MCO-Quality Assurance Coordinator


Education and Experience/Requirements:

  • High School Diploma or equivalent
  • Bi-lingual in English and Spanish - preferred but not required
  • Proficient in using computer and basic software such as Microsoft, create and maintain trending charts, SOP’s, use of calculator, weight scales, and thermometers, metal detector, ATP testing equipment, mechanical food portioning and processing equipment.
  • Previous food industry and quality assurance experience a plus
  • Ability to work in cold environment (<40*F)
  • Ability to work with minimum to no supervision, act in liaison of the Supervisor, self-starter, and problem solver.
  • Ability to lift/push a minimum of 25 lbs.
  • Strong mathematical, analytical, verbal, written, interpersonal and organizational skills
  • Ability to work in a fast paced environment with large groups – must be flexible to work weekends/holidays


Primary responsibility is to conduct detailed product inspections to ensure the Customer Service Center (CSC) is in compliance with customer, Federal Drug Administration (FDA), US Department of Agriculture (USDA), and seafood Hazard Analysis and Critical Control Points (HACCP) plans including USDA, FDA and BRC regulatory standards.


  • Maintain and initiate all recordkeeping and key performance indicators pertinent to the Quality department to include but not limited to food safety, sanitation, regulatory agencies, internal and external customers
  • Daily monitor of Good Manufacturing Practices (GMPs) for compliance
  • Daily verification and documentation of labels
  • Verify of coolers and freezer room temperature for compliance
  • Perform environmental microbiological swabs and submittal to laboratory for analysis
  • Obtain raw materials and finished products and submit for microbiological analysis
  • Verify internal finished product temperatures for compliance
  • Assist the Quality Manager in specific training and daily initiatives addressing quality, food safety, and sanitation issues to drive process improvements
  • Conduct menu recipe verification versus prepared items (gold standard verification)
  • Conduct portion control weight compliance to specifications
  • Conduct inspection checks (dispatch, non-bonded, bonded, equipment)
  • Verify Hazard Analysis and Critical Control Points (HACCP) logs and other documents are accurately completed on a daily basis
  • Conduct Operational and Pre-Operational sanitary inspections
  • Perform other tasks as requested


Perform other tasks as requested

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