Quality Assurance Supervisor And Haccp Food Safety Coordinator And Pcqi

Overall Mandate:

It is the function of the quality assurance supervisor & HACCP/ Food Safety Coordinator to ensure that the product of the Norfolk Fruit Growers Association and the Norfolk Cherry Company meets the highest quality standards and regulatory requirements. The quality assurance supervisor works as a part of the processing operations team to ensure that the products meet the highest standards of food safety and quality. The person in this role will also be the organization’s trained Preventive Controls Qualified Individual (PCQI).

Core Competencies Supporting the Overall Mandate:

Leadership:

• Safety, legality, and quality systems are high priority and are followed at all times, as well as being continually communicated to staff.

Communication:

• The Quality Assurance Supervisor & HACCP/ Food Safety Coordinator is to keep abreast of local legislation and legislation of countries where we export, to ensure conformity at all times, as well to obtain current standards that the Norfolk Fruit Growers Association and the grower members conform to such as HACCP, Canada GAP, FSSC 22000 and any customer specifications. This is done through auditing and providing technical advice.

Organization:

• The Quality Assurance Supervisor & HACCP/ Food Safety Coordinator understands what is required to implement and maintain policies and processes that are nimble, efficient, responsive to need, and understandable by all stakeholders. This includes developing processes that are straightforward to be maintained by subordinates in the organization.

Problem Solving:

• Assume responsibility of the HACCP/Food Safety Program; therefore educating, and managing, the rest of the HACCP/Food Safety team, to ensure that the food safety management system is established, implemented, maintained, and updated and packhouse facility what is required to ensure our food product is safe for the consumer.

Job Duties and Responsibilities:

• Monitor production processes to identify opportunities for improvement in quality, efficiency, and safety. Develop and refine problem-solving methodologies to address recurring quality problems.
• Identify deviations, defects, or non-conformities related to safety, legality, and quality and collaborate with relevant teams to address and rectify issues.
• Ensures all new production staff receives a new employee orientation manual, understands and is aware of the hazards involved with the various jobs they will be performing and is provided with or uses required appropriate protective clothing and devices for their expected duties. Trains all production staff on food safety and quality expectations
• Be aware of safety hazards in their department and report them and/or make appropriate arrangements to have them fixed.
• Provide full support to all safety activities and procedures implemented by the JHSC or operational Leadership
• Implement and maintain quality control procedures to monitor and evaluate the quality of incoming raw materials, in-process production, and finished goods.
• Conduct regular inspections, tests, and sampling to ensure products and facilities meet established specifications and standards.
• Organizing and managing the work of the Food Safety Team, as well as ensuring the relevant training for all members of the Food Safety Team.
• Support growers in their on-farm food safety programs, including CanadaGAP certification
• Provide label and packaging artwork reviews for a variety of food products entering into the food market. Proofread and check all aspects of new and existing packaging material and labels for regulatory compliance.
• Monitor and enforce GMP, proper sanitation and housekeeping procedures
• Collaborate with production, shipping, and maintenance teams to develop and implement process enhancements that lead to better product quality and reduced waste.
• Recruits, hires, and trains production QC staff. Provides leadership in the form of ongoing coaching, guidance, and structured performance reviews.
• Report to the organizations’ top management on the effectiveness and suitability of the food safety management system.
• Purchasing of approved chemicals, cleaning products, food safe attire, protective gear, first aide provisions, and laboratory supplies, consumable and disposable products.
• Manage, maintain, and execute the Food Safety Management Systems of the NFGA and NCC and their related SOPs
• Lead investigations into quality issues, conducting root cause analyses and implementing corrective and preventive actions.
• Provide support to the field scout program for growers as required

Accountability:

This individual is responsible to identify, implement, and oversee the required controls to prevent foodborne illnesses of food products for human consumption, as required by the FDA’s Food Safety Modernization Act (FSMA). Health & Safety is also a focus for the Quality Assurance Supervisor & HACCP/ Food Safety Coordinator, as they are required to provide full support to all personnel with implementing the Health & Safety program, supporting all safety activities and procedures, and to be aware of safety hazards in their everyday operations, reporting any issues and/or making appropriate arrangements to fix them. Also, it is this individual’s responsibility to ensure all productions staff comply with the Health and Safety policy and procedures.

Education and Experience:

• Post-secondary education in Agriculture, Food Science, or related field is considered an asset.
• Strong knowledge of HACCP programs and their administration and implementation
• Experience in certification of quality control and food safety programs is a strong advantage.
• Knowledge of orchard operations and food processing an asset

Key Knowledge, Skills and Abilities:

• Excellent time management, with the ability to prioritize and delegate where required.
• Knowledge and familiarity with productions line operations and procedures.
• Self-starter and eager to learn new concepts, skills, and systems, and must be able to master these attributes
• Commitment to continuing education that supports awareness and understanding of new operations that may present opportunities and or threats to the production line or organization.
• Must possess valid Ontario G driver’s license with abstract in good standing.
• Ability to approach issues and concerns with appropriate empathy, compassion, and confidentiality. Build a culture of trust and approachability within the department and others who manage employees.
• Agility to adapt to change, manage evolving issues or situations, backfill critical roles where required.
• Determine and act with the appropriate urgency when warranted.
• Strong communication skills both verbal and written. Have a high degree of emotional intelligence and demonstrated ability to effectively communicate to different audiences and manage interpersonal relationships at all levels of the organization.
• High level of organization, attention to detail, and accuracy.
• Familiarity with computers and office software.

Our core values:

Vision Statement:

To be the preferred packing facility for fruit growers and the preferred supplier for customers by creating a sound business structure that attracts progressive growers, by assisting growers in making smart decisions at the farm, and by successfully marketing their fruit for maximum returns.

Humble – Employees that are team players and are respectful of others and the job at hand. Great team players lack excessive ego or concerns about status. Humble employees are quick to point out contributions of others and slow to seek attention of their own.

Driven – Employees who are motivated and focused on self improvement. Driven or hungry employees are always looking for more. More things to do, learn, and take responsibility for. They never have to be pushed by a manager to work harder because they are self-motivated and diligent.

Solutions Oriented – Employees who focus on solving, and preventing problems from occurring, not just identifying them. This is equal parts of problems with systems and processes and the common sense that an employee has about people. They are aware, act appropriately, ask good questions, and listen to understand.

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