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Job Summary
Key Responsibilities
- Manage and continuously improve FSMS/QMS, HACCP, GMP and FSSC 22000/BRC systems.
- Ensure compliance with internal, customer and external food safety and quality standards.
- Manage traceability of raw materials and finished products and ensure products meet specifications.
- Plan and conduct internal, supplier and external audit activities and ensure corrective actions are implemented.
- Monitor and trend customer complaints, quality issues, RTVs and microbiological results.
- Conduct root cause analysis, risk assessments and implement corrective, preventative and improvement actions.
- Oversee food safety hazards, CCPs, validation, verification and environmental monitoring programmes.
- Support factory trials, pre-production and new product launches, ensuring compliance with legislation, GMP and customer requirements.
- Lead and manage Factory Technologists, QA/QC and hygiene personnel.
- Ensure effective training, induction, coaching and development of technical and quality teams.
- Work closely with Operations, NPD, Process Technologists, customers and other sites to resolve quality issues and drive improvements.
- Analyse quality data and trends and make recommendations to improve processes and reduce risk.
- Promote a strong food safety, quality and continuous improvement culture across the site.
- BSc (Hons) in Food Science or a related degree/higher qualification.
- 6–10 years’ experience in a similar food production environment.
- Lead Auditor qualification with FSSC 22000/BRC experience.
- HACCP – Intermediate/Advanced.
- Food Hygiene Training – Level 3 minimum.
- Allergen Management experience.
- Strong knowledge of food safety and quality management systems.
- Excellent organisational, leadership and problem-solving skills.
- Ability to make sound decisions and remain confident under pressure.
- Strong communication and interpersonal skills.
- Computer literate, with proficiency in Word, Excel and PowerPoint.
- Leadership and team management
- Planning and coordination
- Problem-solving and decision-making
- Food science and technical knowledge
- Customer orientation
- Attention to detail
- Time management
- Resilience and adaptability
- Initiative and continuous improvement
- Effective communication
- Ability to work independently and collaboratively
Customer complaints/KPIs, audit performance, quality issues/RTVs and microbiological results.
*ONLY SHORTLISTED CANDIDATES WILL BE CONTACTED*
*ONLY SHORTLISTED CANDIDATES WILL BE CONTACTED*
Merand Corbett & Associates
Recruiter
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