CLIMBING THE LADDER | UNDERSTANDING CAREER PATHS IN QUALITY CONTROL + QUALITY ASSURANCE |© Food Processing Human Resources Council 2017
Real Challenges Practical Solutions Fresh Perspectives
CLIMBING
THE LADDER
This project was funded by the Government of Canada’s Sectoral Initiatives Program.
The opinions and interpretations in this publication are those of the author and do not necessarily reflect those of the Government of Canada.
ISBN 978-0-9959267-7-6
Copyright © 2019 Food Processing Skills Canada
All rights reserved. The use of any part of this publication, whether it is reproduced, stored in a retrieval system or transmitted in any form or by any means (including electronic, mechanical, photographic, photocopying or recording), without the prior written permission of the Food Processing Skills Canada is an infringement of copyright law.
Food Processing Skills Canada 201 – 3030 Conroy Road Ottawa, Ontario K1G 6C2 Tel. (613) 237-7988 Toll Free: 1-877-963-7472 Fax: 613-237-9939
[email protected] www.fpsc-ctac.com
UNDERSTANDING CAREER PATHS IN
QUALITY CONTROL + QUALITY ASSURANCE
CLIMBING THE LADDER | UNDERSTANDING CAREER PATHS IN QUALITY CONTROL + QUALITY ASSURANCE
INTRODUCTION.................................................................................................................................................1
ABOUT ‘CLIMBING THE LADDER’...............................................................................................................................1
HOW TO USE THE CAREER LADDER......................................................................................................................1
DEVELOPING THE CAREER LADDER......................................................................................................................1
UNDERSTANDING THE CAREER LADDER............................................................................................................1
OCCUPATIONAL LEVELS..................................................................................................................................................2
FOUNDATIONAL SKILL LEVEL (F).............................................................................................................................2
INTERMEDIATE SKILL LEVEL (I)..................................................................................................................................2
SUPERVISORY SKILL LEVEL (S)..................................................................................................................................3
MANAGEMENT SKILL LEVEL (M)................................................................................................................................3
SENIOR EXECUTIVE LEADERSHIP SKILL LEVEL (SE).....................................................................................4
QUALITY CONTROL POSTIONS CAREER LADDER.......................................................................................5
QUALITY ASSURANCE POSTIONS CAREER LADDER...............................................................................6
QUALITY CONTROL & QUALITY ASSURANCE CAREER PROGRESSION....................................7
KEY FINDINGS...........................................................................................................................................................................8
QUALITY FUNCTIONS ON THE PRODUCTION FLOOR.................................................................................8
HIGH EDUCATIONAL SKILL REQUIREMENTS.....................................................................................................8
APPENDIX A............................................................................................................................................................................A9
QUALITY CONTROL (QC)............................................................................................................................................A9
QUALITY ASSURANCE (QA)....................................................................................................................................A14
TABLE OF CONTENTS
CLIMBING THE LADDER | UNDERSTANDING CAREER PATHS IN QUALITY CONTROL + QUALITY ASSURANCE |
ABOUT ‘CLIMBING THE LADDER’
Canada’s Agri-Food sector, particularly meat and seafood processing, is a significant foundation of our nation’s economy, and was recently identified as one of Canada’s top growth industries over the next 10 years. Despite this, the sector continues to face a critical labour shortage that, if left unresolved, will impede the industry’s growth, employment opportunities, and overall sustainability.
To address this shortage, The Food Processing Human Resources Council (FPHRC) has embarked upon a landmark Labour Market Information Study (LMI). In its finality, the LMI will provide government and decision-makers with the research needed to make real regulatory change that will bring both prosperity and opportunity to the meat + seafood processing sectors.
Climbing the Ladder: Understanding Career Paths in Quality Control and Quality Assurance lays crucial groundwork for the LMI by defining occupations and career paths in related to the quality control and quality assurance function of food processing. Utilizing this data, the LMI will take in depth reviews of each career path, and their specific challenges and opportunities.
HOW TO USE THE CAREER LADDER
This document provides practical information about the career paths available for workers in quality control and quality assurance. In a time when attraction and recruitment of workers is important to keep up with demand, the career ladder can be helpful to educate potential workers about the opportunities and career pathways within the sector. The career ladder is a helpful tool for employers to attract, recruit and retain productive and skilled workers.
DEVELOPING THE CAREER LADDER
To learn more about the career paths in quality control and quality assurance, we:
• Conducted extensive research to learn about the various job positions and skill levels within quality control and quality assurance in the food processing sector, including:
► Collecting and analyzing job descriptions, job advertisements, organizational charts and other occupational information from a variety of food processing facilities, ► Conducting telephone interviews with food processors, and ► Reviewing and validating the career ladder with an industry-led advisory group.
UNDERSTANDING THE CAREER LADDER
The career ladder for quality control and quality assurance illustrates the progression of occupational levels from foundational skills to executive management. The career ladder is comprised of six (6) levels. The typical entry-point into the quality control and quality assurance function is at the Foundational Skill Level.
Note: While Quality Control and Quality Assurance are presented separately, many organizations either do not differentiate between the two concepts or they use the terms interchangeably. Typically, when there is a ‘quality’ department, the focus of the system is quality assurance with quality control activities being a component of the overall system. For the sake of this analysis, quality control is more about the repetitive sampling and testing that ensures the quality of the product on the line. Quality assurance is more about the overall quality system.
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CLIMBING THE LADDER | UNDERSTANDING CAREER PATHS IN QUALITY CONTROL + QUALITY ASSURANCE |
OCCUPATIONAL LEVELS
Foundational Skill Level (F)
High Skill Level workers within food production may transition into a quality control specific role (e.g. Quality Control Inspector 1) on the production line. While still considered to a production worker, these quality-control specific positions require extra training on quality, food safety, inspection, auditing and grading. These workers still report to production lead hands and supervisors, but are champions of quality on the line and model positive quality control behaviours and practices to their fellow workers.
Applicable NOC Code(s)9465-C – Testers and Graders, Food and Beverage Processing2222 – Agricultural and Fish Products Inspectors
Sample Titles for Foundational Skill Level jobs serving a Quality Control function on the production line include:
• Quality control inspector• Presenter/detector• HIP (HACCP Based Inspection Program) technician• Quality control checker• Product grader
Sample Titles for Foundational Skill Level jobs serving a Quality Assurance function on the production line include:
• QA inspector• QA raw materials inspector• HACCP assistant
Intermediate Skill Level (I)
Intermediate Skill Level is the entry-point for positions within the quality control and/or quality assurance department within a food processing facility. Unlike Foundational Skill Level positions which are production department positions and report to Production Supervisors, the Intermediate Skill Level workers are trained in quality control processes and report directly to a Quality Control/Assurance supervisor, manager or senior technician. Intermediate Skill Level workers will possess a diploma or degree in food science or a related field, have a working knowledge of HACCP and GMPs. Experience in food processing, as well as quality assurance systems, guidelines and standards, are all strong assets.
Applicable NOC Code(s)2211 – Chemical Technologists and Technicians
Sample Titles for Intermediate Skill Level Jobs within Quality Control departments include:
• Quality control technician
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1 National Occupational Standard for Quality Control Inspector – coming soon!
CLIMBING THE LADDER | UNDERSTANDING CAREER PATHS IN QUALITY CONTROL + QUALITY ASSURANCE |
Sample titles for Intermediate Skill Level jobs within Quality Assurance departments includes:
• Quality assurance technician• Food safety and quality assurance technician• HACCP technician• Quality assurance coordinator
Supervisory Skill Level (S)
Supervisory Skill Level workers typically have 3-5 years of experience in quality control/assurance within the food processing industry, in addition to a degree in food science and technology or a related discipline. Additional training in relation to food safety management systems, training and management is often required. In addition, workers may have to attain practitioner certification in various food safety management systems or approaches.
