Regulatory Compliance Manager (Hybrid)

Job Description:

Title: Quality & Regulatory Compliance (QRC) representative (Hybrid)

Location: Hershey PA USA 17033

Travel- Some travel to Midwest facilities and PA required

Pay: $68.34/hr on W2

Shift: M-F 8AM-5PM

Duration: 6 months Contract (Possible Hire)

***No Corp to Corp***

***Candidate Must be comfortable working hybrid with some travel to Midwest facilities and PA required ***

Summary:

• Serves as Quality & Regulatory Compliance (QRC) representative for popcorn innovation projects.
• Serves as a resource for multiple facilities with respect to Global Food Safety Standards, food safety regulations, weight control, sanitary design, allergens, cleaning, incident management and other related matters.
• This position is within the Quality and Regulatory Compliance Department in the Client division. This is a corporate based position.

Responsibilities:

• Project, Plant and New Product Support: Acts as QA representative on cross functional project teams, complex assignments and engineering projects including new manufacturing lines. May coordinate new product efforts from initial test runs to full-scale production to assure integrity of systems. Influence food safety and quality systems for new products/new manufacturing lines at external partners to meet company and regulatory requirements.
• Training: Develops and/or implements training programs to assure compliance and understanding of internal quality expectations and regulatory compliance.
• Incident Management: Leads troubleshooting incidents of high complexity with the potential large financial or regulatory impacts. Partner with cross functional groups (Manufacturing, Marketing, Legal, etc.) and external business partners to ensure communications and action plans are established. Ensure timely and cost-effective resolutions are achieved.
• Continuous Improvement: Facilitate process/procedure improvement sessions related to: incident management, serious product quality issues, and overall quality system improvements.
• Subject Matter Expert: Generalist with broad based knowledge in multiple areas including regulations, industry practices, Global Food Safety Initiative, quality systems, data management, manufacturing processes, development of policies and procedures, and ability to implement as required. Expected to provide leadership for specific programs, project management, training, and coaching of external quality teams.

Scope of the Position:

• Scope of interaction: Managers, Directors, Manufacturing Plants, Corporate and External Suppliers and Customers.
• Coordination of activities: Managers, Directors, Corporate and External Contacts
• Scope of involvement: US based client internal and contract manufacturing facilities.

Minimum knowledge, skills and abilities required to successfully perform major duties/responsibilities:

• Knowledge of federal and state food industry regulations including Food Safety Modernization Act
• Detailed knowledge of regulatory and quality system requirements – client’s Product Excellence Program, Food Safety (FSMA, HACCP), Good Manufacturing Process (GMP).
• Hires outside of the US must be fluent in English. Cultural business knowledge / acumen required.
• Travel : Approximately 30% US travel expected. Higher travel on focused projects.
• Ability to work flexible hours
• Superior communication skills in verbal and written form. Advanced presentation skills.
• Ability to effectively interact with all levels of employees (from Production to VP level)
• Ability to explain complex concepts to non-technical audiences
• Ability to make business decisions considering strategic company objectives
• Ability to represent client and establish relationships with outside agencies (regulatory, co-mfg, suppliers, trade groups, etc).
• Basic auditing / assessment skills
• Problem solving/trouble shooting skills
• Understanding of production / manufacturing environment
• Advanced proficiency in computer programs / software such as Microsoft Word, Outlook, Excel, Power Point,Teams, SAP, Power BI
• Basic knowledge of sanitation, sanitary design of equipment and facilities, food microbiology

Minimum Education and Experience Requirements:

• Bachelor’s Degree in Microbiology, Chemistry, Biochemistry, Food Science or related field.
• Must have 3-5 years applicable work experience in the food industry implementing quality and food safety programs.
• HACCP, SQF and PCQI certification preferred.
• Experience in any of following products, manufacturing processes and environments is preferred: food, salty snacks, extrusion, baking, frying, drying.