Boksburg: Food Safety Coordinator

Food Safety Coordinator Operations Accountable for specialist outputs, as well as initiating quality standards within defined work routines and policies. Job Purpose To lead the site Food Safety Team maintaining the safety and quality of products. They are responsible for managing food safety programs, conducting regular audits, and ensuring compliance with relevant food safety regulations. Provide essential training to employees on proper food handling and sanitation practices, To create awareness and foster a mature and positive Food Safety and Quality Culture. Key Accountabilities and Outputs FSMS Appointed Food Safety Team Leader Continuous monitoring and improvement to the Food Safety Management System (FSMS) Coordinating Food Safety Meetings Responsible for enforcing Change Management Controls wrt Food Safety Ensuring that the team receives all updated FS materials and training Documentation, Records, Reports, Reviews Annual Food Safety Management Review Trigger point Review in response to Change Management Updating of the document control register Generating and distributing corrective action reports Quarterly Verification of Objectives Verification of OPRP records Pest Control records and trends Audits Plans and coordinates internal audits Self-inspections Assists QM and Represents TBC during external/3rd party audits Raise and manage internal and external audit findings, corrective actions and verification Ensure the management of the CCPs and or OPRP’s, report any failures and take necessary corrective action in consultation with Quality Manager and GM Ensure compliance to all regulatory and customer food safety mandates/ requirements in consultation with QM Pest Control Responsible for Internal Pest Management for both plant and DC Internally appointed Pest Control Officer Monitoring of pest activities, updating sighting logs, creating trends Inspections Inspection of Plant Hygiene Units are in working order and stocked up with cleaning and sanitising chemicals Conducts Plant Cleaning Inspections against the Master Cleaning Schedule and verifies efficacy of cleaning done by the cleaners Conducts Glass Inspections Foreign body Inspections Conducts Inspections of the grounds and facilities Ladders and Eye wash Station AIB Inspections Ensure compliance to the Food Safety Mandates Ensures Filter and Strainer Integrity is managed Facilitates Internal Food Safety Training Facilitates Food Box Talk with Operations staff Responsible for completing multiple mandatory food safety reviews – HACCP review, TACCP and VACCP review, FSMS Review, PRP Policy Review, FS Policy Review, Manages the Laundry Program Manages the visitor and contractor code of conduct Adherence to the Quality, Food Safety, Health, Safety and Environmental Standards Adherence to Standards: Ensure strict adherence to Quality, Food, Health, Safety and Environmental policies and standards. Enforcement: Enforce all food safety and health regulations, policies, and requirements at all times to guarantee a secure work environment. Personal Hygiene: Maintain exceptional personal hygiene as per the organization’s code of conduct. Contamination Control: Raise awareness about potential physical product contamination and implement control measures to prevent it. Health and Safety Measures: Take reasonable precautions to prevent health and safety hazards. Follow the prescribed incident reporting procedure in case of accidents. Knowledge and Compliance: Stay updated with relevant business information, policies, processes, and procedures. Enforce compliance with legislative and statutory requirements, as well as GMP’s (Good Manufacturing Practices). Training: Attend and enforce the implementation of learnings from training sessions related to Quality, Food Safety, and Health and Safety. Housekeeping: Maintain high levels of cleanliness and orderliness within the work environment. General Responsible to ensure housekeeping is performed and ensure that all products and activities are stored and are executed within the demarcated areas according to the housekeeping policy (green red and yellow areas) Conversant with relevant business information, policies, processes and procedures Maintains expected performance standards While Job Descriptions are written up for the purpose of a basic outline of the work and responsibilities associated with the Job, the Company encourages and expects all employees from time to time, to assist with work that may not be a direct part of their job description Qualifications and Experience Grade 12 / Matric / Minimum Food Technology, Biotechnology, relevant food safety certifications (HACCP, FSSC, Internal Auditing) Upto 3 years’ experience (Operational Execution) Technical, FMCG, internal and 3rd party audit Basic MS Excel; MS Word; E Mai