Applicable NOC Code(s)9213 – Supervisors, Food and Beverage and Associated Products Processing
Sample Titles for Supervisory Skill Level Jobs within Quality Control Function include:
• Quality control supervisor
Sample Titles for Supervisory Skill Level Jobs within Quality Assurance Function include:
• Quality assurance supervisor • HACCP coordinator • Quality assurance trainer
Management Skill Level (M)
Management Skill Level workers typically have a minimum of 5-7 years of supervisory experience within the quality control/assurance function of a food processing facility. Leadership experience is considered an asset. Managers are required to have a minimum of an undergraduate university degree in food science or a related field, and a graduate level university degree being preferred or considered a strong asset.
Applicable NOC Code(s)0911 – Manufacturing Manager
Sample Titles for Management Skill Level Jobs within the Quality Control function include:
• Quality control manager • Food safety and systems manager
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CLIMBING THE LADDER | UNDERSTANDING CAREER PATHS IN QUALITY CONTROL + QUALITY ASSURANCE |
Sample Titles for Management Skill Level Jobs within the Quality Assurance function include:
• Quality assurance manager • Food safety manager• Quality assurance program compliance manager
Senior Executive Leadership Skill Level (SE)
Senior Executive Leadership Skill Level workers typically have significant quality control/assurance experience (e.g. 10+) years within food and beverage processing facilities. Graduate level education and significant leadership experience are often required. Food safety management program (e.g. BRC, HACCP, SQF) is often required. They are responsible for managing corporate affairs and lead the strategic direction and vision of the overall organization in regard to quality control and assurance. Skills in organizational management and business administration are critical.
Applicable NOC Codes(s)0016 – Senior Manager – construction, transportation, production, and utilities0911 – Manufacturing Manager
Sample Titles for Senior Executive Leadership Skill Level Jobs within the Quality Assurance function include:
• Senior quality assurance manager• Director, Corporate food safety and quality
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CLIMBING THE LADDER | UNDERSTANDING CAREER PATHS IN QUALITY CONTROL + QUALITY ASSURANCE || 5
TITLES EXPERIENCE/EDUCATION
○ Bachelor of Science (Master’s degree may be preferred)
○ Minimum 5 years QA experience
MANAGEMENTQC Manager
○ High school diploma or equivalent
○ 1 year of experience in food processing and/or QA
FOUNDATIONALQC Inspector
○ Bachelor’s Degree in Food Science and Technology or related disciplines
○ 2-5 years of experience in food processing industry
SUPERVISORYQC Supervisor
○ Degree or Diploma in Food Science or related field
○ Experience in a food processing facility an asset
INTERMEDIATEQC Technician
QUALITY CONTROL POSITIONS CAREER LADDER
M
S
I
F
MANAGEMENT
SUPERVISORY
INTERMEDIATE
FOUNDATIONAL
(M)
(S)
(I)
(F)
CLIMBING THE LADDER | UNDERSTANDING CAREER PATHS IN QUALITY CONTROL + QUALITY ASSURANCE || 6
SENIOR QA MANAGER
Bachelor of Science (Master’s degree may be preferred)Minimum 10-15 years of QA management experience
Bachelor of Science (Master’s degree may be preferred)Minimum 10 years QA experience
QA MANAGER
Bachelor’s Degree in Food Science and Technology or related discipline3-5 years of experience in QA
QA SUPERVISOR
Diploma/ Degree in Food Science, or a related discipline Training experience 3-5 years of experience in QA
QA TRAINER
Diploma/ Degree in Food Science, or a related discipline HACCP Certification required3-5 years of experience in QA
HACCP COORDINATOR
QA TECHNICIANDegree or Diploma in Food Science or related fieldExperience in a food processing facility an asset
QA COORDINATOR
Diploma/Degree in Food Science, or a related disciplineBRC, SQF, HACCP certification may be requiredMinimum 3 years of experience in food processing and/or QA
HACCP TECHNICIAN
Diploma/Degree in Food Science, or a related discipline Minimum 3 years of experience in food processing and/or QA
QA INSPECTORHigh school diploma or equivalent1 year of experience in food processing and/or QA
HACCP ASSISTANT High school diploma or equivalent1 year of experience in food processing
TITLES EXPERIENCE/EDUCATION
SENIOR EXECUTIVE
LEADERSHIP
FOUNDATIONAL
MANAGEMENT
SUPERVISORY
INTERMEDIATE
○
○
○
○
○
○
○
○ ○
○
○ ○
○
○
○
○ ○
○
○
○ ○
○ ○
QUALITY ASSURANCE POSITIONS CAREER LADDER
MANAGEMENT
SUPERVISORY
INTERMEDIATE(SE
)
(M)
(S)
(I)FOUNDATIONAL(F)
SENI
OR
EXECUTIV
E LEAD
ERSHIP
CLIMBING THE LADDER | UNDERSTANDING CAREER PATHS IN QUALITY CONTROL + QUALITY ASSURANCE |
QUALITY CONTROL & QUALITY ASSURANCE CAREER PROGRESSION
The following graphic illustrates a typical career progression within the quality control and quality assurance function within the food processing sector.
As the graphic illustrates, workers within High Skill Level occupations from the production department (such as Lead Hand) may move to the Quality Control/Quality Assurance Department and assume a role of Quality Control Inspector. This position is still a production/processing line position, but the Quality Control Inspector performs quality control tests and inspections on the processing line.
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SENIOR EXECUTIVE LEADERSHIP
Years of QA/QC experience in the food processing sector, ability to plan strategically, create vision for organization
Titles include: Senior QA Manager; Senior QA Manager Operations; Director of Corporate Food Safety and Quality
MANAGEMENT
Years of experience in QA/QC, ability to manage people, processes and budgets
Titles include: Quality Assurance Manager; Quality Control Manager
SUPERVISORY
Years of experience in QA/QC, ability to manage people
Titles include: Quality Assurance Supervisor; HACCP Coordinator; Quality Assurance Trainer; Quality Control Supervisor
INTERMEDIATE
Minimum of Degree/Diploma in Food Science or related field; experience in food processing facility considered an asset
Titles include: Quality Assurance Technician; Quality Control Technician; Quality Assurance Coordinator; HACCP Technician
FOUNDATIONAL
Experience as a high-skilled processing worker required; training in inspecting/grading may be required
Titles include: Quality Assurance Inspector; HACCP Assistant; Quality Control Inspector
SE
F
M
S
IENTRY POINT FOR QA & QC
TRAINED PERSONNEL
TRANSITION FROM
PROCESSING TO HERE
CLIMBING THE LADDER | UNDERSTANDING CAREER PATHS IN QUALITY CONTROL + QUALITY ASSURANCE || 8
KEY FINDINGS
Our research helped to identify key issues and challenges that are unique to the quality control/assurance within the food processing industry:
Quality Functions on the Production FloorThere are quality functions (in regard to inspecting and grading) that are performed by processing workers who have received extra training to perform this specific function. They perform this quality function on the line and most often report to a production/processing supervisor, not the QA department. There is no vertical movement of these workers within QA departments as they do not have food science training to perform quality assurance functions (such as the Quality Assurance Technician role).
High Educational Skill Requirements A higher level of qualifications is required by most QC/QA positions. For the purposes of the analysis it appeared that technicians required a minimum of a diploma (and in some cases a degree) credential. Supervisory and management positions typically require a degree in food science or a related field (with a Master’s degree being a strong asset for higher level management) and significant experience.
CLIMBING THE LADDER | UNDERSTANDING CAREER PATHS IN QUALITY CONTROL + QUALITY ASSURANCE || A9
Quality Control (QC) is a set of activities for ensuring quality in products. The activities focus on identifying defects in the actual products produced.
Quality Control aims to identify (and correct) defects in the finished product. QC, therefore, is a reactive process. The goal of QC is to identify defects after a product is developed and before it's released.
Quality Control refers to quality related activities associated with the creation of project deliverables. QC is used to verify that deliverables are of acceptable quality and that they are complete and correct. Examples of QC activities include inspection, deliverable peer reviews and the testing process.
