FSQA Manager

The FSQA Manager is responsible for overseeing all aspects of food safety and quality assurance in a meat processing facility. This role ensures compliance with federal, state, and company regulations and standards, including USDA, HACCP, and customer-specific requirements. The FSQA Manager will lead a team in implementing, maintaining, and continuously improving food safety systems and quality programs to ensure the production of safe, high-quality meat products.

Key Responsibilities:

• Develop, implement, and manage all food safety and quality assurance programs, including HACCP, SSOPs, GMPs, SOPs, and SQF (or other applicable GFSI schemes).

• Act as the facility's primary contact for USDA inspectors and auditors; ensure regulatory compliance with all FSIS/USDA requirements.

• Manage daily activities of the FSQA department including inspections, audits, microbiological sampling, and corrective actions.

• Lead preparation for third-party and customer audits; respond to audit findings with timely corrective and preventive actions (CAPAs).

• Conduct internal audits and facility assessments to identify risks and opportunities for improvement.

• Investigate product deviations, customer complaints, and non-conformances; document findings and implement appropriate resolutions.

• Provide training and coaching to staff on food safety, quality standards, and regulatory requirements.

• Oversee label review and approval for compliance with USDA labeling regulations.

• Collaborate cross-functionally with production, sanitation, R&D, and supply chain teams to support food safety and product quality goals.

• Analyze data trends and metrics to drive continuous improvement and ensure consistent product quality.

• Maintain all FSQA documentation, records, and reports in accordance with company and regulatory requirements.

Qualifications:

• Bachelor's degree in Food Science, Meat Science, Animal Science, Microbiology, or a related field.

• Minimum 5 years of experience in food safety and quality assurance in the meat or poultry industry, with at least 2 years in a managerial role.

• HACCP certification required; PCQI, SQF Practitioner, or BRC certification preferred.

• Strong working knowledge of USDA regulations, FSIS directives, and GFSI standards.

• Experience with pathogen control, environmental monitoring, and microbiological testing.

• Proficient in data analysis and reporting using quality management systems and Microsoft Office Suite.

• Excellent leadership, communication, and organizational skills.

• Ability to work flexible hours, including early mornings or weekends as needed.