Job Brief:
Reporting to the Company Owner and President, the Quality Specialist will manage compliance of the Wilton Cheese Factory, Jensen Cheese, and Corporate Responsibilities to all Canadian Food Safety regulations as required by both the CFIA and the OMAFA Food Safety Agencies following the guidelines of the Safe Food for Canadians Regulations. This job will ensure that the Company and its locations maintain high standards of food safety and product quality. This position will work in close partnership and accept guidance from the Wilton Cheese Factory Manager and may also require the acceptance of other responsibilities within the plant management structure, i.e. Health and Safety, Production monitoring, etc.
In this role, you should have an analytical mind and a strong business acumen. The person must have a high level of competence and training/education in Food Safety and must be up to date on all technical advances in the field. Strong computer skills is a must. Problem-solving skills and attention to detail are essential. The person also must have strong people and communication skills and will be constantly involved in the training of employees in Food Safety requirements.
Your goal will be to help our supply chain produce top quality food safe products for our consumers.
Responsibilities:
The Quality Specialist leads the organization’s effort to develop, implement and maintain its HACCP Plan/System (now PCP – Preventive Control Plan) under SCFA/R.
Quality Specialist Essential Duties and Responsibilities:
- Develop, implement, and maintain existing HACCP System (Prerequisite Program and Forms 1-11) – continual reassessment of HACCP System and related SOPs to ensure they reflect current activities in facility, and to ensure current activities are meeting the requirements of the HACCP System and SOPs as written (daily/weekly/monthly).
- Review all Critical Control Point (CCP) monitoring and verification records to ensure compliance with HACCP critical limits and frequencies, as required by the HACCP System (daily/weekly/monthly/annually).
- Conduct on-site assessments as required by Prerequisite Program (PRPs) (annually).
- Review and evaluate all records for accuracy and completeness and determine need for process improvement (daily/weekly/monthly).
- Develop, implement, and revise as required, all forms necessary to fully and accurately document activities related to HACCP (PCP) (daily/weekly/monthly).
- Monitor HACCP and PRPs to ensure procedures are properly carried out (daily/weekly/monthly).
- Develop, implement, and maintain written sub-programs under HACCP for (daily/weekly/monthly/annually):
- GMP Program,
- Sanitation Program,
- Approved Supplier Program,
- Environmental Monitoring Program (including, but not limited to; in-house FCS/NFCS swabbing, sponge swabbing for lab testing FCS/NFCS, finished product microbiology and chemical composition testing, in-house chemical concentration testing)
- Pest Control Program
- Maintenance Program
- Product Composition Monitoring Program
- Allergen Control Program
- HACCP Training Program
- Develop and manage an Innovation & new product development plan for the business which includes R&D through to product launch – recipes, product trials, nutritional’s, and ingredient declaration and labeling requirements
Quality Specialist Primary Duties and Responsibilities (Both Locations):
- Perform mock recalls and ensure identification, labelling, and traceability system meet regulations and functions (semi-annually).
- Ensure all schedules are adhered to and results documented (e.g.: in-house monthly swabbing, plating, and incubation of environmental samples, product samples sent to lab for chemical and microbiology testing), preventive maintenance activities, facility sanitation activities (daily/weekly/monthly/annually).
- Conduct shelf-life studies on finished products as required (or every three (3) years) to determine accurate best before dates.
- Create and maintain current Product Specification sheets as required.
- Ensure Certificates of Analysis are received with each applicable shipment from Approved Suppliers (e.g.: nitrogen, chemicals, food ingredients/additives, packaging, specialty cheese) (daily/weekly/monthly).
- Analyze processes, identify trends and anomalies, and continuously evaluate plant programs for improvement (daily).
- Ensure all food safety-related documents and records are controlled and that current issues are in use (daily).
- Labelling requirements.
- Keep informed of food safety laws and regulations (SFCA/SFCR) (daily).
- Maintain HACCP filing system (current and archived files) (daily/weekly/monthly/annually).
- Develop and deliver HACCP System and GMP training (annually).
- Set up and maintain computers, laptops, a variety of printers, and lab equipment. Troubleshoot any problems that occur (as required).
- Liaise with governing bodies (e.g.: CFIA, Health Canada, OMAFA) (as required).
- Attend all audits/inspections, review, and correct all non-compliances within specified timeframes (as required).
- Acquire/maintain SCFA licencing requirements (as required).
- Create/track/maintain production waste disposal records (monthly).
- Data entry/tracking of total kgs of finished product distributed annually (curd/pasteurized/heat treat) as required by SFCA Licence.
- Ensure adequate supplies of production forms and other pertinent documents are available in appropriate areas (daily/weekly/monthly).
- Respond to customer complaints (as required).
- Maintain consistent Food Safety Policies for Corporate and both locations to meet all required Government Regulations and Food Safety Requirements.
- Other duties as required.
Qualifications:
· Proven experience as a Quality Specialist, or a similar role.
· Experience in Food Safety analysis, and reporting.
· Familiarity with supply chain processes (e.g., manufacturing, inventory planning, warehouse management).
· Working knowledge of MS Office, relational databases, and ERP Quality systems.
· Analytical mind with business acumen.
· Problem-solving aptitude.
· Attention to detail.
· Excellent communication skills.
· Leadership and forward-thinking skills and a strong ability to get things done through others.
· Outstanding organizational ability.
· A University or College degree in Food Safety, Food Science, or a related field.
Pay: $30.00-$34.00 per hour
Benefits:
- Dental care
- Extended health care
- Vision care
Education:
- Bachelor's Degree (preferred)
Experience:
- quality assurance: 3 years (preferred)
Work Location: In person
