Food Safety and Quality Control Specialist

Description

Position Overview

The Food Safety and Quality Control Specialist role actively supports the continuous improvement of the Bread Alone Food Safety and Quality program. This role reports to the Food Safety and Quality Manager. The Food Safety and Quality Control Specialist embodies the culture of respect and cooperation that Bread Alone requires for all who work here.

While working hours will generally be consistent, this role offers a high degree of flexibility to accommodate various projects. You'll have the opportunity to work autonomously, supporting and driving improvement initiatives in food safety and quality practices during evening and overnight hours. This position is ideal for those who thrive in a dynamic environment and are excited about playing a crucial role in maintaining and enhancing our food safety standards around the clock.

Hours: We strive to make schedules as manageable as possible to encourage and allow work/life balance. The days needed for this position are Thursday - Monday, and the schedule may vary based on business needs. 

Bread Alone's Worldview: Bread Alone Began in 1983 with simple intention: To feed people organic bread baked from a wood-fire brick oven. We run the bakery today with the optimistic belief that good food, an equitable economy and a healthy planet can thrive together. At the heart of our endeavors lies the profound belief that individuals are integral to every positive impact we make. Join us as we collectively strive for excellence in aligning our aspirations with meaningful actions.

Requirements

Duties and Responsibilities:

Duties, responsibilities, and essential job functions include but are not limited to the following:

Food Safety and Quality System Monitoring and Verification:

• Monitor and verify the implementation and effectiveness of FS&Q Systems.
• Performing a variety of quality assurance audits on incoming products, in-process production, and finished products to ensure that they meet regulatory and company standards of quality.
• Assist in planning and establishing Food Safety and Quality activities and procedures.
• Monitors daily adherence to Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMPs) and reports issues to management.
• Perform monitoring and verification activities per established schedule and validate against specification. Examples of tasks include, but are not limited to:

1. Daily collection and verification of records such as trace records, metal detector logs, pre-op checklist, chemical concentrations, product pH monitoring.
2. Daily temperature check cooler/freezer.
3. GMPs walk-through
4. Perform periodic trace tests combining purchasing and production data (1 random selection).
5. Perform Glass and brittle plastic inspection.
6. Perform Calibration Verification and inspection.
7. Monitor environmental samples and utilities (swabs, sampling, and shipment)
8. Periodic review of approved ingredients list vs. on-site ingredients
9. Spot check of receiving packaging matching approved proof.
10. Spot check of printed labels vs. approved.

Compliance and Documentation:

• Facilitate and participate in external audits by assisting with compliance records, plant tours, and addressing product safety and quality requests.
• Participate in internal audits across all departments to monitor food safety and quality compliance. Report on gap analysis, create and manage CAPA.
• Coordinate and monitor product hold procedure. Determine appropriate and timely dispositions of products based on quality analysis.
• Documentation management, including developing SOPs and work instructions and training materials as needed and pertinent to improve food safety and quality.
• Support corrections, corrective, and preventative actions by developing and implementing solutions to food safety and quality issues.
• Data entry and report generation to identify trends (e.g., food fraud, audit correction).

Root Cause Investigation and Non-Conformance:

• Assist in investigating root causes of customer complaints and product or process non-conformances, ensuring timely documentation and closure of corrective actions.

Collaboration and Cross-Departmental Support:

• Foster a collaborative environment and work collaboratively with all departments to ensure the highest standard of Food Safety and Quality are met.
• Collaborate on special projects that enhance food safety, efficiency, and quality standards.