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Job Description
- Responsible for direct management and utilization of laboratory (analytical and microbiology), water treatment, syrup blending, sanitation, microbiological equipment, raw materials, and all quality processes.
- Oversee daily Quality Assurance inspections to ensure all products are meeting compliance.
- Write, update, and maintain SOP's (Standard Operating Procedures) for the Quality Assurance Program.
- Leads the development and implementation of Food Safety Fundamentals, the Food Safety Plan and Food Quality Plan.
- Communicate to relevant personnel all information essential to ensure the effective implementation and maintenance of SQF.
- Accountable for a safe working environment through the development of strategies focused on accident reduction as well as energy and waste minimization.
- Optimize resources while ensuring raw materials and finished product meet specifications and manufacturing standards and in accordance with FDA, CFIA, GMP's, HACCP, and all other governmental policies, procedures, and regulations.
- Ensure application of best practices and signature tools to optimize Efficiency and Effectiveness.
- Ensure implementation and compliance of all food safety quality and regulatory policies and practices at assigned location.
- Analyze, review and interpret food safety quality and regulatory policies and practices to identify and drive continuous improvement efforts.
Job Requirements
- Experience in Food/ Beverage Manufacturing preferred.
- Ability to analyze and solve problems, results oriented.
- Organized and detail oriented, adaptable to change.
- Have completed HACCP training and be experienced in implement and maintain HACCP based Food Safety plans.