Food Quality Assurance Manager

Johns Hopkins Hospital; Washington (District of Columbia); On-site; USD 40,000 - 66,000; Full time

Job summary

Johns Hopkins Hospital in Baltimore, MD seeks a Food Safety & Quality Assurance Manager to oversee the QA program and expand its scope to achieve world-class food safety and industry-leading quality. You will work closely with the Facility Manager, production staff, and the Quality Team to fine-tune protocols, address product recalls, and ensure regulatory compliance for all export countries.

The role emphasizes teamwork, communication, and adherence to statutory requirements across multiple

Qualifications

• 3–5 years in food service or production QA preferred.
• Experience implementing QA programs and audits (HACCP/QMP).
• Knowledge of FDA/FSMA, USDA, CFIA regulatory requirements for exports.

Responsibilities

• Oversee and manage the Food Safety Quality Assurance program.
• Coordinate with Facility, Operations, and Quality teams to refine protocols and training.
• Lead product recalls and ensure statutory/regulatory compliance for export markets.

Skills

Food safety management

Quality assurance

HACCP knowledge

Root cause analysis

Statistical process control

Regulatory compliance

Education

Science degree (biology/chemistry/food)

Job description

Requisition #:673173 Location: Johns Hopkins Hospital, Baltimore, MD 21287 Category: Manager/Supervisor Schedule: Rotating Shift Employment Type: Full Time

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.

Johns Hopkins Health System and its affiliates are an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity and expression, age, national origin, mental or physical disability, genetic information, veteran status, or any other status protected by federal, state, or local law.