Department: Quality Assurance
Location: Food Processing Facility
Employment Type: Full-Time

Position Summary

The Quality Control / Quality Assurance (QC/QA) USDA and BRC is responsible for ensuring that all food products are manufactured in compliance with company quality standards, USDA regulations, Good Manufacturing Practices (GMPs), HACCP requirements, Sanitation Standard Operating Procedures (SSOPs), and all applicable food safety regulations. This position plays a vital role in maintaining product quality, food safety, regulatory compliance, and continuous improvement throughout the production process.

Essential Duties and Responsibilities

• Monitor daily production activities to ensure compliance with USDA regulations, HACCP plans, GMPs, SSOPs, and company quality standards.
• Conduct routine quality inspections of raw materials, in-process products, finished goods, packaging, and labeling.
• Perform pre-operational, operational, and post-operational inspections of production areas.
• Verify Critical Control Points (CCPs) and maintain HACCP documentation.
• Ensure compliance with USDA Food Safety and Inspection Service (FSIS) requirements.
• Maintain complete and accurate quality records, inspection reports, corrective actions, and verification documents.
• Investigate product quality issues and recommend corrective and preventive actions (CAPA).
• Assist during USDA inspections, third-party audits, customer audits, and regulatory inspections.
• Monitor sanitation procedures and verify sanitation effectiveness.
• Review production records to ensure compliance with food safety standards.
• Collect product samples for microbiological and laboratory testing.
• Verify allergen control procedures and product traceability.
• Conduct internal audits and participate in continuous improvement initiatives.
• Train employees on food safety, GMPs, sanitation, and quality procedures.
• Work closely with Production, Maintenance, Warehouse, and Sanitation teams to resolve quality concerns.
• Assist in product hold, release, recall, and investigation procedures when necessary.
• Ensure proper calibration of quality inspection equipment.
• Stay current with changes in USDA regulations, food safety laws, and industry best practices.

Minimum Qualifications

Education

• Bachelor's Degree in Food Science, Food Technology, Microbiology, Biology, Quality Assurance, or a related field preferred.
• Equivalent combination of education and experience may be considered.

Experience

• Minimum of five (5) years of Quality Control/Quality Assurance experience in a food processing or meat processing facility.
• Minimum of five (5) years working with USDA-regulated food manufacturing operations.
• Experience working in Ready-to-Eat (RTE) or meat processing facilities is highly preferred.

Required Knowledge and Skills

Candidates must possess strong knowledge of:

• USDA Food Safety and Inspection Service (FSIS) regulations
• HACCP Principles
• GMP (Good Manufacturing Practices)
• SSOP (Sanitation Standard Operating Procedures)
• Food Safety Modernization Act (FSMA)
• Preventive Controls for Human Food (PCQI knowledge preferred)
• Allergen Control Programs
• Food Defense Programs
• Environmental Monitoring Programs
• Product Traceability and Recall Procedures
• Root Cause Analysis and Corrective Actions (CAPA)
• Internal Auditing Techniques
• Food Safety Documentation
• Laboratory Sampling Procedures
• Quality Management Systems
• Microsoft Office (Excel, Word, Outlook)

Preferred Certifications

The following certifications are highly desirable:

• HACCP Certification
• PCQI (Preventive Controls Qualified Individual)
• SQF Practitioner Certification
• ServSafe Food Protection Manager
• Internal Auditor Certification
• Food Defense Certification

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift up to 40 pounds.
• Comfortable working in refrigerated and frozen environments.
• Ability to wear required Personal Protective Equipment (PPE).