Job Description
1. JOB INFORMATION JOB TITLE: Food Safety and Quality Manager BAND: 4 DEPARTMENT: Technical REPORTS TO:
Senior Food Safety & Quality Manager RELIEF: FS&QM / Snr FS&QM LOCATION: Dungannon 2. JOB PURPOSE Manage the technical and quality processes and procedures within the production environment to ensure the compliance of customer and legal requirements, company objectives and key performance indicators. 3. RESPONSIBILITIES 3.1 FINANCIAL:
Commercial awareness of impact of actions 3.2 DIRECT REPORTS:
QA Auditors 4. DUTIES/ RESPONSIBILITIES FS&QM Function Design, implementation, maintenance and continuous improvement of HACCP based Quality Management System, including recording, storing and retrieval of records to demonstrate product quality, consistency and due diligence using industry best practice, customer best practice, BRC, Third Party / Legislative requirements / recommendations. Co-ordinate and Manage HACCP Team and Activities. Support the NPD Function to aid successful new product / process development through specifications, product information, reference samples, photographs, Use By schedules, proofing specifications, artwork verification etc. Monitoring of factory cleaning and housekeeping and hygiene standards through first-hand auditing on the factory floor and analysis of the Audit Reports and development of action strategies as a result of repeated/trending of non-conformances. Provide technical guidance, training and support to other departments, developing awareness and understanding of technical issues. Product / process / environmental improvements to meet Customer and legislative requirements and progress against internal KPI’s. Management of Corrective action and control of non-conforming ingredients / product, products under hold, reject and returns and speed of action and problem solving. To manage daily quality reports (e.g. KPI reports) for the operation team providing relevant information to facilitate problem solving and continuous improvement. Liaise with Customers / Statutory Bodies during factory visits and audits providing information required and implementing corrective action where necessary. Management of Product Analysis of routine microbiological, shelf life and chemical results / trends and determination of corrective action / preventative measures as required. Management of customer complaints, serious incidents and corrective actions / preventative measures. Developing and maintaining Crisis Management System. Monitoring of the QMS System and Pre-Requisite Programme by ensuring the implementation of the internal audit programme and implementation of corrective action and continuous improvement. Maintenance of Site Accreditations and implementation of any additional standards required by customers or industry best practice. To manage staff in line with Company requirements. Carry out and comply with all company policies, procedures and instructions and any other reasonable duties deemed necessary by the company. KPIs Food Safety Site Index. Product Quality monthly score. Reduction on site CMPU by 10% year on year. Continuous Improvement Ensure a structured approach to CI is in place across the Technical Department. Ensure an improvement action plan is in place across the Technical Department. Evaluate, utilise, deploy and embed a range of continuous improvement and lean techniques across the Technical Department. People Develop a culture where employee engagement and communication are promoted. Develop, train, coach and motivate direct reports as necessary. Complete Team members’ appraisals and provide feedback on their performance regularly. Ensure the Technical Department achieves non-attendance targets set for the year. Environment Optimise energy usage, looking at opportunities for energy reduction and carbon footprint reduction. To work in a manner that actively seeks to reduce any negative environmental impact. 5. MEASURABLE OUTPUTS Achieving KPI’s and providing clear direction for improvement. Achieving audit grades. Effective and timely responses to customer queries and complaints. Maintenance of HACCP plan under responsibilities. Ensuring team adequately trained and effective. Clear reporting of factory measurables to site team. Ensuring H&S policy is being followed and correctly implemented. Ensuring audit timetables are adhered to. 6. HEALTH AND SAFETY RESPONSIBILITIES Responsible for implementing the company procedures for Health and Safety matters. You will take all reasonable practicable measures to ensure the health and safety of all persons working under your control. Understand the Moy Park Health and Safety Policy. Ensure that the arrangements made by the Company to secure the Health and Safety of employees are implemented. Ensure that all persons in your department are trained and given such information, instruction and supervision as may be necessary. Ensure that all accidents and dangerous occurrences are investigated promptly and reported. Ensure that hazards in the departments are identified and that risk assessments are completed. 7. KNOWLEDGE, SKILLS AND EXPERIENCE REQUIRED Essential Experience in similar FMCG food industry, including auditing experience. Excellent communication, interpersonal, negotiation, and organisational skills. Team leadership qualities and personal development skills. 3rd Level qualification in relevant discipline. A working knowledge of BRC standards, HACCP, Food Legislation and Food Hygiene. Desirable Training, project management and coaching skills. Advanced Diploma in Applied HACCP Principles. Note:
This description is intended to be a guide of what duties are most likely but should not be taken as a definitive list. Moy Park reserves the right to vary duties and add duties as they see necessary.
