SUMMARY

The Food Safety & Quality Auditor reports to Manager, Food Safety and Quality Audit in support of the regional bakeries, DC’s and depots across multiple sites to drive continuous improvement to set the teams up for success. Overall, this role ensures the facilities are in compliance with Wonderbrands Policies and Procedures, GFSI – BRCGS, Customer and regulatory compliance. This role will require travel into the regional bakeries, DC’s and depots on a rotational basis to carry out internal audits and coach colleagues to engage them in the Wonderbrands food safety and quality culture. Each team member will work out of the assigned manufacturing facilities closest to home on non-audit days.

REQUIRED EXPERIENCE

• Strong interpersonal, influence and leadership skills and the ability to work effectively and collaboratively with leadership and operations colleagues.
• Excellent project management skills, with an emphasis on closing gaps with leadership teams from beginning to end within given timelines.
• Excellent time management skills with a strong ability to be agile and pivot when needed.
• Excellent oral and written English skills. (Includes French for the Montreal location).
• Proficient in documentation and presentation skills.
• Demonstrated ability to multitask and work in a fast-paced production environment
• Strong analytical skills
• Is action driven, high energy
• Able to work flexible hours and shifts (afternoon/nights) including weekends, as required.
• Travel to bakeries, DC’s and depots as required across the region.
• Knowledge of GFSI (preferably BRCGS), food safety (HACCP) programs, Preventive Controls, and Quality Systems
• Bachelor’s degree in food science, Engineering, Microbiology or a similar discipline with equivalent experience.
• 2+ years of QA experience in a food plant with auditing experience, including QMS development.
• Strong Microsoft Office skills, data analytics, SAP, Visio, Minitab.

• Leading and conducting Internal Audits of all bakeries, DC’s and depots unannounced BTIP in the assigned Region, quarterly for internal and BTIP audit and every 6 months for the DC’s and Depots/Trailer.
• Prioritizing internal audits to identify key focus areas that will drive improvements in food safety and quality.
• Planning, scheduling and executing which includes onsite inspection and documents review, report writing and review of CAPA for all the audits across all bakeries, DC’s and depots in the region.
• Cross auditing bakeries in a different region periodically, either as a back up to another regional auditor or in keeping with auditors in the regions being calibrated and consistent in their approach across the organization.
• Developing Quality Management System SOPs, including updating and improving the same in collaboration with team members and other cross functional teams.Ensuring bakeries are prepared for BRCGS audits through in-depth internal audits with re-audits and confirmation of effectiveness of corrective actions. Supporting the sites where needed in ensuring the sites are ready for external audits.
• Developing an audit template that will reflect the needs for compliance to Wonderbrands QMS, SFCR, FSMA (for bakeries that export), and specific customer requirements.Assessing the risk and mitigation strategies, short and long term.
• Maintaining the audit nonconformance tracker and follow up directly with the bakery, DC and depot leadership teams to collaborate on corrective actions and timelines.Identifying trends from the audits to establish common opportunities across the region and within individual locations.
• Developing a scorecard which will demonstrate continuous improvement in the bakeries, DC’s and depots to increase the overall audit status.
• Engaging with all roles in the bakeries, as part of the audit process.
• Coaching bakery employees about the ‘why’ behind what is required. Be part of the change.
• Validating HACCP programs. Coach and support the HACCP and food safety teams of the assigned site, to ensure maintenance of the HACCP/BRCGS programs. Identifying and evaluating, hazards at all stages of the incoming raw material and food production processes and addressing the hazards in HACCP Plan (Form 5-9).
• Analyzing trends from bakery, DC and depot complaints, non-conformances and third-party audits to adjust the audit scope and/or schedule.
• Identifying best practices and share within the region and nationally with peers.
• Lead and complete projects related to the continuous improvement of the food safety and quality program of the company, within given timeline.
• Perform other duties assigned by the Director of Compliance and Food Safety Auditing of NA.Other responsibilities as assigned or re-assessed.