APPENDIX AQUALITY CONTROL
CLIMBING THE LADDER | UNDERSTANDING CAREER PATHS IN QUALITY CONTROL + QUALITY ASSURANCE || A10
LE
VE
L/N
OC
SA
MP
LE
TIT
LE
S
DE
SC
RIP
TIO
N/D
UT
IES
EX
PE
RIE
NC
E/E
DU
CA
TIO
N
Man
agem
ent
NO
C 0
911 –
Manufa
cturing
Manag
er
• Q
ualit
y co
ntro
l man
ager
•
Food s
afet
y an
d
sy
stem
s m
anag
er
• P
rom
ote
in-h
ouse
qual
ity p
rogra
m•
Work
with
rel
evan
t dep
artm
ents
to d
evel
op
corp
ora
te q
ual
ity im
pro
vem
ent st
rate
gie
s •
Mobilize
work
tea
ms
to a
chie
ve q
ual
ity o
bje
ctiv
es
• D
evel
op in
nova
tive
stra
tegie
s an
d c
om
munic
ates
them
to s
take
hold
er•
Imple
men
t ac
tion p
lans
to a
chie
ve e
stab
lished
obje
ctiv
es w
ithin
a s
et b
udget
• P
lay
an in
fluen
tial r
ole
with
in the
corp
ora
te q
ual
ity
te
am a
nd w
ith c
lients
to c
reat
e buy-
in•
Pla
n, m
anag
e, c
oord
inat
e an
d c
ontr
ol i
n-h
ouse
qual
ity c
ontr
ol a
nd a
ssura
nce
to e
nsu
re fo
od
safe
ty•
Dev
elop a
nd im
ple
men
t au
dit
pro
gra
ms
• R
evie
w a
nd u
pdat
e fo
od s
afet
y pla
ns
(e.g
. HA
CC
P
pla
n, p
erquis
ite p
rogra
ms,
food s
afet
y pro
gra
ms
an
d p
olic
ies)
•
Enfo
rce
stan
dar
ds
and p
roce
dure
s to
ensu
re that
man
ufa
cture
d p
roduct
s m
eet co
mpan
y, c
lient an
d
gove
rnm
ent st
andar
ds
• Lea
d in
vest
igat
ions
and root-
cause
anal
yses
when
qual
ity in
ciden
ts o
ccur
• D
evel
op a
nd im
ple
men
t co
rrec
tion a
nd p
reve
ntiv
e
ac
tion p
lans
• D
evel
op c
orp
ora
te q
ual
ity g
uid
elin
es a
nd
pra
ctic
es a
nd e
nsu
re c
om
plia
nce
. •
Man
age
the
pro
duct
supply
chai
n fro
m a
qual
ity
per
spec
tive
• R
evie
w a
nd a
nal
yze
qual
ity d
ata
• D
efin
e oper
atio
nal
qual
ity K
PIs
• C
onduct
qual
ity tra
inin
g
• B
achel
or of S
cien
ce (M
aste
r’s a
n
A
sset
) in
Food E
ngin
eerin
g, F
ood
Sci
ence
, Bio
logic
al S
cien
ces, e
tc.
• M
inim
um
of f
ive
(5) ye
ars’ rel
evan
t
exper
ience
as
qual
ity m
anag
er in
the
food in
dust
ry o
r re
late
d a
rea
• Te
chnic
al k
now
ledge
of f
ood
safe
ty, incl
udin
g ris
k m
anag
emen
t •
Lea
der
ship
exp
erie
nce
•
Tech
nic
al e
xper
tise
in fo
od
engin
eerin
g
• Sta
tistic
al p
roce
ss c
ontr
ol a
nd root
ca
use
anal
ysis
•
Pro
ject
man
agem
ent ex
per
ience
•
Exp
erie
nce
in m
anag
ing fo
od
safe
ty s
yste
ms
(e.g
. SQ
F, B
RC
,
HA
CC
P)
• Exp
erie
nce
in tra
inin
g a
nd
man
agin
g s
taff in
a q
ual
ity role
•
Exp
erie
nce
in a
uditi
ng a
nd
insp
ectio
ns
(ass
et)
APPENDIX AQUALITY CONTROL
CLIMBING THE LADDER | UNDERSTANDING CAREER PATHS IN QUALITY CONTROL + QUALITY ASSURANCE || A11
Su
pe
rvis
ory
NO
C 9
213
–
Su
perv
iso
rs, F
oo
d a
nd
B
evera
ge P
rocess
ing
• Q
C s
up
erv
iso
r•
Man
age
the
vario
us
qual
ity a
ssura
nce
pro
gra
ms
(G
FSI,
SQ
F-2
00
0, H
AC
CP,
BP
F, e
tc.)
• A
udit
and rev
iew
all
pro
gra
ms
and p
roce
dure
s on
an a
nnual
bas
is•
Updat
e th
e va
rious
liter
ature
(m
anual
s,
pro
cedure
s, in
stru
ctio
ns,
etc
.)•
Pro
vide
emplo
yee
trai
nin
g a
nd d
evel
opm
ent
su
pport
so e
mplo
yees
can
mas
ter an
d a
pply
the
pro
gra
ms
• Ta
ke p
art in
var
ious
audits
• C
arry
out pla
nt in
spec
tions
and le
nd s
upport
to
appro
pria
te d
epar
tmen
ts to res
olv
e non
com
plia
nce
issu
es•
Sit
on p
roce
ss im
pro
vem
ent an
d p
lant pro
ject
task
forc
es•
Man
age
trai
nin
g rec
ord
s of em
plo
yees
;•
Ass
ist Q
C M
anag
er a
nd s
erve
as
repla
cem
ent as
nee
ded
• E
nsu
re d
epar
tmen
t's O
H&
S rule
s an
d p
roce
dure
s
are
bei
ng a
pplie
d•
Take
par
t in
the
imple
men
tatio
n o
f new
tech
nolo
gie
s, n
ew fa
cilit
ies/
equip
men
t an
d n
ew
pro
duct
s
• B
ach
elo
r’s
deg
ree in
fo
od
scie
nce a
nd
tech
no
log
y o
r
rela
ted
dis
cip
lines
• 2-5
years
of
exp
eri
en
ce in
foo
d p
rocess
ing
in
du
stry
APPENDIX AQUALITY CONTROL
CLIMBING THE LADDER | UNDERSTANDING CAREER PATHS IN QUALITY CONTROL + QUALITY ASSURANCE || A12
Inte
rme
dia
te
NO
C 2
211
– C
hem
ical Te
ch
no
log
ists
an
d T
ech
nic
ian
s
• Q
C t
ech
nic
ian
• M
onito
r, sa
mple
and tes
t fo
od p
roduct
s to
ensu
re
th
ey c
om
ply
with
qual
ity s
tandar
ds
and c
ust
om
er
sp
ecifi
catio
ns
• C
onduct
org
anole
ptic
eva
luat
ions
as w
ell a
s
phys
ical
and m
icro
bio
logic
al tes
ting a
pplic
able
to
finis
hed
and raw
mat
eria
ls
• A
septic
sam
plin
g fo
r m
icro
bio
logic
al, a
llerg
en a
nd
oth
er p
roduct
tes
ting a
nd v
alid
atio
n•
Par
ticip
ate
in p
lant in
spec
tions
• V
erify
of sa
nita
tion a
ctiv
ities
, incl
udin
g
pre
oper
atio
nal
insp
ectio
ns,
sw
abbin
g, a
nd
com
munic
atin
g c
orr
ectiv
e ac
tions
to p
roduct
ion
per
sonnel
• H
AC
CP
monito
ring a
nd v
erifi
catio
n, incl
udin
g
m
etal
det
ecto
r an
d x
-ray
chec
ks a
nd c
alib
ratio
ns.
