1-Document, implement and manage several quality assurance programs (GFSI, PASA, HACCP, GAP level, etc.).2-Manage the organic certification program.3-Communicate regularly with suppliers to collect and manage up-to-date documentation and certifications.4-Work with different departments to resolve non-compliance issues.5-Ensure that the Food Safety rules and procedures are applied.6-Responsible for the microbiological sampling program.7-Transmit information to the related team and their superior, applying the company's operational guidelines.

1-Responsible for ensuring that all products are approved before being made available for sale2-Responsible for investigating every complaint received with respect to the quality of the products and, if necessary, taking measures to mitigate any risk3-Responsible for the immediate investigation if the products or anything that will be used as an ingredient is suspected to present a risk of injury to human health and immediately takes measures to mitigate any risk4-Responsible for approval of methods and procedures related to GPP5-Responsible for approving the preventive control plan for activities conducted with products

1-Design, facilitate and assess training on career and life skills topics related to career preparation, job search, and job sustaining, and coach clients for the interviews and ''first day on the job''.2-Engage with clients to evaluate their needs, provide targeted and customized job coaching, and spark their motivation.3-Coach and support clients throughout the program, ensuring their needs are met and acting as a positive role model, mentor, and support for clients as they learn new skills.4-Assist clients in developing a suitable career plan using formal and informal assessment tools and relationship building to ensure successful job matching.5-Problem solving challenges skills in the workplace and advocating with employers for clients to maintain placements.6-Assist clients with further developing employment/employability skills, including job search skills and interview techniques, resume preparation, career search, budgeting, time management, and soft skills such as communication, problem-solving, self-care/awareness, stress management and leadership.7-Conduct one-on-one needs assessment, assistance, ongoing counselling, case management, goal setting, and develop life-skills action plans with each client to facilitate system navigation, referrals, access to services and supports that clients need to meet long-term goals8-Build up a solid referral pipeline by working collaboratively with industries, ensuring referrals to internal and external community resources are integral to the stability of clients.9-Provide ongoing client support by securing work placements post-training to ensure retention and/or facilitate job transition.

1- Ensures compliance with Good Manufacturing Practices (GMP) and facility hygiene. Ensures compliance with product quality standards in connection with the HACCP program;2- Ensures the follow-up of nonconformities/complaints (corrective measures, deviations, preventive measures) and ensures that the controls are completed on time;3- Trace the results of analysis and investigations of products on hold;4- Supports daily operations and ensures product shelf-life assessments are performed;5- Recommends the required modifications aimed at improving the quality of the product, researches the critical points related to food safety and ensures that quality procedures aimed at limiting the risk of contamination are maintained;6- Supports R&D teams during testing or when a new product is launching.7- Performs annual validations to ensure compliance with HACCP standards, the Prerequisite Program and the CFIA program.8-To ensure scientific validations, reassess programs and tests, develop, write, update and monitor elements of Quality and Food Safety programs, prerequisite programs, HACCP plans and critical control points.9-To audit the Quality and Food Safety programs in the factory.10-To assist and collaborate with the CFIA during CVS tasks, investigations or meetings with the local CFIA inspector.

1- Annual SQF & Organic audit documents preparation (3rd party audit by GFTC & EcoCert)2- CCPs verification & and validation (Thawing, Cooking, Cooling, metal detector)3- New Suppliers & Ingredients Approval, Product Change Approval (PCA)4- Keep in touch and work closely with the B2B (Loblaws, Costco, Metro…) and B2C customers to fulfill their product requirements in the company (GMO, BPA, Without Antibiotic, Animal Welfare...)5- Evaluated new ingredients and raw materials (Suppliers documents verification)6- Monitoring the approved suppliers to ensure all necessary food safety documents (LOG, 3rd Party audit, COO , NOL, Lot Coding ...) are always up-to-date (More than 440 suppliers & 2000 ingredients)7- Implementation of a Paperless system (Paperless software - Datahex) by putting all Food Safety & Quality forms in this software & trained all CCPs & CPs operators to how to record data on it

1- Responsible for developing & and implementing SQF Level 32- Revise and update prerequisite programs, HACCP plans, and control sheets according to the changes in the production process and CFIA regulations and resolve food safety issues. 3- Train operators on SQF, HACCP, and GMP procedures.4- Daily follow-up with CFIA inspectors at the plant (Pre-Op, SWAB, export ...), Operations, Senior Managers, Supervisors and clients' audits.5- Work as a team player to complete the assigned tasks of the Quality Control Department. 6- Ensure that the Critical Control Points (CCPs) and Critical Quality Points (CQPs) are implemented and documented under the HACCP & SQF plan.7-Daily documents verification of the HACCP & SQF program and follow-up of the deviation (Description, corrective and preventive action)8- Manages employees in compliance with HR policies and procedures, conducts guidelines concerning the HACCP program, and ensures that all employees follow HACCP & QC policy accordingly.9- Software: Datahex, pcAnywhere, Sage ERP X3, LabelView, 3M

1- Perform the pre-operational inspection (approve the start-up of machines according to sanitation procedures);2- Collect samples and swabs for micro-testing;3- Ensure that equipment calibration is done accordingly and satisfactory;4- Train responsible operators for the Quality Control procedures;5- Ensure good manufacturing practices (GMP) by being present in the production areas;6-Manage the products by following the hold and release procedure;7- Collect samples (organoleptic, shelf life) and prepare evaluation forms;8- Perform the organoleptic evaluation of the finished products;9- Perform the inspections required under the HACCP program;10- Ensure that the manufacturing process is respected based on established rules;11- Ensure compliance with specifications and product quality traceability;12- Communicate non-conformities and complaints; and review and classify documentation;13- Comply with regulatory requirements and operational procedures established by the company to ensure a high standard of food safety and quality;14- Be responsible for ensuring the quality and safety of the product and meeting the requirements of the SQF program during the assigned tasks.

1- Ensure supplier compliance with company standards2- Routine Suppliers Quality Assurance Audit3- Customer Complaints & Recalls Management4- New products project management and assists the team in the development, required standards and risk analysis of new products and suppliers5- Assists the first productions and ensures the release of compliant products6- Revision of labels in the product development process7- Trains suppliers to develop a complete and detailed product specification for each product

1- Ensuring the proper functioning of the quality assurance department, including the following divisions: Laboratory of Chemistry, Microbiology, samplers, inspectors and coordinators stability (about 44 employees),2- Establish and monitor the budget of the department of quality control (about 1M$),3- Improving procedures and practices of the department while respecting the different regulations to which the company is subject (Codex, ISO, Savola),4- Participate in meetings for the introduction of new products/projects for plant Savola, 5- Support supervisors and deputy leaders in project management and staff.

1- Control of raw materials, in-process and finished goods, 2- Developing HACCP program, 3- Manage all documentation related to the Quality Assurance, 4- Train staff (GMP, cleaning procedures, HACCP), 5- Maintain and register the standards and procedures of quality assurance, 6- Perform SWAB test (microbiological) on equipment, 7- Responsible for external and internal audits and customer complaints.

1- Develop the organization of laboratory documentation based on the requirements of ISO 17025 and ISO 9001 standards by updating all protocols and creating new forms for tests, 2- Improve efficiency and reliability of the instrument Laboratory to have better food sample analysis at the end,3- Manage laboratory staff of raw materials, goods in process and finished products (20-30 employees), 4- Manage laboratory priorities and provide technical support analysts,5- Write reviews, exceptions, reports of non-compliance, investigations and procedures,6- Approval certificates of analysis, as well as protocols and validation reports