The Role

You will support the Quality Lead in making sure every chicken product leaving our Karura facility is safe, Halal and meets specification. You'll carry out routine quality and hygiene checks, keep accurate records and flag problems early, from live bird receiving to dispatch.

Key Responsibilities

• Carry out pre-operational checks of the slaughter hall, equipment, knives, crates and hand-wash stations, and record the results.
• Support live bird receiving: count and weigh birds, record dead-on-arrival, sick and injured birds, check delivery documents and record batch numbers for traceability.
• Monitor scald and chill water temperatures, chlorine levels, carcass core temperatures and cold room temperatures.
• Inspect carcasses for feathers, damage and contamination, and record what you find.
• Check finished product for weight, appearance, odour, packaging, labels, batch codes and dates before release, and set aside anything non-conforming.
• Help keep Halal records complete, make sure rejected birds are kept apart, and report any suspected Halal breach immediately.
• Check staff hygiene and PPE, verify cleaning schedules and sanitiser concentrations, and support swab sampling.
• Record non-conformities and help investigate causes and follow up corrective actions.
• Help trace the batches behind customer complaints through production records.
• Keep all quality records complete and filed on the day, and prepare a short daily quality summary.
• Join the Quality Lead on farm visits covering bird quality, biosecurity and withdrawal periods.
• Help prepare for internal audits, KHBC inspections and FSSC 22000 audits.

Requirements

Qualifications

• Diploma or degree in Food Science and Technology, Food Safety and Quality, Microbiology, Animal Production / Health or a related field.
• 2–3 years' experience in quality or food safety at a licensed slaughterhouse or meat processor, such as the Kenya Meat Commission, a commercial poultry processor or a KHBC-certified abattoir.
• Basic HACCP or food hygiene training is an advantage.
• Understanding of Halal requirements is an advantage.
• Strong attention to detail and accurate record keeping.
• Honest and willing to speak up: you record what you see, even when the results are bad.
• Clear communication with production staff at all levels.
• Basic computer skills (Excel, email).
• Comfortable with live birds, cold and wet conditions, and early starts.

• Carry out pre-operational checks of the slaughter hall, equipment, knives, crates and hand-wash stations, and record the results.
• Support live bird receiving: count and weigh birds, record dead-on-arrival, sick and injured birds, check delivery documents and record batch numbers for traceability.
• Monitor scald and chill water temperatures, chlorine levels, carcass core temperatures and cold room temperatures.
• Inspect carcasses for feathers, damage and contamination, and record what you find.
• Check finished product for weight, appearance, odour, packaging, labels, batch codes and dates before release, and set aside anything non-conforming.
• Help keep Halal records complete, make sure rejected birds are kept apart, and report any suspected Halal breach immediately.
• Check staff hygiene and PPE, verify cleaning schedules and sanitiser concentrations, and support swab sampling.
• Record non-conformities and help investigate causes and follow up corrective actions.
• Help trace the batches behind customer complaints through production records.
• Keep all quality records complete and filed on the day, and prepare a short daily quality summary.
• Join the Quality Lead on farm visits covering bird quality, biosecurity and withdrawal periods.
• Help prepare for internal audits, KHBC inspections and FSSC 22000 audits.

• Strong attention to detail
• Accurate record keeping
• Clear communication with production staff at all levels
• Basic computer skills (Excel, email)
• Honesty and willingness to speak up
• Comfortable with live birds, cold and wet conditions, and early starts

• Diploma or degree in Food Science and Technology, Food Safety and Quality, Microbiology, Animal Production / Health or a related field.
• Basic HACCP or food hygiene training is an advantage.
• Understanding of Halal requirements is an advantage.