Job Description

Primary Function:

Responsible for overseeing the development, implementation, and maintenance of the Food Safety Program (FSP). The Food Safety QA Specialist will lead the core team and oversee the processes/SOPs, risk assessments, HACCP plans, and employee training program associated with the FSP. They are responsible for making sure all elements of the FSP meet safety and regulatory standards imposed by the organization, as well as any local, state, federal, and global health authorities. Additionally, this person will manage the Supplier Qualification Program/Foreign Supplier Verification Program and play a key role in investigations related to nonconformities of products and processes.

Key Responsibilities:

Implements and manages the Food Safety Program

Leads the Core Team responsible for Food Safety, including managing meetings and audit scheduling/planning

Oversees the development and of risk assessments and HACCP plans

Authors and/or oversees the development of Quality Documents related to Food Safety, including SOPs, monitoring documents, employee training requirements and records

Conducts periodic reviews of all elements of the Food Safety Plan to ensure continued compliance with all organizational, local, state, federal, and global regulations and safety standards

Assists in investigations related to nonconformities, including documenting and root cause analysis associated with deviations, OOS, QIRs, and CAPAs

Manages the Supplier Qualification and Foreign Supplier Verification Programs including approval, documentation review and archive, and requalification for incoming raw materials and packaging components

Leads Quality Risk Management Program

Skills & Knowledge Required:

Bachelors Degree (preferred), specialized in Food Science or related science field, or equivalent of 5 years minimum of work-related experience

Minimum 5 years relevant food safety experience in an FDA/GMP environment

Minimum 5 years experience in writing and review of technical documentation, including but not limited to SOPs, training records, risk assessments, and HACCP plans

Knowledge of requirements related to FSMA, GFSI (SQF)

Ability to manage multiple projects and prioritize demands

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