Quality Assurance Food Safety Specialist II

Professional & Scientific

Bachelor’s degree and 3 years of related experience

Summary
The Quality Assurance Food Safety Specialist II (Quality Assurance Specialist II) provides advanced, department-wide leadership in food safety, regulatory compliance, audit programs, emergency preparedness, and risk mitigation across University Dining operations. This role is responsible for developing, implementing, and maintaining a comprehensive Food Safety Management System (FSMS) that supports regulatory compliance, protects public health, and promotes a strong culture of continuous improvement and accountability.

The position supports a large, complex University Dining Program encompassing approximately 25 dining and production operations, including residential and retail dining, catering, cafés, convenience operations, commissary and bakery production, warehouse/logistics, procurement, maintenance, IT/menu management, and administrative units. Operations employ roughly 200 full-time staff and 1,200 part-time student employees.

The Specialist serves as the primary subject matter expert for food safety and quality assurance, leads audits and inspections, responds to food safety concerns and emergencies, and supervises staff responsible for training, audits, and documentation.

Example of Duties

- Lead the department-wide audit and inspection program across all dining, production, warehouse, and service operations.

- Conduct routine and investigative internal audits and inspections.

- Act as Dining’s lead auditor and primary point of contact for DIAL/FDA, EH&S, OSHA, and regulatory or third-party audits.

- Prepare, maintain, and review food safety, workplace safety, and regulatory documentation.

- Investigate audit findings, workplace safety incidents, and customer concerns using root-cause analysis.

- Develop, implement, and track corrective and preventive action (CAPA) plans.

- Serve as liaison with EH&S, Student Health Services, DIAL, FDA, and other public health agencies.

- Lead food safety and operational emergency preparedness, response, and recovery efforts.

- Respond to foodborne illness outbreaks, recalls, utility disruptions, and regulatory actions.

- Develop and maintain Dining-specific emergency response EOPs, including continuation of service plans.

- Guide containment, product disposition, cleaning, documentation, and food and workplace safety communication during emergencies.

- Monitor changes in FDA Food Code, OSHA requirements, and state/local regulations and update department systems accordingly.

- Provide strategic oversight of food safety and quality assurance training programs.

- Translate SOPs, audits, and regulatory requirements into onboarding and role-based training.

Preferred Qualifications:

• Bachelor’s degree in Food Science, Public Health, Environmental Health, or a closely related discipline; equivalent professional experience may substitute for formal education.

• Demonstrated progressive experience in food safety, regulatory compliance, and/or quality assurance within complex foodservice or production environments.

• Prior experience in higher education dining or large-scale, multi-unit foodservice programs.

• Proven knowledge of DIAL/FDA standards, EH&S requirements, OSHA regulations, and participation in regulatory or third-party audits.

• Professional certifications, including ServSafe, HACCP, and OSHA.

Candidates must be legally authorized to work in the U.S. on an ongoing basis without sponsorship. Immigration sponsorship is not available for this position.

Application Instructions:
To apply for this position, please click on “Apply” and complete the Employment Application. Please be prepared to enter or attach the following:

Resume/Curriculum Vitae

Letter of Application/Cover Letter

Why Choose Iowa State University
Iowa State Employees enjoy comprehensive health and work-life benefits, including medical and dental, as well as:

• Retirement benefits including defined benefit and defined contribution plans
• Generous vacation, holiday, and sick time and leave plans
• Onsite childcare (Ames, Iowa)
• Life insurance and long-term disability
• Flexible Spending Accounts
• Various voluntary benefits and discounts
• Employee Assistance Program
• Wellbeing program

If you have questions regarding this application process, please email employment@iastate.edu, or call 515-294-4800 or Toll Free: 1-877-477-7485.

Regular

12 Month Work Period

Full time

PS809

May 1, 2026

May 15, 2026

R19106

Iowa State University does not discriminate on the basis of race, color, age, ethnicity, religion, national origin, pregnancy, sexual orientation, genetic information, sex, marital status, disability, or status as a U.S. Veteran. Inquiries regarding non-discrimination policies may be directed to Office of Equal Opportunity, 2680 Beardshear Hall, 515 Morrill Road, Ames, Iowa 50011, Tel. 515-294-7612, email eooffice@iastate.edu.

General ISU compensation information can be found on the University Human Resources website. Please note that this is only a list of ranges and individuals will be paid commensurate with qualifications.

The Quality Assurance Food Safety Specialist II (Quality Assurance Specialist II) provides advanced, department-wide leadership in food safety, regulatory compliance, audit programs, emergency preparedness, and risk mitigation across University Dining operations. This role is responsible for developing, implementing, and maintaining a comprehensive Food Safety Management System (FSMS) that supports regulatory compliance, protects public health, and promotes a strong culture of continuous improvement and accountability. The position supports a large, complex University Dining Program encompassing approximately 25 dining and production operations, including residential and retail dining, catering, cafés, convenience operations, commissary and bakery production, warehouse/logistics, procurement, maintenance, IT/menu management, and administrative units. Operations employ roughly 200 full-time staff and 1,200 part-time student employees. The Specialist serves as the primary subject matter expert for food safety and quality assurance, leads audits and inspections, responds to food safety concerns and emergencies, and supervises staff responsible for training, audits, and documentation. Example of Duties - Lead the department-wide audit and inspection program across all dining, production, warehouse, and service operations. - Conduct routine and investigative internal audits and inspections. - Act as Dining’s lead auditor and primary point of contact for DIAL/ FDA, EH&S, OSHA, and regulatory or third-party audits. - Prepare, maintain, and review food safety, workplace safety, and regulatory documentation. - Investigate audit findings, workplace safety incidents, and customer concerns using root-cause analysis. - Develop, implement, and track corrective and preventive action (CAPA) plans. - Serve as liaison with EH&S, Student Health Services, DIAL, FDA, and other public health agencies. - Lead food safety and operational emergency preparedness, response, and recovery efforts. - Respond to foodborne illness outbreaks, recalls, utility disruptions, and regulatory actions. - Develop and maintain Dining-specific emergency response EOPs, including continuation of service plans. - Guide containment, product disposition, cleaning, documentation, and food and workplace safety communication during emergencies. - Monitor changes in FDA Food Code, OSHA requirements, and state/local regulations and update department systems accordingly. - Provide strategic oversight of food safety and quality assurance training programs. - Translate SOPs, audits, and regulatory requirements into onboarding and role-based training. Preferred Qualifications:Bachelor’s degree in Food Science, Public Health, Environmental Health, or a closely related discipline; equivalent professional experience may substitute for formal education. Demonstrated progressive experience in food safety, regulatory compliance, and/or quality assurance within complex foodservice or production environments. Prior experience in higher education dining or large-scale, multi-unit foodservice programs. Proven knowledge of DIAL/ FDA standards, EH&S requirements, OSHA regulations, and participation in regulatory or third-party audits. Professional certifications, including Serv. Safe, HACCP, and OSHA. Candidates must be legally authorized to work in the U.S. on an ongoing basis without sponsorship. Immigration sponsorship is not available for this position.

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