Food Safety Quality Assurance Compliance Specialist

Job Description:

The Food Safety Quality Assurance is a critical member of the Food Safety and Quality team, responsible for the overall implementation, maintenance, and continuous improvement of the FSQA compliance. The  Practitioner ensures that the company’s operations consistently meet or exceed regulatory, third-party audit, and customer requirements relating to food safety, food quality, and legal compliance.

This role demands a proactive, hands-on leader who is well-versed in food safety management systems, audit readiness, and employee training. The ideal candidate will work collaboratively across all departments to foster a culture of food safety and quality excellence at every level of the organization.

Key Responsibilities:

   •   Serve as the designated FSQACS for the facility (Central Kitchen), ensuring all certification requirements are fully implemented, maintained, and verified.

   •   Develop, revise, and maintain food safety and quality documentation including the Food Safety Plan, Food Quality Plan, Risk Assessments, and associated records.

   •   Ensure that all programs (e.g., GMPs, Sanitation, Allergen Control, Foreign Material Control) meet the requirements of the GFSI Code and applicable regulatory agencies (e.g., FDA, state/local).

   •   Lead and manage the FSQA internal audit program, including scheduling, execution, corrective action follow-up, and documentation management.

Audit Readiness and Regulatory Compliance:

   •   Act as the primary contact and lead during third-party, customer, and regulatory audits and inspections.

   •   Prepare and organize audit materials, facilitate onsite audit processes, and manage corrective action responses and verification activities following audits.

   •   Maintain a high level of audit readiness at all times, ensuring that all employees are audit-ready through regular training, communication, and engagement.

Training and Development:

   •   Develop and deliver FSQA-related training programs for employees at all levels to ensure understanding and adherence to the company’s food safety and quality policies. 

   •   Ensure employees are properly trained in food safety fundamentals, HACCP, allergen management, sanitation procedures, and other relevant programs.

   •   Build a strong food safety culture by engaging employees through leadership, reinforcement, recognition, and accountability initiatives.

Continuous Improvement:

   •   Identify gaps in the food safety and quality systems and drive continuous improvement projects to strengthen the company’s programs and performance.

   •   Conduct root cause analysis investigations for non-conformances, customer complaints, deviations, and audit findings; implement and verify corrective and preventive actions.

   •   Stay abreast of changes to the FSQA Code, food safety laws, and industry best practices and update programs as necessary to maintain compliance and best-in-class standards.

Cross-Functional Collaboration:

   •   Partner with Production, Maintenance, Sanitation, R&D, Procurement, and other departments to ensure food safety and quality requirements are integrated into everyday operations.

   •   Support new product launches, process changes, and facility upgrades by providing food safety input and risk assessments as needed.

Qualifications:

• Global Food Safety Initiative  Certification required 

• HACCP Certification required (or must be obtained within 30 days).

• Bachelor’s degree in Food Science, Microbiology, Chemistry, Biology, or a related field is preferred but not required. Candidates with relevant professional experience will be considered.

• Minimum 2–5 years of experience working in food manufacturing, food safety, quality assurance, or a related field.

• Strong understanding of HACCP principles, food safety regulations (FDA/USDA), SQF Code requirements, GMPs, and sanitation practices.

• Experience leading or preparing for third-party food safety audits (e.g., SQF, BRC, FSSC 22000).

• Strong analytical skills and ability to conduct effective root cause analysis.

• Computer literacy, including proficiency with Microsoft Office applications (Word, Excel, PowerPoint) and electronic document control systems.

Working Conditions:

• Ability to work in a food manufacturing environment, including exposure to varying temperatures, noise levels, and production areas.

• Flexibility