About the Role

Seeking an experienced food safety professional with 5+ years in food manufacturing to lead our Food Safety Management System and BRCGS/FSSC certification, opening the premium export markets that raise the price farmers earn for their macadamia.

Premium export markets only buy from certified suppliers. This role owns the Food Safety Management System behind our BRCGS and FSSC certification. Hold it, and we reach higher-value markets that raise the price farmers earn for their macadamia.

You lead the food safety team: review shift records, check CCPs and monitoring, and walk the floor from receiving to packing. You close audit findings, drive corrective actions, investigate issues to root cause, coach your team, and prepare for audits.

Responsibilities

Appointed as Food Safety Team Leader, responsible for;

• Ensuring the FSMS is established, implemented, maintained and updated;
• Managing and organizing the work of the food safety team;
• Ensuring relevant training and competencies for the food safety team
• Reporting to top management on the effectiveness and suitability of the FSMS.
• To manage the food safety team and organize its work.
• To ensure relevant training and education of the food safety team members.
• To ensure that the food safety management is established, implemented, maintained, and updated.
• Ensure that information on internal communication is included in the updating of the Food Safety Management System,
• Verification of the accuracy of the flow diagrams by on-site checking,
• Maintaining records of verified flow diagrams, corrections, and corrective actions
• Conduct a hazard analysis to determine which hazards need to be controlled, the degree of control required to ensure food safety, and which combination of control measures is required,
• Analysis of the results of the verification activities,
• Plan and implement the processes needed to validate control measures and/or control measure combinations, and to verify and improve the Food Safety Management System,
• Systematically evaluate the individual results of planned verification,
• Analyse the results of verification activities, including the results of the internal audits and external audits,
• Evaluate the Food Safety Management System at planned intervals and to report to top management on the effectiveness and suitability of the FSMS.
• Ensure 100% maintenance requirements of both FSMS (BRC & FSSC) and other legislation requirements (Kosher, Halal & Kephis) in the next six months.
• Communication of FSMS objectives, tracking of their achievements.
• Effective communication of food safety related issues & recommendations to top management.
• Ensure proper monitoring of FSMS related controls such as CCP, OPRP monitoring, verification of PRP programs to ensure compliance.
• Timely closure of raised gaps/NCRs from both internal and external audits conducted for the FSMS
• Ensure capacity building for QA & EA for raw material receiving and factory processes to ensure we are able to source NIS of at least 75% by the end of 2025
• Training on quality processes from sampling to analysis.
• Efficient feedback loop for both teams to ensure implementation of optimal QC processes that help achieve highest possible NIS quality.
• Ensure 100% support to processing operations to realize a final product packed complies to statutory, customer & organizational requirements in the next six months.
• Update changes on requirements by interested stakeholders.
• Spearheading food safety culture through increased awareness on food safety requirements for all staff.
• Manage Product analysis against requirements.
• Manage Swabs & personnel hygiene analysis (Environmental monitoring)
• Ensure 100% compliance to factory bi-weekly meetings, timely escalation of issues & recommendations to processing lead.
• Ensure 100% sync with department heads to enhance collaboration, work in the factory.
• Optimization, planning of deliverables and cost cutting measures for the unit.
• Implement drying controls and Ensure that there is 20MT NIS available for cracking every day.

Qualifications

Technical skills:

• Minimum academic Qualification: Bachelor’s degree in food science.
• Knowledge of quality standards: Must have ISO 22000 experience, HACCP, FSSC 20000, BRCGS.
• Attention to detail: Ensures all your tasks are completed to the business’ specifications.
• Problem-solving: Establish root cause and find solutions to meet the required quality standards and customer requirements.
• Analytical skills: Have the ability to identify a problem, investigate to find out relevant facts, and find a logical solution.
• Written and verbal communication: Strong verbal communication skills can help you explain ways to improve processes to other people so they can achieve set quality standards.
• Ability to work as part of a team: Teamwork champion for team work to to help all departments implement FSMS.
• Time management: Ensures you have adequate time to complete your tasks to the desired quality standard, then confirm they comply with specifications.

• Ensuring the FSMS is established, implemented, maintained and updated;
• Managing and organizing the work of the food safety team;
• Ensuring relevant training and competencies for the food safety team
• Reporting to top management on the effectiveness and suitability of the FSMS.
• To manage the food safety team and organize its work.
• To ensure relevant training and education of the food safety team members.
• To ensure that the food safety management is established, implemented, maintained, and updated.
• Ensure that information on internal communication is included in the updating of the Food Safety Management System,
• Verification of the accuracy of the flow diagrams by on-site checking,
• Maintaining records of verified flow diagrams, corrections, and corrective actions
• Conduct a hazard analysis to determine which hazards need to be controlled, the degree of control required to ensure food safety, and which combination of control measures is required,
• Analysis of the results of the verification activities,
• Plan and implement the processes needed to validate control measures and/or control measure combinations, and to verify and improve the Food Safety Management System,
• Systematically evaluate the individual results of planned verification,
• Analyse the results of verification activities, including the results of the internal audits and external audits,
• Evaluate the Food Safety Management System at planned intervals and to report to top management on the effectiveness and suitability of the FSMS.
• Ensure 100% maintenance requirements of both FSMS (BRC & FSSC) and other legislation requirements (Kosher, Halal & Kephis) in the next six months.
• Communication of FSMS objectives, tracking of their achievements.
• Effective communication of food safety related issues & recommendations to top management.
• Ensure proper monitoring of FSMS related controls such as CCP, OPRP monitoring, verification of PRP programs to ensure compliance.
• Timely closure of raised gaps/NCRs from both internal and external audits conducted for the FSMS
• Ensure capacity building for QA & EA for raw material receiving and factory processes to ensure we are able to source NIS of at least 75% by the end of 2025
• Training on quality processes from sampling to analysis.
• Efficient feedback loop for both teams to ensure implementation of optimal QC processes that help achieve highest possible NIS quality.
• Ensure 100% support to processing operations to realize a final product packed complies to statutory, customer & organizational requirements in the next six months.
• Update changes on requirements by interested stakeholders.
• Spearheading food safety culture through increased awareness on food safety requirements for all staff.
• Manage Product analysis against requirements.
• Manage Swabs & personnel hygiene analysis (Environmental monitoring)
• Ensure 100% compliance to factory bi-weekly meetings, timely escalation of issues & recommendations to processing lead.
• Ensure 100% sync with department heads to enhance collaboration, work in the factory.
• Optimization, planning of deliverables and cost cutting measures for the unit.
• Implement drying controls and Ensure that there is 20MT NIS available for cracking every day.

• Attention to detail
• Problem-solving
• Analytical skills
• Written and verbal communication
• Ability to work as part of a team
• Time management

• Bachelor’s degree in food science.
• ISO 22000 experience, HACCP, FSSC 20000, BRCGS.