Summary
Would you like to see a product on a supermarket shelf and think that you played an important role in getting it there? Are you passionate about providing quality food products that are delicious, innovative, and healthy for our consumers? Then this opportunity could be for you.
Wage
£25,988 a year
Training course
Food industry technical professional (integrated degree) (level 6)
Hours
Monday - Friday. Shifts to be confirmed.
40 hours a week
Possible start date
Tuesday 2 September
Duration
3 years
Positions available
2
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
Once a new product has been developed by our chefs, the Technical team then work towards bringing these recipes into production whilst maintaining the safety and integrity of the product. This could be:
* Developing the production process
* Ingredient specifications
* Packaging information
* Product life or the quality & safety of food at all stages of production
* Monitoring and controlling our food safety standards, making sure that every single product reaches the consumer fresh, and safe to eat.
During your programme you would have 3 x 1-year placements which are all real job roles with real responsibilities.
Where you’ll work
Marshall Stevens Way
Trafford Park
Manchester
M17 1PP
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 attend Sheffield Hallam University on block release for 4 days at a time, 5 times a year
* The degree award is BSc (Hons) Food Science and 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
* Customer care skills
* Presentation skills
* Team working
* Initiative
Other requirements
As placements could be at any of our business locations, the flexibility to re-locate is key and we will provide you with relocation support.