Our client is seeking an experienced Production Manager to join their team.
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Ensure that no milk remains in a raw milk silo for more than 24 hours and that no milk remains in a processed milk silo for more than 60 hours (2.5
days).
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Ensure that milk is processed according to the standards laid down by the relevant Food safety and HACCP procedures.
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Processed products comply with legislated standards in terms of Pasteurisation, Butterfat%, freezing point and micro results.
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Butterfat of processed product to be tested every 30 minutes.
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Daily diversion valve testing (CCP) is conducted, monitored and recorded.
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Records are to be reviewed daily, signed off and filed.
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Ensure that sufficient stock of each product type is processed and packed every day, dependant on milk supply.
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Ensure there is sufficient packaging to meet the demand for products.
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Ensure production stock items such as Freeze Dried Culture never fall below minimum stock levels.
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All packaged products comply with legislated standards in terms of micro results.
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Packaging and production losses are to be kept within the agreed target.
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Ensure that there is sufficient packaging material stock levels at all times.
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Ensure that the production stock controller captures the correct stock figures and that these are then captured onto D3.
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Reconcile all production stock daily and at month end.
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Monitor raw milk levels and inform relevant people if any supply constraints appear.
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Start packing at 07:00 am.
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Monitor that the correct expiry dates and batch codes are printed on each product daily to ensure full traceability of the product.
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Ensure that each product is packed in correctly labelled packaging.
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Packaging suppliers to have fully traceability of their packaging linked to DDD batch codes and or for date of packing.
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To ensure that a full Product recall can be conducted using the batch code.
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Suppliers of packaging to provide COA’s for all packaging material use.
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MSDS and Technical data to be provided by all Packaging material suppliers.
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On filling, caps are seated correctly to prevent leaking.
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Machine operators check that the weights are correct at start up.
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Under filled and uncapped bottles to be removed and the product set aside for reworking.
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No manual capping of bottles unless it is due to a breakdown capping must then be closely monitored, supervised and documented.
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Employees capping must:
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First wash hands and sanitise.
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Not to touch bottle neck thread.
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Only be responsible for capping.
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Not pick up, touch or pack crates.
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No manual topping up of bottles.
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Correct CIP programmes to be used for cleaning of the various processing plant equipment, silos and tanks.
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CIP samples are to be sent to the Laboratory to be checked.
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Supervise that manual cleaning is done as per cleaning schedules and procedures to ensure equipment is clean and to prevent contamination of product in processing and packaging.
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Ensure that the correct colour coded brushware is available and used for cleaning.
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Correct chemicals and dilutions are used for:
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Balance tank dosing.
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Sanitiser Baths.
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Foamer.
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Machine operators are held responsible for cleaning their own machines and areas between products and at the end of each day.
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Pipes and nozzles are cleaned before being placed in the sanitiser baths. All air must be removed from the pipes when placed in the Baths.
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Supervise that pre production, filling machine pipes and nozzles are sanitised prior to set up and Machine is then steamed.
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Weekly deep cleaning of all filling machines and butter machine, conveyors and surfaces.
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Incoming pallets are clean.
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To be familiar and comply with Production, Food Safety/HACCP and other relevant Company policies and procedures.
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Monitor employees to ensure that they adhere to the policies and procedures.
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Ensure that the daily, weekly & monthly checklists are completed as required:
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CIP.
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CCP monitoring of pasteurisation times and temperatures.
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Temperature monitoring of raw and processed milk silos.
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Cleaning checklists for tankers, CIP, processing plant, production areas and filling machines.
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Product traceability.
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Personal hygiene register and that all staff are checked daily to ensure that they comply.
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Glass and hard plastic controlled and monitored and recorded.
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Liaise with the Technical manager to ensure there is a service & maintenance plan for all plant equipment within your department.
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Inform Technical department of plant break downs timeously.
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Liaise with Technical Manager regarding timing of planned and unplanned plant servicing.
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Maintaining control of tools, lubricants and toners that are used by factory staff during production.
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Ensure that all new employees attend the relevant Food Safety and HACCP training.
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Annual food safety refresher training to be attended by all staff.
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No new or temporary employee is to be permitted to work in the factory unless they have received at least the following training:
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To keep updated with relevant industry changes.
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Plan and request training for staff or for self development.
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To fully understand the workings of the D3 software program, relevant to the running of the department including:
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Show commitment to the Food Safety management system.
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Required to be an active team member of the Food Safety and HACCP team.
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To participate in Food Safety and HACCP Meetings and Management Reviews.
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To uphold all Food Safety policies and procedures and HACCP principles.
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Attend training in relation to Food Safety.
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To ensure:
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Compliance of all staff to all Food Safety and HACCP policies and procedures.
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Product traceability at all times.
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Root Cause Analysis is conduct and implement Corrective Actions for food safety and CCP non-conformances.
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All staff reporting to you attend food safety training.
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Participate in 3rd Party audits conducted by:
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All employees to have job descriptions and key performance areas.
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All employees Time and Attendance hours are verified and overtime authorised on D3.
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Time sheets to be completed and signed off for all staff not on clocking system.
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Employees leave to be monitored and planned for the year.
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Comply at all times with the sick leave policy & leave policy.
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All employees have performance reviews at least annually.
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Ensure all disciplinary issues that relate to your department are dealt with including correctly corrective counselling and arranging disciplinary hearings with assistance of HR Manager.
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Document and record all counselling and verbal warnings for future reference.
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To be consistent and fair when disciplining staff.
