Corporate Quality and Regulatory Manager

General Summary: 

This is a leadership position reporting to the Director of Quality. This position is responsible for ensuring that products as designed and commercialized to meet all regulatory, quality and food safety requirements. This individual will be a key contact and subject matter expert supporting internal and external business development, customer service and sales regarding regulatory, labeling, claims and identity preservation. The Corporate Quality and Regulatory Manager will act as the key contact responsible for managing information provided for customer service and sales needed for new business opportunities including surveys, specifications and other sensitive documentation. This role also supports data analysis and strategic improvement initiatives across all sites to improve customer satisfaction.   

This position is the guardian of regulatory compliance and defining product quality performance requirements of existing and new products. This position utilizes quality tools such as auditing, process evaluation, trend analysis, statistical process control, lean manufacturing principles and CAPA.

The responsible individual will facilitate the development of an open and productive culture where people take pride & responsibility in what they do. The responsible individual will continually inform and involve all relevant personnel in the exchange of information necessary to ensure alignment to current and future objectives.

Essential Duties and Responsibilities:

• Supports new product commercialization; works closely with sales, customer service and plants to ensure successful, right first time production
• Responsible for implementation and continuous improvement of corporate specification management systems
• Responsible for maintaining corporate identity preserved foods programs, labeling compliance and registration for all plants including routine new product submissions including but not limited to Kosher, Halal, Organic, Non-GE/GMO etc.
• Maintains identity preserved foods system plans (e.g., organic system plans) for Marathon Cheese Manufacturing facilities
• Acts as main point of contact and manages communication with certification agencies for labeling claims for Marathon Cheese facilities
• Maintains the MCC document and record management systems and programs in conjunction with the Document Management Specialist
• Defines, documents and implements policies for new product commercialization
• SME and key contact for marketing claim compliance and labeling
• Manages and implements where necessary databases or tools used for nutritionals, formulations and finished product specifications
• Ensure cheese labeling meets all regulatory compliance
• Assist with the maintenance of all relevant supplier records and certifications
• Manage the completion of supplier surveys and product regulatory information requests for new and existing customers
• Manages appropriate non-disclosure agreements with various business partners where required
• Leads and supports relevant continuous improvement initiatives
• Owns corporate net content programs and data analysis
• Identify, lead and support efforts to improve packaging quality
• Manages corporate specification coordinators and Document Management Specialist
• Support  Corporate and Plant Crisis Management Teams and Recall Teams
• Supports customer and 3rd party audits for all facilities, acts as a back-up for plant quality managers for audits where they cannot be present and require support
• Supports Corporate Management Review of Quality- monitors and continually assesses performance of corporate and plant quality systems, report out on its effectiveness to management
• Perform other duties as assigned by the Director of Quality

Education and Experience: Master’s Degree in Food Science, Dairy Science, Microbiology, Chemistry, Biology or similar scientific discipline, and 3-5 years of relevant experience; or a Bachelor’s Degree in a discipline described above, with 5 to 7 years of relevant experience; or an associate degree and 7 to 15 years of progressively responsible related experience 

Job Knowledge, Skills and Abilities

• Demonstrated expertise in the following:
• Food Safety and Food Quality auditing, internal and external
• Preventive Controls, GMPs, Sanitary Design, Pest control
• Federal and State food regulations including regulatory requirements for food safety, labeling and net content
• Specification management and development including but not limited to ingredients, packaging, manufacturing and finished goods
• Analytical equipment and methods in processing quality control, microbiology, chemistry, and organoleptic assessments and evaluations; relevant software applications
• Food science and technology application in food manufacturing
• Requirements for maintaining with complex marketing claims and identity preserved status requirements including but not limited to Kosher, Halal, Organic, Non-GE/GMO etc.
• Also key to this position are:
• Strong leadership and mentoring skills including the ability to collaborate with disciplines across both corporate and manufacturing functions
• Ability to successfully interact with a wide variety of people, and provide excellent service to internal and external customers.
• Excellent problem solving skills including Root Cause , Corrective Action & Preventive Action
• Excellent written and verbal communication skills
• Ability to autonomously lead complex, cross-functional, continuous improvement initiatives and projects
• Prefer prior successful experiences in
• Dairy industry and RTE Packaging
• Preventive Controls Qualified Individual
• Quality Systems and principles in GFSI- SQF, as SQF Practitioner
• Good Manufacturing Practices (FDA)
• Quality Control, such as statistical process control (SPC) and lean six
• Continuous Improvement, including measurable results from actionable information in process evaluation and trend analysis
• Internal auditing, third party audits, customer audits, and regulatory inspections
• SAP, and PC proficiency in Windows-based applications
• Handling regulatory concerns regarding labeling, marketing and nutritional claims for foods that are subject to CFR standard of identity requirements
• Application of food science in the use of processing aids, modified atmosphere packaging controls, manufacturing and packaging process technologies

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