Food Safety Manager

About the Role:

The Food Safety and Quality Manager is responsible for leading and maintaining food safety and quality systems in a Ready-to-Eat (RTE) food manufacturing operation regulated by FDA FSMA, USDA, FDA Seafood HACCP, and SQF requirements. This role ensures regulatory compliance, maintains GFSI certification standards, and fosters a strong food safety culture. The position directly supervises, schedules, and trains Food Safety Monitors and serves as the Primary SQF Practitioner.

Job Title: Food Safety and Quality Manager

Department: NationsMarket

Reports To: Food Safety Quality Director

Travel Required: Yes

Position Type: 6 Months Contract (1099)

Schedule Time: Tue - Sat (9:00am - 6:00PM)

Location: Pembroke Park, FL

Key Responsibilities:

• Ensure compliance with FDA FSMA (21 CFR 117), USDA/FSIS regulations, FDA Seafood HACCP (21 CFR 123), and SQF Code requirements.

Develop, implement, maintain, and verify Food Safety Plans, including:

• Hazard Analysis
• Preventive Controls
• Critical Control Points (CCPs)
• Monitoring Programs
• Corrective Actions
• Support all regulatory, customer, and certification audits and inspections, including SQF certification audits.
• Manage allergen control programs and environmental pathogen monitoring programs for RTE products, including Listeria monocytogenes controls.
• Lead SQF program activities, including internal audits, corrective actions, and recertification efforts.
• Serve as or support the SQF Practitioner role and ensure ongoing compliance with SQF code requirements.
• Supervise, schedule, and manage Food Safety Monitors across all production shifts.

Train employees on:

• Good Manufacturing Practices (GMPs)
• CCP monitoring
• Allergen controls
• Sanitation verification
• RTE product handling procedures
• Manage the calibration program for food safety and quality equipment, including thermometers, ATP monitoring devices, and other FSQ tools.
• Maintain quality management systems that support food safety, regulatory requirements, and customer expectations.
• Lead root cause investigations and implement Corrective and Preventive Actions (CAPA).
• Promote a strong culture of food safety, quality, and accountability throughout the organization.

Minimum Qualifications:

• Preventive Controls Qualified Individual (PCQI) Certification.
• HACCP Certification.
• Seafood HACCP Certification.
• SQF Practitioner designation and/or SQF Internal Auditor Certification.
• Experience in food safety and quality management within a Ready-to-Eat (RTE) food manufacturing environment.
• Strong knowledge of FDA, USDA, FSMA, Seafood HACCP, and SQF requirements.
• Experience managing audits, inspections, corrective actions, and food safety programs.

Education, Certifications, Licenses, and Registrations:

• High School Diploma or equivalent required.
• HACCP Certification required.
• Seafood HACCP Certification required.
• PCQI Certification required.
• SQF Practitioner and/or Internal Auditor Certification preferred.

Skills and Competencies:

• Food Safety Management Systems
• Regulatory Compliance
• SQF and GFSI Standards
• Audit Management
• Root Cause Analysis
• Corrective and Preventive Actions (CAPA)
• Team Leadership and Training
• Environmental Monitoring Programs
• Allergen Management
• Documentation and Record Keeping
• Communication and Problem-Solving Skills

Work Environment:

• Ready-to-Eat (RTE) food manufacturing environment.
• Frequent interaction with production, quality, sanitation, and regulatory personnel.
• Travel may be required for audits, training, and operational support.

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