FOOD SAFETY MANAGER

Tay Ho; Town of Texas (WI); On-site; USD 90,000 - 120,000; Full time

Job summary

Tay Ho in Wisconsin is seeking a Food Safety Manager to lead and sustain all food safety and quality programs in our manufacturing facility. You will ensure compliance with FDA/USDA, SQF/BRC, and customer requirements while driving a culture of continuous improvement on the plant floor.

You will manage HACCP/HARPC, audits, EMP, CAPA, supplier QA, traceability, and training of staff. The role requires 5+ years in food manufacturing, PCQI/HACCP, and strong analytical, communication, and leadership

Qualifications

• Bachelor’s degree in a relevant field and 5+ years in food manufacturing QA.
• PCQI and HACCP certifications required.
• GFSI (SQF/BRC) certification preferred.
• Strong knowledge of FSMA and regulatory requirements.
• Experience leading internal and third‑party audits.

Responsibilities

• Lead and sustain HACCP/HARPC programs and the Food Safety Plan.
• Oversee external regulatory inspections and third-party audits.
• Manage EMP, allergen control, sanitation verification, and product disposition.
• Direct QA staff training on GMPs, SSOPs, and CCPs.
• Drive CAPA investigations and corrective actions.
• Manage supplier quality and traceability programs.
• Conduct bi-annual mock recalls for rapid response.

Skills

Regulatory compliance

Auditing & inspections

Team leadership

GMPs & SSOPs

FSMA knowledge

Education

Bachelor's degree in Food Science / Microbiology

Tools

ERP systems

Quality Management Software

Job description

Position Summary

The Food Safety Manager is responsible for leading, implementing, and sustaining all food safety and quality assurance programs within the manufacturing facility. This role ensures total compliance with federal, state, and local regulations (FDA, USDA), as well as internal standards and third-party certifications (GFSI, SQF/BRC). The ideal candidate is a proactive leader who can foster a company-wide culture of food safety, manage cross-functional quality initiatives, and act as the primary liaison for all regulatory and customer audits.

Core Responsibilities

• Program Management & Compliance: Develop, maintain, and oversee the facility’s Food Safety Plan, including Hazard Analysis and Critical Control Points (HACCP) and Hazard Analysis and Risk-Based Preventive Controls (HARPC).
• Audit Leadership: Serve as the primary contact and lead for all external regulatory inspections (FDA, USDA, State Health Dept.) and third-party GFSI audits (e.g., SQF, BRC). Conduct internal facility audits to identify and mitigate risks.
• Environmental Monitoring & QA Testing: Oversee the Environmental Monitoring Program (EMP), allergen control, and sanitation verification. Manage the disposition of on-hold products and review microbiological testing results.
• Team Leadership & Training: Direct and develop the Quality Assurance staff (technicians and supervisors). Design and deliver comprehensive food safety training programs (GMPs, SSOPs, CCPs) for all plant employees to cultivate a robust food safety culture.
• Corrective & Preventive Action (CAPA): Lead root cause investigations for out-of-spec products, consumer complaints, and audit non-conformances. Implement effective CAPA plans to prevent recurrence.
• Supplier Quality Management: Monitor raw material compliance, review supplier documentation, and ensure all incoming ingredients meet strict safety and quality parameters.
• Traceability & Recall Readiness: Maintain the facility’s traceability program and conduct bi-annual mock recalls to ensure total supply chain visibility and rapid response capabilities.

Qualifications & Requirements

• Education: Bachelor’s degree in Food Science, Microbiology, Biology, or a related scientific discipline.
• Experience: 5+ years of progressive experience in food manufacturing and quality assurance, with at least 2 years in a management or supervisory role.
• Required Certifications:
• Preventive Controls Qualified Individual (PCQI) certification.
• HACCP Certification.
• GFSI Practitioner (SQF or BRC) certification is highly preferred.
• Technical Skills: Deep knowledge of FSMA regulations, sanitation protocols, microbiology, and statistical process control (SPC). Proficiency in ERP systems and Quality Management Software.
• Soft Skills: Exceptional communication skills with the ability to explain complex regulatory requirements to production staff. Strong crisis management and analytical problem-solving abilities.

Work Environment & Physical Demands

• Requires daily presence on the manufacturing floor, working in varying temperature conditions (wet, cold, or hot environments).
• Must be able to stand, walk, and navigate manufacturing environments for extended periods.
• Requires flexible availability to support a multi-shift operation and respond to food safety emergencies as needed.

Well established food manufacturing in Southern Cali. We specialize in Vietnamese meatball, sausage to retail and food service. We have been in the industry for over 38 years.