Summary
Our manufacturing sites are looking for motivated individuals with a keen interest in food science to join our technical team. You’ll earn whilst you learn, gaining hands-on experience and working toward a Level 6 degree in Food Technology, all while helping to deliver premium food products to some of the UK’s top supermarkets.
Annual wage
Competitive
Highly competitive starting salary, paying on average 45% higher than national apprenticeship wage (18+)
Training course
Food industry technical professional (integrated degree) (level 6)
Hours
8am-5pm Monday to Friday, with 1 hour lunch break
40 hours a week
Possible start date
Monday 1 September
Duration
3 years
Positions available
1
Work
As an apprentice, you’ll work at a company and get hands-on experience. You’ll gain new skills and work alongside experienced staff.
What you’ll do at work
As a degree apprentice, you’ll have the exciting opportunity to work alongside our experienced technical team and dive into the world of food production and innovation. Key tasks include:
* Quality Assurance: Conduct checks on raw materials and finished products to ensure highest quality
* Technical Support: Help resolve production challenges to keep our processes running smoothly
* Innovation Projects: Support research and development efforts to bring new products to life
* Compliance: Learn and help implement industry standards and regulatory compliance
* Collaboration: Work with various teams, gaining insight into the process of best-quality food production
Where you’ll work
Brandon Road, Watton
Thetford
IP25 6LW
Training
An apprenticeship includes regular training with a college or other training organisation. At least 20% of your working hours will be spent training or studying.
College or training organisation
SHEFFIELD HALLAM UNIVERSITY
Your training course
Food industry technical professional (integrated degree) (level 6)
Equal to degree
Course contents
* Lead, develop and implement the Hazard Analysis and Critical Control Point system and team on site
* Interpret microbiological results; spot and analyse trends to diagnose or a nticipate issues; define and implement action plans
* Develop product specifications taking into account the key risk factors in product design; ensure customer pre-requisites are implemented and followed
* Manage, develop and implement internal audit schedule to ensure compliance with legal, industry and customer standards; keep abreast of new standards; credibly host third party audits
* Select the most appropriate tools and methodology to demonstrate compliance, food safety culture and delivery of consistent quality of products
* Establish cleaning and hygiene programmes and audit methodology; set up monitoring programmes; interpret data; identify different risk zoning in an operational area and the different hygiene requirements; manage internal and external cleaning contractors
* Manage complaint performance through the identification of trends and the design of corrective action programmes to improve credibility with customer
* Design and implement site procedures to ensure legal compliance with current food law; lead any investigation into legal contravention with the relevant enforcement authorities
* Establish process parameters and control requirements; measure the impact of process on product, set limits and take action to deal with process and product non-conformance
* Optimise and control parameters that influence common industry processes: washing, mixing, heating, cooking, cooling/chilling, freezing, drying, freeze drying
* Be able to liaise and co-ordinate with other functions to deliver New Product Development projects. When appropriate take the lead and drive the project
* Use project management tools to deliver projects to time, cost, specification and quality
* Coordinate investigations into and responses to non-conformances and participate in incident management teams; implement incident management procedure
* Review and select relevant scientific techniques taking into account cost and practicalities; experiment, collect and analyse data and formulate solutions
* Manage supplier intake controls; carry out supplier a udit & performance reviews and risk assessment; maintain approved supplier, contractor and vendor performance process
* Design and implement traceability system fully compliant with customer and legal requirements; monitor to verify validity of process
* Lead and develop a small technical team on site
* Develop and demonstrate critical evaluation/analysis of complex information and data
Your training plan
* You will be required to attend Sheffield Hallam University on a series of 4-day study blocks.
* The degree award is BSc (Hons) Professional Practice in Food Technology.
Requirements
Essential qualifications
A Level or equivalent in:
* Science or Food Technology (grade BBC / Distinction Merit Merit)
Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.
Skills
* Communication skills
* Organisation skills
* Problem solving skills
* Team working
* Initiative
Other requirements
SHU Progress provides support for applicants whose personal circumstances might mean that there are barriers to going to university. For more information on the scheme, including how to join, please visit the website: