Sr. FSQA MANAGER en Ajinomoto Foods North America

Lead the manufacturing facility Food Safety & Quality Assurance department and carry out management responsibilities in accordance with Ajinomoto policies, procedures and applicable regulatory laws. Responsibilities include leading all regulatory compliance requirements; training and managing associates; establishing audit-ready procedures for the facility; record-keeping; laboratory management; maintaining quality, food safety and sanitation parameters of AWI products and facilities; and have an understanding of labeling, exports and RTE and NRTE food manufacturing and sanitation processes. Must have strong interpersonal skills and ability to manage salaried and non-salaried employees. Must have well developed written and verbal skills, organizational and time-management skills, an outgoing personality, an ability to work in a team environment, and an ability to work under pressure.

· Fully implement and manage all AWI FSQA policies and procedures regarding food safety and quality. Assure that staff well trained in all policies and procedures for their position.

· Develop, implement and manage new and on-going quality assurance and food safety training

programs at the facility that raise awareness of quality and food safety and assure compliance to

USDA regulatory requirements

· Ensure all suppliers have and enforce the AWI standards for product quality & food safety. Obtain

proper documentation from all suppliers (or through corporate Supply Quality) to ensure

compliance with AWI Supplier Approval Program (Letters of Guarantee, MSDS sheets – where

appropriate, Inspection Approvals, etc.). Be available to audit local suppliers when necessary.

· Develop, test, implement and manage quality operational procedures, practices, requirements

and standards, according to scientifically sound protocols (e.g. SPC), to assure all products meet

AWI quality, food safety and regulatory requirements.

· Manage the monthly facility assessment process, assure that corrective actions are identified by

the appropriate responsible person and department, and verify that corrective actions are

completed on a timely basis. Assure that the facility is “audit ready every day” and represent

facility during all third-party, customer and regulatory audits. Key individual for providing audit

response and feedback for all third party and regulatory audits.

· Implement programs to monitor and assist in response to customer complaints, potential food

borne illnesses, including the development of crisis plans, and the communication of these

responses and plans to local management.

· Knowledgeable of all purchased ingredients, their usage and ideal product conditions, including

labeling, USDA regulatory compliance, and direct quality testing for adherence to standards.

· Ensure all outgoing and received products & ingredients meet AWI specifications and quality

parameters and are stored in a safe and sanitary manner, as well as special storage

circumstances (frozen, refrigerated and dry warehousing).

· Ensure that FIFO (First-In-First-Out) procedures are followed and that proper tracking capabilities

are implemented as materials circulate throughout the facility.

· Develop new plant Standard Operating procedures as needed to facilitate implementation of the

Corporate FSQA (SQF) policies and procedures.

· Collaborate with other facility departmental managers to ensure the training and enforcement of

new procedures.

· Maintain quality check points to ensure compliance to quality & food safety standards during

receiving, production, storage and shipping. Ensure that FSQA department members have

access to specifications in Product vision.

· Knowledge of recall system, regulatory authority and crisis communications is required, along with

minimum annual test of effectiveness and modification when necessary.

· Fully implement all microbiological testing procedures identified in the FSQA manual. Assure that

all environmental monitoring procedures, particularly the positive swab investigation process, is

fully implemented.

· Responsible for timeliness of environmental and finished product testing procedures and results

and development of appropriate corrective actions when necessary. Develop appropriate working

relationships with outside testing laboratories to ensure proper testing procedures of AWI samples

and compliance to standard methods.

· Maintain and update the HACCP, SSOP and pre-requisite programs. Assure that these are

updated at least annually or more frequently as ingredients, process or products change. Provide

training to staff and facility to ensure compliance to all programs.

· Maintain database of all allergens in facility, control their storage and transfer within the facility,

and ensure all labeling reflects the allergen risks appropriate to the individual product.

· Act as primary facility representative for all regulatory contacts and communications within the

facility. Maintain positive professional relationship with local USDA inspectors or other regulatory

personnel.

· Ensure implementation of monitoring and verification programs to assure all AWI products are

properly packaged, labeled with appropriate nutritional and USDA information, and coded

accordingly.

· Ensure proper authorization is obtained for all exports.

· Ensure all equipment, metal detectors, check weighers, etc., are functioning properly at pre-op

and during production to ensure the safety and quality of the product. Work with the Maintenance

Department to alleviate any problems.

· Work with the R&D Department for all new product start-ups and co-develop appropriate quality

testing parameters to verify compliance to standards. Ensure all new products, procedures,

equipment and/or supplies meet appropriate food safety and quality criteria (weight control, color

standards, length, flavor characteristics, etc.).

· Lead the development of salaried and non-salaried Quality Assurance personnel, create goals

and objectives, and evaluate performance in accordance to the organization’s policies and

applicable laws. Responsibilities may include interviewing, hiring and training employees;

planning, assigning and directing work; rewarding and disciplining employees; addressing

complaints and resolving problems.

· Ensure proper GMP training for the entire facility, as well as provide effective information flow to

facility senior management and Corporate FSQA.

· Perform other duties as assigned.

• BS degree in Food Science, Microbiology, Biology or equivalent is required.
• 10+ years Quality Control/Quality Assurance experience in USDA food manufacturing environment with at least half of the experience being in a supervisory capacity is required. Frozen food experience preferred, but not mandatory.
• Certifications through ASQC, SQF, GFSI and other professional quality associations are helpful.
• Budget/Cost Control – general understanding of QA/procurement budgeting and cost control functions, with ability to perform budgeting/cost control processes.
• Presentation Skills – ability to make clear, concise and convincing business presentations.
• Analytical – ability to independently perform, mentor and manage others in conducting
• complex technical analysis of manufacturing data, statistical process control (SPC) and
• supplier performance.
• Leadership – ability to act as team leader for special task assignments; providing leadership in development of QA skills and specific QA knowledge for QA team members;demonstrated ability to develop subordinates by driving, delegating, supporting, coaching,and empowering.
• Mentoring – ability to mentor other QA team members in technical knowledge and QA management skills.
• Communication Skills – excellent verbal and written communication skills, including technical writing and presentation skills.
• Organizational Skills – excellent people and organizational skills.
• Judgment/Decision Making – ability to define problems, collect data, establish facts, draw valid conclusions and make appropriate business judgement and recommendations independent of supervisor.
• Computer Skills – working knowledge of Microsoft based software, including Excel, Word and Outlook.
• Other – ability to elicit internal and external support; good interpersonal skills; ability t0 work under pressure and short time lines, prioritizing multiple projects with various simultaneous deadlines, as well as attention to detail with accuracy.