McCormick & Company, Incorporated (NYSE: MKC) is a global leader in flavor and one of the most respected and familiar names in the industry. In business for more than 125 years, McCormick manufactures, markets and distributes spices, seasoning mixes, condiments and other flavorful products to the entire food industry-retail outlets, food manufacturers an...
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Deputise as appropriate for the QA Lab & Ops Lead.
Implement Quality and Food Safety systems and programs within operations as per the standards set by the quality governance team, including, environmental monitoring, MCS, glass control, allergen validations, foreign body controls. Co-ordinate the role out of Quality & Food Safety Training programs within Operations.
Ensure that all Operational staff receive relevant training and achieve the minimum agreed understanding of the training and how it applies to their role within McCormick.
Conduct daily Standard defect audits to ensure CTQ & CCP compliance to required standards as determined by the quality governance team.
Conduct internal inspections and audits to ensure that operations are in compliance with the required regulatory, customer, corporate and third-party accreditations.
Primary point of escalation for Operations wrt Quality and Food Safety non conformances, CTQ and CCP deviations.
Timely and accurate maintenance of data systems to ensure compliance to traceability standards and key performance indicators.
Routine analysis, trending, reporting of quality & food safety RCA & CAPA to ensure appropriate handling, response and resolution of Customer complaints and KPI deviations.
Implementation of quality & food safety control plans (as determined by quality governance team) for projects undertaken on the within Operations, including installations, modification of equipment, buildings and processes.
Work as part of the plant performance team to identify and reduce losses whilst ensuring quality & operational performance objectives are achieved.
Facilitate Quality & Food Safety related improvement projects.
CANDIDATE PROFILE
Higher degree within Food Science or similar.
HACCP Level 3, internal audit, and inspection qualifications.
Similar experience in a food manufacturing environment working within Quality Management Systems.
Practical knowledge and experience of: BRC, HACCP implementation, Pest Control, Allergen management.
Working knowledge of SAP would be advantageous.
Good attention to detail.
Ability to interpret analytical and microbiological data.
Ability to effectively conduct root cause analysis and develop corrective and preventative action plans.
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