Vacancy NameFood Safety ManagerEmployment TypePermanentCountryUnited KingdomLocationBradfordBusiness AreaCorporateWorkplace TypeOnsiteAbout PrincesThe Princes Group has over 7, employees with offices and production sites in the UK, Netherlands, Italy, Poland, France and Mauritius. Princes manufactures different food and drink products responsibly sourced and enjoyed by consumers every day. None of this would be possible without striving to be an employer of choice, where our colleagues are proud to represent our business.Role Description Food Safety Manager
Bradford
A brand new opportunity has arisen for a Permanent Food Safety Manager to join our operations team here at Bradford. Bradford is home to our largest UK soft drinks production site.
Understanding our customers is crucial to our success, therefore having a workforce that reflects the diversity of our customers is important to us. As a business we are committed to this, so welcome talented individuals from all backgrounds who share our pride and passion for what we do.
Due to the scale and complexity of the Bradford site this role requires strong Operations/Technical Leadership.
The Role:
1. This role is accountability for defining, direct management and continuous improvement of all governance requirements concerning Food Safety on the site.
2. To ensure strong and proactive relationships are in place within and between site technical and operations teams.
3. This role is accountable for the technical performance of compliance requirements, HACCP implementation, technical strategy outputs, thermal controls, audit management and standards, and site governance for customer requirements.
4. The role is deputy to the Site Technical Manager and supports the leadership of the group and site technical strategy outputs.
5. This role supports the overall site delivery and technical teams to ensure quality, legal, food safety, brand integrity and culture is driven and compliant.
6. Lead all audit requirements to drive a robust review programme to assess compliance, hygiene and GMP monitoring assessments
7. Leadership of all 3rd party and EHO audit requirements, including preparation, facilitation, conclusion, review and corrective action follow ups.
8. Ensure all sites risk assessments are in place to cover the requirements of the BRC standards, allergens, claims and adulteration requirements.
9. Leadership of drive continuous improvement in food safety standards within the technical department and across site, developing short-, medium- and long-term strategies, leading focused improvement teams in Complaints, Compliance and HACCP fundamentals.
10. To work with the Quality Systems Manager to maintain, review, audit and continuously improve the site quality system in accordance with central policies, customer requirements and BRC/ISO standards, implementing industry “best practices”.
11. Facilitate the sites operating practices and procedures in line with the HACCP Management System with audits, reviews and verification measures in place covering all pre-requests and CCP’s.
Principal Responsibilities:
12. Drive and lead all quality management systems, audit management for internal and third party completion including preparation, management and corrective action close out, factory fundamentals of HACCP, food defence and integrity, CCP process controls of pasteurisation/ sterilisation.
13. Define the appropriate process validation parameters for the pasteurization system including worst case for all aspects to develop the operating safe working practices for the factory running conditions. Define the process conditions and escalation protocols linked to process deviations and build the Technical requirements based on HACCP principles.
14. Ensure the HACCP risk assessments systems are robust, reflective and effectively managed to produce products right first time.
15. Define all external testing requirements with suitable testing regimes to verify pack claim verification.
16. Collaborate with the site QA and NPD technical teams to monitor, improve, trend and continuously challenge the quality standards of the product attributes both through end finished product testing, inbound sampling and on-line assessments to manage the end to end process and product specifications, promoting a right first time approach by clear defined specification and factory operating specifications.
17. Define and manage the calibration systems to ensure all equipment involved in the safety and quality monitoring purposes are suitability assessed to traceable national standards. Work with the site OEM’s and engineering teams, to ensure the calibration and verification activities are completed at the set frequency. Ensure the process of standard deviation and measurement of uncertainty is factored into the operation processes.
18. Conduct the required audits including CIP, clean as you go, GMP, internal audits and finished product cleaning standards. Ensuring all activities meet the standard of microbiological performance, allergen removal, quality spoilage limits and site KPI’s are achieved.
