FSQA 1

The Chefs’ Warehouse; Baltimore (MD); On-site; USD 65,000 - 85,000; Full time

Job summary

The Chefs’ Warehouse is seeking a FSQA Specialist to support the Quality Management System at our Baltimore facility. You will act as the local technical resource for HACCP and quality assurance programs, ensuring they meet federal and seafood industry standards.

Responsibilities include coordinating training, maintaining HACCP records, interacting with inspectors, and conducting internal audits to uphold product safety and regulatory compliance.

Qualifications

• Bachelor's degree in Food Science, Microbiology, or related field preferred; GED/HS acceptable.
• Minimum 3 years quality assurance experience in manufacturing preferred.
• Seafood regulations knowledge and GFSI audit experience preferred.

Responsibilities

• Develop and implement local site QA documents with supervision.
• Interact with inspectors to ensure compliance with regulations.
• Support compliance through onsite monitoring and verification activities.
• Maintain HACCP records and verify HACCP plan elements.
• Deliver HACCP and QA training to personnel and audit documentation.

Skills

Written communication

Verbal communication

MS Office

Organizational skills

Seafood HACCP knowledge

Education

Bachelor's in Food Science/Microbiology or related

GED or HS diploma

Tools

Microsoft Office Suite

Job description

Position Summary:

The FSQA Specialist will support the effective implementation of the Quality Management System and serve as the local technical resource at the facility. The HACCP Coordinator will support the ongoing review & development of all HACCP and quality assurance programs and ensure they meet applicable regulations and standards.

What you'll do:

• Develop and implement local site documents with oversight from direct supervisor.
• Interact with State, FDA and Shellfish inspectors to ensure ongoing compliance with federal regulations along with timely resolution of deficiencies as needed.
• Support facility compliance to policy and regulations through onsite monitoring and/or verification activities.
• Knowledge in wet sanitation and pre-operational monitoring procedures. Conduct/Review Pre-op inspection records as required.
• Maintain readiness for Third Party GMP audit
• Schedule and deliver local site Food Safety including CCPs, Food Defense, and Quality Management system training per schedule.
• Assist in investigation of customer complaints. Support Corrective actions as needed.
• Organizes and maintains HACCP records, verification of HACCP observations as required in the HACCP Plan(s) and verifies all elements of the HACCP Plan as required.
• Conduct HACCP reassessments as required annually or when there are changes in the facility or equipment or raw materials
• Provide FSQA support to internal projects (e.g. new items, new equipment installation, etc.)
• Assist in production and packaging where needed to learn and understand the entire process
• Performs inspection procedures at frequencies identified in programs, procedures, and specifications.
• Perform routine inspections of the environment and facility to ensure regulatory requirements and HACCP, GMP, SSOP procedures are met. Reports information.
• Ensures product that fails to meet expectations or program requirements is retained and appropriate personnel are notified
• Prepares and presents HACCP training to all appropriate personnel and files all QA and HACCP documents. Audits all HACCP documentation on a regular basis.
• Performs other duties as necessary in support of business objections.

About you:

• Bachelor's degree in Food Science, Microbiology, or related field highly preferred. Minimum education GED or HS diploma
• Minimum of three years of quality assurance experience in manufacturing highly preferred.
• Knowledge of seafood regulations, GMP's, food safety audits, process procedures and documentation. GFSI audit experience highly preferred.
• Excellent written and verbal communication skills.
• Proficient in Microsoft Office Suite.
• Organization: able to manage multiple projects; able to determine project urgency in a practical way
• Seafood HACCP certified or ability to gain certification within 6 months of hire.