What are the responsibilities and job description for the QA Manager position at Calavo Growers?
JOB SUMMARY
Provides leadership, direction and management of Quality Assurance and Food Safety at the plant level, with dotted line reporting to the Director of Operations. Assures that the facility operations are in compliance with food safety regulations, Global Food Safety Initiative (GFSI) requirements, corporate requirements, and customer requirements. Manages Quality Assurance activities, implements and maintains Quality Assurance policies, SOP’s, programs, and procedures. Provides strategic planning for quality and process improvement as a member of the plant management staff. Acts as a subject matter expert in Quality and Food Safety for the plant.
Calavo has a rich culture of constant innovation and sustainable practices. Calavo evolved from “the first name in avocados” into a global leader of quality produce and food products. We have expanded our portfolio and helped revolutionize the fresh food industry with fresh-cut fruits, vegetables, and healthy prepared foods. We are committed to building diverse teams and an inclusive culture. Our values cultivate shared goals, respect, quality products with a motivated and engaged team that is passionate about what we do.
ROLE RESPONSIBILITIES
• Partners with facility management team to ensure food safety best practices and processes are implemented and maintained.
• Manages the Plant Quality System and team. Works directly with the plant management team to maintain, modify and improve the Quality System.
• Ensures regulatory food safety compliance. Anticipates and responds to any regulatory agency requirements and reports related to food safety. Prevents, responds (corrective/preventive actions) and follows up to Government (Federal – USDA / FDA / etc., State, County and City) violations.
• Makes collaborative food safety and quality decisions regarding ingredient, raw product, in-process product and finished product conformance.
• Manages the HACCP and Preventive Controls plans. Responsible for leading the facility Food Safety Team, developing Hazard Analyses, HACCP plans, Preventive Controls and compliance with HACCP FSMA and all regulatory requirements
• Reviews documents and verifies plant recipes/specifications, labeling, etc.
• Coordinates and leads recall efforts related to the facility as directed by Corporate Food Safety and Quality
• Leads and manages third-party audits such as BRC, organic, customer, etc.
• Follows up on internal and external food quality/safety audits, and leads development and tracking of corrective actions. Participates in sample retention and evaluations.
• Customer/consumer Complaints: Manages complaint response, tracking and prevention
• Service Supplier Control: Creates and updates service supplier program compliance and performance tracking program.
• Product quality: Provides support in the creation and management of product specifications.
• Provides support to Product Development for the development of new products
• Manages environmental and regulatory sampling program
• Manages department staff, hires, trains, assigns responsibilities, coaches, and imposes disciplinary actions
• Develops team toward other leadership positions and provides coverage of Quality management positions as needed.
• Creates and monitors business metrics to track compliance and process effectiveness
• Implements Root-Cause-Analysis and Corrective Action Plans related to food safety processes
• Creates ambitious goals and strives for better performance, ensuring that the company strives towards best practices and continuous improvement efforts
• Escalates difficult or legal matters to the Director or VP of QAFS and keeps them abreast of all issues, while resolving routine issues independently.
• Manages QA/QC related expenses and looks for opportunities to reduce system cost as appropriate
• Performs other duties as needed
BASIC QUALIFICATIONS, SKILLS, KNOWLEDGE, AND ABILITIES
• College Degree in food science, food technology, Microbiology, or related field. Significant related experience may be considered in lieu of a degree.
• 5 years of experience in a progressively responsible QA supervisory or QA management position
• Experience managing in a food manufacturing environment.
• Excellent verbal and written communicator
• Proficient use of MS Office software and a working knowledge of common applications such as ProducePro
• Experience interacting with the state and local regulators. Ready-to-eat and USDA-inspected operations experience strongly preferred.
• HACCP certification and plan development experience (basic and/or advanced HACCP training)
• Preventive Controls Qualified Individual and Seafood HACCP certification a plus
• Ability to analyze data using spreadsheets, formulas, statistical tools, etc.
