QA Systems Lead - Westlake at Cape Herb & Spice

Key Responsibilities:

• HACCP Team Leader
• Allergen officer & Pest control officer
• Ensure that the BRCGS systems are in place within the Westlake Spice Manufacturing site and ensure that the requirements of the system is adhered to and fully implemented.
• To further develop and improve the systems (continuous improvement). Meet internal quality team goals / objectives set.

Key Position Objective:

• Ensure that the BRCGS systems are in place within the Westlake Spice Manufacturing site and ensure that the requirements of the system is adhered to and fully implemented. To further develop and improve the systems (continuous improvement). Meet internal quality team goals / objectives set.

Key Functional Areas:

• HACCP Site Team Leader - Co-ordinating the activities of the HACCP team for the site. This includes chairing the monthly meetings, ensuring that HACCP triggers are identified & well considered, and the changes needed are actioned.
• Pest Control Officer – Oversee Pest control activities at the site. Ensure that you supervise and overview the activities of the pest control company appointed. Review the comments and actions and ensure that appropriate internal controls are applied in response to these actions.
• Allergen Officer – Oversee & implement the allergen control system at site Ensuring that the allergen control system is validated and adequate. To be documented as per customer requirements and any certification/ regulatory requirements and communicate the requirements for allergen control within the organisation.
• Hygiene & Cleaning – Ensuring suitable hygiene and cleaning system is in place at site. Responsible for selecting cleaning chemicals, reviewing & updating cleaning procedures & implementation of these procedures within the factory environment. Responsible for ensuring chemical verifications are conducted monthly and ensuring chemicals are correctly diluted and effective for cleaning. Ensuring chemical validations are conducted annually.
• External Third-Party Audits & Customer Audits e.g., BRCGS, IFS, Organic, Customer audits –providing necessary information needed prior and during the audits, ensuring that necessary corrective actions following the audits is completed. Prepare for these audits e.g., through reviewing procedures and records, ensuring factory standards are in line with the standards requirements, to ensure that we obtain a successful pass of all audits. Leading and guiding the team to complete corrective actions are completed within the required time frame.
• Internal auditor – primarily responsible for monthly GMP audits and additionally responsible for performing internal system audits
• Calibration and Validation of Food Safety related equipment e.g., metal detection magnets & bottle blowers. Responsible for training CCP operators. Responsible for co-ordinating activities should there be a failure of systems and assist with liaising on any repairs needed.
• Root cause analysis & ensuring corrective actions are adequately addressed and closed out
• Ensuring procedures and documents are always valid and updated.
• Investigating and managing non-conformances and corrective actions to audit outcomes and closing out by given due dates (BRCGS, Organic, Customer).
• Day-to-day technical problem solving and technical support
• Risk assessments – conduct risk assessments as required by customers or through requirement from audits etc
• Projects – run and set up projects as required from time to time
• Training - Conduct training as required and assist in developing training programs where needed. If you make changes to procedures also update training aids and training systems and see that the training is conducted on the changes.
• General - Update and revise procedures. Where gaps are identified, proactively address these.
• Providing the Operational Department with support

Required Knowledge:

• B.Tech Food Technology/ BSc Food Science or other relevant science related degree, Copies of qualifications must be submitted with a CV
• 3 years + industry experience
• Minimum 1 year Experience working as a HACCP team Leader
• Internal auditor training and HACCP experience is a must
• BRCGS & IFS training and experience preferred
• Proficient in working in Microsoft programs (outlook, excel, word)
• Valid driver’s license & Own reliable transport

Personal Characteristics:

• Detail orientated
• Ability to work independently
• Self-Motivated
• Self-starter
• Ability to work systematically
• Have a passion for organisation
• Excellent verbal and written communication at all levels of organisation & with customers
• Problem Solver
• Team Player