Key Responsibilities

Food Safety Management System

• Implement, monitor, and maintain the organization's Food Safety Management System in line with ISO 22000:2018 and other applicable food safety standards.
• Participate in Food Safety Team activities, Management Review Meetings, and continual improvement initiatives.

Audits & Verification

• Conduct daily audits and verification of CCPS, OPRPs, and PRPs across the factory and other operational areas.
• Identify and report deviations from CCP, PRP, and OPRP requirements.
• Ensure appropriate corrective actions are initiated, documented, and followed up to closure.
• Escalate significant food safety risks or repeated non-conformities to the QA Manager and relevant department heads.

Customer Complaints & Traceability

• Maintain and regularly update the Customer Complaints Log.
• Analyse customer complaint data and identify recurring trends, patterns, high-risk products, processes, or locations requiring management attention.
• Conduct daily internal and external traceability verification exercises.
• Participate in mock recalls and product withdrawal exercises to assess the effectiveness and response time of traceability and recall systems.

Corrective Actions

• Initiate Corrective Action Requests for major non-conformities identified within production processes.
• Ensure responsible departments develop and implement appropriate corrective actions within defined timelines.

Qualifications & Experience

• Education: Bachelor's degree or Diploma in Food Science & Technology, Industrial Chemistry, Biochemistry, or a related field.
• Experience: 1-2 years of experience in a busy food manufacturing industry.

Training:

• ISO 22000:2018 implementation.
• HACCP implementation.
• Certification: Internal Auditor Certificate in ISO 22000:2018, Food Safety, Quality Management Systems, or a relevant equivalent.
• Knowledge: Knowledge of applicable food safety, occupational health and safety, and quality regulatory requirements.

Added advantage

• Training in FSSC 22000, ISO 9001, ISO/TS 22002, TACCP. VACCP, Food Defence, Food Fraud, or other relevant food safety standards.
• Experience in food sampling and laboratory testing procedures.
• Training in First Aid, Fire Safety, Emergency Response, Incident Investigation, or Risk Assessment.
• Knowledge of regulatory and statutory compliance requirements within the food industry.