• Highly organized and detail-oriented
• Ability to work within a high paced dynamic environment and multi-task effectively
• Demonstrates the ability to remain professional and diplomatic when working under pressure
• Ability to apply critical and logical thinking skills, and exercise sound judgment to arrive at appropriate business decisions. This includes a sense of balance between risks involved, timeliness, cost factors and other considerations.
SKILLS, KNOWLEDGE, AND ABILITIES
• Ability to lead a team of Supervisors and team members with positive results and outcomes
• Excellent organizational skills with the ability and initiative to multi-task throughout the day
• Good understanding of all continuous improvement production techniques.
• Knowledge of large-scale food business start-up is helpful
• Demonstrated ability to be a team player
• Trained in OSHA requirements or expectations, HACCP, First Aid/CPR, and Food Hygiene
• Ability to motivate others to work routine and monotonous processes and stand for extended periods of time
• Ability to work in a cold / damp environment and stand for extended periods
• Must have a good understanding of English, bilingual (Spanish) speaking skills are helpful
WORK DEMANDS / PHYSICAL DEMANDS: While performing the duties of this Job it is primarily working in a chilled factory or warehouse environment with prolonged standing and walking. Regularly required to stand, walk, reach, grab, carry items, talk, or hear with frequent use hands to finger, handle, lift or feel. Regularly exposed to chilled temperatures. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
WORK DEMANDS / PHYSICAL DEMANDS
This position may work a varying schedule including early or late hours and weekends, when necessary.
While performing the duties of this Job work is primarily performed in a chilled environment. Regularly required to stand, walk, squat, stoop, bend, reach, talk and hear. Required to use hands and fingers to handle, lift, feel, push, or pull objects. Exerts up to 50 lbs. of force occasionally, and/or up to 20 lbs. of force frequently. Often required to lift and carry 10 lbs. force constantly to move objects. Sedentary work is required when completing some administrative functions. Exposed to chilled or warm temperatures within the operation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Provides leadership, direction and management of Quality Assurance and Food Safety at the plant level, with dotted line reporting to the Director of Operations. Assures that the facility operations are in compliance with food safety regulations, Global Food Safety Initiative (GFSI) requirements, corporate requirements, and customer requirements. Manages Quality Assurance activities, implements and maintains Quality Assurance policies, SOP’s, programs, and procedures. Provides strategic planning for quality and process improvement as a member of the plant management staff. Acts as a subject matter expert in Quality and Food Safety for the plant.
Calavo has a rich culture of constant innovation and sustainable practices. Calavo evolved from “the first name in avocados” into a global leader of quality produce and food products. We have expanded our portfolio and helped revolutionize the fresh food industry with fresh-cut fruits, vegetables, and healthy prepared foods. We are committed to building diverse teams and an inclusive culture. Our values cultivate shared goals, respect, quality products with a motivated and engaged team that is passionate about what we do.
ROLE RESPONSIBILITIES
• Partners with facility management team to ensure food safety best practices and processes are implemented and maintained.
• Manages the Plant Quality System and team. Works directly with the plant management team to maintain, modify and improve the Quality System.
• Ensures regulatory food safety compliance. Anticipates and responds to any regulatory agency requirements and reports related to food safety. Prevents, responds (corrective/preventive actions) and follows up to Government (Federal – USDA / FDA / etc., State, County and City) violations.
• Makes collaborative food safety and quality decisions regarding ingredient, raw product, in-process product and finished product conformance.
• Manages the HACCP and Preventive Controls plans. Responsible for leading the facility Food Safety Team, developing Hazard Analyses, HACCP plans, Preventive Controls and compliance with HACCP FSMA and all regulatory requirements
• Reviews documents and verifies plant recipes/specifications, labeling, etc.
• Coordinates and leads recall efforts related to the facility as directed by Corporate Food Safety and Quality
• Leads and manages third-party audits such as BRC, organic, customer, etc.
