TITLE: Quality Coordinator
REPORTS TO: President
# DIRECT REPORTS: 0
ORIGINATION DATE: 11.12.17
Work with the president, manage compliance, and work with others.
PRIMARY AREAS OF RESPONSIBILITY
QA Manager with food safety experience Maintain and support vital Food Quality and Safety Programs including Hazard Analysis and Critical Control Points (HACCP),
Food Safety Modernization Act (FSMA), Good Manufacturing Practices (GMPs)
Sanitation Standard Operating Procedures (SSOPs)
Standard Operating Procedures (SOPs)
Allergen Control, etc.
Assist Leadership with various Regulatory inspections at the facility.
Implement and train on policies and procedures.
Provide technical and quality resources to production through R&D, GMPs, Sanitation
Process/Equipment support and ingredient and product wholesomeness.
Review labels for customers and Davis
Review lab results and approve or disapprove
Certifications – processing and reporting
Ingredient search and order
Approval for customer ingredient
COA – incoming and outgoing
Training new employees
Maintain training records
Corrective actions and preventative actions
Turn over to Robin and have her for monitoring
Monitor cleaning suppliers
Monitor online website stores
Updating SDS sheets for
Using HACCP and BRC principles, maintain the daily safety and quality of products and report any defects to production management for improvement
Collect and retain samples to be analysed for shelf life testing and micro testing
Send out product for 3rd party lab testing
Ensure correct packaging is utilised for each product group
Ensure pallets are stacked correctly and the number of layers are accurate
Ensure product specifications are regularly checked/ audited for compliance. Best before dates, weight, packaging etc.
Verify the cleaning schedule daily before production commencement
Perform calibration of metal detectors
Accurate reporting of data and liaison of defects with Production Manager/Supervisor - Build quality relationship with the operations team
Ensure all required paperwork and job tasks are performed in full and on time
Ensure all production employees are wearing appropriate items and following personal hygiene procedures
Mentor behaviour and personal practices and processes of everybody that has access to operations areas
Contribute to a culture that promotes the safety and well-being of all employees
Actively promote and support, through your day-to-day behaviour, the Company Vision, Values and Code of Conduct
Foster a trusting, inclusive and mutually supportive environment and treat each individual with dignity, integrity and respect 2 / 3
Provide positive coaching to all employees
Actively promote teamwork, involve all team members in issues affecting the team
Lead by example at all times
Strict compliance with all True Foods systems, standards, policies and procedures
Comply with OH&S, HACCP and BRC standards
Promoting safety and risk management initiatives
Handle dough and bread products in a hygienic and appropriate manner
Ensure the factory is clean/tidy and abides by GMP standards at all times
Ensure activities meet with and integrate with organisational requirements for; expected workplace behaviours, quality management, health and safety, legal stipulations, environment policies and general duty of care
Training & Development
Attend and complete all training as required
Ensure knowledge of food regulatory requirements by maintaining industry contacts
Attend external seminars where required Qualifications:
Food Science Degree (or similar)
Food Manufacturing knowledge or relevant industry experience
Skills & Knowledge:
Sound understanding of HACCP, Food Safety and GMP systems
Excellent team player with very good verbal and written communication skills
Strong attention to detail with a proactive approach to quality issues
Excellent time management and organisational skills
The ability to troubleshoot problems
Understanding and demonstrated practice of food hygiene and food handling concepts
Competence in the use of computers and computer software, particularly Microsoft Word and Excel, for the purposes of preparing documentation
EDUCATION & EXPERIENCE
Accountability through action
Decision making capabilities
Professionalism / Measurements
Relationships with operations
Relationships within the Technical Department
Development of Technical Assistant
Accurate completion of job tasks in full and on time
To have eaten much chocolate.
SKILLS & KNOWLEDGE
It’s necessary to have verbal and written communication skills sufficient to communicate product information with customers and sales representatives.
Basic skills that are performed are word processing, email tasks, power point.
Prefer some knowledge with computer programs (Excel, Word, and other relevant programs).
Strong ability to plan, prioritize, initiate and complete tasks.
Motivated and proactive
Strong initiative and self-direction
Ability to work individually and also as part of a team
Professionalism and courteousness
Excellent communication skills
PHYSICAL/SENSORY/COGNITIVE REQUIREMENTS TO PERFORM ESSENTIAL
Have the ability to sit up for four (8) hours a day.
Have the ability to operate a computer key board and view computer screen for up to four (8) hour per day.
Analytical ability to identify problem, determine causes, apply technical product knowledge and recommend remedial action.
Have the ability to do mathematical computations (addition, subtraction, multiplication, division, percentages for pricing.
Must be able to bend down, stoop, reach and stretch to reach above the head.
Lift 25+ pounds