Key responsibilities include monitoring the Distribution Center for Regulatory and customer compliance. Providing guidance and/or support as it relates to quality concerns raised by internal colleagues and/or distributors. Following up on quality issues as they relate to inventory, as well as customer complaints received. Complete special projects as assigned by the FSQA Manager/Supervisor. Analyze product returns and products in inventory to identify trends in quality issues.

Responsibilities:

Conduct daily walkthrough of the distribution center and communicate any potential food safety/food quality and/or sanitation issues to the FSQA Manager and Department. Mgrs. Prepare the Executive Kitchen for all Product Sensory Evaluations Ensure correct products are ordered/picked for Product Slicing; coordinate weekly shipping of products to any plants, as needed. Conduct Truck Audits daily and communicate non-conformances to Operations Mgmt./FSQA Mgr. Follow up on customer complaints to ensure our current inventory isn't compromised. Verify that QCP records (e.g., Cooler records, Scale Verification records, etc.) are accurately completed and up to date. Coordinate the communication process for when the product is either placed on hold/or released. Perform sanitation inspections of warehouse & deli areas for cleanliness. Prepare reports on inspection findings and incidents. Collect, evaluate, and send samples to outside labs for product analysis. Communicate with Distribution Center/Plants on Quality and Customer issues.

Qualifications:

Must have a High School Diploma or GED Diploma plus additional specialized training in a food environment, verifying product quality. Must have at least 3-5 years of progressive work experience. Must possess a valid Driver's License Must be Serve Safe Certified or able to attend a course and successfully pass the certification exam. Preferably HACCP trained or be able to attend a training course and successfully complete a training course. Preferably Certified as an FSQA Technician or able to successfully complete a course by a certifying body (i.e., ASQ, etc.) Physical Demands Must be able to lift overhead up to 30 pounds. Must be able to stand and/or walk for extended periods of time. Must possess sufficient senses to perform effective organoleptic evaluations (corrected sensory ability is acceptable). This includes visual (acuity and color differentiation), olfactory, gustatory, tactile, and auditory ability. Work Environment Must be able to work in both warm and cold environments. Must be able to work in a fast-paced warehouse environment and be capable of withstanding loud noises, fast-moving machinery, etc. Travel required is less than 40% to attend training courses or other duties, as needed.