• C
om
ple
te a
nd file
acc
ura
te a
nd le
gib
le Q
C rec
ord
s
and d
ocu
men
tatio
n•
Cal
ibra
te, c
lean
and m
ainta
in la
bora
tory
equip
men
t•
Lia
ise
with
pro
duct
ion p
erso
nnel
and s
uper
viso
rs
on d
ay to d
ay a
ctiv
ities
• D
iplo
ma
or deg
ree
in fo
od
scie
nce
or re
late
d fie
ld•
Work
ing k
now
ledge
of H
AC
CP
and G
MP
’s•
HA
CC
P c
ertif
icat
ion a
n a
sset
•
Exp
erie
nce
in fo
od p
roce
ssin
g
w
ould
be
consi
der
ed a
n a
sset
•
Exp
erie
nce
with
QA
sys
tem
s,
re
gula
tions,
guid
elin
es, a
nd
asso
ciat
ed s
tandar
ds
• P
ract
ical
exp
erie
nce
with
ris
k
m
anag
emen
t, pro
duct
tes
ting,
ca
pab
ility
stu
die
s, a
nd c
ontr
ol
pla
ns
APPENDIX AQUALITY CONTROL
CLIMBING THE LADDER | UNDERSTANDING CAREER PATHS IN QUALITY CONTROL + QUALITY ASSURANCE || A13
Fo
un
dati
on
al
NO
C 9
46
5 –
C
Test
ers
an
d G
rad
ers
, F
oo
d a
nd
Bevera
ge
Pro
cess
ing
• Q
C in
spect
or
• P
rese
nte
r/D
ete
ctor
• H
IP (
HA
CC
P B
ase
d
In
spect
ion P
rog
ram
)
Tech
nic
ian
• Q
C c
heck
er
• P
rod
uct
gra
der
**N
ote
that
this
funct
ion
is
perf
orm
ed
on t
he li
ne
and
with d
irect
rep
ort
to
the S
up
erv
isor
of a
pro
duct
ion d
ep
art
ment.
Not
a Q
C d
ep
art
ment
funct
ion
For
som
e s
peci
es/
pla
nts
, gra
din
g is
p
erf
orm
ed
by C
FIA
or
CF
IA a
pp
rove
d/c
ert
ified
in
spect
ors
• Ta
ke s
ample
s of pro
duct
s at
var
ious
stag
es o
f
pro
cess
ing
• E
xam
ine
and in
spec
t co
nta
iner
s, m
ater
ials
, and
pac
kaged
pro
duct
s to
ensu
re that
spec
ifica
tions
ar
e m
et•
Conduct
routin
e te
sts
for pro
duct
spec
ifica
tions
• M
easu
re, w
eigh, a
nd c
ount pro
duct
s an
d m
ater
ials
• G
rade
and la
bel
raw
mat
eria
ls o
r fin
ished
pro
duct
s•
Exa
min
e co
nte
nts
and c
om
par
e w
ith rec
ord
s,
su
ch a
s m
anife
sts,
invo
ices
, or ord
ers,
to v
erify
accu
racy
of in
com
ing o
r outg
oin
g s
hip
men
ts•
Rec
ord
pro
duct
, pac
kagin
g, a
nd o
rder
info
rmat
ion
on s
pec
ified
form
s an
d rec
ord
s•
Ensu
re h
ygie
ne
and s
anita
tion p
ract
ices
confo
rm
to
polic
ies
and reg
ula
tions
• R
ecord
ship
men
t dat
a, s
uch
as
wei
ght,
char
ges
,
spac
e av
aila
bility
, and d
amag
es a
nd d
iscr
epan
cies
,
for re
port
ing, a
ccountin
g, a
nd rec
ord
kee
pin
g
purp
ose
s•
Ensu
re F
IFO
sto
ck rota
tion w
ithin
our fa
cilit
y an
d
co
ole
rs•
Take
photo
s an
d p
repar
e qual
ity rep
ort
s fo
r oth
er
dep
artm
ents
• H
igh
sch
oo
l d
iplo
ma o
r
eq
uiv
ale
nt
• W
HM
IS t
rain
ing
•
Tra
inin
g in
in
specti
on
pro
cess
es
may b
e r
eq
uir
ed
•
Less
th
an
1 y
ear
of
exp
eri
en
ce
in
fo
od
pro
cess
ing
an
d/o
r Q
A
• K
no
wle
dg
e o
f C
FIA
sta
nd
ard
s
an
d p
rin
cip
les
of
gra
din
g a
nd
insp
ecti
ng
APPENDIX AQUALITY CONTROL
CLIMBING THE LADDER | UNDERSTANDING CAREER PATHS IN QUALITY CONTROL + QUALITY ASSURANCE |
Quality Assurance (QA) is a set of activities for ensuring quality in the processes by which products are developed.
Quality Assurance aims to prevent defects with a focus on the process used to make the product. It is a proactive quality process. QA refers to the process used to create the deliverables, and can be performed by a manager, client, or even a third-party reviewer.
The goal of QA is to improve development and test processes so that defects do not arise when the product is being developed
Examples of QA include process checklists, project audits and methodology and standards development. QA activities are determined before production work begins and these activities are performed while the product is being developed. QA is process oriented and focuses on defect prevention.
| A14
APPENDIX AQUALITY ASSURANCE
CLIMBING THE LADDER | UNDERSTANDING CAREER PATHS IN QUALITY CONTROL + QUALITY ASSURANCE |
LE
VE
L/N
OC
SA
MP
LE
TIT
LE
S
DE
SC
RIP
TIO
N/D
UT
IES
EX
PE
RIE
NC
E/E
DU
CA
TIO
N
Senio
r E
xecu
tive
Man
agem
ent
NO
C 0
911 –
Manufa
cturing
Manag
er
• Sen
ior Q
A m
anag
er•
Sen
ior Q
A m
anag
er –
Oper
atio
ns
• D
irect
or, C
orp
ora
te fo
od
safe
ty a
nd q
ualit
y
• P
rovi
de
lead
ersh
ip a
nd v
isio
n w
ith res
pec
t to
the
co
mpan
y’s
food s
afet
y an
d q
ual
ity p
rogra
ms
pla
nts
• In
vest
igat
e, fin
d root ca
use
, det
erm
ine
corr
ectiv
e
ac
tions,
pre
venta
tive
mea
sure
s an
d fo
llow
up o
n
an
y dev
iatio
ns,
cust
om
er a
nd c
onsu
mer
com
pla
ints
if req
uire
d•
Ensu
re that
all
HA
CC
P/F
ood S
afet
y an
d Q
ual
ity
re
late
d p
rogra
ms
(e.g
. Pre
requis
ites,
HA
CC
P,
SO
Ps,
BR
C req
uire
men
ts, e
tc.) a
re c
om
plia
nt
w
ith the
cust
om
er a
nd C
om
pan
y’s
require
men
ts
st
andar
ds
to e
nsu
re that
food s
afet
y, q
ual
ity a
nd
legal
ity req
uire
men
ts a
re m
et•
Par
ticip
ate
and a
ids
in the
coord
inat
ion d
urin
g a
ll
exte
rnal
audits
• A
tten
d a
ll m
eetin
gs
rela
ted to O
per
atio
ns,
Contin
uous
Impro
vem
ent,
HA
CC
P/F
ood S
afet
y
an
d Q
ual
ity m
eetin
gs
when
req
uire
d
• B
achel
or’s
deg
ree
in s
cien
tific
or
te
chnic
al fi
eld (M
aste
r’s d
egre
e
m
ay b
e pre
ferr
ed)
• B
RC
, HA
CC
P a
nd/o
r SQ
F
ce
rtifi
catio
n•
Min
imum
10-15 y
ears
man
agem
ent ex
per
ience
in q
ual
ity a
ssura
nce
in
fo
od m
anufa
cturin
g in
dust
ry,
pre
fera
bly
mea
t an
d in
a u
nio
niz
ed
en
viro
nm
ent
• W
ork
ing k
now
ledge
of f
ood a
nd
mea
t pla
nt re
gula
tory
sta
ndar
ds
(C
FIA
, etc
.)•
Work
ing k
now
ledge
of G
MP,
HA
CC
P, B
RC
, food s
afet
y, fo
od
qual
ity, e
tc.
• W
ork
ing k
now
ledge
of O
HSA
,
WH
MIS
, etc
.
