Job Description
To monitor Food Safety (HACCP & GMPs) and manage quality standards in production process through identification and correction of non-compliances . Observes employees on the line adherence to ISO, GMP and HACCP practices and advises on necessary corrective action required when contravened.
Minimum Requirements
Qualification:
Matric with Maths and Science
Diploma in Food Science or Technology/ /Microbiology/Biotechnology
Knowledge:
In-depth knowledge of Quality control in food manufacturing, Food Technology, HACCP and GMP knowledge
Team player with the necessary skills, capabilities and resources required to assist with execution of decisions made
Internal Auditing skills
Duties & Responsibilities
Monitor online quality by carrying out inspections on on-line activities and completion of necessary check sheets
Monitoring temperatures of product, plant areas and storage facilities
Conduct glass and bristle plastic checks.
Conduct Verification on all scales
Conduct shelf life checks on all filling
Conduct Verification on cooking pots water meter.
Verification of all CCP's and OPRP's
Conduct glass and bristle plastic checks.
Ensure rejected product is safely isolated, safely disposed and documented.
Conduct shelf life checks on all filling.
Ensure retention sample are properly managed.
Conduct shelf life checks on all raw materials
Conduct locker and tool box inspection.
Verification of all CCP's and OPRP's
Ensuring that GMP's are followed.
Ensure rejected product is safely isolated, safely disposed and documented.
Monitoring of process control sheets for completion and timeous submission
Conduct locker and tool box inspection
Monitoring of labelling and coding on product from receipt to finished product in accordance with traceability system
Ensuring that GMP's are followed
Reports deviations through NCA system and advises of the necessary corrective actions to Processing and Engineering when required
Monitoring of process control sheets for completion and timeous submission
Follow up on the implementation of corrective actions and escalates to higher authority if not actioned
Reports deviations through NCA system and advises of the necessary corrective actions to Processing and Engineering when required
Observes employees on the line adherence to ISO, GMP and HACCP practices and advises on necessary corrective action required when contravened
Follow up on the implementation of corrective actions and escalates to higher authority if not actioned
Monitors ON Hold Stock movement through the system
Observes employees on the line adherence to ISO, GMP and HACCP practices and advises on necessary corrective action required when contravened.
Monitors and ensures adherence to contractual customer specific, regulatory and internal requirements as per specifications
Practices good housekeeping in their areas of work
Monitors the verification activities of the Food safety system
Training of line QC Checkers
Monitoring baking processes
Conducting inspections as per internal audit plan
Inspection of Spice room activities to ensure that allergen control is in place
Deadline:11th May,2026