Job Description
About the Role:
As a member of a small team, you will be expected to work collaboratively while maintaining full accountability for your assigned responsibilities. Effective time management and punctuality are essential.
This is a dynamic team with opportunities for growth and career advancement.
Key Responsibilities:
* Risk assessment and approval of raw materials and suppliers.
* Label review, approval, and verification for new and existing products.
* On-the-floor training of employees.
* Document control and review/approval of controlled documents.
* Management of the Food Safety Culture Programme.
* AUTHORING AND REVIEWING OF STANDARD OPERATING PROCEDURES.
* MANAGING CHANGE CONTROL SYSTEMS, CAPA SYSTEM, SUPPLIER COMPLAINTS/NCRS.
* Maintenance of routine programs and processes to ensure high-quality products and compliance with current GMP (good manufacturing practices).
* Promotion of a safe food environment and ensuring compliance at all times.
* Ensuring HACCP principles are continuously met for product safety and process control.
* Ensuring BRC and customer requirements are maintained as set down in the relevant standard.
* Assistance in carrying out internal audits on a routine basis.
* Support for Quality Manager with any other required duties.
Requirements:
* Degree in Food Science or equivalent.
* Minimum 1 year's experience in a food production facility.
* Knowledge of HACCP/BRC.
Key Competencies:
* Ability to work independently, be self-motivated, and perform well under pressure.
* Excellent interpersonal skills to promote a safe food culture.
* Superior verbal and written communication skills.
* Comfortable working in a fast-paced environment.
* Exceptional attention to detail.
* Good knowledge of IT systems and Microsoft Office.