Food Safety & Quality Manager

Masis Professional Group; Chelsea (MA); On-site; USD 61,000 - 69,000; Full time

Job summary

Masis Professional Group is seeking a Food Safety & Quality Assurance Manager to lead a FSQA team and drive continuous improvement in food safety programs across operations. The role emphasizes USDA and GFSI standards, strong leadership, and cross-functional collaboration to uphold product integrity and regulatory compliance.

The position is temp to direct hire with an hourly rate of $44–$50, works 10am–7:30pm, and requires extensive experience in processed meat production and FSQA leadership.

Qualifications

• Bachelor's degree would be preferred for progression
• Experience leading FSQA teams in meat processing is required
• Strong knowledge of USDA, FSIS, HACCP, SSOP and GFSI standards

Responsibilities

• Lead and manage FSQA Technicians to meet regulatory requirements.
• Develop and improve Quality and Food Safety programs (HACCP, Regulatory Compliance, Food Defense).
• Serve as primary contact for USDA and local health departments and ensure timely resolutions.
• Lead audit readiness for internal, customer and GFSI audits and maintain certifications (e.g., BRC).
• Oversee QA labs, pest control, testing, and equipment maintenance.

Skills

Leadership

Problem-solving

Communication

Team development

MS Office

Education

Associate degree in Food Science

Bachelor's degree preferred

Job description

The Food Safety & Quality Assurance Manager plays a key leadership role in ensuring the highest standards of food safety, quality, and regulatory compliance across all operations. This position is responsible for leading a team of FSQA Technicians, driving continuous improvement in food safety programs, partnering with cross-functional departments, and maintaining audit readiness. The ideal candidate will combine deep knowledge of USDA and GFSI standards with strong leadership, problem-solving, and communication skills to uphold product integrity, support operational excellence, and foster a culture of quality throughout the organization.

Temp to Direct Hire Role: $44-$50/HR

10am-7:30pm

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Other duties may be assigned as needed:

• Lead and manage FSQA Technicians, ensuring team alignment with departmental goals and regulatory requirements.
• Direct the development, implementation, and continuous improvement of Quality and Food Safety programs, including HACCP, Foreign Material Control, Regulatory Compliance, and Food Defense in accordance with local, state and Federal requirements.
• Act as the primary contact for regulatory agencies (USDA, State and Local Health Departments), ensuring timely resolution of concerns and uninterrupted operations.
• Lead audit readiness efforts for internal, customer and GFSI audits, maintain documentation and certifications (e.g. BRC).
• Maintain and update documentation related to food safety, quality, and lab proceduresand certifications (e.g., BRC).
• Collaborate with Operations, Sanitation and maintenance leadership to reduce product variability, enhance compliance, advance food safety/quality standards.
• Represent FSQA in cross-functional meetings and initiatives and support issue resolution and oversee trial or test runs (Operations, Sanitation, Maintenance, R&D, Commercialization). Foster a culture of quality excellence.
• Manage the Plant Improvement Plan (PIP) in coordination with Maintenance to ensure timely completion.
• Lead Investigations of non-conformances, customer complaints and unusual occurrences. Conduct root cause analysis and implementation of corrective actions. Provide corrective action reports to FSQA leadership.
• Oversee QA laboratory programs and equipment (pest control, Listeria testing, QA holds, SSOP's R&D testing/sampling) and manage lab equipment including preventive maintenance and inventory.
• Oversee routine inspections of production areas to ensure adherence to food safety and quality standards.
• Develop and deliver QA training programs to QA personnel and other stakeholders. Maintain training records, conduct performance evaluations and support staff development.
• Prepare the organization for evolving regulatory and customer expectations by enhancing food safety and quality systems to meet federal, state, and local requirements.
• Promote and sustain continuous improvement initiatives within the FSQA department.
• Facilitate communication across all levels of management to maintain process control and prevent product failures.
• Stay current with USDA/FDA regulations and industry standards.
• Serve as deputy to FSQA leadership and perform other duties or special projects as assigned.

SKILLS AND COMPETENCIES

• Strong leadership and team development capabilities.
• Proactive problem-solving with sound judgment and a hands-on approach.
• Ability to manage competing priorities in a fast-paced environment.
• High sense of urgency and resilience.
• Effective communication across all organizational levels.
• Proficiency in Microsoft Office and virtual collaboration tools (Teams, Zoom).
• Quick learner with adaptability to new technologies and compliance requirements.

EDUCATION and/or EXPERIENCE:

• Associate degree in Food Science or related field required; Bachelor's degree preferred.
• Minimum 8 years of experience in processed meat production, with at least 3 years in a supervisory or managerial FSQA role.
• Comprehensive knowledge of USDA, FSIS, HACCP, SSOP, and GFSI standards.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

Work is performed in both an office setting and within a manufacturing facility and is regularly exposed to refrigerated (35-40 degrees) and wet conditions in the manufacturing plant. The noise level in the plant is usually loud.

PHYSICAL REQUIREMENTS:

While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and talk and hear. The employee is required to stand, walk, and balance for extended periods, climb stairs regularly and also occasionally sit at a desk/workstation.

The employee must regularly lift and/ or move up to 25 pounds