Food Safety Manager (QA/QC Manager)

Position Summary
The Food Safety Manager is responsible for establishing, implementing, and continuously improving the warehouse food safety management system. This role has full responsibility and authority for food safety across all warehouse operations, ensuring compliance with customer requirements, applicable regulations, and company standards.
This is a strategic role that requires strong expertise in food safety management, risk assessment, quality systems, and continuous improvement. The position is not limited to product inspection but is responsible for building and maintaining an effective food safety culture throughout the warehouse.
Key Responsibilities
1. Food Safety Management System
• Develop, implement, and maintain the warehouse Food Safety Management System (FSMS).
• Establish food safety standards, policies, SOPs, and work instructions for all warehouse operations.
• Ensure compliance with customer requirements, company standards, and local food safety regulations.
• Lead continuous improvement initiatives for food safety management.
2. Food Safety Risk Management
• Identify and assess potential food safety risks throughout the warehouse operation.
• Develop preventive controls and corrective actions to eliminate or minimize risks.
• Lead root cause analysis and CAPA (Corrective and Preventive Action) for food safety incidents.
• Monitor the effectiveness of corrective actions.
3. Operational Food Safety Control
• Oversee food safety practices across all operational areas, including:
o Inbound
o Inventory Management
o Storage
o Picking
o Outbound
o Loading
o Transportation interface
• Ensure proper temperature control, FEFO compliance, product segregation, hygiene practices, pest control, sanitation, and traceability.
4. Audit & Compliance
• Plan and conduct internal food safety audits.
• Coordinate customer audits and regulatory inspections.
• Ensure audit findings are addressed through timely corrective actions.
• Maintain all required food safety documentation and records.
5. Training & Food Safety Culture
• Develop and deliver food safety training programs for all warehouse employees.
• Promote food safety awareness and best practices throughout the organization.
• Evaluate training effectiveness and competency.
6. Customer Communication
• Serve as the primary point of contact for all food safety-related communication with customers.
• Respond to customer concerns, audit findings, and food safety requirements.
• Support new customer qualification and food safety assessments.
7. Supplier & Contractor Management
• Evaluate food safety performance of suppliers and service providers.
• Manage pest control, sanitation, and other food safety-related contractors.
• Verify compliance with agreed food safety requirements.
Authority
The Food Safety Manager has the authority to:
• Stop warehouse operations that pose a food safety risk.
• Reject products that do not meet food safety requirements.
• Require immediate corrective actions from any department.
• Escalate food safety issues directly to senior management.
• Approve or reject operational practices related to food safety.