Director of Quality Assurance

Ensures the safety, quality and integrity of all PFG branded products and customer critical non-branded products. Directs the activities of all Corporate Quality Assurance (QA) Specialists, Managers, field Hazard Analysis Critical Control Point (HACCP) team members, and field Recall team members as well as operations field level food safety and quality assurance (FSQA) team functions. Provides authority and direction for specification development, plant audits, product cuttings, evaluations and FSQA activities at all PFG branded supplier locations and customer critical non-branded products. Oversees Global Food Safety Initiative (GFSI) certification and compliance activities at all PFG processing locations and distribution houses. In addition, coordinates with PFG Procurement and Brand Development teams in product and program development of branded products. Acts as a liaison to the supplier, industry, and regulatory communities including USDA, USDC, FDA, GFSI and all state and local agencies. Supports, monitors, and coordinates FSQA programs at PFG Operating Companies (OpCo), meat cutting, seafood and cheese processing operations.

Directs, coordinates, performs, manages and documents the following: supplier audit compliance initiatives; supplier compliance program elements meet or exceed applicable regulations; GFSI certification requirements for Brand supplier and internally for PFG's processing facilities and warehouses; Food Safety and Modernization Act (FSMA) program upgrades and compliance at both the supplier and OpCo level; and statistically significant Product QA Assessments via internal, 3rd party or field analyses to be used to assess business and improve product quality and sales merchandising efforts.

Provides direct communication to supplier liaisons regarding critical facility issues affecting food safety and regulatory compliance. Performs incident investigations to determine cause and corrections to reduce reoccurrence or failure of a covered process.

Reviews supplier compliance to all applicable regulations pertaining to the safe and sanitary manufacture of foods using effective Process Hazard Analysis (PHA). Reviews branded supplier facility audits for potential hazards to reduce the potential of loss, further define hazards, recommend improvements, and monitor compliance initiatives and recommendations. Identifies areas where facilities need assistance in maintaining regulatory compliance.

Coordinates all product recall alert activity and recall documentation, as well as provide support for recall cost recovery activities in accordance with PFG accounting

Supports OpCo interactions with regulatory agencies. Reports audit results and conducts corrective action assessments, as necessary. Provide monthly status reports to VP, QA Corp and other senior leadership team members (as appropriate) on branded supplier facilities as to the status of regulatory compliance and 3rd Party audits.

Facilitates Hazard Analysis Critical Control Point (HACCP) and Safe Quality Food (SQF) certification training with the OpCo teams to ensure GFSI compliance is attained and maintained at all PFG OpCos. Creates and maintains all corporate GFSI specific documentation (manuals, records, registers, etc.) to ensure GFSI compliance. Advises all OpCo SQF practitioners of GFSI updates and directs corporate FSQA improvement efforts that support GFSI and FSMA compliance.

Schedules, coordinates and conducts routine product reviews for quality compliance with the OpCo QA team. Works with Corporate Supply Chain Category Managers on R&D and secondary sourcing projects to control food quality and consistency.

Investigates and responds to all reports of alleged food-related illness, food-related injury, and product defects or quality nonconformance

Performs other related duties as assigned

QualificationsRequired Education: Bachelors - Food Science or related field

Required Experience: 6 - 10 Years

Experience in food manufacturing plant operations and processes or food research and development. Audit experience. Solid understanding of strong manufacturing practices and HACCP principles. Working knowledge of USDA, FDA and other State or Federal regulatory requirements. Must possess strong verbal and written communication skills to interface with senior leadership and the supplier, industry and regulatory communities. Strong attention to detail and analytical skills to interpret data and report on audit results. Previous management experience.

Preferred Education: Masters/MBA - Food Science or related field

Preferred Experience: 10 Years +

Preferred Professional Certification(s): Hazard Analysis Critical Control Point (HACCP), Safe Quality

Food (SQF)