JOB SUMMARY:
Responsible for the development and execution of food safety, quality and regulatory (FSQR) internal audits in the LPNA facilities. Conducts assessments and other internal audits to ensure GSF LPNA facilities are in compliance with all GSF, customer, GFSI and regulatory requirements. Works with other functional teams to develop and implement effective CAPAs to address all opportunities identified during the internal and external FSQR audits.
ESSENTIAL FUNCTIONS:
Develops and updates internal assessments/audits based on customer, regulatory, GSF, regulatory and GFSI requirements. (10%)
Conducts internal FSQR audits (e.g., sanitation, batch audits, pre-op inspection process audits etc.) to ensure compliance with all regulatory, customer, GFSI, and GSF FSQR requirements. (40%).
Develops training materials and conducts training to address internal assessments and external audit findings. (10%)
Leads Golden Standard Audits and adjusts internal audit program approach based on findings. (5%)
Stays up to date on all new customer, gsf and regulatory requirements and communicates changes to all assigned facilities. (5%)
Performs other related and assigned duties, as necessary.
MINIMUM QUALIFICATIONS:
Education and experience equivalent to:
Education/Certification:
Bachelors degree in food science, Engineering, Chemistry, Biology, or related areas from an accredited university.
ASQ Certified Quality Auditor or equivalent preferred but not required.
Experience:
Minimum of 10 years of relevant food safety, quality and/or regulatory affairs work experience within the food manufacturing environment.
5 years of experience auditing food safety, quality, sanitation, and regulatory compliance programs.
Knowledge, Skills, and Abilities
Knowledge of (B/basic; J/journey; E/expert):
Food safety concepts, techniques, and regulations (J)
Regulatory requirements (J)
Domestic and international export and food regulations (J)
FDA/FSMA sanitation preventive controls regulatory requirements (E)
GMPs (E)
HACCP/Food Safety Programs and Food Safety Regulations (E)
Manufacturing concepts and techniques (J)
Food Processing concepts and techniques (J)
Sanitation concepts and techniques & sanitary design (E)
Food processing equipment (J)
Food Safety, Sanitation and Quality audit concept and techniques (E)
PC: Word processing/spreadsheet and presentation (PowerPoint) software (J)
Continuous Improvement Methodology (TPM, 6-Sigma, SPC) (J)
Strong writing and record keeping ability for reports and training manuals (E)
PC word processing/spreadsheet software (J)
Skill and ability to:
Identify problems or irregularities for early resolution.
Ability to prioritize assigned projects, review deliverables, performance metrics and focus on executing results while holding self and others accountable.
Ability to plan, multi-task and manage time effectively.
Work effectively in a general business environment, with a focus on high levels of quality and customer service.
Act in accordance with GSFs Values and Creed.
Travel in the US (approx. 10%).
Work flexible hours - ability to plan, multi-task and manage time effectively.
Strong follow-through and organizational skills.
Prioritize multiple projects and adapt to changing priorities.
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
Communicate in written and verbal form and coordinate effectively with internal and external customers (all levels of organization).
Effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
LEADERSHIP/MANAGEMENT RESPONSIBILITY
Excellent communication and leadership skills.
Ability to lead by influencing.
Capable of independently leading multiple cross functional teams focused on improvement projects.
Possess a facilitative style of management.
Create and cultivate positive work relationships at all levels of the plant/organization.
PERFORMANCE CATEGORIES
Domestic regulatory compliance
Productivity/food safety/quality/sanitation standards: quality, food safety and sanitation programs effectiveness
Productivity/quality standards: continuous process improvement
Training
Compliance with food safety, regulatory & quality requirements
Teamwork within the department and across departments
Internal and external customer satisfaction
Safety standards and procedures: employees
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