QA Manager

Quality Assurance & Food Safety Riverside, California


Position at Wild Fork Foods

Purpose & Scope: To maintain product integrity and food safety within the plant. Implement all government directives, regulations, and polices on a plant-wide basis. Oversee all production of consumer ready meat products for all processes and ensure that all packages meet customer specifications

Principle Responsibilities:
 Run quality control area and delegate tasks within the area
 Organize and train all people within the quality assurance area
 Implement government regulations regarding quality control and food safety in all areas of the plant
 Maintain effective communication channels between government and plant officials
 Monitor all government regulations, programs, and policies regarding food safety both inside and out of the plant (FSIS, USDA, FDA, etc.)
 Keep employees focused on HACCP and GMP procedures
 Track microbiological trends, sanitation program performance, and product shelf life within plant and communicate results to plant team members and corporate quality assurance
 Create and write quality control programs to be implemented plant and company wide
 Adhere to specific customer request and specifications in reference to quality of products
 Develop and organize different means of evaluating product quality and then develop better ways to produce products
 Oversee all raw material claims and product/ingredient receiving procedures
 Knowledge, background and expertise in meat operations is critical. Areas of knowledge must include HACCP, specification adherence to incoming raw materials, brine mixing procedures, ingredient and allergen control, trimming, chilling, styling & packaging specs, packaging modified atmosphere characteristics, final box/package configuration and shelf-life
 Evaluate sanitation and pest & rodent contractor’s performance to ensure they are completing their jobs in a safe, effective and professional manner
 Constantly review and update product quality control programs
 Manage special projects regarding quality and food safety for the plant
 Work tasks fluctuate demanding on the direction of government officials, plant conditions, and business objectives
 Coordinate efforts implementing new products/process with respective parties (i.e. engineering, production, management, maintenance)
 Develop, maintain and implement any programs relating to customer, or 3rd party requirements, to include leading audits and maintenance of BRC certification
 Monitor, track and evaluate all SPC programs mandated relative to customer requirements or plant performance
 Work closely with operations to ensure regulatory compliance, customer specifications and performance metrics are maintained
 Knowledge, background and expertise in the British Retail Consortium (BRC) standards. Able to lead cross-functional teams across the facility in order to prepare and maintain the facility BRC compliant.
 Responsible for maintaining the facility “audit ready” at any given time, in more specific terms: customer audits, BRC, USDA/FSIS audits, and Organic audit.
Working Conditions:
 Conduct walkthroughs, inspections, and meetings in a cooled environment
 Typically work 50-60 hours per week M-F plus some Saturday when necessary

 B.S. in Animal Science, Meat Science, Food Science or related science discipline preferred
 Masters degree highly desirable but not required
 Minimum 5-7 years experience in the quality control area
 HACCP certification
 BRC certification desirable but not required