19. Team management for an effective team, responsible for development, training, and workload organisation.
20. Liaise with the Group Technical function and across other sites to share and implement best practice to drive the Princes Group standards.
21. Define, monitor and review the testing regimes for authenticity, microbiological and chemical performance across raw materials, WIP and finished products for the duration of life to support claims status and customer requirements whilst maintaining the department budget.
In addition to the core sector requirements additionally:
22. The drinks sector Food safety manager role covers:
23. Lead the site laboratory teams and areas for effective microbiological, chemical and adulteration monitoring programmes. This includes CLAS accreditation certification requirements.
24. The role will lead, support, train and manage the microbiologist team to perform the required product analyst both within the Lab and Factory operating environment, to the correct standard with a continuous improvement approach.
25. Lead and support the review the site HACCP validation and operating parameters for all food safety aspects.
26. Ensure systems are in place to cover the authenticity requirements for adulteration governance requirements including testing schedules, supplier management and release protocols to support all claims.
27. Define the systems for calibration, process validation of the key production pasteurisation equipment, Laboratory management and monitoring for nutritional, authenticity and quality assessment of the end finished product. The role will work alongside the site technical teams to evaluate the cleaning and CIP performance to ensure compliance with food safety, health and safety, environmental legislation requirements.
28. Define the appropriate process validation parameters for the pasteurization system including worst case for all aspects to develop the operating safe working practices for the factory running conditions. Define the process conditions and escalation protocols linked to process deviations and build the Technical requirements based on HACCP principles.
29. Lead and manage the site analysts to conduct all laboratory duties within the CLAS requirements of the accreditation standards. Lead the 3rd party audit of the laboratory facilities and team.
30. To manage the training and development of the site analysts to of the plan and lead + support on out of specification investigations including out of hours.
In addition core sector requirements additionally:
31. Leadership of the thermal protocols, validation and heat distribution requirements for all products, sterilisation equipment and trial testing requirements to ensure complete sterilisation is adhered to for a commercially sterile requirement. All due diligence for product and process assessment will be verified on a daily basis ensuring sterile processing conditions have been achieved. Independent verification of factory records, hygiene standards and pre-requisites
32. With the Company Thermal Process Manager, ensure the efficacy of thermal processes of site products and processes to comply with relevant company and statutory requirements, and standards for retailers and accreditation bodies. Ensure calibration of equipment to within acceptable limits
33. Working with the site Hygiene Manager, support investigations based on analyst sampling data and develop a continuous improvement approach for the team to Go, look & see audit process.
34. Carry out any other tasks as may be reasonably requested by your line manager.
35. These are the key daily tasks, not a comprehensive list of all tasks undertaken by the jobholder. Flexibility is required by the business & this will be agreed with the individual’s line manager.
Role Requirements
Knowledge, Skills & Experience:
36. Experience of developing and managing high performing teams
37. Degree / Post Graduate level qualification in science or food technology (or equivalent experience).
38. Experience of managing customer technical relationships within a UK retail customer facing role.
39. Technical expertise within a wide range of food manufacturing operations.
40. Experience of technical management at a senior level across different areas of food supply businesses (Site / Supplier / Customer)
41. Comprehensive knowledge of UK retailer codes of practice and how to implement these effectively within food manufacturing and supply businesses.
42. Level 4 HACCP
43. Lead auditor qualifications
44. Project Management skills.
45. 3rd party audit knowledge: BRC, IFS, Red Tractor, Soil Association, Claims such as: Organics, Gluten Free
To maintain product Food Safety, Legality, Integrity, Authenticity and Quality standards by ensuring all associated policies and procedures are adhered to.
Benefits:
46. Cash car allowance
47. 25 days annual leave plus birthday off
48. 14.5% pension - 5% employee opt in / 9.5% employer
49. Enhanced family friendly & carer policies
50. Life assurance cover
51. Private medical insurance
52. Critical illness cover
53. Learning & Development Opportunities
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