Reporting to the Assistant Technical Manager, the post holder will be accountable for maintaining food safety management, quality systems and culture on site to meet the needs of all standards, codes of practice and customer requirements.
Hours of Work:
Monday to Friday from 6am, with some flexibility to meet the demands of the business.
Duties & Responsibilities
Responsible for ensuring that operations carried out in their area are in line with legislation, customer specifications and site policy, ensuring that product is produced safely and of a high quality - in line with HACCP principles
Ensure procedural checks are carried out to agreed procedures and schedules. Personally (e.g., CCP checks - temperature, metal detection, or other e.g., gas testing, allergen, protein, or environmental swabbing, equipment calibrations). By ensuring conformance by various departmental personnel.
Ensure all products are labelled and produced to specification. By observation of operations and sign-off of process control paperwork.
Check product, steriliser and fridge air temperatures.
Attend meetings when required by the manager.
Conduct regular audits.
Monitor general product quality, log and advise department supervisors/managers of any issues.
Ensure all working environments are kept clean and tidy.
Collect, store, process and/or analyse, as appropriate; (list not exhaustive). Shelf life, Microbiological, organoleptic or speciation samples. Protein/allergen swabbing.
Knowledge & Experience
Excellent communication and interpersonal skills, with the ability to delegate effectively when required.
Competent in using Microsoft programs.
Strong planning and organisational skills, demonstrating flexibility towards changing business demands.
Proactive, dynamic and motivational with the ability to deliver results in a fast paced, pressurised environment.
Understanding of environmental requirements and responsibilities
