Sr Food Safety & Quality Manager - ABU

Description

Position Overview: 

Reporting to the Director of Food Safety & Quality, the Sr. FSQ Manager ABU is responsible for playing a key leadership role and managing CNP’s Aseptic Business Unit. In addition, the Sr. FSQ Manager is also responsible for the management, development, planning, and continuous evaluation of the performance of a team of FSQ Supervisors and FSQ Technicians.

Essential Duties & Responsibilities:  

People Management:

a) Build a team of employees working in a collaborative environment and fostering a culture of accountability, empowerment, continuous improvement, customer focus and teamwork.

b) Manage, develop, plan, and continuously evaluate performance of FSQ Supervisors and FSQ Technicians.

c) Schedule and manage work and training of FSQ Supervisors and FSQ Technicians.

d) Coordinate on-the-job training to FSQ Supervisors and FSQ Technicians.

FSQ and Regulatory Strategy:

a) Provide support to the VP of Food Safety & Quality in the development and execution of the FSQ&R Strategy.

b) Manage and lead the effective execution of CNP’s FSQ strategic initiatives.

c) Manage the track, analysis, improvement, and communications of FSQ KPIs within the Manufacturing Leadership Team (MLT).

FSQ Management & Regulatory Compliance:

a) Key member of the CNP’s Food Safety Team.

b) Provide guidance and play key technical leadership role across CNP’s HACCP, GMP, CIP Management and Internal Audit teams.

c) Manage aseptic validation events for packaging, processing, and filling. 

d) Work with the Process Authority as needed

e) Manage and drive compliance of GMP procedures and routines in operations.

f) Manage and provide technical support and leadership in resolution of CAPA reports associated to major process deviations, hold events of raw batches and finished products, and customer complaints.

g) Provide leadership and guidance in the development of training resources and delivery of Food Safety training program.

h) Provide technical and managerial support to Change Control activities impacting food safety.

i) Provide technical support and leadership to the FSQ aspects of the CNP’s Foods’ Stage & Gate process.

j) Provide support where needed in the coordination of monitoring, verification, validation, effectiveness and efficiency of Sanitation Controls and Allergen Controls practices.

k) Provide technical support and document standard operating procedures and work instructions, as needed. 

l) Provide technical leadership and guidance in investigations and disposition for hold events of batches of raw product and lots of finished products. 

m) Contribute to the tracking, reporting and communication of the performance of FSQ KPIs.

n) Contribute and provide technical leadership during 3rd party Quality, Food Safety and Regulatory audits and inspections.

o) Provide technical leadership to the resolution of CAPA reports associated to 3rd party Food Safety and Regulatory audits and inspections.

p) Other duties as assigned.

Positive Release of Products:

a) Support positive release process for finished products by working with the broader FSQ team and providing information where needed

b) Provide technical guidance and leadership to FSQ Technicians, FSQ Auditors and Operations’ personnel to enhance accuracy and completeness of records required by the Positive Release process for finished products. 

c) Network with Engineering, Maintenance and Operations functions to ensure availability, accuracy, and completeness of electronic records.

d) Manage the development, implementation and continuously improve a real-time auditing approach to Food Safety and Quality records required by the Positive Release process for finished products. 

e) Manage disposition to hold events for finished products.

f) Other duties as assigned.

Requirements

Education and/or Experience:

• BS in Food Science, Engineering, Biology, Microbiology or Chemistry.
• Minimum of 5 years of managerial experience in Quality Assurance and Food Safety within the food or beverage industries, including people management.
• Knowledge and experience with aseptic processing and packaging of food or beverage products. 
• Knowledge and experience of food or beverage testing and laboratory operations.
• Knowledge and experience in microbiological testing / commercial sterility testing of aseptic food or beverages. 
• Practical experience in developing and implementing Quality, Food Safety, and GMP programs and systems.
• Practical experience and training in HACCP.
• Ability to enforce