Director of FSQA (Protein)

Position Summary

The Director of Food Safety & Quality Assurance (FSQA) is responsible for leading and overseeing all food safety, quality assurance, regulatory compliance, and continuous improvement initiatives across meat processing operations. This role ensures that all products meet or exceed regulatory requirements, customer specifications, and company quality standards while maintaining the highest levels of food safety.

The Director of FSQA will develop and implement food safety and quality systems, lead multi-site FSQA teams, interface with regulatory agencies such as the USDA Food Safety and Inspection Service (FSIS), and ensure compliance with all applicable regulations governing meat processing facilities.

Key Responsibilities

Food Safety & Regulatory Compliance

• Ensure compliance with USDA FSIS regulations, HACCP requirements, Sanitation Standard Operating Procedures (SSOPs), and other federal and state regulatory standards.

• Lead the development, implementation, and verification of HACCP plans across facilities.

• Serve as the primary liaison with regulatory agencies during inspections, audits, and enforcement activities.

• Oversee corrective and preventive actions related to regulatory findings, non-conformances, or product deviations.

Quality Assurance Leadership

• Develop and maintain company-wide quality assurance programs for raw materials, processing, packaging, and finished products.

• Ensure all products meet internal specifications, customer requirements, and industry standards.

• Monitor quality performance metrics and implement continuous improvement initiatives.

Multi-Site FSQA Oversight

• Provide leadership and strategic direction to FSQA managers and plant-level quality teams.

• Standardize food safety and quality programs across multiple processing facilities.

• Conduct regular facility assessments and audits to ensure compliance and best practices.

Food Safety Systems & Programs

• Oversee food safety programs including:

  • HACCP

  • SSOP

  • Environmental monitoring programs

  • Microbiological testing programs

  • Foreign material control

  • Allergen management (if applicable)

• Ensure traceability, recall readiness, and crisis management procedures are maintained and tested.

Customer & Third-Party Audits

• Lead preparation and execution of third-party audits such as SQF, BRCGS, or customer audits.

• Maintain certification standards and ensure audit readiness across all facilities.

• Respond to customer quality inquiries and complaints.

Risk Management & Incident Response

• Lead investigations into food safety incidents, product complaints, and deviations.

• Oversee root cause analysis and implementation of corrective actions.

• Manage product recall procedures if required.

Training & Culture

• Promote a strong food safety culture throughout the organization.

• Develop and oversee training programs for employees on food safety, sanitation, and quality procedures.

• Ensure plant personnel understand regulatory and food safety responsibilities.

Strategic Leadership

• Develop long-term food safety and quality strategies aligned with business objectives.

• Collaborate with operations, supply chain, R&D, and executive leadership to improve product quality and operational performance.

• Support new product development with food safety and regulatory guidance.

Qualifications

• Bachelor's degree in Food Science, Microbiology, Animal Science, Food Safety, or a related scientific field (Master's degree preferred).

• HACCP certification required.

• PCQI certification and additional food safety certifications preferred.

Experience

• 10-15+ years of experience in food safety and quality assurance within the meat or protein processing industry.

• 5+ years in a senior leadership or director-level role.

• Strong experience working with USDA FSIS-regulated facilities.

• Experience managing multi-site food safety and quality programs.