Fsqa Assistant Manager

Summary

The FSQA Assistant Manager leads the Food Safety and Quality Assurance team and partners closely with Operations to ensure alignment on food safety and quality goals. This role oversees the development, implementation, and training of FSQA programs—including HACCP, GMPs, SQF, SSOPs, and QA protocols—while ensuring full compliance with USDA requirements. The position supports customer complaint resolution, prepares for third‑party audits, and manages key programs such as microbiological testing, pest control, and environmental compliance related to water and wastewater.

• Team Leadership & Development — Leads and develops the FSQA team by setting expectations, providing coaching, and driving accountability. Promotes strong communication, problem‑solving, and cross‑department collaboration.
• Regulatory Compliance — Serves as a primary contact for USDA personnel and ensures compliance with all regulatory requirements. Interprets USDA policies, maintains documentation, and helps resolve non‑compliance issues.
• Policies & Procedures — Develops, updates, and trains employees on FSQA programs including HACCP, GMPs, SQF, SSOPs, and QA protocols. Supports FSQA‑related orientation and ongoing training.
• Code of Conduct & Ethics — Follows the company’s Code of Conduct and Business Ethics policy, demonstrating integrity and sound judgment in all responsibilities.

• Directly supervises FSQA Supervisors across two shifts, ensuring consistent execution of standards, policies, and workflows.
• Provides coaching, guidance, and performance feedback to support Supervisor development and drive accountability.
• Facilitates communication between shifts to maintain alignment, continuity, and effective handoffs.
• Oversees indirect reports through Supervisors, ensuring clarity of expectations and consistent workflow across teams.
• Completes annual performance evaluations, recognizes achievements, and addresses performance issues proactively.

• Education and/or Experience — Bachelor’s degree in food science, meat science, microbiology, agriculture, or a related field preferred.
• At least 5 years of progressive experience in food safety, quality, or regulatory roles may be considered in place of a degree.
• Supervisory experience required, with the ability to lead, coach, and support team development.
• HACCP certification required.
• Working knowledge of bacon or similar meat production processes, including basic terminology, workflow, and QA requirements for pork/red meat.
• Communication Skills — Strong communication and collaboration skills, with the ability to work effectively across teams and levels of the organization.
• Organizational Skills — Solid organizational skills with attention to detail and the ability to manage multiple tasks while meeting deadlines.

Must be able to read and interpret documents in the English language such as safety files, regulations, and technical documentation. Must have excellent written and verbal communication skills. Ability to write effective documentation, training, and business correspondence. Ability to effectively engage, present, and communicate with the team changes and respond to questions from management and employees at all levels of the organization.

Individual must have the ability to operate basic office equipment: email, Word and Excel.

Strong analytical and decision‑making skills, with the ability to interpret data, apply USDA regulations, and make sound judgments regarding product disposition, including hold and release decisions.

Lift 50 lbs. occasionally. Must be able to efficiently and effectively move to all areas of production. Must be able to climb ladders or platforms and wear all safety related equipment.

While performing the duties of this job, the employee routinely works near moving mechanical parts and is exposed to wet, cold and/or humid conditions in both inside and outside environments. The noise level in the work environment is usually at a level where OSHA required hearing protection is required.

The hours…