Quality and Food Safety Manager

Job Description

To effectively manage Food Safety and Product Quality systems by ensuring that effective quality systems are implemented and maintained and continuously improved at relevant site(s). To maintain the technical relationship with external customers. Ensuring that food products meet regulatory standards and maintain high-quality levels. Overseeing quality control through testing procedures, and training staff on best practices, focus on process optimization, identifying areas for operational excellency while maintaining food safety and customer requirements

Duties & Responsibilities

Compliance Management:

• Ensure adherence to food safety and quality standards.
• Maintain and develop HACCP systems and documentation.
• Implement and manage food safety systems in compliance with FSSC22000 standards.
• Conduct and manage internal and external food safety audits.
• Participate in food safety and law committees.
• Enforce and validate staff hygiene policies.
• Manage and record allergen information for each site.

Strategy Execution:

• Align SHEQ processes with business objectives.
• Contribute to cost-saving strategies and policy development.

Technical Expertise:

• Provide insights on product quality and cost-saving initiatives.
• Test and validate products to confirm they meet specifications.
• Define quality standards for products and generate regular quality reports.

Project Management:

• Lead and oversee the plant QA team.
• Conduct plant audits and manage customer complaints.
• Manage and document corrective actions within the organization.

Supplier Quality Assurance/Contractor Management:

• Oversee supplier compliance and performance.

Incident Reporting & Record Keeping:

• Summarize and interpret data for stakeholders.
• Handle and follow up on complaints from customers and consumers.

Training and Development:

• Conduct performance appraisals and drive engagement.
• Maintain effective communication and relationships with plant-level Food Safety controllers.

Environment Management:

• Ensure hygiene standards are met.
• Ensure cleaning schedules are implemented and maintained.

Risk Management:

• Address food safety, quality, and production efficiency issues
• Teamwork, Leadership & Self-Management:
• Demonstrate ownership and accountability in tasks and activities.
• Ensure consistent quality and productivity standards.
• Communicate effectively regarding task progress and potential risks.
• Support and embody the company's core values.
• Mentor and coach team members.
• Champion training and development initiatives to enhance legal and technical expertise.

Minimum Requirements

• NQF Level 7 Advanced Diplomas or Bachelor’s Degrees Food Technology Biotechnology, Food Science, equivalent
• Up to 6 years Quality & Food Safety Management experience
• Min 5 years hands on experience in the management of a Quality and Food Safety Department in the FMCG Food industry including packaging
• Practical experience in Food Safety & Quality system implementation