The Quality Compliance Lead is critical. The Lead works in partnership with operations to ensure that product:
Is manufactured in accordance with 21 CFR 114;
Is manufactured in accordance with the plants Food Safety/HACCP Plan;
Is manufactured in accordance with the plants Quality Plan;
Is compliant with the Acidified/Low Acid Canned Food Process Filing and
Meets Materne specifications.
The Quality Compliance Lead is responsible to review all food safety and quality related records generated by operations to document monitoring activities. This review is done under the oversight of a Preventative Controls Qualified Individual (PCQI) as required by the Food Safety Modernization Act (FSMA).
The Lead will ensure that all critical control points are compliant and monitored in accordance with the Food Safety/HACCP Plan.
The Lead will ensure that pouch weights are compliant with NIST requirements.
The Lead will ensure that records submitted are aligned with monitoring requirements and specifications.
The Lead is responsible to lock finished goods that are non-compliant or potentially non-compliant.
The Lead is responsible for developing and documenting corrections, corrective actions and preventative action plans to allow for the release of finished goods.
The Quality Compliance Leads are responsible for the following:
Finished Goods Compliance in accordance with the Food Safety/HACCP Plan and Materne Requirements.
Rechecks and sorting resulting from Day +1/Day +8 inspection.
Management of Day 30 mold inspection.
Day +1/Day +8 pH measurements.
Sensory Evaluation panel and logging of results.
Finished goods testing – samples sent out for external analysis.
Patulin testing – samples sent out for external analysis.
Raw material monitoring – samples sent out for external analysis.
Environmental Monitoring in accordance with SQF and Materne requirements:
Environmental swabbing for pathogens.
Environmental swabbing for yeast and mold.
Leads are required to obtain certification for swabbing techniques.
Ambient air testing (SAS).
Compressed air testing (CAMTU).
Leads may be required to obtain certification for incubating and analyzing yeast and mold plates in-house.
Maintain inventory of equipment utilized by production. Ensure backups are available and certified.
Maintain log of what equipment is issued to each production line to allow for traceability during CCP monitoring.
Understand how each piece of equipment functions to allow for trouble shooting if equipment malfunctions.
Verification of equipment calibration. pH meters, Thermometers, QC scales, X-ray, Acidity Titrator, Refractometers, Production scales.
Complete GMP audits. Work with operations to develop and implement corrective actions.
Complete Facility audits as part of a cross-functional team.
Complete Waste audits.
Complete verification of Operator training relative to Critical Control Points (CCPs).
Non-Compliant Material Reports.
Emergency release of raw materials.
Creation and approval of sleeve/case labels.
Verification of Cleaning Checklists and CIP Verification.
All other duties as assigned as business needs dictate.
· Must be able to stand for an entire shift (8-10 hours)
· Must be able to lift up to 65 lbs.
· High School diploma or GED equivalent
· Technical / Trade School preferred
· Completion or ability to successfully complete Better Process Control School for acidified food production.
· Prior experience working in a manufacturing environment
· Previous experience working in the food industry is a plus
· Must be able to measure and understand tare weight.
· Understanding of SQF, GMP’s and 21 CFR 114