General Duties & Responsibilities:

• Develop, implement, and maintain food safety / quality programs, including HACCP plans, GMPs, SOPs, Risk Assessments and Allergen programs throughout the organization in accordance with applicable standards, policies, customer guidelines and regulatory requirements
• Plan and lead internal and supplier food safety/quality audits and inspections to assess compliance with established standards
• Serve as the primary contact and lead third-party audits, including coordination and logistics, documentation and corrective action closures.
• Prepare audit summary reports, highlighting non-conformances and corrective actions required
• Conduct root cause analysis for food safety/quality issues and lead corrective/preventive action (CAPA) initiatives with the various teams.
• Manage document control systems and ensure accurate, timely records retention.
• Keep up-to-date with food safety regulations and industry standards, ensuring that HACCP, food safety and quality programs and training reflect current requirements.
• Follow up with departments to support timely closure and implementation of corrective action plans.
• Maintain and update all supplier websites, databases, and platforms annually or as required
• Develop annual training plans and deliver food safety, GMP, HACCP and quality training to employees at all levels of the organization.
• Lead and oversee the food safety culture program and team initiatives to increase staff awareness
• Investigate, track and trend customer complaints and highlight any corrective actions required.
• Monitor, analyze and report on food safety and quality key performance indicators (KPIs)
• Any related duties as required by the Chief Quality Officer to support departmental objectives
• Conforms to all established departmental and company policies, procedures and objectives, GMPs, PPE, HACCP, food safety and HSE site protocols and requirements

Knowledge, Skills and Experience:

• Bachelor’s Degree in Food Science, Microbiology, Chemistry, Engineering, or equivalent
• Food Safety/Quality Certifications- Lead Auditor, GMPs, HACCP, PCQI, Risk Assessment
• SQF Practitioner training and/or certification will be an asset.
• Minimum 2-3 years relevant experience in a food manufacturing environment in a similar role.
• Proficiency in MS Office, google sheets and database management.
• Strong organizational skills with the ability to manage multiple tasks and prioritize effectively
• Time management skills and able to work independently to meet objectives
• Strong attention to detail and accuracy in reporting, record-keeping and documentation