QUALIFICATIONS: Matric plus ND: Biotechnology/Food Technology or Microbiology EXPERIENCE: 2-3 years experience working in a food manufacturing environment. KNOWLEDGE REQUIRED: Ability to use measuring devices Up to date knowledge of industry standards and best practices (GMP). SKILLS REQUIRED: Numeracy Skills to calibrate and measure specifications Technical skills to undersatnd technical documents, manuals nad blueprints to ensure that products meet the correct standard Good written and verbal communication skills Documentation and reporting skills Computer literate KEY PERFORMANCE AREA 1. MICRO/CHEMISTRY LABORATORY ACTIVITIES Report concerns or issues or requests to the Lab Technician or Food Safety Coordinator. Conduct testing as per schedule. Follow procedures and SOPs as per Laboratory Manual. Prepare media and chemicals according to requirements. Make sure relevant checks to equipment are conducted (pHmeter, incubators, fridges, chiller, ovens, autoclaves and scales etc) NB: VERY IMPORTANT AND NOT NEGOTIABLE. Appropriate handling of chemicals. Report immediately any deviations or mistakes from the laboratory manual. Report immediately ALL out of specification results to Food Safety Coordinator, QC supervisor or General Manager. (Re- test the same day if possible.) Confidentiality of test results. Make sure shelf- life testing is conducted according to schedule. Always adhere to safe work procedures. Analyse the micro result on weekly basis and report to Food Safety Coordinator (trending report). Prepare COAs for Dispatch. Analyse the micro result on weekly basis and report to Food Safety Coordinator (trending report). 2. QUALITY CONTROL ACTIVITIES Must ensure all product are manufactured within specification. Hourly checks polony packing, Vienna packing. Polony starts - up check. Despatch checks (leakers, date code, temperature) Verifying area temperature Verifying water chlorination Deviation monitoring and control. Report all deviation when food safety is not achieved. Refer to sop for QC deviation. Restrict all non-confirming product. Manage product restriction (on hold)program, including the status release and destruction of reject products. 3. SENSORY PERSONNEL ACTIVITIES Engage and assist with inspecting incoming raw material (including packaging) and verification of COA and COCs do follow up on deviation. Ensure archives is done accurately and according to schedule. Investigate customer complaints and give feedback withing required time frame. Analyse customer complaints on weekly basis and report to Food Safety Coordinator (trending report). Manage te retention sample program, assist with analysing of retention samples on daily basis and do retention sample reportng /trending report. 4. PACKAGING MATERIAL RECEIVING Ensures that the packaging material is received free from defects Release according to colour standards, should no standard be available, the packaging material will not be released to production. Restrict the packaging material different to color standard All communication/instructions regarding the packaging material checks must be indicate. H1/R2 Should packaging material be restricted, but needed for production to continue, only the General Manager/Group Technical Manager/Sales Director can release it. Samples of defective lidding, casings or bases must be taken to Quality Supervisor or Food Safety Coordinator. 5. REPORTING Reporting daily issues/solutions to Food safety Co-Ordinator.
