Overview of Role
To supervise and manage the quality function daily, in order to achieve compliance with BRC version 8, legislation and agreed customer requirements.
Responsible for the implementation and adherence of all policies and procedures that form the Quality Management System. Ensuring that the quality system is consistently followed in practice.
Support the Technical Manager in ensuring all legal requirements are met in compliance to food safety, legislation, the BRC Standard and Customer Codes of Practice.
To manage objectives set by the Technical Manager to ensure completion within agreed timescales.
Role and Responsibilities
People
Engage the site team to maintain adherence to all aspects of the Quality System in practice; as set by the Technical Manager, BRC and customer requirements.
Manage the site training plan with regards to food safety, CCPs, quality briefs, allergens, microbiology awareness and Good Manufacturing Practices.
Supervise and develop the performance of the QA Technologists.
Form and build a relationship with the operational team. Providing support to production to allow the business to operate to the required technical and quality standards, whilst maintaining operational efficiency.
Carry out Food Safety Inductions.
Quality Systems
Ensure that all process controls and CCP documentation is maintained and strictly monitored.
Ensure customer standards and expectations are met on a day-to-day basis.
Ensure the quality system documentation is audited and correctly archived. Ensuring issues are followed up and corrective action taken.
Ensure product and environmental micro sampling is fully adhered to and corrective actions taken for issues identified.
Internal auditing schedules to be followed and audit corrective actions followed up.
Quality Assurance
Manage the day-to-day activities of the quality function of the business. Take responsibility for on-floor quality activities as met by the production team.
Continuously drive and improve standards monitoring hygiene, quality, and food safety daily
Oversee quality of all products produced within the business.
To ensure food safety issues are actioned immediately and flagged up to the Technical Manager.
Record and manage daily incidents and strive to improve occurrence by correct implementation of quality systems, GMP and hygiene.
Carry out full investigations/ root cause analysis into complaints and customer technical issues as requested by the Technical Manager.
To review non-conformances and identify trends, problem areas and instigate corrective actions.
To keep abreast of current and new legislation that is likely to impact the business.
To make sure that all technical equipment, i.e., checkweighers, metal detectors, temperature probes etc. are functioning correctly.
To manage the taste panel system to ensure that all products are randomly reviewed and acting where necessary to ensure that products meet customer expectations. To ensure the required shelf life and sensory testing of all products are made.
To maintain expert knowledge of all products and ensure all raw materials used in those products comply with the requirements of the QAS. To ensure deviations from the process / finished product specification are investigated and necessary corrective actions are taken.
To conduct and monitor GMP in the factory and ensure corrective action is taken where necessary. Ensure routine internal audits, i.e., hygiene, glass and hard plastic material, foreign body and GMP are carried out to schedule, with the appropriate corrective action instigated and all follow ups closed out.
Assist with all customer visits and third-party audits and to actively support the Technical Manager as required.
To work within the appropriate Health and Safety procedures and to promote a strong awareness amongst all staff of a safe working environment.
Information and Communication
Factory noticeboard – Keep up to date with the latest Procedures, QAS Standards and complaint communications.
Ensure complaint investigations are communicated to the customer in a timely manner.
Qualifications and Experience:
5 year minimum relevant experience in a similar environment with good working knowledge of food manufacturing operating procedures.
Food Safety Training (Minimum of level 3).
HACCP (Minimum of level 3).
Internal Auditing (Certificated Training).
Must have experience of managing QMS to current BRC standard
General process and product knowledge.
Knowledge of key legislation relating to the food industry.
Our Referral Incentive:
Due to the high amount of interest that we receive for each of our roles unfortunately we cannot respond to each application individually, therefore if you do not hear back from us you have not been shortlisted for this role. Please continue to check our website for any other roles which may be of interest.
We offer a £500 referral if you introduce someone we place - see our website for details We regret that this client is not prepared to sponsor work permit or work permit transfer applications. Candidates must be able to prove their eligibility to work in the UK