POSITION DESCRIPTION:

This position assures all products released for distribution are safe and meet all internal, customer and regulatory requirements through review of Manufacturing and Quality records.  To verify the quality of raw materials to insure we meet customer expectations.

MAJOR DUTIES AND RESPONSIBILITIES:

• Review manufacturing process records to assure that customer and regulatory requirements are met.
• Maintain filing for State and Federal Records.
• Alert production issues found in reviewing products and records.
• Communicate with process authorities as needed.
• Responsible for implementing and following Good Manufacturing Practices (GMP’s).
• Member of the recall team.
• Responsible for all Holds and Releases.
• Responsible for maintaining and dispersing the Hold Report.
• Create and maintain daily production files which include all production processing and quality paperwork.
• Generates and sends certificates of analysis and/or dispositions for finished goods to external customers.
• Reviews post incubation records and data to ensure that proper specifications are met.
• Releases product in SAP after satisfactory review of records.
• Participation in HACCP development and execution.
• Driving and/or supporting plant continuous improvement programs and events.
• Assists investigating customer complaints.
• Performs other duties as assigned.

COMPLEXITY AND JUDGMENT:

1. Required to make decisions that show understanding of issues.
2. Requires ability to handle multiple demands and shifting priorities.
3. Occasional discretion and judgment are required which could result in high impact of results/errors.

EDUCATION/TRAINING:

• Associate/bachelor’s degree in food science or equivalent Science background.
• Detailed knowledge of processes, including thermal processing and Aseptic preferred.
• Understanding of ingredients, their functionality and uses.
• Ability to convey information clearly and effectively in both written and verbal forms.
• Strong organizational skills, with the ability to work without direct supervision.
• Ability to handle multiple demands and balance competing priorities.
• Detailed understanding of Food regulations.