Key Responsibilities

• Responsible for the execution and maintenance of the plant’s Food Safety Management System (HACCP program).
• Perform daily monitoring of CCPs and OPRPs and take corrective action when necessary. This includes verifying CCP records and documenting findings in database.
• Ensure the full implementation of the QMS procedures – Internal audit related to quality assurance and communicates proposed changes to the Management Representative. This includes the documentation and approval of procedures and work instructions, process forms, etc. as appropriate.
• Investigates process deviations relating to the HACCP system and including microbiological deviations in the process and updates site CAPA file and related databases.
• Ensure organizing of the HACP team for review of HACCP system.
• Responsible for maintaining the BC Document management system set up to support the delivery of the food safety management system and ensure other department representatives are well trained on the document management system.
• Assists in the maintenance of various quality and food safety certification schemes of the factory.
• Ensure relevant training and education of the food safety team members.
• Assist in liaison with external parties on matters relating to the food safety management system.
• Ensure the maintenance of all QA procedures, policies, SOP’s. This includes the documentation and approval of procedures, work instructions, process forms and other related documents as appropriate.
• Undertakes group reporting by presenting weekly and monthly reports to the plant Quality Assurance Manager and Plant Manager.
• Responsible for supervising the hygiene and GMP standards of the factory by working directly with the Hygienist. He / She interacts with the cleaning team company to ensure standards on hygiene and GMP are maintained.
• Recommend staff who do not comply with factory food safety and GMP rules for disciplinary action to Quality Assurance Manager and Human Resource Manager.
• Identify training needs of members of food safety team and staff in line with factory’s food safety program and recommends training.
• Co-ordinates change management in the factory to ensure smooth integration of changes into existing systems to ensure food safety and quality standards are met.
• Responsible for maintaining foreign body prevention program in the factory.

About You

• BSc Food Science or equivalent qualification.
• Good knowledge of quality management systems and certification processes such as British Retail Consortium (BRC), FSSC 22000, and other Global Food Safety Initiative standards.
• Good knowledge in microbiological, chemical, physical and other types of laboratory analysis in food industry.
• A minimum of 3 years post qualification hands-on relevant working experience, 1 year in a role supervisory role
• Excellent communication skills – verbal, written to include report writing and group presentations
• Proficiency in MS Office applications and SAP
• Ability to supervise, co-ordinate and monitor.
• Strong personality and dynamic , self- starter and team motivator
• Ability to work under pressure

At Barry Callebaut, we are committed to Diversity & Inclusion. United by our strong values, we thrive on the diversity of who we are, where we come from, what we’ve experienced and how we think. We are committed to nurturing an inclusive environment where people can truly be themselves, grow to their full potential and feel they belong. #oneBC – Diverse People, Sustainable Growth.