Food Plant Quality Auditor

From your PASSION to ours

Responsible for conducting supplier audits and reporting results. Provide technical support to plants. Conduct technical studies in plants to maintain and improve quality standards. Extensive travel to plants and suppliers is necessary. This position can be based out of Buffalo, NY, Belmont, WI, or Nampa, ID!

From your EXPERTISE to ours

Key responsibilities for this position include:

• Accountable for planning and carrying out audits for existing and potential suppliers.
• Utilize principles of ISO 9001 quality management and ISO 22000 risk management systems in audits
• Work with Purchasing Department to facilitate communication with suppliers.
• Be available to offer technical support and guidance to the worksite for quality issues, continuous improvement, etc.
• Direct and collaborate on problem-solving measures and follow up on plan execution.
• Perform investigations as directed regarding customer complaints.
• Conducting Audits: Perform comprehensive audits of food processing and handling facilities to assess compliance with food safety regulations, international standards (such as HACCP, ISO 22000), and company-specific protocols. This includes reviewing documentation, observing operations, and interviewing facility personnel.
• Compliance Verification: Ensure that the facility's operations, processes, and practices adhere to relevant food safety regulations, such as Good Manufacturing Practices (GMPs), Hazard Analysis and Critical Control Points (HACCP), and Food and Drug Administration (FDA) guidelines.
• Documentation Review: Evaluate and analyze documentation related to food safety systems, including standard operating procedures (SOPs), sanitation protocols, hazard analysis, training records, and corrective action reports. Verify the accuracy and completeness of records and their compliance with regulatory requirements.
• Risk Assessment: Identify potential food safety hazards and assess their potential impact on public health and food safety. Evaluate control measures in place to mitigate risks and provide recommendations for improvement.
• Training and Education: Provide training and guidance to facility personnel on food safety practices, regulations, and standards. Educate employees on proper hygiene, sanitation, allergen control, and other critical areas to ensure safe food handling.
• Corrective Actions: Collaborate with facility management to develop and implement corrective actions for identified non-compliance issues. Monitor the effectiveness of corrective actions and ensure timely resolution of deficiencies.
• Reporting and Documentation: Prepare detailed audit reports summarizing findings, observations, and recommendations for corrective actions. Maintainn accurate records of audit results, including non-compliance issues, corrective actions, and follow-up activities.
• Continuous Improvement: Assist in the development and improvement of food safety management systems, policies, and procedures. Stay up-to-date with the latest industry trends, regulations, and best practices to enhance audit methodologies and promote continuous improvement.
• Collaboration and Communication: Interact and communicate effectively with facility management, regulatory agencies, and other stakeholders. Build and maintain positive working relationships to ensure compliance and foster a culture of food safety.
• Travel and Time Management: Travel to various food facilities to conduct audits and assessments. Efficiently manage time and resources to complete audits within scheduled timeframes.
• Maintain the ability to travel 75-80% of the time to visit plants and suppliers.
• Share and promote best practices throughout the organization.
• Provide support on other projects as needed, and accomplish tasks as appropriately assigned or requested
• Occasionally work with other departments to achieve overall company objectives.
• This description reflects management’s assignment of essential functions; it does not proscribe or restrict the tasks that may be assigned.
• To fulfill these responsibilities, tools such as a computer, phone, and/or allowance(s) may be provided.

Requirements

From your STORY to ours

Qualified applicants will contribute the following:

Education & Experience

• Bachelor’s degree in quality, Food Science or Biology.
• A master’s degree in quality or food Science is preferred, as well as any additional certifications in Quality.
• 3 to 5 years of related experience and/or training in a manufacturing environment.
• Knowledge of food safety regulations, standards, and industry best practices.

Skills / Abilities

• Experience in conducting food safety audits, inspections, or assessments.
• Strong understanding of food processing operations, including GMPs and HACCP principles.
• Familiarity with documentation systems, record keeping, and data analysis.
• Excellent communication, interpersonal, and report-writing skills.
• Attention to detail, critical thinking, and problem-solving abilities.
• Ability to work independently, manage multiple projects, and meet deadlines.
• Ability to apply fractions, percentages, ratios, and proportions to practical situations.
• Ability to solve practical problems and deal with various concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• To perform this job successfully, an individual should have knowledge of Lotus Notes Contact Management systems; Microsoft Excel Spreadsheet software, and Microsoft Word (Word Processing software.)
• Bilingual in Spanish is desirable.

Job Type: Full-time

Benefits:

• 401(k) matching
• Dental insurance
• Employee assistance program
• Employee discount
• Flexible spending account
• Health insurance
• Health savings account
• Paid time off
• Referral program
• Relocation assistance
• Vision insurance

Experience level:

• 5 years

Schedule:

• Monday to Friday

Work setting:

• Food Processing Plant
• Office

Education:

• Bachelor's (Preferred)

Experience:

• Food safety: 5 years (Preferred)
• food regulations and standards: 5 years (Preferred)
• HACCP: 3 years (Preferred)
• food audits & technical studies: 3 years (Preferred)

Willingness to travel:

• 75% (Preferred)

Work Location: On the road