Food Safety and Quality Assurance Manager

4 weeks ago

Brantford, Ontario, Canada Aspire Bakeries Full time

Job Summary:

The Food Safety and Quality Assurance Manager is responsible for protecting the food manufactured by the bakery location by establishing and implementing food safety and quality strategy and adhering to all regulatory, customer, and Aspire Bakeries requirements.

Key Responsibilities:

  • Lead the HARPc Food Safety Plan team to evaluate and implement controls on all biological, chemical, physical, and economically motivated hazards, including developing defect action limits, hygienic zoning, and by-product controls.
  • Identify food safety adulteration hazards in products and processes, implement controls, verify their effectiveness, and design corrective actions for deviations.
  • Serve as the PCQI, overseeing the food safety plan, validating preventive controls, reviewing records, and reanalyzing as needed.
  • Accountable for updating and re-evaluations of existing food safety plan(s) to incorporate current cGMP, Process Preventive Controls, Allergen Preventive Controls, Sanitation Preventive Controls and Supply Chain Preventive Controls, and current regulatory requirements.
  • Accountable for complying with the Global Food Safety Initiative (GFSI) standards in which the bakery location participates in (i.e. BRC, SQF).
  • Ensure compliance with GFSI standards (e.g., BRC, SQF) and assist in leading AIMS program reviews and compliance.
  • Lead investigations of customer/consumer complaints using root cause analysis, determine corrective actions, respond to complaints promptly, and analyze complaint trends for improvement.
  • Lead and promote the bakery's food safety culture through communication, education, events, and recognition programs.
  • Accountable for effectively communicating to the bakery director, and management team training needs for operations, sanitation, warehouse, and maintenance staff in basic food hygiene, cGMP's, preventive controls, allergen control, foreign material control, and other food safety and quality requirements.
  • Manage the FSQA team, set objectives to meet KPI's, and communicate training needs for various staff in food safety and quality requirements.
  • Accountable for monitoring and adherence to the Food Safety and Quality Assurance budget.
  • Authorized to hold and release product based on food safety or quality nonconformity, and is required to place all food on QA hold in SAP as well as physical hold.
  • Conduct daily food sensory evaluations with the bakery team to identify defects and provide improvement direction.
  • Ensure weekly physical bakery inspections are conducted and reports are maintained in AIMS and act as the technical expert during regulatory, customer, and third-party bakery audits.
  • Responsible for assuring materials are received from approved suppliers and assists with conducting raw material supplier performance monitoring.
  • Implement effective Traceability, Stock Recovery, and Recall Programs, including timely mock traceability exercises and escalation of concerns.
  • Accountable for leading/building a bakery FSQA team, developing a capable and promotable staff with a focus on assuring succession planning is in place.

Requirements:

  • Bachelor of Science Degree in Microbiology, Chemistry, Food Technology, or Food Science, preferred or sufficient experience in the food industry to cover the technical skills needed.
  • Minimum of 5-7 years in food safety and quality assurance leadership capacity, preferably in food manufacturing.
  • Minimum of 5 years comprehensive food processing, food safety and quality experience with an extensive background in manufacturing food industry, HACCP, USDA, or FDA preferred.
  • Proven experience managing and leading FSQA teams.
  • Previous experience with GFSI, BRC, SQF and/or USDA audits desirable.
  • Certified in HACCP, PCQI, SQF Practitioner, or other relevant certifications (ISO 22000, FSSC 22000 is a plus).
  • Certified in a Global Food Safety Initiative (GFSI) standard such as BRC or SQF preferred.
  • Knowledge of food hygiene, hygienic zoning, cGMP's, and environmental monitoring.
  • Proficient in computers including spreadsheets, statistical programs, quality management systems and SAP applications.
  • Ability to work in food production areas with wet, cold, and/or humid conditions, near moving mechanical parts, and in moderate to loud noise levels.

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