QA Manager (176810)

Description/Job Summary

The Quality Assurance Manager provides leadership, direction and execution of all quality and food safety functions at the plant level to support the Company s statement of quality. Ensures all products produced meet or exceed all customer, regulatory and Company requirements. Directs the plant Quality Assurance department in selecting, developing, and motivating Quality Assurance team members to achieve Company quality and food safety goals.


  • Manages all activities of the Quality Assurance department in a manner which results in consistent product quality and 100% safe products.
  • Develops, documents, and implements Quality Assurance and HACCP processes and procedures to monitor incoming raw materials, in-process and finished products to ensure compliance to all regulatory and Company requirements and specifications.
  • Ensures that the Quality Assurance department is properly organized, staffed and trained to meet and achieve plant and departmental goals.
  • Performs as plant contact person for sales and customer issues.
  • Serves as the catalyst for leading continuous quality improvement and Company s QIP.
  • Manages the activities of the Quality Assurance department in a manner that keeps plant and upper management fully informed on any issues and assists in achieving quality and food safety goals.
  • Maintains open communications with plant, sales and marketing staffs to ensure quality standards meet or exceed customer expectations.
  • Develops a professional working relationship and act as a plant liaison with USDA staff.
  • Enforces the Company s food safety and quality programs and maintains the required documentation and provides continuing education of plant associates as required.
  • Provides timely, accurate and relevant quality data and analysis.
  • Required Education

    Bachelors degree in poultry, meat or food science plus 5 -6 years QA experience in food or poultry. Must have good analytical and communication (both oral and written) skills. Requires knowledge of poultry and food processing principles; understanding of management principles and team concepts. Should have general knowledge of plant functions, i. e., production, maintenance, warehouse, shipping and sanitation.

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