Quality Auditor – Night Shift

The Role:

– The person will be based in the factory. Understanding the principles of the HACCP, the person will be able to:

– Ensure compliance with raw material, packaging, product / process specification

– Identify areas of non-compliance by audit and/or observation

– Assist in the investigation of non-compliance/complaint and/or rejection by customers or internal non-compliance and implement corrective actions that will avoid repetition

– Auditing all areas to get a true reflection of the current standards of operation on site

– To train staff in technical procedures where applicable under direction from the manager

– Monitor to ensure full product traceability is achieved on all products from raw materials to finished goods

– To cover for the other Quality Auditors and/or Supervisors as necessary

Key Responsibilities & Duties:

– To ensure that the company systems and procedures are followed, particularly regarding product safety, quality systems and the company’s legal requirements as directed by the management team

– To conduct random and recorded on the line quality checks against customer specifications. To report findings to the production and technical teams and to notify of non-compliances

– To conduct positive release checks within the dispatch chamber and to document findings clearly and accurately, reporting non-conformances to Production Manager for corrective actions to be undertaken

– To carry out temperature checks on product and storage areas. Acting as per the correct procedure if any non-compliances occur.

– Shelf Life Assessment carried out as per procedures.

– Isolation and identification of sub-standard product: raw material, packaging, work-in-progress material and finished product in storage.

– Full understanding of specifications and the need to advise technical of required changes as they occur to

To carry out temperature checks on product and storage areas. Acting as per the correct procedure if any non-compliances occur.

– Shelf Life Assessment carried out as per procedures.

– Isolation and identification of sub-standard product: raw material, packaging, work-in-progress material and finished product in storage.

– Full understanding of specifications and the need to advise technical of required changes as they occur to ensure the system remains live and evolves.

– To help other members of staff in terms of helping with training in local language where needed.

– To ensure that accurate records are always completed and maintained, that they are completed on time, clearly, accurately and are signed off correctly and stored for easy retrieval later.

– To conduct hygiene audits as directed by technical using the appropriate procedures and form to do this and to report non-compliances in a timely manner to ensure that food safety, quality and legal risks to the food items is either removed or reduced to an acceptable risk.

– Preparation and collation of sample requests for customers from time to time ensuring the request is followed precisely in order to deliver the best product possible

– To conduct routine day to day monitoring checks such as (but not limited to) glass and brittle material checks, scale checks, GMP checks, probes etc

– To be involved with the site pest control programme and work to the contractor’s recommendations

– To be involved in all audits as necessary such as those conducted by customers, BRC, Organic, Halal, EHO etc.

Skills Required:

– Be fully literate and numerate, enough to write procedures, reports etc.

– Be fully conversant in MS Office computer programmes

– Be able to work without supervision

– Be able to work as part of a team effectively

– Be able to communicate verbally and in writing accurately and effectively with colleagues, suppliers and customers

– Be able to assess the training requirements and give appropriate training

– Have auditing and investigative skills

– To have a polite and friendly telephone manner

– To develop and maintain excellent relationships internally and externally

– To be a professional member of the team with character and ability to build a teamwork environment and act in a positive manner. To also be able to work on one’s own initiative.

– To have a flexible approach to working hours in term of matching the needs of the business

– To have a robust nature to the working conditions being aware of different working temperature regimes, being aware of the physically demanding nature of the role and reporting any concerns or issues immediately to their manager

– To work safely to all Health & Safety rules for the business.

Benefits: