Manager FSQ Audit & Vendor Compliance at Boar's Head… · New York

Key responsibilities include conducting food safety audits at all current and prospective vendor facilities; collaborating with vendors on root cause investigations regarding product deficiencies, and overseeing vendor compliance on various documents required relating to food safety programs & food quality programs. Responsibilities will include various activities related to ensuring vendors closely adhere to both the finished product quality standards and the expectations of the Boars Head Brand. Provide key input to the development of the annual audit plan.

Responsibilities:

• Conducts ongoing risk assessments, develops corrective actions and monitors implementation, efficacy, and maintenance of preventive measures.
• Conducts analyses of manufacturing systems for food safety issues and ability to produce acceptable product; identifies process weaknesses, develops corrective actions, and monitors implementation and maintenance of process modifications.
• Using an auditing process, ensures vendors stated food quality and food safety procedures are being followed (ex. HACCP, SSOP, GMPs) and ensures no unauthorized changes to production processes or product ingredients have occurred which affect product quality.
• Participates in product assessment activities on finished products for acceptability.
• Acts as liaison between the vendor community and Boar’s Head on various quality issues and root cause analysis activities.
• Studies, identifies, and resolves food safety and product quality problems as assigned.
• Audits vendor operations to determine adherence to audit criteria parameters; reviews annual GFSI audit reports as applicable.
• Communicates with vendor management on all issues related to product quality and food safety findings during audit.
• Thorough documentation of audit findings and completes any follow-up activities with emphasis on preventive measure assessment and efficacy.
• Provide input into the development of the annual audit plan.

Qualifications:

• Bachelor’s degree in a food science or related discipline; Master’s degree is preferred.
• At least 5 years of experience in Quality Assurance, R&D or Process Development or related field; at least 2 years with M.S.
• Experience in auditing various USDA & FDA environments for quality is a significant benefit; knowledge of HACCP, SSOP, GMP, SQF and BRC are essential.
• Diverse background of experience in cheese production, meat (cooked and fermented) production, emulsion technology, and hot/cold pack production is beneficial.
• Must be able to effectively communicate with all levels within both a manufacturing and corporate environment.
• Proficient ability in use of Microsoft software.
• Must be HACCP certified, or able to become HACCP certified.
• SQF &/or BRC certification desired.
• Auditor Certification (i.e. American Society for Quality – Certified HACCP Auditor, Certified Quality Auditor)
• Must be able to travel – position requires over 50 percent travel.