A Quality Control Supervisor is responsible for overseeing all aspects of food safety and quality control within the production facility, ensuring compliance with all regulatory standards, company policies, and best practices to maintain the highest level of food safety and product quality throughout the manufacturing process. This is a people leadership role.
Key Responsibilities:
Food Safety Management System (FSMS) Execution: - Conduct regular internal audits to assess compliance with FSMS procedures and identify areas for improvement.
- Hold accountable all quality staff and product staff to 100% compliance with FSMS and required testing, documentation, and protocols.
- Ensure proper documentation and recordkeeping of all food safety activities.
- Member of the Food Safety Team
Quality Control Procedures: - Develop and implement quality control procedures for raw materials, in-process production, and finished products, including sampling protocols and testing specifications.
- Monitor product quality throughout the production process, identifying and addressing any deviations from quality standards.
- Investigate and resolve quality issues, taking corrective actions to prevent recurrence.
Staff Supervision and Training: - Lead and manage a team of quality control inspectors, ensuring they are adequately trained in food safety practices, quality standards, and proper testing procedures.
- Conduct regular training sessions to update staff on food safety regulations, new procedures, and best practices.
- Evaluate employee performance and provide feedback to maintain quality standards.
Compliance with Regulations: - Stay informed about all applicable food safety regulations (FDA, USDA, etc.) and ensure the facility adheres to all compliance requirements.
- Coordinate with regulatory agencies during inspections and address any findings promptly.
- Maintain accurate documentation to support compliance with regulatory standards.
Reporting and Analysis: - Analyze quality data to identify trends and potential issues, generate reports to management on quality performance and food safety metrics.
- Investigate and report food safety incidents, non-conformances, and product recalls as necessary.
Continuous Improvement: - Identify opportunities for improvement in food safety and quality control processes.
- Implement new technologies and methodologies to enhance quality control practices.
- Collaborate with other departments to promote a culture of food safety across
Requirements
Qualifications: - Bachelor's degree in Food Science, Microbiology, Engineering, or Business, or equivalent experience - considered.
- Minimum 5+ years of experience in quality and food safety, including 3+ years in a leadership role within a food manufacturing environment (co-manufacturing, Fast Moving Consumer Goods - FMCG.)
- Proven experience in a food manufacturing environment with a strong understanding of food safety principles and HACCP concepts.
- Excellent analytical and problem-solving skills with the ability to identify and address quality issues effectively.
- Demonstrated leadership and supervisory skills to manage a quality control team.
- Proficiency in Microsoft Office Suite and quality management software.
- Knowledge of relevant food safety regulations (SQF, HACCP, Food Defense, FDA, USDA) and industry standards.