Reports to: Quality Manager

Absence Cover: Quality Assurance Technician

Start time: 12pm, with some flexibility around the exact start time if required.

Main Functions

• Checking raw material, processing and final packaging of products to ensure that they conform to company specifications, customer’s specifications and legal requirements.
• Carry out audits to ensure conformance on day-to-day basis.

NB. In addition to these functions employees are required to carry out such other duties as reasonably required.

Main Duties

• To assist the Quality Manager to exercise effective control over the quality of the Society’s production.
• To inform Management of any non-conforming products or practices, and where necessary recommend appropriate action.
• To be familiar with customer product specifications.
• Monitor raw materials entering the factory and perform quality/ safety assessments as necessary.
• Ensure that all documentation is adequately filled out to ensure ‘Due Diligence’ and traceability at all times.
• To use computerised quality management systems, Microsoft Office applications and other business software as required to record and communicate quality, food safety and compliance information accurately and efficiently.
• Monitor temperatures within the processing areas of the factory.
• Conduct routine environmental monitoring, including collection and submission of products requiring testing.
• Perform audits of the factory facilities and standards and report any non-conformances to the relevant managers.
• Perform examination and calibration of measuring equipment in factory and testing areas.
• Check the product labelling of all production runs and ensure final pack presentation conforms to customer requirements.
• Organise and conduct organoleptic assessments according to customer requirements. Note: Products may contain all major allergens excluding sesame and peanuts.
• Carry out investigations, assist in complaint investigations, validations, traceability exercises, and root cause analysis.
• Maintaining hygiene and housekeeping within your department.
• Ensure safe working practices are followed at all times.
• To be aware of the Society’s regulations in respect of dress and personal hygiene within production areas and ensure compliance. To accept the Society’s commitment to formal hygiene training for all employees as detailed within the Food Safety Act 1990.
• To undertake training as instructed within Company’s training plan to develop skills applicable to specific functions.
• To be familiar with the Society’s Health and Safety Policy and have a diligent approach to such matters within the production areas. To accept employee’s requirements under COSHH Regulations and to ensure all appropriate safety precautions are followed when operation machinery.
• To have knowledge of the Company’s organisational structure and recognise the roles within it.
• To be familiar with, and supervise compliance in Good Manufacturing Practices in relation to the Food Industry – i.e. ‘clean as you go’ and ‘good housekeeping’.
• To carry out such other duties as may be required.
• To represent SSMG in a professional manner, to have a pleasant and enthusiastic outlook and flexible and co-operative approach to specific tasks.