• Follows up on internal and external food quality/safety audits, and leads development and tracking of corrective actions. Participates in sample retention and evaluations.
• Customer/consumer Complaints: Manages complaint response, tracking and prevention
• Service Supplier Control: Creates and updates service supplier program compliance and performance tracking program.
• Product quality: Provides support in the creation and management of product specifications.
• Provides support to Product Development for the development of new products
• Manages environmental and regulatory sampling program
• Manages department staff, hires, trains, assigns responsibilities, coaches, and imposes disciplinary actions
• Develops team toward other leadership positions and provides coverage of Quality management positions as needed.
• Creates and monitors business metrics to track compliance and process effectiveness
• Implements Root-Cause-Analysis and Corrective Action Plans related to food safety processes
• Creates ambitious goals and strives for better performance, ensuring that the company strives towards best practices and continuous improvement efforts
• Escalates difficult or legal matters to the Director or VP of QAFS and keeps them abreast of all issues, while resolving routine issues independently.
• Manages QA/QC related expenses and looks for opportunities to reduce system cost as appropriate
• Performs other duties as needed
BASIC QUALIFICATIONS, SKILLS, KNOWLEDGE, AND ABILITIES
• College Degree in food science, food technology, Microbiology, or related field. Significant related experience may be considered in lieu of a degree.
• 5 years of experience in a progressively responsible QA supervisory or QA management position
• Experience managing in a food manufacturing environment.
• Excellent verbal and written communicator
• Proficient use of MS Office software and a working knowledge of common applications such as ProducePro
• Experience interacting with the state and local regulators. Ready-to-eat and USDA-inspected operations experience strongly preferred.
• HACCP certification and plan development experience (basic and/or advanced HACCP training)
• Preventive Controls Qualified Individual and Seafood HACCP certification a plus
• Ability to analyze data using spreadsheets, formulas, statistical tools, etc.
• Highly organized and detail-oriented
• Ability to work within a high paced dynamic environment and multi-task effectively
• Demonstrates the ability to remain professional and diplomatic when working under pressure
• Ability to apply critical and logical thinking skills, and exercise sound judgment to arrive at appropriate business decisions. This includes a sense of balance between risks involved, timeliness, cost factors and other considerations.
SKILLS, KNOWLEDGE, AND ABILITIES
• Ability to lead a team of Supervisors and team members with positive results and outcomes
• Excellent organizational skills with the ability and initiative to multi-task throughout the day
• Good understanding of all continuous improvement production techniques.
• Knowledge of large-scale food business start-up is helpful
• Demonstrated ability to be a team player
• Trained in OSHA requirements or expectations, HACCP, First Aid/CPR, and Food Hygiene
• Ability to motivate others to work routine and monotonous processes and stand for extended periods of time
• Ability to work in a cold / damp environment and stand for extended periods
• Must have a good understanding of English, bilingual (Spanish) speaking skills are helpful
WORK DEMANDS / PHYSICAL DEMANDS: While performing the duties of this Job it is primarily working in a chilled factory or warehouse environment with prolonged standing and walking. Regularly required to stand, walk, reach, grab, carry items, talk, or hear with frequent use hands to finger, handle, lift or feel. Regularly exposed to chilled temperatures. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
WORK DEMANDS / PHYSICAL DEMANDS
This position may work a varying schedule including early or late hours and weekends, when necessary.
While performing the duties of this Job work is primarily performed in a chilled environment. Regularly required to stand, walk, squat, stoop, bend, reach, talk and hear. Required to use hands and fingers to handle, lift, feel, push, or pull objects. Exerts up to 50 lbs. of force occasionally, and/or up to 20 lbs. of force frequently. Often required to lift and carry 10 lbs. force constantly to move objects. Sedentary work is required when completing some administrative functions. Exposed to chilled or warm temperatures within the operation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Recommended Skills
- Administration
- Attention To Detail
- Auditing
- Business Process Improvement
- Cpr
- Communication
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