Quality Assurance Manager

Food quality is a critical function at Channel Fish Processing Company, Inc. As the Food Safety Quality Control Manager, you will be responsible for overseeing all aspects of food safety and quality control operations. You will lead a team of professionals to develop, implement, and maintain robust food safety and quality control programs. The ideal candidate will have a strong background in food safety, quality management systems, and regulatory compliance, along with excellent leadership and communication skills. The responsibilities of the Quality Control Manager include but are not limited to:

Management of Facility

1. Monitor Shipping/Receiving for quality, safety and condition of products.

1. Work with an outside Pest Control Operator (PCO) to ensure that Channel Fish Processing, Company, Inc. processing facility has an effective pest control program.
2. Audit pest control.
3. Maintain physical plant in accordance with USDC/HACCP Program requirements and remain in good standing with USDC.
4. Ensure that all employee facilities are being effectively cleaned by janitorial staff.
5. Comply with all government, client and 3rd party audits.
6. Ensure that all records and documents are maintained in an organized fashion in compliance with FDA requirements for issues of traceability, COO labeling, product and facility testing results, microbiological testing results, allergen control and general food safety.
7. Perform sanitation audits of entire facility as required.
8. When required, supervise weekend work crew during cleaning and organizing of dry, cooler and freezer storage areas.
9. Generate month-end closing and summary submission to USDC.
10. Monitor Maintenance Job Request Log and place repair orders when needed.

HACCP

1. Responsible for supporting and enforcing the HACCP Plans in compliance with USDC/FDA regulations.
2. Oversee daily pre-production sanitation inspections.
3. Ensure that all quality control technicians are thoroughly trained in the execution of the HACCP Plans and that they are competent and capable of monitoring the Plan(s) daily.
4. Review all HACCP records daily to ensure that all critical control points have been correctly monitored, documented, and that any required corrective actions have been taken and documented.
5. Ensure that all equipment (thermometers, scales, etc.) are properly maintained and calibrated per the HACCP Plans and on schedule.
6. Monitor and maintain allergen program.
7. Maintain, monitor and test Recall procedures.

Product Testing

1. Ensure that there are valid finished product working specifications for the lab and production line supervisor.
2. Work with USDC and outside laboratories to perform product testing as required by our customers.
3. Have all microbiological testing performed as required. Log results.

Personnel

1. Responsible for making sure that all employees in the QA department are properly trained to perform their jobs, ensuring that all employees and temporary workers are trained in GMPs and proper food-handling procedures.
2. Responsible for ensuring effective monitoring of the production floor to ensure that GMPs and SOPs/SSOPs are being followed. Ensure that corrective actions are employed and follow-up on issues are performed where required.