall identify and describe site personnel with specific responsibilities for tasks within the food safety management system and identify a backup for the absence of key personnel.
Job descriptions for the key personnel shall be documented.
Site management shall ensure departments and operations are appropriately staffed and organizationally aligned to meet food safety objectives.
CRITICAL PERFORMANCE AREAS
§ Key food safety team leader for the continuous improvement of SQF and FSMA objectives through implementation and compliance of GMP’s, HACCP and HARPC validations and verifications.
EDUCATION/EXPERIENCE REQUIRED
Education:
§ Bachelor’s degree in food science, biology or related sciences
Experience:
QUALITIES REQUIRED
§ Organized
§ Able to create win-win solutions
§ Excellent communication skills
§ Knowledge of quality systems
§ Strong attention to detail and accuracy
§ Appropriate sense of urgency
§ Current HACCP training
§ Have an understanding of the SQF Code, and the requirements to implement and maintain SQF system relevant to the scope of certification
RESPONSIBILITIES
SQF Practitioner
§ The SQF practitioner shall: i. Shall be employed by the site as a company employee on a full-time basis;
§ ii. Hold a position of responsibility in relation to the management of the site's SQF System;
§ iii. Have completed a HACCP training course;
§ iv. Be competent to implement and maintain HACCP based food safety plans; and
§ v. Have an understanding of the SQF Food Safety Code and the requirements to implement and maintain
§ SQF System relevant to the site's scope of certification.
§ Oversee the development, implementation, review, maintenance and integrity of the SQF System, including food safety fundamentals.
§ As a HACCP (Hazard Analysis & Critical Control Point) team member, responsible for annual HACCP Flow Plan Evaluations.
Champion product quality control function
§ Authority to initiate action and responsibility to report food safety problems
§ Acts to ensure that all personnel adhere to the 2011 FDA Food Safety Modernization Act (FSMA) regulations and GFSI SQF requirements including personal hygiene, cGMP’s, allergen compliance, Hazard Analysis and Risk Based Preventive Controls
§ Authority to initiate action and responsibility to report food safety problems
§ Oversee in-house quality assurance; ensuring proper testing, including annual calibrations, is being completed, equipment and supplies are maintained
§ Coordinate technical requirements, specifications, and testing methods for food ingredients and product quality
§ Maintain and execute recall practice as needed
§ Manage lot tracking process, FIFO tracking and HOLD/RELEASE program
o Ensure traceability of products from arrival through shipment, including location within storage, warehouse bins, kits, truck shipment, etc.
§ Address issues found through food safety audits; resolve as able
§ Partner with Product Development on ensuring quality of new products
§ Monitor reports for QA concerns, issues and trends; packaging issues, breakage, leakage, reships and internal damage
§ Investigate trends (potential outbreaks, product related illnesses, etc.) and bring to resolution or recommend action to be taken
§ Oversee defective product process including any reporting, documentation, evaluation of risk and conducting of in-house QC
§ Leads the development and implementation of the Food Safety Fundamentals and the Food
Safety Plan, including the maintenance of the SQF system and ensuring its integrity through validation and verification. Plays a key role in the communication of information related to the implementation and maintenance of the SQF system and works closely with upper management and plant personnel to prevent and resolve audit gaps and corrective actions. Manages the SQF Certification Program.
§ Ensures the facility meets all legislative requirements and industry quality standards and stays up to date with requirements. Updates communicated as part of the monthly FST meeting.
§ Plant liaison with FDA, State, City, and third-party auditors.
§ Leader of the HACCP and HARPC Team, ensuring the programs meet requirements and are current.
§ Assists with monitoring sanitation and food safety activities to ensure safe and wholesome products.
§ Develops the food safety training program and ensures training is completed and effective.
§ Leads resolution on all customer complaints including corrective action with customers.
§ Completes all FDA, SQF and HACCP required training.
§ Has authority and knowledge to place non-conforming products on hold in compliance with company policies and procedures.
§ Responsible for the disposition and documentation of non-conforming product and rework plans.
§ Leader in ensuring that corrective and preventive actions are taken to ensure that food safety and security issues do not present an ongoing risk.
Monitor and influence manufacturing processes for consistent product quality
§ Serve as main point of contact for vendors as it relates to Quality Assurance functions
§ Perform site audits of food safety policies at vendor manufacturing facilities and co-packers
o Complete site inspections: ensuring proper processes and regulations are being followed
§ Educate vendors on new regulations and legislative acts, ensuring compliance as needed
§ Evaluate and recommend improvements to food safety policies for manufacturing and storage facilities
§ Track vendor audits as completed by third party auditors
§ Establish and maintain vendor site audit calendar
§ Identify and communicate packaging issues to reduce damage
Maintain and monitor regulatory compliance with Food and Drug Administration (FDA), state and other applicable regulatory bodies
§ Ensure QA practices and procedures are aligned with current regulations
§ Monitor FDA and other applicable legislative changes and updates
§ Adjust Quality Assurance practices as needed to achieve compliance
§ Educate team members and leadership on changes as it impacts their functions
§ Document and maintain standard operating procedures
o Ensure proper documentation is established and maintained for FDA inspection
§ Research and educate management and the facility on food handling state regulations
o Serve as point of contact for state Department of Agriculture
o Research application regulations, permits and fees
§ Partner with Product Development to ensure FDA compliant practices at food sampling events
Monitor and manage our compliance with industry certification
PERFORMANCE INDICATORS
§ Success Reviews
§ Performance against approved goals
§ Timeliness
§ Knowledge of QA systems and FDA regulations
§ Feedback from internal and external customers
JOB SPECIFICATIONS
Leadership Given Quality Assurance Specialist
Leadership Received President, Operations
Exemption Status Exempt
Team Operations Support
Backed up by President
Revisions:
Company Description
Growing specialty food co-manufacture specializing in wet products and dry seasonings, soups, salsa, bbq sauce etc.
Growing specialty food co-manufacture specializing in wet products and dry seasonings, soups, salsa, bbq sauce etc.