Quality Assurance Tech - US Foods, Inc.

RESPONSIBILITIES  

• Manage the internal quality audit function for the site and ensure effectiveness of the corrective and preventative action process within the framework of the plant's Quality Management System

• HACCP Coordinator and responsible for coordination of recalls

• Site leader responsible for on-site product risk assessment and risk management plan

• Attend site leadership meetings to report and drive continuous improvement: in sanitation, food safety, quality, and preventative maintenance.

• Enforce production suspension to ensure food safety and quality continuity.

• Ensure regulatory compliance with USDA, FDA, State and local authorities and act as division’s primary liaison with these agencies.

• Develop & implement site specific programs for GMP’s, SSOP’s, allergen control etc.

• Develop and conduct site specific training programs for employees.

• Manage HACCP and SSOP validations and verifications.

• Manage to contract 3rd party labs and develop bacteria and quality lab testing as needed / required.

• Perform 3rd party audit preparation and supplier audits as necessary.

• Ensure sanitation requirements are maintained in all areas of the facility under scope.

• Work with management, sales and customers as needed to understand and reduce product returns and complaints and implement appropriate corrective actions.

• Manage vendor relationships to ensure food safety and raw material compliance specifications.

• Manage labeling compliance with USDA/FDA regulations.

• Ensure complete data collection and trending on relevant programs.

• Review the Pest Control logs from 3rd party services and follow up with corrective actions.

• For RTE (Ready to Eat) Facilities only:  Coordinate Hygienic Zoning and Flow controls. 

• For exporting facilities only - manage export program, including update of product lists, AMS audit, update of QSA manual, exporting certification, troubleshooting of export related issues and review of all appropriate paperwork.

SUPERVISION:

Manage the sanitation activities and/or crew (internal or external).

Manage possible quality technician in plants where applicable.

RELATIONSHIPS

Internal:   Support operations associates at plant level and maintain corporate communications

External:  Various governing agencies such as USDA, FDA, local authorities, auditing companies, vendors, and customers     

WORK ENVIRONMENT

Must be able to work continually in a refrigerated environment 35°F- 45°F.   Must be able to work for periods of time in a freezer environment -10°F to +10°F with company provided apparel.  

MINIMUM QUALIFICATIONS

• Minimum 2 years’ experience LEADING plant food safety program required.

• Preferred 5 years’ experience in a food service processing & distribution environment.

• Food safety training, sanitation (SSOP & GMP), USDA quality troubleshooting and QA process improving skills required.

• Meat industry background/experience with food safety/quality knowledge in a meat production environment required. 

• Experience with a HACCP plan design, measurement, documentation & training required. Formal HACCP training/certification preferred

EDUCATION

• 4-year college degree or formal training/certification in Animal science/Food safety/Veterinary science preferred.

CERTIFICATIONS/TRAINING

• GFSI (Global Food Safety Initiatives for HACCP Certification) 

PREFERRED QUALIFICATIONS

• Excellent organizational skills and ability to prioritize required.

• Critical thinking. Analytical skills. Written and verbal communication skills.

• Strong interpersonal skills required, including the ability to relate and positively influence employees & third parties at all organizational levels.

• Bilingual (Spanish) preferred.

PHYSICAL QUALIFICATIONS

• Must be able to perform the following physical activities for described length of time.

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