Regulatory Compliance Manager (Food Co.)

  • Task Management Inc
  • Lake Zurich, IL, USA
  • Jan 13, 2021
Full time General Managers and Management Executives

Job Description


The Regulatory System Manager is responsible for administrating and analyzing all activities in support of regulatory compliance programs. This individual will also serve as the main contact for all outsource vendor approval communications and activities.

Program Administration

· Calculates product nutrition and ingredient information for product labels that are in compliance with local and export requirements. Most products are regulated by the USDA, some are regulated by the FDA.

· Responsible for obtaining USDA/FSIS label approval, temporary approvals and extensions for U.S. products.

· Maintains formula management/nutrition databases with ingredient and formula information.

· Creates and maintains product labels and label databases for commercialization process.

· Works with Sales and R&D to create labels and approved regulatory components as part of commercialization process for new product while leveraging regulations to help the company be competitive in the marketplace.

· Review all product related artwork and ensure it meets food regulatory and internal requirements.

· Responsible for the development of mandatory label copy which includes product name, weight statement, ingredient statement, allergen declaration, nutrition facts panel and claims which meet government requirements and standard of identities. This includes ensuring compliance with all label related health and wellness claims.

· Participate in the development of training regarding new/changed labeling regulations, trends, etc. that may impact the Organization's brands or coordinated brands.

· Participate in developing and updating appropriate food labeling policies and procedures as needed.

· Responds to nutritional and regulatory technical inquiries for both internal and external customers.

· Manage, Maintain and Execute PDP Change process- updating programs as needed

· Monitor, revise and implement HACCP and Pre-Requisite Programs / Policies and changes at plant level

· Point person to maintain, monitor and audit NR's, Unforeseen Hazards Records, CAPM (corrective action preventive measure), and Critical/Non-Critical HACCP Failures

· Review, revise and audit all records pertaining to HACCP and Pre-requisite Programs/Policies at a defined frequency (ex: Pest Control, Sanitation, Foreign Material, Regulatory)

· Initiate, review and monitor compliance to Recall Program

· Maintain "FSQA Library" on SharePoint and in the "Document Room"

· Lead the team in conducting, organizing and executing Annual HACCP Reassessments

· Complete Initial and On-Going HACCP & Pre-Requisite Validations

· Research and seek best practices and update / improve Programs/Policies as needed

· Responsible for Internal Audit/Gap Assessment and Alignment of Program/Policies at a Plant and Systems Level

Plant Functions

Lead person for Food Safety Audits/Assessments

Point person for programs, policies and compliance as it pertains to Audits and addressing the findings (Internal, Customer, 3rd party)

Able to perform duties of FSQA director in their absence

Provide troubleshooting resources for plant team

Provide answers and feedback to Consumer questions on food safety programs/policies

Determine and execute product cuttings as it pertains to Food Safety

Participate and provide support for Audits (Internal, Customer, 3rd party)

Develop and support training plans for new team members on program/policy requirements

Work with Plant Management to develop CAPM action plans

Lead person for Food Safety Challenge Studies or Plant Investigations


Annual Reassessments & Risk Assessments

Complete all plant summary reports and reassessments associated with Food Safety (NR's, SSOPs, Notifications, etc.)

Schedule validations and write reports (CCP, allergens, SSOPs, )

Perform Food safety data trend analysis

Proactively seek out process/program improvements

Update and Maintain all USDA data, report on trending.

Trend and report on microbiological data generated from the plant (Salmonella, Listeria, APC)

  • Bachelor's degree from a four-year college or university required- in the discipline of Biology, Animal Science, Nutrition, Food Science, Nutrition, Chemistry or another agriculture based major
    • HACCP and/or PCQI certification is required
    • Minimum 3 years' experience in QA, Food Safety, Sanitation, or Regulatory Compliance
    • Technical knowledge of the meat industry
    • USDA or FDA experience preferred
    • Must demonstrate the ability to develop, partner and deliver food safety training and HACCP programs.
    • Strong MS Excel, Word, and PowerPoint skills (proficiency in MS Access a plus)
    • Visio experience preferred
  • Strong knowledge of ESHA Genesis
  • Ability to travel from time to time
    • Strong problem solving skills and attention to detail

TO APPLY: email resume to

- provided by Dice