Reporting directly to the FSQA Manager, this position provides daily supervision, coaching and direction to the Quality Assurance team across all shifts. The role is responsible for ensuring food safety and quality systems are not only followed but effectively executed on the production floor. Responsibilities include guiding QA Specialists, Analysts, and Technicians; overseeing verification and validation activities; supporting food safety and quality incident investigations; assessing finished product quality; and ensuring plant compliance with GMP, HACCP, SQF, regulatory and company requirements. Essential Duties and Responsibilities Supervise and provide daily coaching and direction to QA Specialists, Analysts, and Technicians across shifts. Organize team schedules and workflow to ensure effective coverage and support of product and food safety needs. Ensure HACCP program policies and procedures are consistently executed and understood on the production floor. Oversee and verify that all required verification and validation activities are completed accurately and on time. Provide guidance and support to QA team in execution of Micro and Environmental Monitoring programs. Coordinate with corporate teams to ensure packaging and labeling requirements are met. Serve as primary liaison with FSIS to support regulatory compliance and consistent plant interaction. Actively participate in root cause problem solving and support resolution of CARs, ensuring actions addressing underlying causes. Support and reinforce execution of Check Your Six program within daily operations. Education and/or Experience B.S. degree in Food Science, Meat Science or related discipline is preferred. Three to five years of experience in Quality Assurance, Food Safety or related field. Working knowledge of

HACCP, SQF, FSIS-USDA

regulations, and food microbiology required. Additional Responsibilities Communicate and coordinate with cross-functional teams on food safety and quality-related projects. Provide coverage for the QA Manager in their absence. Support training of plant teams and contractors on food safety, quality, and regulatory requirements. Work weekends and off shifts as need to support production and QA coverage. Perform other duties as assigned. Language Skills Strong oral and written communication skills at a technical level. Ability to communicate effectively across all levels of the organization. Mathematical Skills Ability to read, analyze, and interpret technical reports, process charts, graphs, and logs. Proficient in performing calculations related to formulations, added ingredients, restricted ingredients, and percent yields. Technical mathematical skills necessary to support chemical and microbiological analysis. Reasoning Ability Ability to interpret technical information and draw sound conclusions. Ability to evaluate data from multiple sources and make logical, timely decisions. Certificates, Licenses and Registration HACCP certification, or ability to obtain certification. Working knowledge of SQF standards. Physical Demands Ability to stand and/or walk for extended periods of time. Sufficient sensory capability to perform effective organoleptic evaluations (corrected sensory ability is acceptable), including visual (acuity and color differentiation), olfactory, gustatory, tactile, and auditory ability. Ability to lift up to 50 lbs. occasionally. Work Environment Work in temperature ranges of approximately 26℉ to 110℉. Ability to adjust schedule based on production needs and QA coverage. Ability to travel overnight occasionally.