Man
agem
ent
NO
C 0
911 –
Manufa
cturing
Manag
er
• Q
A m
anag
er
• Food s
afet
y m
anag
er•
QA
pro
gra
m
co
mplia
nce
man
ager
• Q
A m
anag
er –
Food
safe
ty/q
ualit
y pro
gra
ms
• Q
A m
anag
er –
Ani
mal
wel
fare
aud
it pro
gra
m•
Man
ager
of a
nim
al
w
elfa
re a
nd in
vest
igat
ions
• C
om
munic
ate
with
reg
ula
tory
auth
orit
ies
• D
evel
op a
nd m
anag
e Q
A p
rogra
ms
• O
vers
ee m
ainte
nan
ce o
f H
AC
CP
pro
gra
m•
Rev
iew
QA
dat
a fo
r co
mplia
nce
with
spec
ifica
tion
and reg
ula
tions
• P
lan a
nd c
onduct
inte
rnal
audits
• Sch
edule
sam
plin
g o
f ra
w m
ater
ials
, work
in
pro
gre
ss a
nd fin
ished
pro
duct
•
Ass
ist w
ith a
nal
ysis
of dat
a to
det
erm
ine
root
ca
use
of def
icie
nci
es a
nd p
rovi
de
feed
bac
k on
per
form
ance
and n
eces
sary
impro
vem
ents
• M
onito
r pla
nt pro
cedure
s an
d e
nsu
re that
verif
icat
ion o
f re
cord
s ar
e bei
ng c
om
ple
ted o
n
sc
hed
ule
d fre
quen
cies
• Super
vise
sta
ff to e
nsu
re q
ual
ity s
tandar
ds
are
bei
ng im
ple
men
ted a
s w
ritte
n•
Com
pile
dat
a fo
r docu
men
tatio
n; p
repar
e re
port
s
• U
niv
ersi
ty d
egre
e or co
llege
dip
lom
a in
Food S
cien
ce o
r
rela
ted d
isci
plin
e (M
aste
r’s d
egre
e
m
ay b
e pre
ferr
ed)
• B
RC
, HA
CC
P a
nd/o
r SQ
F
ce
rtifi
catio
n is
pre
ferr
ed
• A
udito
r ce
rtifi
catio
n m
ay b
e
re
quire
d•
Min
imum
10 y
ears
of e
xper
ience
work
ing in
a Q
ual
ity/
Food S
afet
y
Sys
tem
s en
viro
nm
ent
• In
dep
th u
nder
stan
din
g o
f food
safe
ty m
anag
emen
t sy
stem
s (e
.g.
Q
MP,
BR
C, H
AC
CP)
| A15
APPENDIX AQUALITY ASSURANCE
CLIMBING THE LADDER | UNDERSTANDING CAREER PATHS IN QUALITY CONTROL + QUALITY ASSURANCE |
Man
agem
ent
NO
C 0
911 –
Manufa
cturing
Manag
er
• M
onito
r, au
dit,
mea
sure
QA
per
form
ance
•
Rev
iew
sta
ff p
erfo
rman
ce
• Lea
d a
ll C
FIA
and B
RC
audits
toget
her
with
HA
CC
P T
eam
when
req
uire
d•
Ensu
re s
taff
tra
inin
g req
uire
men
ts a
re k
ept up
to d
ate
acco
rdin
g to c
han
ges
in H
AC
CP
and S
OP
pro
gra
ms
• M
anag
e dev
elopm
ent of new
pro
duct
s fr
om
conce
ptu
al/e
xplo
rato
ry s
tage
thro
ugh to full-
scal
e
pro
duct
ion
•
Modify
exi
stin
g p
roduct
s fo
r im
pro
ved
pro
duct
ivity
, mar
keta
bility
and/o
r qual
ity
• R
esea
rch n
ew tec
hnolo
gie
s an
d p
repar
e co
st
ben
efit
anal
ysis
•
Coord
inat
e bat
ch tes
ting a
nd m
anag
e pre
par
atio
n
of pro
toty
pes
for pre
senta
tion
•
Des
ign a
nd d
ocu
men
t new
pro
duct
spec
ifica
tions
in
cludin
g raw
mat
eria
l sel
ectio
n, p
roce
dure
s,
m
ater
ials
and p
acka
gin
g, a
nd fin
ished
pro
duct
spec
ifica
tions
• A
ppro
ve a
ll la
bel
chan
ges
and u
pdat
es in
kee
pin
g
w
ith rel
evan
t re
gula
tions
• M
ainta
in p
roduct
spec
ifica
tions
• Id
entif
y ar
eas
wher
e co
st s
avin
gs
can b
e ac
hie
ved
•
Lia
ise
with
supplie
rs o
f ra
w in
gre
die
nts
, pac
kagin
g
m
ater
ials
, chem
ical
s an
d c
hem
ical
and n
utr
itional
anal
ysis
consu
ltants
and w
ith rep
rese
nta
tives
of
th
e C
FIA
| A16
APPENDIX AQUALITY ASSURANCE
CLIMBING THE LADDER | UNDERSTANDING CAREER PATHS IN QUALITY CONTROL + QUALITY ASSURANCE |
Sup
erv
iso
ry
NO
C 9
213
–
Sup
erv
iso
rs, F
oo
d a
nd
B
evera
ge P
roce
ssin
g
• Q
ualit
y a
ssu
ran
ce
su
perv
iso
r•
Fo
od
safe
ty
su
perv
iso
r •
Qu
alit
y s
pecia
list
• Q
A a
nd
HA
CC
P
su
perv
iso
r•
QA
su
perv
iso
r
an
imal w
elfare
• Sel
ect,
trai
n a
nd d
evel
op Q
A T
echnic
ians
• P
lan, c
oord
inat
e, a
nd d
irect
HA
CC
P/F
ood S
afet
y
an
d q
ual
ity c
ontr
ol p
rogra
ms
des
igned
to e
nsu
re
co
ntin
uous
pro
duct
ion o
f pro
duct
s co
nsi
sten
t
w
ith e
stab
lished
sta
ndar
ds
• M
onito
r an
d le
ad the
day
to d
ay a
ctiv
ities
of th
e
Q
ual
ity A
ssura
nce
Tec
hnic
ians
in c
onju
nct
ion w
ith
pla
nned
pro
duct
ion
•
Conduct
res
earc
h a
nd tes
ting to im
pro
ve s
afet
y,
sh
elf-
life
and o
vera
ll qual
ity o
f pro
duct
s•
Ass
ist w
ith a
nal
yzin
g q
ual
ity a
ssura
nce
dat
a,
su
mm
ariz
e, a
nd s
har
e w
ith s
take
hold
ers
to
im
pro
ve p
roce
ss p
erfo
rman
ce a
nd p
roduct
qual
ity
• P
rovi
de
sugges
tions
and im
ple
men
t co
ntin
uous
im
pro
vem
ent of th
e Q
ual
ity A
ssura
nce
Pro
gra
m•
Pro
vide
assi
stan
ce d
urin
g c
ust
om
er v
isits
,
com
pla
int re
solu
tion a
nd res
earc
h a
nd
dev
elopm
ent pro
ject
s •
Super
vise
and d
irect
act
iviti
es o
f Q
A tec
hnic
ians
an
d H
AC
CP
Ass
ista
nt an
d e
nsu
re c
om
plia
nce
with
faci
lity
food a
nd p
eople
saf
ety
polic
ies,
SO
Ps
and
mea
t re
gula
tions
• P
rovi
de
assi
stan
ce reg
ardin
g c
ontin
uous
im
pro
vem
ent of Q
ual
ity A
ssura
nce
pro
gra
ms
and
Pro
cedure
s •
Iden
tify
pro
duct
qual
ity a
nd c
om
plia
nce
issu
es•
Lia
ise
with
outs
ide
labora
torie
s, p
est co
ntr
ol
se
rvic
es, a
nd C
FIA
•
Pro
vide
ongoin
g c
oac
hin
g, d
evel
opin
g a
nd
men
torin
g to the
Qual
ity A
ssura
nce
tea
m
• M
anag
e Q
A d
epar
tmen
t budget
•
Ass
ess
and rea
ct to im
med
iate
saf
ety
conce
rns,
incl
udin
g p
roduct
with
dra
wal
s an
d rec
alls
and
follo
w u
p to im
ple
men
t pre
ventiv
e m
easu
res
• A
nal
yze
stat
istic
al d
ata
and p
roduct
spec
ifica
tions
to
det
erm
ine
pre
sent st
andar
ds
