Food Safety Manager

Overview

In the FMCG operations' quality assurance and food safety departments are under the direction and control of the Food and Safety Manager. The ideal applicant will be in charge of making sure that every product, from the procurement of raw materials to the delivery of the finished product, satisfies the strictest requirements for quality, safety, and regulatory compliance.

Responsibilities

• Quality Management System: To guarantee product quality, process uniformity, and regulatory compliance, create, implement, and constantly enhance the Quality Management System. • Track the performance of the product's quality, spot trends, and take remedial action to fix any problems. • Food Safety Management: Make certain that hazards to food safety are recognised, managed, and reduced at every stage of manufacturing, from raw materials to final products. • Oversee risk assessments and the application of hazard analysis and critical control points (HACCP) on all production lines. • Regulatory Compliance: Creates, directs, and upholds Quality & Food Safety Policies and Systems in compliance with Divisional and Corporate directives, taking into account the requirements of all stakeholders. • Verify adherence to current food regulations. • Support for Product Development and Innovation: Enhance an MBU's overall performance and management. • Create teams focused on food safety and quality, and foster relationships with outside organisations (such as universities) to draw in talent and build competences. • Training and Development: Make use of continuous improvement, upstream and downstream KPIs, and manufacturing. • Develop your knowledge of food safety and quality, and make sure that all CBU teams, including plant teams, are aware of iCare. • Vendor and Supplier Quality Control: guarantees the homologation of suppliers and the effective management of quality performance. Additionally, measure the quality of the products to make sure they meet client expectations. • Oversee and participate in high-quality crisis management (training & actions).

Requirements

• A degree in biochemistry, microbiology, food science and technology, or a similar field, and at least five to ten years of experience working in a production setting (ideally in the diary or food industries). • It is necessary to understand QMS and FSMS (FSSC 22000). • Familiarity with process capability improvement tools (TPM, WCM) and six sigma. • Understanding and proficiency in applying chemistry, biochemistry, food science, and/or processing principles to the safety and quality of products. • Outstanding leadership abilities that have been shown. • Strong familiarity with food safety and quality management systems. • Strong technical quality-related expertise in ingredient science, fermentation, and production processes is necessary, as is familiarity with local laws; experience in dairy science is desired. • The capacity to oversee several projects and strict deadlines in a hectic setting. • Independent, self-starting, and proven to be able to contribute fresh concepts and solutions.