FSQ Coordinator in Monroe, Wisconsin at Sabrosura Foods

Company:

Sabrosura Foods is one of the leading marketers of Hispanic products sold throughout the U.S. under the well-known brand names of Pancho’s, El Viajero, Reynaldo’s and La Morenita. We are dedicated to delivering authentic and high-quality products to our customers. Our passion lies in creating delicious, culturally inspired foods that connect people and cultures. Our drive for quality, authenticity, and innovation compels us to deliver exceptional products that celebrate the diverse cultures and tastes of our customers.

Job Summary:

The FSQ Coordinator supports execution and consistency of Food Safety and Quality programs across Wisconsin operations. This role is responsible for coordinating food safety and quality program activities, maintaining documentation and records, tracking follow-up actions, and supporting compliance and audit readiness efforts.

This role partners with site leadership and cross-functional teams to maintain visibility of program status, identify gaps, and support timely execution of established food safety and quality processes.

Job Responsibilities:

• Strong understanding of food safety and quality principles within a food manufacturing environment, including GMPs, HACCP, environmental monitoring, sanitation, and documentation requirements.
• Strong organizational and time management skills with the ability to manage multiple priorities, deadlines, and follow-up activities across locations.
• Demonstrated attention to detail and ability to maintain accurate records, documentation, and controlled files.
• Ability to identify trends, recognize gaps, and escalate concerns appropriately.
• Strong written and verbal communication skills with the ability to collaborate effectively across departments and facility locations.
• Ability to build relationships and influence execution without direct supervisory authority.
• Ability to maintain confidentiality and exercise sound judgment when handling sensitive quality and compliance information.
• Proficiency in Microsoft Office applications and experience working within quality, compliance, ERP, or document management systems.
• Ability to interpret procedures, standards, and requirements and apply them consistently.
• Continuous improvement mindset with the ability to support implementation and standardization efforts.

Education and Experience:

• Associate’s or Bachelor’s degree in Food Science, Dairy Science, Microbiology, Biology, Chemistry, Food Engineering, Business Administration, or related field; equivalent combination of education and experience may be considered.
• Minimum of 3 years of experience in food safety, quality assurance, laboratory, compliance, document control, or food manufacturing operations.
• Experience maintaining records, coordinating activities, tracking follow-up actions, or supporting compliance-related processes.
• Working knowledge of food safety and quality systems including GMPs, HACCP, environmental monitoring, sanitation, and food safety documentation practices.
• Experience working cross-functionally in a manufacturing or production environment.
• Experience using Microsoft Office and quality, ERP, or document management systems.

Preferred (not required):

• HACCP Certification.
• PCQI Certification.
• SQF Practitioner Certification.
• Experience supporting food safety, customer, or certification audits.
• Dairy or cheese manufacturing experience.
• Experience supporting multiple facilities or departments

Physical Requirements:

• Ability to move between office, laboratory, and manufacturing environments with exposure to varying temperatures, moisture, noise, and production conditions.
• Frequent sitting, standing, walking, and computer work throughout the workday.
• Ability to review documentation, observe production activities, and support food safety and quality verification activities.
• Occasional bending, reaching, climbing stairs, lifting, carrying, pushing, or pulling as needed to support operations.
• Ability to lift up to 25 pounds periodically.
• Ability to travel between Monroe and Monticello facilities as needed to support Wisconsin operations.
• Must be able to wear required personal protective equipment (PPE) and comply with all food safety, quality, and GMP requirements.