and e
stab
lish
pro
pose
d q
ual
ity a
nd rel
iability
exp
ecta
ncy
of
fin
ished
pro
duct
• B
achel
or of S
cien
ce D
egre
e in
Food S
cien
ce, m
icro
bio
logy
or
eq
uiv
alen
t•
3-5
yea
rs o
f exp
erie
nce
in a
sim
ilar ro
le in
a fo
od
man
ufa
cturin
g e
nviro
nm
ent
• 2
or m
ore
yea
rs o
f super
viso
ry
ex
per
ience
is a
n a
sset
• Prio
r kn
ow
ledge
of H
AC
CP,
Six
Sig
ma,
GM
Ps
an a
sset
•
Str
ong e
xper
ience
in d
evel
opin
g
an
d m
ainta
inin
g Q
ual
ity
A
ssura
nce
pro
gra
ms, H
AC
CP
syst
ems
and S
OP's
• Exc
elle
nt le
ader
ship
and
com
munic
atio
n s
kills
| A17
APPENDIX AQUALITY ASSURANCE
CLIMBING THE LADDER | UNDERSTANDING CAREER PATHS IN QUALITY CONTROL + QUALITY ASSURANCE |
Sup
erv
iso
ry
NO
C 9
213
–
Sup
erv
iso
rs, F
oo
d a
nd
B
evera
ge P
roce
ssin
g
• H
AC
CP
co
ord
inato
r•
Man
age
com
pan
y H
AC
CP
(H
azar
d A
nal
ysis
Crit
ical
Contr
ol P
oin
t) p
rogra
m w
hic
h in
cludes
verif
icat
ion o
f docu
men
ts, o
nsi
te o
bse
rvat
ions,
updat
es fo
r new
pro
duct
s or pro
cess
es a
nd
a ye
arly
rea
sses
smen
t to
ensu
re c
om
plia
nce
to
regula
tions
• A
ssis
t an
d a
ccom
pan
y C
FIA
insp
ecto
rs d
urin
g
per
form
ance
of th
eir C
VS tas
ks in
cludin
g p
roduct
or en
viro
nm
enta
l sam
plin
g•
Imple
men
t an
d m
anag
e C
FIA
rule
s an
d
re
gula
tions
• D
ocu
men
t ex
istin
g H
AC
CP
pro
gra
ms,
pro
vidin
g a
com
ple
te p
aper
tra
il•
Rev
ises
pre
-req
uis
ites
pro
gra
ms
as n
eces
sary
acco
rdin
g to p
roduct
ion p
ract
ices
•
Updat
e an
d e
xecu
tes
HA
CC
P p
rogra
ms
and
HA
CC
P-r
elat
ed S
OP
's a
ccord
ing to c
han
ges
in
C
FIA
reg
ula
tions,
or new
pro
duct
ion p
roce
sses
• M
ainta
in H
AC
CP
tra
inin
g p
rogra
m•
Trai
n n
ew e
mplo
yees
on H
AC
CP
pro
cedure
s an
d
co
mpan
y polic
ies
in F
ood P
lant H
ygie
ne.
•
Per
form
s H
AC
CP
ver
ifica
tions
• U
pdat
e an
d rev
iew
HA
CC
P rec
ord
s, tak
ing a
ctio
n
on rec
ord
s sh
ow
ing d
efic
ienci
es o
r re
curr
ing
issu
es•
Contin
uous
eval
uat
ion o
f th
e ef
fect
iven
ess
of
cu
rren
t H
AC
CP
pro
gra
ms
to in
clude
contin
uous
im
pro
vem
ent
• C
olla
bora
te w
ith the
CFIA
insp
ecto
rs, O
per
atio
ns,
QA
Man
ager
and S
uper
viso
rs w
hen
res
olv
ing
food s
afet
y is
sues
• A
ssis
t th
ird-p
arty
audito
rs
• R
eport
all
HA
CC
P c
once
rns
and d
efic
ienci
es to
QA
Man
ager
• D
iplo
ma
or D
egre
e in
Food
Sci
ence
, or a
rela
ted d
isci
plin
e
• H
AC
CP C
ertif
icat
ion req
uire
d•
Min
imum
3-5
yea
rs o
f food s
afet
y
re
late
d e
xper
ience
req
uire
d•
Str
ong k
now
ledge
of G
MP,
GFSI
(G
lobal
Food S
afet
y In
itiat
ive)
,
Qual
ity reg
ula
tory
req
uire
men
ts
an
d s
yste
ms, a
nd in
spec
tion
pro
gra
ms
and p
roce
sses
•
Know
ledge
of S
tatis
tical
Pro
cess
Contr
ol is
require
d•
Pre
vious
pro
gra
m m
anag
emen
t
exper
ience
| A18
APPENDIX AQUALITY ASSURANCE
CLIMBING THE LADDER | UNDERSTANDING CAREER PATHS IN QUALITY CONTROL + QUALITY ASSURANCE |
Sup
erv
iso
ry
NO
C 9
213
–
Sup
erv
iso
rs, F
oo
d a
nd
B
evera
ge P
roce
ssin
g
• Q
A tr
aine
r•
Food saf
ety
and q
uality
as
sura
nce
trai
ner
• D
evel
op a
nd p
rese
nt al
l applic
able
food s
afet
y
pro
gra
m tra
inin
g
• P
erfo
rm e
valu
atio
ns
to d
eter
min
e ef
fect
iven
ess
of
tr
ainin
g
• C
onduct
qual
ity a
nd fo
od s
afet
y tr
ainin
g fo
r
new
em
plo
yees
, and ref
resh
er tra
inin
g fo
r ex
istin
g
em
plo
yees
when
req
uire
d•
Conduct
orie
nta
tion s
essi
ons
and a
rran
ge
on-t
he
jo
b tra
inin
g fo
r new
hire
s•
Iden
tifie
s tr
ainin
g a
nd d
evel
opm
ent nee
ds
with
in
an
org
aniz
atio
n thro
ugh jo
b a
nal
ysis
, appra
isal
schem
es a
nd reg
ula
r co
nsu
ltatio
n w
ith P
lant
M
anag
emen
t, an
d Q
A d
epar
tmen
t•
Des
ign a
nd e
xpan
d (
if nec
essa
ry)
trai
nin
g a
nd
dev
elopm
ent pro
gra
ms
bas
ed o
n the
nee
ds
of th
e
org
aniz
atio
n a
nd the
indiv
idual
s •
Dev
elop m
ore
effec
tive
induct
ion p
rogra
ms
as
w
ell a
s H
AC
CP
ref
resh
er tra
inin
g p
rogra
ms
• P
roduce
tra
inin
g m
ater
ials
for in
-house
cours
es•
Monito
r an
d rev
iew
the
pro
gre
ss o
f tr
ainee
s
thro
ugh q
ues
tionnai
res
and d
iscu
ssio
ns
with
man
ager
s•
Kee
p u
p to d
ate
with
dev
elopm
ents
in tra
inin
g
by
read
ing rel
evan
t jo
urn
als,
goin
g to m
eetin
gs
an
d a
tten
din
g rel
evan
t co
urs
es•
Res
earc
h n
ew tec
hnolo
gie
s an
d m
ethodolo
gie
s in
work
pla
ce le
arnin
g•
Dev
elop a
nd o
rgan
ize
trai
nin
g m
anual
s,
m
ulti
med
ia v
isual
aid
s, a
nd o
ther
educa
tional
mat
eria
ls
• D
iplo
ma
or D
egre
e in
Food
Sci
ence
, or a
rela
ted d
isci
plin
e•
Min
imum
of t
hre
e (3
) ye
ars
of
Q
ual
ity A
ssura
nce
and/o
r
Res
earc
h a
nd D
evel
opm
ent
ex
per
ience
in fo
od in
dust
ry,
pre
fera
bly
mea
t an
d s
eafo
od
•
Exp
erie
nce
with
inst
ruct
ion o
r
trai
nin
g w
ith k
now
ledge
of a
dult
in
stru
ctio
nal
and le
arnin
g theo
ry
an
d p
rinci
ple
s•
Know
ledge
of i
nst
ruct
ional
des
ign
and tra
inin
g m
ethodolo
gie
s•
Know
ledge
of l
earn
ing
man
agem
ent sy
stem
s•
Work
ing k
now
ledge
of f
ood a
nd
mea
t pla
nt re
gula
tory
sta
ndar
ds
(C
FIA
, etc
.)•
Work
ing k
now
ledge
of G
MP,
HA
CC
P, B
RC
, food s
afet
y, fo
od
qual
ity, e
tc.
