Job Vacancies at McCormick & Company

MAIN RESPONSIBILITIES

• Maintain up to date knowledge of relevant legislation, scientific and technical developments, and industry codes of practice.
• Update and maintain customer specifications on respective customer data base.
• Checking allergen status and genetic modification status of raw material and finished goods.
• Compile specifications and check Ingredients statements for finished products (FERTs) and house blends (HALBs). 
• Compile product declarations on finished product specifications for customers.
• Reviewing and updating raw material flavouring legal status and vegetarian status.
• Requesting and updating religious certification from the respective authorities.
• Reviewing existing product, all new raw material and new development against the Foodstuffs, Cosmetics and Disinfectant Act and Regulations 54/1972
• Assist Supplier Performance with communication to suppliers regarding legal inquiries and regulatory non-compliance.
• Disseminate relevant information, legislation, regulations, news event updates, professional associations feedback.
• Reviewing relevance of any legislative information received from McCormick Corporate (UK / USA), suppliers and customers.
• Assist all departments with specific regulatory inquiries.
• Review microbiological Standards for Finished Products.

CANDIDATE PROFILE

• Food regulatory and legal compliance experience with detailed understanding of GMP, Food Safety and Quality Systems
• Ability to work autonomously, without direct supervision.
• Good written and verbal communication skills. Ability to interact with multiple levels within the business as well as with external contactors and Customers. 
• Working knowledge of SAP would be advantageous. 
• 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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MAIN RESPONSIBILITIES

• Provide governance and lead proactive continuous improvements of site Quality and Food Safety systems and programs including, Risk Management, HACCP, environmental monitoring, pest control, MCS, glass control, allergen management, foreign body controls, internal food safety inspections, customer complaints and food defense.
• Manage the Internal and external FS & QS inspection and Audit programs to ensure that the site is in compliance with the required regulatory, customer, corporate and third-party accreditations.
• Routine analysis, trending, reporting of Quality & Food Safety KPI’s. Publish Quality and Food Safety KPI’s and scorecards.
• Manage and lead the site HACCP, IFSI & internal audit teams. 
• Deputise as appropriate for the Flavour Solutions Dry Site Quality Manager and deputising as appropriate in accordance with Incident Management protocols.
• Provide Governance & lead CI of Quality and Food Safety training programs to meet customer, third party audit standards.
• Primary site contact for Customer and regulatory matters pertaining to Quality and Food Safety.
• Manage CAPA programs to ensure appropriate handling, response and resolution of internal and external audits/inspections. Identify and implement continuous improvement to systems / programs to prevent recurrence issues.
• Provide FS & QS governance and Technical support to projects undertaken on the site, including installations, modification of equipment, buildings and processes.
• Implement QS set by Corporate and Central Technical Teams. Provide support for the development and continuous improvement of these policies. 

CANDIDATE PROFILE

• Similar leadership role in a food manufacturing environment working within Quality Management Systems.
• Practical knowledge and experience of: BRC, Risk Management, HACCP implementation, Pest Control, Allergen management and Environmental Monitoring.
• Ability to work autonomously, without direct supervision.
• Excellent written and verbal communication skills. 
• Ability to work on own initiative as well as part of a team.  
• Strong stakeholder management skills among multiple levels within the business as well as with external contactors and Customers. 
• Ability to provide supervision, conduct competency assessments and deliver training
• Knowledge and experience of SAP would be advantageous.
• Ability to effectively conduct root cause analysis and develop corrective and preventative action plans. 
• HACCP Level 3 would be advantageous.
• University degree in a related discipline.