real challenges practical - lmi · occupational levels from foundational skills to executive...

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.

| 1


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

| 2

1 National Occupational Standard for Quality Control Inspector – coming soon!


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

| 3


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

| 4

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)


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


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.

| 7

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


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


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)



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



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



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



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


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



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



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



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



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



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



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



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



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

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