• W
ork
ing k
now
ledge
of O
HSA
,
WH
MIS
, etc
.
| A19
APPENDIX AQUALITY ASSURANCE
CLIMBING THE LADDER | UNDERSTANDING CAREER PATHS IN QUALITY CONTROL + QUALITY ASSURANCE |
Inte
rmed
iate
NO
C 2
211 –
Chem
ical t
ech
no
log
ists
and
tech
nic
ians
• Q
uality
assu
ranc
e
te
chni
cian
• FSQ
A te
chni
cian
• Q
A te
chni
cian
ani
mal
wel
fare
• A
ssist H
AC
CP C
oord
inat
or w
ith H
AC
CP
reas
sess
men
t, m
oni
torin
g, a
uditi
ng a
nd v
erifi
catio
n
as
requi
red
• C
oord
inat
e/fo
llow
up w
ith in
tern
al o
r ex
tern
al
N
on-
Conf
orm
ance
Rep
ort
s•
Hel
p in
vest
igat
e cu
stom
er a
nd c
ons
umer
com
pla
ints
• Sort
and
ana
lyze
dat
a an
d p
rovi
de
re
com
men
dat
ions
bas
ed o
n dat
a an
alys
is•
Ass
ist in
aud
it pre
par
atio
ns•
Cre
ate
and m
anag
e H
AC
CP-r
elat
ed W
ork
Notif
icat
ions
• A
ssist w
ith p
lann
ing a
nd e
xecu
ting o
f env
ironm
enta
l
moni
torin
g p
rogra
m•
Ass
ist C
FIA
insp
ecto
rs•
Updat
e SO
Ps
and fo
rms
as n
eces
sary
from
HA
CC
P
re
asse
ssm
ents
, pro
gra
m c
hang
es, e
tc.
• C
olle
ct e
nviro
nmen
tal s
ample
s fo
r m
icro
bio
logic
al
an
alys
is
• C
ond
uct qua
lity
cont
rol t
ests
and
tas
ks
• C
ond
uct pre
-oper
atio
nal ins
pec
tion
of a
ll pro
duc
tion
area
s •
Cal
ibra
te Q
A e
qui
pm
ent
• M
oni
tor pro
duc
tion
for co
mplia
nce
to s
pec
ifica
tions
an
d c
olle
ct p
roduc
t qua
lity
dat
a fo
r an
alys
is
• Ver
ify H
AC
CP,
regul
atory
and
food s
afet
y pro
gra
ms
fo
r co
mplia
nce
• M
oni
tor pro
cess
ing p
roce
dur
es a
nd in
vest
igat
e fo
od
safe
ty in
ciden
ces
• M
oni
tor fo
od h
andlin
g a
nd s
anita
tion
•
Aud
it ite
ms
incl
udin
g, b
ut n
ot lim
ited to
, bui
ldin
g
st
ruct
ure,
mai
nten
ance
, san
itatio
n, e
mplo
yee
hygie
ne
an
d p
roduc
t ha
ndlin
g p
ract
ices
for co
mplia
nce
to
fo
od s
afet
y an
d q
ualit
y st
andar
ds
• In
itiat
e, tra
ce a
nd m
oni
tor pro
duc
t on
QA
hold
• D
iplo
ma
or D
egre
e in
Food
Sci
ence
, or a
rela
ted d
isci
plin
e
• W
HM
IS T
rain
ing
• H
AC
CP T
rain
ing
• Pre
vious
exper
ience
in a
tec
hnic
al
ro
le•
Exp
erie
nce
in the
Food in
dust
ry
pre
ferr
ed•
Str
ong u
nder
stan
din
g o
f
San
itatio
n, S
OPs, P
re-r
equis
ite
Pro
gra
ms, H
AC
CP,
CC
P’s a
nd
GM
P’s
| A20
APPENDIX AQUALITY ASSURANCE
CLIMBING THE LADDER | UNDERSTANDING CAREER PATHS IN QUALITY CONTROL + QUALITY ASSURANCE |
Inte
rmed
iate
NO
C 2
211 –
Chem
ical t
ech
no
log
ists
and
tech
nic
ians
• H
AC
CP te
chni
cian
• Fa
cilitat
or –
HA
CC
P
pro
gra
ms
• Ens
ure
accu
racy
to a
ll pro
gra
ms
and p
olic
ies, H
AC
CP
pla
ns, r
ecord
s (in
clud
ing p
roper
ver
sion
cont
rols)
an
d m
aint
ain
all in
form
atio
n vi
a th
e se
cure
d c
om
pan
y
dat
abas
e•
Work
dire
ctly
with
the
Sup
ervi
sor H
AC
CP p
lans
are
kept u
p to
dat
e an
d a
ccur
ate
in th
eir c
ont
ent
• W
ork
s w
ith v
ario
us fu
nctio
nal a
reas
to e
nsur
e al
l
pro
gra
m in
form
atio
n is c
urre
nt a
nd a
vaila
ble
to th
em•
Ens
ure
requi
red re
-ass
essm
ents
of p
rogra
ms
are
fo
llow
ing p
resc
ribed
sch
edul
es a
nd in
form
s Sen
ior
Q
A S
taff o
f any
del
ays
• M
anag
e, u
pdat
e, p
roce
ss a
nd lo
g re
port
revi
sions
• M
aint
ain
and u
pdat
e A
llerg
en M
atric
es fo
r all
dep
artm
ents
and
faci
litie
s•
Ens
ure
com
plia
nce
to th
e w
ritte
n pro
gra
ms
(P
rere
qui
site
s, H
AC
CP,
BR
C) by
verif
ying
rela
ted
reco
rds
• R
evie
w a
nd m
oni
tor c
hang
ing re
gul
atory
polic
y an
d
re
port
s to
Sen
ior Q
A s
taff s
o th
at n
eces
sary
cha
nges
can
be
mad
e in
a ti
mel
y m
anne
r •
Org
aniz
e an
d m
aint
ain
pro
duc
t spec
ifica
tion
docu
men
ts
• A
id in
cond
uctin
g ro
ot c
ause
ana
lysis
for n
on-
conf
orm
ities
and
cus
tom
ers’ c
om
pla
ints
• A
naly
ze m
icro
and
pro
duc
t ana
lyse
s dat
a to
pro
vide
Q
A &
Food S
afet
y re
com
men
dat
ions
to M
anag
emen
t•
Pre
par
e ne
cess
ary
docu
men
tatio
n fo
r all r
elat
ed Q
A
Te
chni
cian
s trai
ning
and
ens
ure
com
ple
tene
ss•
Pre
par
e al
l tes
ts s
ched
ule
(e.g
. car
cass
rins
e, h
and
swab
bin
g, s
anita
tion
swab
bin
g, e
qui
pm
ent t
eard
own,
alle
rgen
ver
ifica
tion,
etc
.) an
d e
nsur
e co
mplia
nce
as
re
que
sted
• Per
form
on-
site
insp
ectio
ns a
nd te
stin
g w
hen
reque
sted
to e
nsur
e th
at th
e m
anuf
actu
red p
roduc
t
com
plie
s w
ith th
e cu
stom
er’s
requi
rem
ents
and
com
pan
y sp
ecifica
tions
• A
ssist i
n per
form
ing In
tern
al A
udits
• Pla
n, o
rgan
ize
and e
xecu
te re
que
sted
pro
ject
s as
wel
l
as p
rovi
din
g a
naly
sis
and re
port
s•
Per
form
tren
d a
naly
sis
for s
pec
ific
qua
lity
rela
ted ta
sks
• B
achel
or’s
Deg
ree
in F
ood
Sci
