Key Responsibilities:

Regulatory & Industry Compliance

Working knowledge of USDA FSIS and FDA regulations for food processing. Understanding of FSMA Preventive Controls for Human Food. Knowledge of relevant state/local health department requirements. Ability to integrate regulatory requirements into the SQF program. Oversee and maintain USDA FSIS Grant of Inspection, FDA compliance, and local/state health regulatory requirements. Lead all FSIS & FDA inspections, respond to Noncompliance Records (NRs), Food Safety Assessments (FSAs), and implement corrective and preventive actions (CAPAs). Serve as primary contact for all federal, state, and local regulatory bodies and third-party auditors.

 

QA Food Safety Programs

Own and oversee all aspects of HACCP, SSOPs, GMPs, allergen control, product labeling, traceability, and recall readiness. Ensure compliance with 9 CFR, 21 CFR, FSMA, and USDA sanitation performance standards (SPS). Direct environmental monitoring programs and pathogen control strategies. Quality Assurance & Operational Support Manage QA staff and Sanitation team across multiple shifts ensuring sanitation verification and pre-op inspection standards are met. Ensure ingredient and product quality through vendor compliance, receiving inspection, and in-process and finished product evaluations. Partner with R&D and culinary teams to launch new items while maintaining FSQA compliance from product development through scaled production.

 

Sanitation Oversight

Direct and supervise daily sanitation operations for USDA FSIS and FDA production areas. Ensure proper cleaning and sanitizing of equipment, utensils, production lines, and facility environment per SSOPs, HACCP, GMPs, and regulatory requirements. Develop, implement, and enforce Master Sanitation Schedules (MSS) and pre-operational inspection programs. Lead and document pre-op inspections, ensuring deficiencies are corrected before start-up.

 

Sanitation Compliance & Regulatory

Ensure compliance with USDA FSIS (9 CFR) and FDA (21 CFR, FSMA) sanitation regulations. Maintain sanitation records (SSOP logs, ATP swabs, environmental monitoring, corrective actions) to support regulatory audits and customer requirements. Act as primary sanitation contact during USDA FSIS or FDA inspections. Support food safety programs including HACCP, allergen control, and environmental monitoring.

 

Sanitation Safety & Chemical Handling

Oversee safe handling, storage, and use of sanitation chemicals, ensuring compliance with OSHA and facility safety programs. Conduct safety training related to sanitation tasks (LOTO, PPE, confined spaces, etc.). Investigate sanitation-related accidents or near misses and implement corrective actions.

 

Leadership & Strategy

Lead FSQA strategic planning and performance metrics; report regularly to executive leadership. Implement training programs for team members and production staff on food safety culture, regulatory requirements, and quality control procedures. Lead crisis management during recalls or food safety incidents with cross-functional coordination. Ability to train employees at all levels on food safety and SQF requirements. Strong leadership and communication skills to drive food safety culture. Experience in cross-department collaboration (production, maintenance, procurement, etc.). Conflict resolution and influencing skills for enforcing compliance.

Documentation & Quality Management Systems

Maintain meticulous records in compliance with USDA FSIS Public, including NR responses, preventive controls, and sanitation logs. Evaluate, select, and manage digital QA systems, environmental swabbing, and lab testing partnerships.

 

SQF & Quality Management Systems Expertise

In-depth knowledge of SQF Code (latest edition) for Manufacturing/Processing. Proven experience in designing, implementing, and maintaining SQF Systems. Strong understanding of HACCP Level 3 requirements: Hazard identification and risk assessment for biological, chemical, and physical hazards. Critical Control Point (CCP) determination and validation. Verification, monitoring, and corrective action procedures. Familiarity with GFSI-benchmarked standards (BRCGS, FSSC 22000) for cross-recognition and best practices. Audit Preparation & Management

o Strong document control and record-keeping skills for audit readiness.

o Prior success in leading an SQF certification audit from start to finish.

o Ability to conduct internal audits and gap assessments.

o Experience in root cause analysis and corrective/preventive actions (CAPA).

o Familiarity with unannounced audits and mock audit exercises.

Program Development & Documentation, Experience in developing SOPs and policies:

o Good Manufacturing Practices (GMPs)

o Sanitation Standard Operating Procedures (SSOPs)

o Allergen Management Programs

o Supplier Approval Programs

o Food Defense and Food Fraud Mitigation Plans

o Traceability and Recall Procedures

 

Qualifications

Bachelor’s degree in Food Science, Microbiology, Public Health, or related field (Master’s preferred). Minimum 10 years in FSQA in USDA FSIS/FDA food production environment. Strong knowledge of HACCP, SSOP, GMP, FSMA, 9 CFR, 21 CFR, and audit standards (SQF, BRCGS, etc.). Fluent in Spanish and English Proven leadership in managing cross-functional teams and driving a food safety culture. HACCP Certified; PCQI and SQF Practitioner. Lead Auditor training & certification (ISO 22000, FSSC 22000, GFSI, BRCGS or equivalent).

 

Preferred Experience

Experience working in central commissary kitchens, ready-to-eat (RTE) environments, or fresh prepared foods. Familiarity with traditional Mexican food manufacturing, masa, tamales, carnitas, salsas, and corn-based products.

 

Physical Requirements

Ability to walk production floors, stand for extended periods, and inspect cold, hot, or wet environments. Must wear appropriate PPE and respond in off-hours during critical situations if needed.

 

Compensation & Benefits

Competitive salary based on experience Health, dental, and vision insurance 401(k) with company match Career growth opportunities