Compliance

Title: Compliance PRIMARY AREAS OF RESPONSIBILITY· Learn or have experience with 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 (SOPs)· 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. Tasks:· Print labels· Adjust labels· 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· Pest control· Building inspection · Technical sheet· Training new employees· Maintain training records· Corrective actions and preventative actions· Monitor cleaning suppliers· GS1 –· Phones –· Updating SDS sheets· Print off batch tickets· Work with the customers ·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 areasLeadeship· 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 Standards Management:· Strict compliance with standards, policies and procedures· Comply with SQF and HACCP standards· Promoting safety and risk management initiatives· 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 careTraining & Development· Attend and complete all training as required· Ensure knowledge of food regulatory requirements by maintaining industry contacts· Attend external seminars where required· Prefer food science degree but will train for job· Food Manufacturing knowledge or relevant industry experienceSkills & Knowledge:· Sound understanding of HACCP, Food Safety, GMP systems, PCQI and prefer SQF practicioner.· 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