Quality Controller at ESKORT

REQUIREMENTS:

• Matric plus ND: Biotechnology/Food Technology or Microbiology

EXPERIENCE:

• 2-3 years’ experience working in a food manufacturing environment.

KNOWLEDGE REQUIRED:

• Ability to use measuring devices.
• Up – to date knowledge of industry standards and best practices (GMP).

SKILLS REQUIRED:

• Technical skills – to understand technical documents, manuals and blueprints to ensure that products meet the correct standard.
• Good written and verbal communication skills
• Documentation and reporting skills
• Computer literate

KEY PERFORMANCE AREAS

• Micro/Chemistry Laboratory Activities
• Report concerns or issues or requests to the Lab Technician or Food Safety Coordinator.
• Conduct testing as per schedule.
• Follow procedures and SOPs as per Laboratory Manual.
• Prepare media and chemicals according to requirements.
• Make sure relevant checks to equipment are conducted (pHmeter, incubators, fridges, chiller, ovens, autoclaves and scales etc) NB VERY IMPORTANT AND NOT NEGOTIABLE.
• Appropriate handling of chemicals.
• Report immediately any deviations or mistakes from the laboratory manual.
• Report immediately ALL out of specification results to Food Safety Coordinator, QC supervisor or General Manager. (Re- test the same day if possible.)
• Confidentiality of test results.
• Make sure shelf- life testing is conducted according to schedule.
• Adhere to safe work procedures at all times.
• Analyse the micro result on weekly basis and report to Food Safety Coordinator (trending       report).
• Prepare COAs for Dispatch.
• Analyse the micro result on weekly basis and report to Food Safety Coordinator (trending report).

Quality Control Activities

• Must ensure all product are manufactured within specification.

Below is the document to assist you with specification:

Quality check?

• Bacon H2 /R8
• Vienna H2 /R20, H2 R 17
• Polony H2 /R 17
• H2/ R38 All final production

Quality check

• H2 R 36 Daily
• Hourly checks polony packing, Vienna packing.
• Polony starts - up check.
• Despatch checks (leakers, date code, temperature)

Verifying area temperature

• H2 /R41 daily

Verifying water chlorination

• 1 /R 4 daily

Deviation monitoring and control. Report all deviation when food safety is not achieved.

• Refer to sop for QC deviation.
• H2 /R 47 daily

Restrict all non-confirming product. Manage product restriction (on hold) program, including the status release and destruction of reject products.

• H2 /R 48 when necessary
• Must ensure all product are manufactured within specification
• Below is the document to assist you with specification:

Quality check:

• Bacon H2 /R8
• Vienna H2 /R20, H2 R 17
• Polony H2 /R 17
• H2/ R38 All final production