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Quality Assurance/Food Safety Supervisor

Published
Competency-Based Apprenticeship
Sponsoring Company:
Minnesota Dual-Training Pipeline
O*Net Code
19-1012.00
Rapids Code
Req. Hours
0
State
MN
Created
Jun 02, 2021
Updated
Jun 02, 2021

Competency-Based Skills

5 skill sets | 45 total skills
Industry-Sector Technical Competencies
Food Safety - Understand theory and implementation practices of HACCP.
Food Sanitation - Knowledge of sanitation procedures from contamination in all functions and operations of a facility
Food Processing Microbiology- Understand the theory of microbiology related to the food processing environment.
Training/Adult Learning - Understand how to effectively train and present material to adult learners.
Documentation - Understand theory and principals of documentation and document control procedures.
Critical Thinking Theories - Understand theory and principals of key critical thinking theories, such as Root Cause Analysis, and Gap Analysis.
Food Security/Bio Security - Awareness of processes for prevention and preparedness to maximize food security against tampering, whether natural, inadvertent or intentional.
Food Science/R & D - Understanding of food science principles and provide technical support for research and development.
Quality Management - Understand and implement GMPPS's per BRC CFR 21 and Foreign Material Control.
Root Cause Analysis - Knowledge of this method of problem solving used for identifying the root causes of faults or problems.
Management Principles - Understand management theories related to management, leadership and team building.
Food Law - Knowledge of laws surrounding food production and oversee the production facility to ensure compliance.
On-The-Job Training Competencies
HACCP Review/Monitoring - Demonstrate understanding of Hazard Analysis Critical Control Point (HACCP) management system and ability to review associated company production practices to ensure conformance.
Audit Manufacturing Practices/ Facility Sanitation - Ability to conduct audits on manufacturing practices and facility sanitation procedures.
Maintain Quality Management System - Oversee data and policies related the quality management.
Maintain Facility Cleaning Programs - Oversee all aspects of the production facility's cleaning programs.
Maintain Food Defense Plan - review and revise Food Defense Plan based on a plants changing conditions or process changes.
Coordinate Food Safety and Quality Training - Responsible for coordinating and, at times, conducting safety and quality training for facility employees.
Manage Customer Complaints - As needed, field customer complaints and address quality issues.
Investigate Quality Issues - Conduct investigations into product quality issues and manage resolution actions.
Traceability - Ability to verify the history, location and application of components of the manufacturing process, as well as products.
Understand Processing, Lab Equipment and Product - Demonstrate understanding of facility processing and lab equipment, as well as final products.
Employer-Specific Requirements
Quality Management - understand and implement 3A Standards P.M.O. (USDA Compliance) used in dairy industry only.
Industry-Sector Technical Competencies
Food Safety - Understand theory and implementation practices of HACCP.
Food Sanitation - Knowledge of sanitation procedures from contamination in all functions and operations of a facility
Food Processing Microbiology- Understand the theory of microbiology related to the food processing environment.
Training/Adult Learning - Understand how to effectively train and present material to adult learners.
Documentation - Understand theory and principals of documentation and document control procedures.
Critical Thinking Theories - Understand theory and principals of key critical thinking theories, such as Root Cause Analysis, and Gap Analysis.
Food Security/Bio Security - Awareness of processes for prevention and preparedness to maximize food security against tampering, whether natural, inadvertent or intentional.
Food Science/R & D - Understanding of food science principles and provide technical support for research and development.
Quality Management - Understand and implement GMPPS's per BRC CFR 21 and Foreign Material Control.
Root Cause Analysis - Knowledge of this method of problem solving used for identifying the root causes of faults or problems.
Management Principles - Understand management theories related to management, leadership and team building.
Food Law - Knowledge of laws surrounding food production and oversee the production facility to ensure compliance.
Occupation-Specific Competencies
HACCP Review/Monitoring - Demonstrate understanding of Hazard Analysis Critical Control Point (HACCP) management system and ability to review associated company production practices to ensure conformance.
Audit Manufacturing Practices/ Facility Sanitation - Ability to conduct audits on manufacturing practices and facility sanitation procedures.
Maintain Quality Management System - Oversee data and policies related the quality management.
Maintain Facility Cleaning Programs - Oversee all aspects of the production facility's cleaning programs.
Maintain Food Defense Plan - review and revise Food Defense Plan based on a plants changing conditions or process changes.
Coordinate Food Safety and Quality Training - Responsible for coordinating and, at times, conducting safety and quality training for facility employees.
Manage Customer Complaints - As needed, field customer complaints and address quality issues.
Investigate Quality Issues - Conduct investigations into product quality issues and manage resolution actions.
Traceability - Ability to verify the history, location and application of components of the manufacturing process, as well as products.
Understand Processing, Lab Equipment and Product - Demonstrate understanding of facility processing and lab equipment, as well as final products.

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