Food Quality Assurance Manager

Johns Hopkins Medicine; Baltimore, Northern (MD, KY); Hybrid; USD 40,000 - 66,000; Full time

Job summary

Johns Hopkins Medicine is seeking a Food Safety & Quality Assurance Manager to oversee and expand the current program, driving world-class safety and top-tier quality across our operations. You will lead collaboration with the Facility Manager, production staff, QA team, and regulatory partners.

Your expertise in HACCP/QMP concepts, SPC, and regulatory knowledge (FDA/FSMA, USDA, CFIA, Codex) will be highly valued as you guide continuous improvements and ensure recalls and export compliance where

Qualifications

• 3–5 years in food service or food production QA.
• Knowledge of FDA/FSMA, USDA, CFIA, Codex.
• Staff training and mentoring in HACCP/QMP.
• Advanced food safety and quality concepts.

Responsibilities

• Oversee and manage the Food Safety Quality Assurance program.
• Broaden scope of protocols to achieve world-class safety and quality.
• Collaborate with Facility Manager, QA team, and production staff.
• Ensure compliance with statutory/export regulations across all markets.

Skills

Food safety management

Quality assurance

Root cause analysis

Statistical Process Control

Regulatory compliance

Education

University science degree

Job description

The Food Safety & Quality Assurance Manager is responsible to oversee and manage the current Food Safety Quality Assurance program and broaden the scope of our existing protocols to achieve a verifiable level of true world-class food safety and industry-leading quality. Working in close liaison with the Facility Manager, Operational and Production Staff, Food Safety Team, OHS Manager, and specifically the Quality Control Supervisors, Technicians, and most importantly, our plant personnel. Key focus on food safety, quality, teamwork, communication, the intimate details and fine-tuning of our existing protocols, policies, new product initiatives, product recall, and statutory and regulatory requirements for all the countries to which we export.

Knowledge:

• Management experience in Food Processing / Food Safety-Quality environment.
• Product / Process costing and AOP budgeting participation
• QMP/HACCP/BRC staff training and mentoring.
• Proven through detailed understanding of Advanced Food Safety & Quality Concepts.
• Proven working knowledge of “SPC’s” Statistical Process Control – Quality Systems and Root Cause Analysis.
• Working knowledge of CFIA QMP/HACCP, FDA/FSMA, USDA, Codex Alimentarius, Microbial Pathogens, Statutory and Regulatory exports and strong participation in training to excel in these areas.

Education:

Successful completion of a University Science Degree, preferably majoring in Biology, Chemistry, and or Food and Nutrition Sciences.

Required Licensure Certification:

Registered Dietitian or Registered Diet Technician credential preferred.

Work Experience:

3-5 Years in food service or food production quality assurance-related work preferred.

Salary Range:

Minimum 28.90/hour - Maximum 47.71/hour. Compensation will be commensurate with equity and experience for roles of similar scope and responsibility. In cases where the range is displayed as a $0 amount, salary discussions will occur during candidate screening calls, before any subsequent compensation discussion is held between the candidate and any hiring authority.

The Hospital reserves the right to modify employee schedules as needed.

We are committed to creating a welcoming and inclusive environment, where we embrace and celebrate our differences, where all employees feel valued, contribute to our mission of serving the community, and engage in equitable healthcare delivery and workforce practices.

Johns Hopkins Health System and its affiliates are drug-free workplace employers.