Job Information
Savencia Cheese USA Quality Assurance Engineer in Central Point, Oregon
Summary/Objective
The Quality Assurance Engineer coordinates all Plant Food Safety and Quality activities at their location. This position is responsible for ensuring that the production and distribution of products meets or exceeds all quality standards. This person also has responsibility for communicating quality results and the transfer of knowledge to the workforce. The QA Engineer understands all processes and programs and key KPI’S and provides direction on modification towards improvement and product consistency.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Responsible for product safety and quality while meeting Company and regulatory standards and has oversight responsibility for a continuous quality improvement program that includes quality control and quality assurance.
Ensures product safety, regulatory compliance, and compliance with company standards as stated in the Quality Manual, Laboratory Manual, and Company Policy and Programs by inspecting and auditing the product, process and all systems.
Helps drive Continuous Improvement efforts in product quality/performance and process optimization.
Provides leadership in coaching, education and training of plant employees (new hires) and refresher training for GMPs and PRPs.
Active member of HACCP/FSP team.
Maintains or ensures the maintenance of the all QA related Database Systems for the facility (LIMS, etc.).
Ensures adherence to appropriate regulations and Company standards for ingredient and finished product quality.
Supervises the appropriate chemical, bacteriological, sensory and utilization tests on raw materials and finished products.
Communicates quality metric and inspection results to appropriate Supervisors and others in leadership positions including, but not limited to daily, weekly or monthly KPI reporting to Corporate.
Ensures that proper sanitation procedures are utilized and that adequate sanitation tests are performed; provides “troubleshooting” efforts in the event of sanitation system failure.
Develops and maintains documentation of all required quality tests and activities.
Leads local, state, customer/third party, group and federal audits and inspections.
Responsible for QA lab budgetary control, including labor and “Cost of Quality” utilizing Continuous Improvement techniques.
Ensures adherence to all contract packaging quality requirements.
Leads by example and follows company policies, standards and specifications.
Daily tasting, evaluating product holds, and product releases.
Required Education and Experience
Bachelor’s degree in Food Science, Dairy Science or a science-based area of study with a focus on microbiology
Minimum of 3 years of relevant experience
Possess a working knowledge of sanitation systems, techniques and procedures
Solid experience with Good Manufacturing Practices
Experience leading and following Safety/Security Policies and Procedures
Proficient in Microsoft Office and computer-based applications
Excellent verbal/written communication skills
Strong team player and leader with the ability to work across multiple functions and disciplines
Ability to adapt to changing organizational and operational needs; ability to lead others through change
Ability to handle multiple tasks simultaneously
Ability to follow all Sanitation and Quality Policies and Procedures, and report and follow through on any deficiencies
Knowledgeable in FSMA rules and regulations including Preventive Controls for Human Food, Sanitary Transportation Rule, Food Defense, Food Fraud, and Foreign Supplier Verification Programs
Current Food Handlers Certificate (has up to 30 days to obtain)
Preferred Education and Experience
Dairy experience
Sensory experience
Experience in Continuous Improvement (CI) Processes
Imports
Previous experience as a lead auditor
Experience in soft ripened cheese or cream cheese applications
Additional Eligibility Qualifications
- Master’s degree in Food Science or Biology