The Food Safety & Quality Manager is the facility's primary steward of all food safety and quality systems. This role owns the development, implementation, and continuous improvement of programs required for compliance with

GMP, HACCP, FSMA

Preventive Controls, SQF, and all customer and regulatory requirements. The manager ensures that all operations consistently meet or exceed FDA and industry standards. Key Responsibilities Food Safety & Quality System Ownership

• Lead, manage, and develop the QA/QC team, ensuring all programs are executed with accuracy and regulatory rigor.
• Maintain, verify, and continuously improve the facility's HACCP Plan, Food Safety Plan (FSMA PCQI requirements), and the full SQF System.
• Oversee the creation, maintenance, and control of all food safety documentation, SOPs, work instructions, and regulatory records. Regulatory & Certification Compliance
• Direct and conduct internal audits, GMP audits, mock recalls, traceability exercises, and supplier verification in alignment with SQF and FSMA requirements.
• Prepare the facility for third-party audits (SQF, GMP, customer, regulatory) and act as the primary onsite contact for auditors.
• Ensure compliance with FSMA Preventive Controls, including validation, verification, and record review. Laboratory & Environmental Monitoring
• Oversee all microbiological testing, environmental monitoring programs (EMP), allergen verification, and product sampling requirements.
• Manage internal and external laboratory relationships, ensuring timely and accurate reporting.
• Implement corrective and preventive actions (SCAR/CAPA) based on results, deviations, and trend analysis. Product & Process Controls
• Review and approve labels, formulations, specifications, COAs, and the final release of finished goods. Maintain equipment calibration, verification, and process control checks for all critical food safety equipment.
• Issue and manage product holds, risk assessments, disposition decisions, and support investigations related to recalls or withdrawals. Continuous Improvement
• Develop and monitor KPIs for quality, food safety, and process performance.
• Lead proactive initiatives to reduce defects, customer complaints, non-conformances, waste, and process variability.
• Champion a culture of food safety, quality excellence, and cross-functional problem solving. Food Safety Leadership
• Serve as the SQF Practitioner or designated SQF support role.
• Ensure all employees receive training in GMPs, food safety principles, allergen management, sanitation practices, and quality expectations.
• Act as the facility's subject-matter expert for

FSMA, FDA

regulatory requirements, and industry best practices. Qualifications

• 4+ years of progressive leadership experience in food safety and/or quality assurance within FDA-regulated food manufacturing.
• Formal training and certification in

HACCP, PCQI

(Preventive Controls Qualified Individual), and SQF Practitioner (or ability to obtain).

• Strong knowledge of GMPs, FSMA regulations, food microbiology, allergen controls, sanitation, and risk assessment methodologies.
• Proven success leading audits, managing CAPA systems, and developing high-performance QA teams.
• Excellent communication skills; bilingual proficiency required in verbal and written English and Spanish.

Pay:

$80,000.00

• $100,000.

00 per year

Benefits:

401(k) Dental insurance Health insurance Life insurance Paid time off Relocation assistance Vision insurance

License/Certification:

Safe Quality Food Certification (Required) HACCP Certification (Required) Certified Quality Inspector (Required)

Work Location:

In person