FSQR Supervisor

The FSQR Supervisor oversees daily food safety and quality activities within the manufacturing facility. This position supervises FSQR personnel, verifies implementation of food safety programs, and ensures products and processes meet established quality, customer, and applicable regulatory requirements. The supervisor works closely with Production, Sanitation, and Maintenance to resolve concerns, prevent contamination, and support continuous improvement.

Core Responsibilities

1. Team Leadership & Daily FSQR Execution

• Supervise, schedule, train, and coach FSQR technicians and FSQR Coordinators to ensure adequate coverage and consistent performance.

• Verify that inspections, sampling, testing, and records are completed accurately and on time.

• Communicate food safety and quality concerns during shift handoffs and escalate unresolved issues promptly.

• Reinforce employee accountability for food safety, product quality, and workplace safety.

2. Food Safety Programs & Sanitation Verification

• Oversee pre-operational inspections and sanitation verification before equipment is released for production.

• Monitor compliance with Good Manufacturing Practices (GMPs), employee hygiene, PPE requirements, and facility procedures.

• Verify implementation of HACCP plans, preventive controls, allergen controls, and other assigned food safety programs.

• Coordinate environmental monitoring and sanitation verification activities, including follow-up on unacceptable results.

3. Product Quality, Records & Nonconforming Materials

• Oversee raw material, packaging, in-process, and finished product inspections and testing.

• Review food safety and quality records, identify deviations, and ensure corrective actions are completed and documented.

• Manage identification, segregation, documentation, and tracking of nonconforming materials and products.

• Place affected product on hold and stop or request a stop to production within assigned authority when food safety or quality is compromised.

• Coordinate product disposition and release with authorized management.

4. Investigations, Audits & Continuous Improvement

• Lead investigations of food safety incidents, quality defects, customer complaints, and supplier nonconformances.

• Conduct root cause analysis and verify the effectiveness of corrective and preventive actions.

• Support internal audits, customer audits, regulatory inspections, traceability exercises, and mock recalls.

• Monitor program performance and recommend improvements to reduce recurring issues.

Work Environment & Expectations

• Based in Fitzgerald, Georgia.

• The role requires regular walking, standing, floor presence, and the ability to respond quickly to changing operational priorities.

• Work collaboratively with Sanitation, Operations, and other departments across Mana Nutrition.

• Balance record monitoring, employee training, trend requests, and time-sensitive audit or inspection requests.

• Support quality and production schedules to ensure appropriate food safety coverage.

Ideal Candidate Profile

We are looking for someone who:

• Has an associate’s or bachelor’s degree in food science, microbiology, biology, or a related field preferred; equivalent relevant experience may be considered.

• Has previous food manufacturing experience in food safety or quality assurance (required).

• Brings prior supervisory, team lead, or employee training experience (preferred).

• Demonstrates working knowledge of GMPs, HACCP principles, preventive controls, sanitation verification, allergen management, and traceability.

• Has HACCP training (preferred) and PCQI qualification when assigned responsibilities require it (preferred).

• Demonstrates strong leadership, communication, investigation, and problem-solving skills.

• Can interpret specifications, evaluate test results, review records, and make timely decisions within assigned authority.

• Is proficient with data entry, spreadsheets, and quality management systems.

What Success Looks Like

• FSQR personnel are effectively trained, scheduled, coached, and equipped to provide reliable coverage.

• Inspections, testing, pre-operational verification, and food safety records are accurate, timely, and audit-ready.

• Deviations and nonconforming products are promptly contained, escalated, investigated, and resolved within assigned authority.

• Corrective and preventive actions are completed, documented, and checked for effectiveness.

• The supervisor communicates clearly across departments, closes documentation gaps proactively, and improves recurring food safety and quality issues.