Main Duties and Responsibilities General Responsibilities: Lead the development of the company’s technical function as an integral part of the management team. Advising the business management on matters related to food safety, legality, and quality across all operations. Developing and continually refine the Food Safety and Quality Management Systems, aligning them with HACCP principles. Uphold compliance with company and customer standards, as well as regulatory requirements governing food safety, legality, and authenticity. Serve as the primary contact for addressing customer technical inquiries promptly and effectively. Manage and oversee customer, third-party, and industry specific certification audits and inspections, as well as engagements with local authorities. Ensuring timely resolution of any findings from audits and inspections, adhering to predefined timelines and corrective actions. Conduct thorough root cause investigations for any identified non-conformities to implement preventative measures and prevent recurrence effectively. Role Specific Responsibilities: Lead the sites HACCP, TACCP and VACCP teams. Final verifier of specifications, labels, barcode generation and artwork approval to ensure regulatory compliance. Testing, application and development of the incident management and product withdrawal and recall systems. Capable of using root cause analysis to drive robust preventative action plans. Trend microbiological data ensuring plans address any out of specification results and prevent further deviations. To manage the agreed set of Technical KPI’s and reporting metrics. Be responsible for the management of the use of third-party laboratories for product and materials testing. Report on trends with complaints ensuring robust investigation and action to eliminate or reduce future incidence. Approve the review and updating of technical documentation, policies and procedures, ensuring these are implemented and followed. Engagement of management and staff to ensure the business satisfies its legal obligation to always maintain traceability of raw materials and finished product. Recruitment of suitably qualified and trained personnel into technical and hygiene roles as required. Management and coaching of all direct reports supported with clear individual personal development plans. Advise on all hygiene requirements for the site in both manufacturing and non-manufacturing and external areas. Work in conjunction with the NPD team to ensure NPD and EPD projects are launched successfully.
Person Specification We are in search of an individual who deeply aligns with the aims and objectives of our organisation and enjoys a hands-on, fast-paced role. As a representative of our company, you will be tasked with advocating for our mission and values in all your interactions. Proficiency in communication, both within our internal teams and with external stakeholders, is imperative. Additionally, you should demonstrate adeptness in fostering motivation and growth among team members. Interacting confidently with a diverse range of individuals, including customers, suppliers, and governmental entities, is a fundamental aspect of this role. Furthermore, possessing the expertise to conduct thorough audits of our business facilities, technical systems, and those of our suppliers is essential. The ideal candidate will exhibit initiative in problem-solving and leadership, while also prioritising collaboration within our organisational framework. Precision in data analysis and communication is paramount, ensuring timely and accurate dissemination of information.
Experience and Qualifications Experience in a Quality or Technical Management role within a modern food manufacturing business. BRCGS and customer and other relevant audit experience. Degree level / equivalent in a food-related subject or relevant and sufficient food management technical experience. HACCP qualification to level 3 minimum. Lead auditor qualification. Working knowledge of own label products and retailer specification systems. Proven track record for developing, leading, and motivating technical teams. Knowledge and understanding of current legislation, relevant to food manufacturing and product labelling. Experience of food safety and quality systems management within a food manufacturing environment. Knowledge of retailer, food service and B2B customer standards and codes of practice.