Assistant FSQA Manager

ADP, Inc.; Fremont (NE); On-site; USD 70,000 - 100,000; Full time

Job summary

ADP, Inc. in Fremont, NE is seeking an experienced FSQA leader to implement and improve food safety and quality standards within the plant. The role involves training and mentoring FSQA office and salaried staff, and ensuring regulatory compliance across manufacturing and shipment activities.

The position emphasizes collaboration with sales for product specifications, handling customer concerns, and leading continuous improvements in HACCP, GMP, and SSOP adherence within a fast-paced environment.

Qualifications

• Bachelor’s degree or higher in a related field with strong knowledge of food safety and quality systems.
• Experience with HACCP, GMP, and SSOP requirements; lab experience preferred.

Responsibilities

• Assist FSQA manager in implementing and training production staff on food safety programs.
• Collaborate with sales to develop product specifications and address customer concerns and visits.
• Lead audits and drive continuous improvement of quality and safety processes.
• Ensure compliance for labeling and product descriptions.
• Mentor FSQA team to align with company goals and culture.

Skills

Food safety knowledge

Sanitation practices

HACCP

GMP

SSOP requirements

Education

Bachelor's degree in Microbiology, Food Science/Technology, Animal Science or related field

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Full Time Fremont, NE, US

Summary

Responsible for implementing, improving, and reporting food safety and quality standards in the plant. Training, leading, and mentoring FSQA office and salaried employees. Ensure regulatory compliance is met in all aspects of the manufacturing and shipment process.

Education, Licensure and Experience

• Bachelor’s degree in Microbiology, Food Science/Technology, Animal Science or a related field.
• 5+ years industry related experience, experience with supervisory responsibilities preferred.
• Strong knowledge of Food Safety, sanitation practices, HACCP, GMP, and SSOP requirements. Lab experience preferred. (microbiological and chemistry applications).

Qualifications

To perform this job successfully, an individual must be a minimum of 18 years of age and must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Essential Duties and Responsibilities

include the following

(Please note: This in no way states or implies that these are the only duties you will be required to perform. The omission of specific duties does not exclude them from the position. Other duties may be assigned as deemed necessary and appropriate.):

• Assist the FSQA manager in the implementation and training of all production professionals, plant management, and FSQA Auditors on food safety and quality programs related to their job functions.
• Work closely with sales to develop product specifications. Investigate and follow-up with customer concerns. At times be involved with customer visits and meetings. Be responsible for product displays for customers and internal purposes.
• Collaborate with FSQA and R&D leadership on product innovation, ingredient changes, and quality initiatives including inspections and testing of carcasses and products to ensure consistency and integrity of our products.
• Ensure that the plant is in compliance to export pork products to numerous countries.
• Manage new item process and ensure regulatory requirements are met for labeling and product description assignments.
• Conduct periodic recaps of data to measure process improvement.
• Monitor and improve sanitation, food safety, and quality plans through regular validation processes and process review. Conduct food safety risk assessments to ensure compliance in plant operations.
• Monitor and maintain food safety and quality programs and reporting systems for internal and external customers and adherence to regulatory and audit standards.
• Establish quality and food safety standards, utilizing statistical control.
• Assist with review of new equipment and processes including facility and capital project inputs to ensure hygienic design and regulatory compliance.
• Lead special projects, process improvement initiatives, and root cause analysis investigations related to food safety and quality.
• Assist with management of internal audit programs and lead audit readiness for regulatory, customer, and GFSI audits.
• Work with FSQA manager to mentor, assist, and guide FSQA department to assure alignment with company goals and culture.
• Provide vacation coverage for FSQA manager and FSQA supervisors as needed.
• Other duties as assigned.

Supervisory Responsibilities

Supervises personnel to ensure quality service in accordance with the Personnel Manual and applicable laws. Responsibilities include but are not limited:

• Determining staffing requirements necessary to meet the department’s needs.
• People development, leadership, and oversight.
• Training employees in performance of duties in compliance with all state and federal standards and laws as well as company requirements.
• Planning and directing work schedules to assign and coordinate the work of office and salaried employees to promote efficiency of operations and in accordance with budgeted hours, ensuring that all duties are performed – work assignments to assist staff in completing and performing such tasks.
• Delegating responsibility and accountability to staff as deemed necessary.

Language Skills

Must be able to read, write, speak, and understand the language of the majority cultural group in order to communicate effectively. Must be able to hear enough to understand those individuals as well. Ability to read, interpret, and comprehend documents such as grafts/flow sheets, financials, general professional articles and publications, governmental regulations, safety rules, assignment sheets, and procedure manuals. Must be able to write reports, business correspondence, policies and procedures, and other administrative forms as outlined above.

Must be able to effectively communicate in both individual and group settings. Must be able to present information and respond to questions from individuals and/or groups.

Mathematical Skills

In order to perform duties, must be able to:

• Add, subtract, multiply, and divide all units of measure such as whole numbers, fractions, percentages, and fractions.
• Compute rate, discounts, ratios, and percent
• Make, read and interpret, graphs, rates, ratios, and percentages.
• Understanding of basic statistics

Reasoning Ability

Ability to apply common sense and judgment in solving problems and interpreting and understanding instructions furnished in written or oral form. Must be able to make independent decisions when circumstances warrant such action yet reason when to involve supervisor.

Computer Skills

Intermediate computer knowledge with the ability to learn software required.

Other Skills and Abilities

• Display strong organizational skills with ability to prioritize multiple tasks and deal with frequent interruptions.
• Basic office skills such as phone skills, voice mail, copying, faxing, typing, and directing visitors.
• Ability to function independently given assigned duties.
• Ability to communicate, work, and interact with a variety of individuals.
• Strong knowledge base of regulatory compliance in a food manufacturing environment. (preferably USDA regulated)
• Experience in quality data platforms and reporting.
• Ability to effectively write and articulate via formal written letters and responses.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to use hands and/or fingers to feel, manipulate small objects, write, and type. The employee is frequently required to bend; squat/kneel; twist/turn; sit; talk; hear and reach with hands and arms. The employee is occasionally required to push/pull; climb; walk; stand; and balance. The employee is rarely required to smell and/or taste. The employee must occasionally lift/carry/move up to 15 pounds and occasionally up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to fumes or airborne particles and to warm/cold and/or humid/dry conditions. The noise level in the work environment is usually moderate.

While performing the duties of this job, the employee is frequently subject to interruptions.