Head: Quality Control & Food Safety

Overview

Head: Quality Control & Food Safety

Reporting into:

CEO on work functions and Production Manager/Factory Manager on administrative matters

Key Relationships with:

  • Production Manager/ Factory Manager
  • Operations Manager
  • Supply Chain & Warehouse Manager
  • Finance Manager

Main Purpose of Position

To co-ordinate all activities required to direct and implement quality control and food safety in the manufacturing plant

Quality Control

To sample and check The company products to ensure they meet ZABS standards and to lift the overall quality of products entering the market by:

  • Ensuring The company Factory are internationally certified (key KPI)
  • Maintaining and improving good manufacturing practices;
  • Facilitating change to achieve continuous improvement in quality
  • Providing assurances that ZABS standards (or other higher standards) are being met
  • Overviewing product quality at site level
  • Implementing QMS by ensuring compliance with SOPs and integrity of records
  • Reviewing customer QC requirements
  • To be the champion of improving product quality at The company
  • The company

 

Food Safety

  • To provide leadership of the Food Safety Team
  • Coordinating internal & external compliance audits
  • Ensuring implementation of pre-requisite programmes to HACCP Programme and other Food Safety Management Systems such as ISO 22000 and FSSC 22000
  • Ensure certification of HACCP system within agreed timelines as discussed by CEO
  • Keeping abreast of new laws & trends in the food industry that could trigger a review of food safety or HACCP plans
  • Documenting the food safety management system and ensuring SOP are followed and records are kept in an orderly manner
  • Ensuring that the food safety management system is established, implemented, maintained & continually improved.
  • Reporting on the performance and any needs for improvement of the food safety system to management.
  • Liaison with external parties on matters relating to the food safety management system.

KEY TASKS AND RESPONSIBILITIES

QC and Food Safety Management

  • To continuously review quality control and food safety processes, procedures and capabilities in order to sustain the most cost effective and efficient methods for meeting quality and food safety requirements and making recommendations for improvement (as appropriate);
  • Review Customer QC and food safety requirements and ensure quality control and food safety documentation for the factory to meet contractual requirements, specific standard requirements and statutory and regulatory requirements;
  • Review and approve contractor/supplier quality control and food safety documentation and conduct Supplier Quality Audits to ensure their supplies meet customer specifications and contractual requirements.

 

Resource Management

  • To co-ordinate and control the day to day operations of inspection personnel so as to provide a safe and secure, efficient working environment ensuring:
    • All plant and equipment is clean and safely operated;
    • All physical resources are maintained, stored and organized to allow efficient and effective operation and minimize contamination with food safety hazards
  • To control and direct all QC and food safety resources, operations and facilities
  • To manage and direct a team of skilled and semi-skilled and technical personnel through sound personnel management practices such as
    • Discipline
    • Relevant and effective inductions to QC
    • Identification of training needs and ensuring evaluation of training to ensure competence of personnel

Compliance

  • Ensure an uncompromising approach is taken to food safety by all employees. This is achieved by ensuring recognized food safety requirements are complied with at all times and nothing is done that may compromise any market access accreditation
  • Manage and control all quality control and food safety activities in accordance with identified Quality Assurance Standards, Food Safety Management Standards & Standard operating procedures, company procedures, customer specifications and contract requirements;
  • Assist in the development of SOP’s, work instructions, records templates and risk assessments
  • Minimize loss of product waste through poor handling and storage practices and sign off on all product dumped due to poor quality

 

Management Information

  • To monitor and report quality control and food safety progress, notifying any predicted shortfall or discrepancies against time lines and budgets and any product failures or deviations
  • To coordinate and implement a quality and food safety internal auditing programme
  • Immediate notification to Production Manager of any quality control and food safety issues
  • Providing accurate and relevant information as required by the business

Position Core Competencies

  • A background in and passion for quality and food safety including appropriate qualification. A degree in Food Science will be an added advantage
  • At least 3/4 years experience in food manufacture at management / senior level
  • Systematic approach to recording and reporting data
  • Ability to implement and maintain quality control procedures and food safety management systems
  • Strong written and verbal communication skills
  • Good interpersonal and emotional intelligent skills
  • Ability to motivate people to ensure quality and food safety guidelines are being followed
  • Professional and mature
  • Flexible due to work demands
  • Effective organizational, planning and time management skills to ensure efficient use of resources

To apply for this job please visit priconsultants.com .

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