Quality & Food Safety Supervisor

Ensures products meet quality and food safety standards. Supports implementation of ISO and SQF programs, focusing on defect prevention and continuous improvement to achieve departmental quality objectives.

PRINCIPAL PURPOSE OF JOB/ JOB SUMMARY: 
The incumbent is required to ensure products consistently meet acceptable standards of quality required for the market. The individual is responsible for assisting the Quality & Food Safety Manager to implement and maintain International Quality programs such as ISO and SQF standards, with emphasis on prevention of defects and continuous quality improvement. The core function is to ensure the product quality objectives of the Department are achieved while conforming to food safety requirements. 

The Quality Supervisor is responsible for ensuring that the highest levels of product consistencies are experienced by our customers.  

Confidentiality of formulas and processes are critical to this position.
	
ESSENTIAL DUTIES & RESPONSIBILITIES

The Quality Supervisor must be prepared to attend seminars and perform cross functioning departmental quality related activities. The job is satisfactorily performed when:

Performance areas	Main Objectives
Documentation is adequate, current and approved.	
1.	Evaluate adequacy of quality assurance standards and draft quality assurance policies and procedures.
2.	Interpret and implement quality assurance standards and procedures. 
3.	Ensure work instructions are clearly communicated and easily understood by intended users.
4.	Devise sampling procedures for recording and reporting quality data.
Data analysis reports are provided in an actionable and timely manner.	
5.	Monitor Statistical Process Control (SPC) data, compile and analyze statistical quality data, and prepare reports to communicate outcomes of quality activities.
6.	Develop, recommend and monitor corrective and preventive actions to improve the quality system.
Quality problems are solved.	
7.	Solve problems, typically in situations where general standardization should exist, but may not be operating effectively.  Using process mapping techniques, lean, or Six Sigma process improvement methodology is essential to reducing waste and being effective in the Quality role.   A delicate balance exists between resolving problems by oneself and identifying those situations that require management intervention for a solution.  Good political judgment is required where quality and compliance are concerned. It is important to involve staff working in the pertinent areas to help come up with the solutions.
Waste is reduced. 
Finished product damages are below 2% per annum.	
8.	Assess adverse trends causing quality defects and rejections, conduct root cause analysis and implement preventive measures. 
o	Apart from ensuring that defective products do not leave the factory and end up being consumed, the Quality Supervisor should also strive to ensure that products are not defective in the first place and hence reduce waste in the form of products being rejected in the production process.
A high degree of internal and external customer satisfaction is achieved.	
9.	Identify training needs to ensure quality KPIs are met and assist in preparing and updating training materials and programs as necessary.
10.	Assist with on-the Job training of Quality Assurance and Production staff, outlining acceptable standards of product quality.
11.	Communicate quality control related activities and issues to the Quality & Food Safety Manager and relevant departments in a timely manner.
12.	Review quality and process records to verify conformance to specifications.
13.	Ensure that SOPs, formulations and process charts are current and approved.
14.	Investigate quality related customer complaints and non-conformance issues.
Continuous improvement is facilitated.	
15.	Document internal audits and other quality assurance activities.
16.	Coordinate and support on-site audits conducted by external providers, evaluate audit findings and coordinate and implement appropriate corrective actions.
17.	Conduct supplier audits and/or review supplier audit reports.
Timely decisions are made in product release.	
18.	Plan, conduct and monitor testing and inspection of materials and products to ensure finished product quality.
All product development targets are met in the allotted time.	
19.	Ensure product and process specifications of new and modified products are approved and communicated.
20.	Monitor implementation of new and modified products, assess performance and provide product and process improvement suggestions based on successful trials. 
Administrative support activities are completed.	
21.	Procure quality related services, tools and supplies.
22.	Assist in preparation of department work schedules and preparation and oversight of quality calendar.
23.	Organize documents into an easy to use and fast retrieval system.
Effective people management	
24.	The Quality Supervisor should not be afraid of asking questions, collecting business process information, and working with others in a positive and collaborative manner.  Business processes include sensitive accounting and financial processes too.  So, he/she must be comfortable speaking effectively and communicating directly with all levels of personnel.
25.	Administer rewards and disciplinary actions as quality performance of subordinates and production staff merit.

EDUCATION AND EXPERIENCE REQUIREMENTS
•	Bachelor’s Degree or Diploma in Baking Technology or food related science and at least 2 years’ experience in a food manufacturing environment.
•	Knowledge of ISO 9001 and SQF Quality and Food Safety standards.
•	Knowledge of HACCP and Good Manufacturing Practices is desirable.
•	Strong computer skills including Microsoft Office, QA applications and databases.
•	Strong data analysis skills.
•	Quality audit training and experience.
•	Knowledge of relevant industry and regulatory standards.
•	PCQI and Root Cause Analysis training would be an asset. 
•	Possess a valid Food Handlers’ Certificate.

KNOWLEDGE, SKILLS, AND ABILITIES REQUIREMENTS
•	Highly trustworthy and loyal
•	Strong leadership skills
•	Ability to coordinate and work with a team
•	Good written and verbal skills 
•	Pays keen attention to details
•	Good problem analysis and problem-solving skills
•	Good decision-making skills
•	Good planning and organizing skills
•	Customer service oriented

PHYSICAL DEMANDS
•	The Quality Supervisor will be expected to divide his/her time between production areas and the office.
•	Prolonged standing in a hot environment is to be expected while conducting quality audits and monitoring on the production floor.
•	The noise level in the production environment is usually moderately loud.
•	The facility is a 24/7 operation hence the Quality Supervisor may be expected to work late shifts and may be called at any hour to deal with emergencies. This could mean going to the plant to resolve the problem, regardless of the hour, staying until the situation is under control and dealing with production workers as well as superiors when working under pressure when quality issues arise. 
GENERAL ADVANCEMENT
The Quality Supervisor has several areas in which he/she may advance his/her skills. With experience, time and personal academic advancement, this position can be promoted to Quality/ Food Safety Manager or transferred to various departments such as Product Development or Production.