City & State: Winnipeg, MB, CA, R2X 1R2
Job Category: Food Safety & Quality Assurance
ARYZTA is a global baking company with a Passion for Good Food. We provide our retail and foodservice customers with a portfolio of bakery solutions so they can deliver memorable, delicious food to consumers. With operations in the United States, Canada, South America, Europe, Asia, Australia and New Zealand, ARYZTA has become a global leader in the baked goods industry and one of the largest specialty bakery companies in the world. Our leading bakery brands in North America include La Brea Bakery®, Otis Spunkmeyer®, and Oakrun Farm Bakery®. We have 58 state-of-the-art bakeries and kitchens around the globe, with 20 of those in North America, and are committed to driving innovation, predicting upcoming consumer trends and flavors, and exceeding our customers’ expectations. The Americas team champions the values of Integrity, Ownership, Customer Focus, Creativity and Care to help us deliver on People Safety, Food Safety, Quality and Collaboration.
The FSQA Coordinator has the primary responsibility for the ongoing food safety and food quality for protecting the food by effectively support and implement food safety and quality procedures and meeting all regulatory, customer and ARYZTA requirements
The FSQA Coordinator is responsible for leading the quality process within the plant, overseeing the government requirements for the HACCP program, ensuring operations are within compliance with best practices for food safety and quality.
Responsible to identify and coordinate quality initiatives and decision making with the management team, production supervisor and shipping supervisor in order to ensure that food safety is not compromised.
Responsible for food safety risk analysis and implementing corrective and preventative actions.
Responsible in managing the changes in food safety systems with approval and authorization from senior management representative.
Responsible for validation and verification of Food Safety and Quality Plans.
Provides leadership to the quality department in establishing an implementing appropriate training programs or various functions and implementation of food safety and quality systems.
Ensure all documents supporting GMP are complete and accurate and leads document control in the plant.
Lead the internal audit/re-assessment process to determine the effectiveness of the quality program and identify potential health and hygiene issues for immediate resolution.
Assists in the development of accident prevention and compliance programs and assists in risk identification, taking appropriate actions to minimize rash.
Participate in developing the company’s quality/food safety objectives.
Review all Critical Control Point (CCP) monitoring and verification records to ensure compliance with HACCP critical limits.
Monitor HACCP and SOPs to ensure procedures are properly carried out.
Review and evaluate all records for accuracy and completeness and determine need for process improvements.
Ensure that all food safety-related documents and records are controlled and that current issues are in use.
Responsible for complying with the Global Food Safety Initiative (GFSI) standards (i.e.
Responsible for documentation, control, and maintenance of the Quality Management
Works to maintain the safety, legality and quality of each food and the processes used in their manufacture.
Responsible for meeting and exceeding customer requirements
Works to reduce customer/consumer complaints for foods manufactured on site using
root cause analysis, corrective actions and preventive measures
Responsible for the day to day management of the Quality Assurance Technicians
including training and development of team and clear identification of objectives to
meet the bakery needs
Data analysis and reporting
Training & Development
Develop and review SOP’s for QA.
Responsible for coaching, development and performance evaluations of all the Quality Assurance Technicians.
Product review, Samples, Evaluations.
Coordinate finished product sample collection and shipment for customer review.
Prepare presentations for meetings.
Support inventory control process.
Conduct follow up and investigations from holds making suitable recommendations for prevention of reoccurrence.
Assist in investigation and disposition of finished product placed on hold as a result of quality issues.
Ensure that proper traceability is maintained through the Re-grade process.
Other duties as assigned
Skills, Experience & Qualifications
Excellent interpersonal and communication skills that will allow you to build strong and effective working relationships with internal and external customers.
Attention to detail, effective report writing skills and computer literacy.
Extremely motivated, organized, self-starter that can work under pressure.
Excellent knowledge of quality management and food safety systems.
Proactive, displays initiative.
Dedicated and energetic.
Ability to lead and motivate a team.
Taking initiative to achieve results.
Supervisory and effective communications skills.
Bachelor of Science Degree or sufficient experience in the food industry.
Training in HACCP (Hazard Analysis & Critical Control Points).
Trained in a Global Food Safety Initiative (GFSI) standard such as BRC or SQF.
Basic understanding of microbiology.
3 years food industry manufacturing or quality experience including supervisory
Good writing, mathematics, analytical, and critical thinking skills.
Proficient in computers including spreadsheets, statistical programs, and SAP
Post secondary diploma in Food Science.
Minimum 5 years’ experience in food processing, food safety and quality assurance.
We thank each applicant for taking the time and effort to submit your resume, however, only candidates to be interviewed will be contacted. Our organization is committed to promoting the independence, dignity, integration, and equality of opportunity of persons with disabilities by ensuring the accessibility of our facilities and services. Accommodations are available for all parts of the recruitment and selection process. Applicants need to make their required accommodations known in advance.