Contractual Food Safety Team leader

Role & responsibilities Food Safety and QMS Team Leader roles and responsibilities: The team leader oversees the entire food safety and quality program and acts as a primary liaison between the team, top management, and external bodies. Leadership and management Manages the food safety and quality team, including organizing work schedules and defining responsibilities. Reports to top management on the performance and effectiveness of the Food Safety Management System (FSMS). Develops and delivers training programs to ensure the team and other personnel have the necessary food safety and quality control competencies. Communicates and coordinates with other departments, such as production, to address quality issues and implement corrective actions. System development and maintenance Designs, develops, implements, and maintains the company's FSMS and QMS, often based on standards like ISO 22000, HACCP, or GFSI schemes. Develops, implements, and monitors prerequisite programs (PRPs), such as Good Manufacturing Practices (GMPs). Creates and maintains all food safety and quality-related documentation and records, including process flowcharts. Conducts hazard analyses to identify potential food safety risks and establishes control measures. Compliance and auditing Ensures ongoing compliance with all relevant regulatory, statutory, and customer requirements. Prepares for and facilitates internal, customer, and third-party audits. Manages the audit process, including investigating non-conformances and overseeing the implementation of corrective actions. Problem-solving and improvement Investigates customer complaints and other food safety incidents, performing root cause analysis to prevent recurrence. Analyzes quality and food safety data to identify trends and areas for continuous improvement. Manages the supplier quality program, which includes auditing suppliers and evaluating the quality of incoming raw materials. Develops and implements a comprehensive, risk-based IPM program to prevent pests from contaminating food products. Manages third-party pest control contractors, including reviewing their service reports and performance. Monitoring and prevention Maintains a schedule of regular inspections of the facility, including high-risk areas like storage and production. Oversees pest-proofing measures, such as sealing cracks and ensuring doors and windows are tight-fitting to prevent pest entry. Supervises the maintenance of the plant's grounds to eliminate waste and debris that can attract pests. Ensures proper sanitation and waste management practices are followed, as food waste is a primary pest attractant. Control and documentation Maintains and maps the locations of pest control stations (traps, baits, electronic fly killers). Monitors and documents all pest activity and control measures, including tracking trends. Oversees the safe use and storage of pesticides, ensuring they are applied in a way that does not contaminate food. Response and training Establishes clear procedures for reporting pest sightings and manages corrective actions. Trains all employees on pest prevention protocols, the importance of prompt reporting, and good hygiene practices. Preferred candidate profile Bsc (FPT/ Chem /Biology) & M.Sc, (FPT and Q & FPT) Minimum 1 year of Experience in Food / beverages manufacturing.

Apply Now