Manager: Food Safety and Quality Assurance - Lichtenburg at Henwil Chickens Corporate

Description    

• Manage Food Safety Management System and ensure compliance to the food safety standard requirements through adherence to the relevant standards (FSSC 22 000 V6, HAS), policies, and SOPs.
• Managing employees in the Quality department to ensure compliance to the food safety standard requirements.

Minimum Requirements    

• Grade 12 is required.
• At least one of the following Tertiary Qualification is required: Diploma/ Degree in Applied Biological Technology, Microbiology, Food Science, Food Technology, Biochemistry, Biotechnology.
• Experience in food manufacturing industry is essential.
• Strong understanding and application of GLOBAL GAP, GMP, HACCP, ISO and FSSC 22 000 V6 Standards is essential.
• Ability to apply analytical and problem-solving skills to make informed decision and suggest improvement and solutions.
• Task and deadline orientated with excellent planning, organizing, prioritizing and time management skills.
• Ability to form professional, positive and collaborative working relationships with personnel at all levels and to act in the best interest of the company.
• Excellent team management skills.
• Keep abreast with scientific developments and trends.

Duties and Responsibilities    

• Manage Food Safety Management System and ensure compliance to the food safety standard requirements through adherence to the relevant standards (FSSC 22 000 V6, HAS), policies, and SOPs.
• Ensuring strict hygiene food safety standards and compliance to Food Regulatory requirements as outlined in key Acts, customer requirements and Regulatory Standards.
• Coordinate internal systems and external audits, conduct internal audits, consolidation of corrective/preventative actions and audit reports and report to the Food Safety Team.
• Microbiological and Biochemical tests and analysis of results.
• Monitor critical control points (CCPs) as an integral part of the hazard analysis critical control point (HACCP) system.
• Ensure conformance to quality regulations and national legislations.
• Investigation and evaluation of customer complaints and quality problem.
• Maintain quality standards in both raw materials and finished products.
• Oversee GMP and conduct GMP audits. Drawing action plans from audit findings with changes to documents, problem solving or process improvement.
• Investigate or resolve product quality issues via NCRs. Work with various stakeholders to achieve compliance with product specification.
• Allergen management.
• Ensuring that all Quality Control personnel have job descriptions, key result areas, and are fully aware of their duties.
• Execute the Human Resources Management function for subordinates such as Performance Management, Discipline, Motivation, Training & Development etc.
• Analysis of quality data and reporting of trends.
• Compilation of daily, weekly, and monthly food safety and quality reports.
• Attending meetings, Operations, Food Safety, Quality, and others when required.