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1. JOB INFORMATION JOB TITLE: Food Safety and Quality Manager BAND: 4 DEPARTMENT: Technical REPORTS TO:
Senior Food Safety & Quality Manager RELIEF: FS&QM / Snr FS&QM LOCATION: Dungannon 2. JOB PURPOSE Manage the technical and quality processes and procedures within the production environment to ensure the compliance of customer and legal requirements, company objectives and key performance indicators. 3. RESPONSIBILITIES 3.1 FINANCIAL:
Commercial awareness of impact of actions 3.2 DIRECT REPORTS:
QA Auditors 4. DUTIES/ RESPONSIBILITIES FS&QM Function Design, implementation, maintenance and continuous improvement of HACCP based Quality Management System, including recording, storing and retrieval of records to demonstrate product quality, consistency and due diligence using industry best practice, customer best practice, BRC, Third Party / Legislative requirements / recommendations. Co-ordinate and Manage HACCP Team and Activities. Support the NPD Function to aid successful new product / process development through specifications, product information, reference samples, photographs, Use By schedules, proofing specifications, artwork verification etc. Monitoring of factory cleaning and housekeeping and hygiene standards through first-hand auditing on the factory floor and analysis of the Audit Reports and development of action strategies as a result of repeated/trending of non-conformances. Provide technical guidance, training and support to other departments, developing awareness and understanding of technical issues. Product / process / environmental improvements to meet Customer and legislative requirements and progress against internal KPI’s. Management of Corrective action and control of non-conforming ingredients / product, products under hold, reject and returns and speed of action and problem solving. To manage daily quality reports (e.g. KPI reports) for the operation team providing relevant information to facilitate problem solving and continuous improvement. Liaise with Customers / Statutory Bodies during factory visits and audits providing information required and implementing corrective action where necessary. Management of Product Analysis of routine microbiological, shelf life and chemical results / trends and determination of corrective action / preventative measures as required. Management of customer complaints, serious incidents and corrective actions / preventative measures. Developing and maintaining Crisis Management System. Monitoring of the QMS System and Pre-Requisite Programme by ensuring the implementation of the internal audit programme and implementation of corrective action and continuous improvement. Maintenance of Site Accreditations and implementation of any additional standards required by customers or industry best practice. To manage staff in line with Company requirements. Carry out and comply with all company policies, procedures and instructions and any other reasonable duties deemed necessary by the company. KPIs Food Safety Site Index. Product Quality monthly score. Reduction on site CMPU by 10% year on year. Continuous Improvement Ensure a structured approach to CI is in place across the Technical Department. Ensure an improvement action plan is in place across the Technical Department. Evaluate, utilise, deploy and embed a range of continuous improvement and lean techniques across the Technical Department. People Develop a culture where employee engagement and communication are promoted. Develop, train, coach and motivate direct reports as necessary. Complete Team members’ appraisals and provide feedback on their performance regularly. Ensure the Technical Department achieves non-attendance targets set for the year. Environment Optimise energy usage, looking at opportunities for energy reduction and carbon footprint reduction. To work in a manner that actively seeks to reduce any negative environmental impact. 5. MEASURABLE OUTPUTS Achieving KPI’s and providing clear direction for improvement. Achieving audit grades. Effective and timely responses to customer queries and complaints. Maintenance of HACCP plan under responsibilities. Ensuring team adequately trained and effective. Clear reporting of factory measurables to site team. Ensuring H&S policy is being followed and correctly implemented. Ensuring audit timetables are adhered to. 6. HEALTH AND SAFETY RESPONSIBILITIES Responsible for implementing the company procedures for Health and Safety matters. You will take all reasonable practicable measures to ensure the health and safety of all persons working under your control. Understand the Moy Park Health and Safety Policy. Ensure that the arrangements made by the Company to secure the Health and Safety of employees are implemented. Ensure that all persons in your department are trained and given such information, instruction and supervision as may be necessary. Ensure that all accidents and dangerous occurrences are investigated promptly and reported. Ensure that hazards in the departments are identified and that risk assessments are completed. 7. KNOWLEDGE, SKILLS AND EXPERIENCE REQUIRED Essential Experience in similar FMCG food industry, including auditing experience. Excellent communication, interpersonal, negotiation, and organisational skills. Team leadership qualities and personal development skills. 3rd Level qualification in relevant discipline. A working knowledge of BRC standards, HACCP, Food Legislation and Food Hygiene. Desirable Training, project management and coaching skills. Advanced Diploma in Applied HACCP Principles. Note:
This description is intended to be a guide of what duties are most likely but should not be taken as a definitive list. Moy Park reserves the right to vary duties and add duties as they see necessary.
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