ence
or re
late
d fi
eld
• H
AC
CP tra
inin
g•
Min
imum
thre
e (3
) ye
ars
of
H
AC
CP/G
FSI e
xper
ience
in the
fo
od in
dust
ry•
Work
ing k
now
ledge
of q
ual
ity
as
sura
nce
prin
ciple
s, C
FIA
regula
tions
and G
FSI s
tandar
ds
is
an
ass
et
| A21
APPENDIX AQUALITY ASSURANCE
CLIMBING THE LADDER | UNDERSTANDING CAREER PATHS IN QUALITY CONTROL + QUALITY ASSURANCE |
Inte
rmed
iate
NO
C 2
211 –
Chem
ical t
ech
no
log
ists
and
tech
nic
ians
• Q
A c
oord
inat
or
• Q
A c
oord
inat
or –
Inte
rnal
audits
• Q
A C
oord
inat
or –
Inte
rnal
audits
(HA
CC
P/B
RC
) •
Qua
lity
syst
ems
co
ord
inat
or
• Q
uality
assu
ranc
e
co
ord
inat
or/as
sist
ant
• Q
A le
ad•
QA
faci
litat
or
• Par
ticip
ate
and c
ooper
ate
durin
g a
ll ex
tern
al
au
dits
• In
vest
igat
e, fin
ds
root ca
use
, det
erm
ine
corr
ectiv
e
ac
tions,
pre
venta
tive
mea
sure
s an
d fo
llow
up o
n
an
y dev
iatio
ns,
cust
om
er a
nd c
onsu
mer
com
pla
ints
• A
tten
d a
ll m
eetin
gs
rela
ted to O
per
atio
ns,
Contin
uous
Impro
vem
ent,
HA
CC
P/F
ood S
afet
y
an
d Q
ual
ity m
eetin
gs
when
req
uire
d•
Ass
ist th
e Q
A M
anag
er a
nd H
AC
CP
coord
inat
or
in
the
verif
icat
ion that
the
HA
CC
P p
rogra
m
fu
nct
ions
acco
rdin
g to s
pec
ifica
tions
• A
ct a
s a
floor m
onito
r to
ensu
re G
MP
com
plia
nce
• C
oord
inat
e an
d a
ssis
t w
ith a
n in
tern
al c
alib
ratio
n
pro
gra
m fo
r al
l pie
ces
of eq
uip
men
t•
Ass
ist w
ith Q
ual
ity A
ssura
nce
dat
a en
try,
mic
ro
pla
te rea
din
g, c
arca
ss s
wab
bin
g•
Pro
vide
support
on Q
ual
ity A
ssura
nce
and
HA
CC
P rel
ated
rep
ort
s an
d res
olu
tions
• Support
in the
imple
men
tatio
n o
f im
pro
vem
ents
in q
ual
ity p
roduct
ion tec
hniq
ues
• Support
the
inte
rpre
tatio
n a
nd e
nfo
rcem
ent of
H
AC
CP
Pro
gra
m•
Mai
nta
in a
nd u
pdat
e Food Q
ual
ity M
anual
to a
lign
with
corp
ora
te Q
A req
uire
men
ts•
Inte
ract
with
Pro
duct
ion, M
ainte
nan
ce, S
anita
tion,
lin
e em
plo
yees
, and C
FIA
when
qual
ity /
food
safe
ty is
sues
aris
e•
Pro
vides
rep
ort
s on Q
ual
ity C
om
plia
nce
and F
ood
Saf
ety
to the
QA
Man
ager
and H
AC
CP
Coord
inat
or
• A
ctiv
ely
par
ticip
ates
on o
vera
ll Q
ual
ity a
nd F
ood
Saf
ety
contin
uous
impro
vem
ent pro
gra
ms
• B
achel
or of S
cien
ce d
egre
e•
BR
C, H
AC
CP a
nd/o
r SQ
F
ce
rtifi
catio
n is
pre
ferr
ed•
Min
imum
of t
hre
e ye
ars
of q
ual
ity
as
sura
nce
and/o
r re
sear
ch a
nd
dev
elopm
ent ex
per
ience
in fo
od
man
ufa
cturin
g in
dust
ry•
Work
ing k
now
ledge
of f
ood
safe
ty a
nd reg
ula
tory
sta
ndar
ds
(C
FIA
, etc
.)•
Work
ing k
now
ledge
of G
MP,
HA
CC
P, B
RC
, food s
afet
y, fo
od
qual
ity, e
tc.
• W
ork
ing k
now
ledge
of O
HSA
,
WH
MIS
, etc
.
| A22
APPENDIX AQUALITY ASSURANCE
CLIMBING THE LADDER | UNDERSTANDING CAREER PATHS IN QUALITY CONTROL + QUALITY ASSURANCE |
Fo
und
atio
nal
NO
C 2
222 –
Ag
ricu
ltura
l and
Fis
h
Pro
duct
s In
spect
ors
• Q
A in
spec
tor
• Q
A ra
w m
ater
ials
insp
ecto
r
• A
ssis
t w
ith H
AC
CP
Coord
inat
or an
d P
lant
M
anag
er in
imple
men
ting the
Qual
ity A
ssura
nce
,
Food S
afet
y an
d F
ood Q
ual
ity s
yste
ms
• Sam
ple
and in
spec
t va
rious
inco
min
g p
roduct
s to
ensu
re p
roduct
com
plie
s w
ith a
ll re
quire
d
re
gula
tory
, cust
om
er, a
nd in
tern
al c
om
pan
y
sp
ecifi
catio
ns
• H
igh s
chool d
iplo
ma
• Post
-sec
ondar
y ed
uca
tion in
rele
vant fie
ld m
ay b
e re
quire
d
• 1 y
ear of e
xper
ience
in fo
od
pro
cess
ing a
nd/o
r qua
lity
assu
ranc
e•
Know
ledge
of G
MPs, H
AC
CP
• H
AC
CP a
ssista
nt•
Audit
pro
cess
ing flo
or,
incl
udin
g b
ut not lim
ited
to b
uild
ing s
truct
ure
, mai
nte
nan
ce, s
anita
tion,
em
plo
yee
hyg
iene
and p
roduct
han
din
g p
ract
ices
for co
mplia
nce
to fo
od s
afet
y an
d q
ual
ity
st
andar
ds
• V
erify
pre
-oper
atio
nal
san
itatio
n in
spec
tions
of
pro
cess
ing e
quip
men
t an
d fo
od c
onta
ct s
urf
aces
on the
pro
cess
ing flo
or
• D
aily
monito
ring o
f fo
od h
andlin
g a
nd s
anita
tion
on the
pro
cess
ing flo
or
• P
erfo
rm c
hem
ical
tes
ts to e
nsu
re fo
od s
afet
y as
per
HA
CC
P s
tandar
ds
• V
erify
all
HA
CC
P d
ocu
men
ts
• C
om
ple
te req
uire
d c
hec
ks in
com
plia
nce
with
safe
ty p
rogra
ms
• C
om
ple
te g
rade
report
s
• H
igh s
chool d
iplo
ma
or eq
uiv
alen
t •
HA
CC
P tra
inin
g in
all ar
eas
of t
he
pla
nt
• W
HM
IS tra
inin
g
• 1+
yea
rs o
f exp
erie
nce
in a
mea
t/
se
afood p
roce
ssin
g p
lant
• A
bility
to e
nfo
rce
qual
ity
as
sura
nce
and H
AC
CP rule
s an
d
re
gula
tions
| A23
APPENDIX AQUALITY ASSURANCE
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