Food Safety and Quality Assurance Manager at Hicksville, NY

Food Safety and Quality Assurance Manager

• Keep up to date: (Bacterial tests, quality product standards)          
  1. Raw ingredients (milk, lactic acid, rennet, cream cheese, sour cream, etc).
  2. Unfinished product (unpacked throughout the different process lines)
  3. Finished product
• Check daily our sanitation process and CIP cycles (chemical concentration, cleaning effectiveness);
• Liaison between New York State Department of Agriculture and company: making sure we comply with the regulations.
• Maintain proper inventory of lactic cultures, preservatives used in the daily production.
• Well maintain and calibrate the different equipment in the lab.
• Make sure the lab is in order, organized and clean.
• Keep all the proper control data sheets, instruments documentations and calibration to pass the yearly inspection
• Review pasteurization charts (milk and cream) and silos temperatures every day.
• Daily bacteria control throughout the process.
• Test three times a week yeast and mold in every room of the plant.
• Report to the marketing administration the milk used during the month.
• Employees and supervisors training.
• Evaluate, train and verify preservatives usage.
• Develop new products.
• Accomplishes food quality human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Achieves food quality operational objectives by contributing information and analysis to functional strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; identifying and resolving problems; completing audits; determining system improvements; implementing change.
•  Meets food quality financial objectives by estimating requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
•  Establishes food safety program by developing ingredient control and storage policies including purchasing specifications, incoming inspection procedures, equipment cleaning and sanitation procedures and schedules, personnel sanitation procedures and training, and time-temperature inspection methods and schedules.
• Develops food safety plans by conducting hazard analyses; identifying critical control points and preventive measures; establishing critical limits, monitoring procedures, corrective actions, and verification procedures; monitoring inventories.
• Establishes food quality documentation system by writing and updating quality assurance procedures.
•  Maintains and improves product quality by investigating customer complaints; collaborating with other members of management to develop new product and engineering designs, and manufacturing and training methods.
• Prepares food quality reports by collecting, analyzing and summarizing information and trends.
• Complies with federal, state, and local legal regulations by studying existing and new regulations; anticipating regulations; enforcing adherence to requirements; advising management on needed actions.
•  Updates job knowledge by studying trends in and developments in food quality management; participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
• Accomplishes quality assurance human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Achieves quality assurance operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; identifying and resolving problems; completing audits; determining system improvements; implementing change.
• Meets quality assurance financial objectives by estimating requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
• Develops quality assurance plans by conducting hazard analyses; identifying critical control points and preventive measures; establishing critical limits, monitoring procedures, corrective actions, and verification procedures; monitoring inventories.
• Validates quality processes by establishing product specifications and quality attributes; measuring production; documenting evidence; determining operational and performance qualification; writing and updating quality assurance procedures.
• Maintains and improves product quality by completing product, company, system, compliance, and surveillance audits; investigating customer complaints; collaborating with other members of management to develop new product and engineering designs, and manufacturing and training methods.
• Prepares quality documentation and reports by collecting, analyzing and summarizing information and trends including failed processes, stability studies, recalls, corrective actions, and re-validations.
• Updates job knowledge by studying trends in and developments in quality management; participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
• Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.