Quality Assurance and Sanitation Manager
 
Employment Duration:  Full-time
Location:  Womelsdorf, PA
Reports to:  Senior Quality Assurance and Product Development Manager
Compensation:  Dependent on experience
 
General Job description: 
The Quality Assurance and Sanitation Manager is responsible for planning, coordinating and directing the food safety, quality assurance and sanitation programs at the facility level, which is designed to ensure continuous production of products consistent with established food safety and quality standards.
 
Principle functions of the job:
  • Adhere to all current GMP’s, food safety requirements and company policies
  • Review and verification of all daily, weekly, monthly and yearly Quality Assurance records
  • Directly manage the Quality Assurance Technicians at both Womelsdorf and Bethel plants
  • Accomplishes quality assurance human resource objectives by selecting, orienting, training, assigning, scheduling, coaching, counseling and disciplining team members
  • Communicate job expectations to designated employees; planning, monitoring, appraising and reviewing job contributions; enforcing policies and procedures
  • Provide ongoing support and direction to operations team during cleaning events, including spot checks, and testing results with a focus to increase efficiency and overall cleanliness of the plant
  • Provide training on food safety, sanitation, safe chemical handling, PPE usage, product quality and specifications, and interact with Senior Quality Assurance and Product Development Manager regarding regulatory conformance and requirements
  • Oversee all activities pertaining to food safety, product quality and product specifications
  • Manage and develop sanitation systems to ensure compliance to all Sanitation Standard Operating Procedures and Master Sanitation Schedule
  • Ensure the proper types and amount of chemicals and cleaning supplies are on hand to ensure cleaning procedures can be followed in a cost-effective manner
  • Monitor pest control procedures and ensure pest/rodent free facilities; discuss all pest control problems with designated Pest Control Officer
  • Develop, implement and maintain GMP, HACCP, Food Safety Plan and FDA requirements; oversee all execution of preventative controls and pre-requisite programs
  • Lead third party audits with the support of upper management
  • Consult and advise plant management on food safety and quality issues or deviations
  • Schedule, maintain and verify the calibration of scales, metal detectors and manufacturing-related equipment
  • Track, trend and lead problem solving efforts, including determination of root cause and preventative measures
  • Take steps as needed to control potentially unsafe or poor-quality product – may include isolating product or shutting down production lines; report to Senior Quality Assurance and Product Development Manager any serious food quality or food safety issues not resolved at facility level
  • Work with operations to plan, promote and organize training activities related to food quality, food safety, allergen control and sanitation
  • Log, investigate, track, trend and respond to consumer/customer complaints
  • Utilize data collection, trend information and analysis to provide recommendations and drive continuous improvement across food safety and quality systems
  • Assist in the preparation and distribution of customer and product development samples
  • Input information in appropriate databases/programs
  • Document and log all required information accurately and timely
  • Maintain chemical concentration and plant/equipment cleaning logs
  • Comfortable working with high temperature oils and frying equipment in high paced, wet, oily and noisy environment
  • Maintain a clean, organized work area (including equipment) and environment
  • Communicate effectively and efficiently with the rest of the team
  • Other duties as assigned by Senior Quality Assurance and Product Development Manager or upper management
Additional job skills:
  • Bachelor’s degree in Microbiology, Food Science, Chemistry or a combination of work experience (3-5 years relevant Quality Assurance experience) and training
  • 3+ years’ experience in Quality Assurance/Food Safety capacity
  • Knowledge of GFSI, BRC and PCQI
  • Knowledge of federal, state and local laws for quality and safety of food
  • Understanding of HACCP/quality management systems
  • Working knowledge of quality auditing, food safety and food quality standards
  • Ability to define problems, collect data, establish facts, evaluate food organoleptically, and draw valid conclusions
  • Familiarity with industry standard equipment and technical expertise
  • Computer literacy, including Microsoft Word, Excel, Power Point and Outlook
  • Strong written and verbal communication skills
  • Adaptable and detail oriented; ability to multi-task
PHYSICAL ASPECTS
  • Shift Length:  8+ hours
  • Standing:  Continuously
  • Walking:  Frequently
  • Sitting:  Occasionally
  • Stooping:  Occasionally
  • Kneeling:  Occasionally
  • Crouching:  Occasionally
  • Crawling:  Rarely
  • Grasping:  Continuously
  • Reaching:  Continuously
  • Climbing:  Frequently                     Number of Stairs:  15                     
  • Pushing:  Frequently
  • Pulling:  Frequently
  • Lifting/Carrying:  Frequently                       Weight:  50 lbs.
  • Talking:  Frequently
  • Hearing:  Continuously
MENTAL REQUIREMENTS
  • Reasoning:  Continuously
  • Remembering:  Continuously
  • Mathematical Reasoning:  Continuously
  • Language Ability:  Continuously
WORKING CONDITIONS
  • Outside work:  Rarely
  • Temperature changes:  Occasionally
  • Temperatures in excess of 100 degrees Fahrenheit:  Occasionally – varies by season
  • Temperatures below 32 degrees Fahrenheit:  Occasionally – varies by season
  • Ambient noise level loud enough to require shouting:  Frequently
  • Work closely to moving parts:  Continuously
  • Work closely to open electric current:  Rarely
  • Work with chemicals:  Frequently
  • Air conditions require a respirator:  Rarely
*Rarely 0-10%, Occasionally 11-33%, Frequently 34-66%, Continuously 67-100%
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