Food Safety Coordinator
Operations
Accountable for specialist outputs, as well as initiating quality standards within defined work routines and policies.
Job Purpose
To lead the site Food Safety Team maintaining the safety and quality of products. They are responsible for managing food safety programs, conducting regular audits, and ensuring compliance with relevant food safety regulations. Provide essential training to employees on proper food handling and sanitation practices,
To create awareness and foster a mature and positive Food Safety and Quality Culture
Key Accountabilities and Outputs
FSMS
Appointed Food Safety Team Leader
Continuous monitoring and improvement to the Food Safety Management System (FSMS)
Coordinating Food Safety Meetings
Responsible for enforcing Change Management Controls wrt Food Safety
Ensuring that the team receives all updated FS materials and training
Documentation, Records, Reports, Reviews
Annual Food Safety Management Review
Trigger point Review in response to Change Management
Updating of the document control register
Generating and distributing corrective action reports
Quarterly Verification of Objectives
Verification of OPRP records
Pest Control records and trends
Audits
Plans and coordinates internal audits
Self-inspections
Assists QM and Represents TBC during external/3rd party audits
Raise and manage internal and external audit findings, corrective actions and verification
Ensure the management of the CCPs and or OPRP’s, report any failures and take necessary corrective action in consultation with Quality Manager and GM
Ensure compliance to all regulatory and customer food safety mandates/ requirements in consultation with QM
Pest Control
Responsible for Internal Pest Management for both plant and DC
Internally appointed Pest Control Officer
Monitoring of pest activities, updating sighting logs, creating trends
Inspections
Inspection of Plant Hygiene Units are in working order and stocked up with cleaning and sanitising chemicals
Conducts Plant Cleaning Inspections against the Master Cleaning Schedule and verifies efficacy of cleaning done by the cleaners
Conducts Glass Inspections
Foreign body Inspections
Conducts Inspections of the grounds and facilities
Ladders and Eye wash Station
AIB Inspections
Ensure compliance to the Food Safety Mandates
Ensures Filter and Strainer Integrity is managed
Facilitates Internal Food Safety Training
Facilitates Food Box Talk with Operations staff
Responsible for completing multiple mandatory food safety reviews – HACCP review, TACCP and VACCP review, FSMS Review, PRP Policy Review, FS Policy Review,
Manages the Laundry Program
Manages the visitor and contractor code of conduct
Adherence to the Quality, Food Safety, Health, Safety and Environmental Standards
- Adherence to Standards: Ensure strict adherence to Quality, Food, Health, Safety and Environmental policies and standards.
- Enforcement: Enforce all food safety and health regulations, policies, and requirements at all times to guarantee a secure work environment.
- Personal Hygiene: Maintain exceptional personal hygiene as per the organization’s code of conduct.
- Contamination Control: Raise awareness about potential physical product contamination and implement control measures to prevent it.
- Health and Safety Measures: Take reasonable precautions to prevent health and safety hazards. Follow the prescribed incident reporting procedure in case of accidents.
- Knowledge and Compliance: Stay updated with relevant business information, policies, processes, and procedures. Enforce compliance with legislative and statutory requirements, as well as GMP’s (Good Manufacturing Practices).
- Training: Attend and enforce the implementation of learnings from training sessions related to Quality, Food Safety, and Health and Safety.
- Housekeeping: Maintain high levels of cleanliness and orderliness within the work environment.
General
- Responsible to ensure housekeeping is performed and ensure that all products and activities are stored and are executed within the demarcated areas according to the housekeeping policy (green red and yellow areas)
- Conversant with relevant business information, policies, processes and procedures
- Maintains expected performance standards
- While Job Descriptions are written up for the purpose of a basic outline of the work and responsibilities associated with the Job, the Company encourages and expects all employees from time to time, to assist with work that may not be a direct part of their job description
Qualifications and Experience
- Grade 12 / Matric / Minimum Food Technology, Biotechnology, relevant food safety certifications (HACCP, FSSC, Internal Auditing)
- Upto 3 years’ experience (Operational Execution) Technical, FMCG, internal and 3rd party audit
- Basic MS Excel; MS Word; E Mail
Key Qualities
Communication
- Routine communication in connection with instructions, requests or normal work tasks
Problem Solving
- Proactive identification of problems that are concrete and procedural, troubleshoot and apply solutions in line with guidelines provided or escalate more complex problems to superiors, providing information required to solve problems.
Relationships Maintained
- Others outside of own work area but inside the organisation
Behavioural Competencies
Verbal Communication
- Able to communicate verbally in a logical manner.
- Takes the intended audience into account when communicating verbal information.
- Makes use of appropriate business language in verbal communication.
- Includes all relevant information in verbal arguments.
- Demonstrates proficiency of language in verbal communication.
- Interprets complex information to expresses own viewpoint in verbal communication.
- Concludes verbal arguments by making reference to relevant facts
Decision Making
- Organises information to make it easier to analyse or see trends.
- Anticipates consequences and formulates alternatives.
- Establishes clear decision criteria for making informed choices.
- Seeks relevant information to better understand situations and problems.
- Conducts appropriate analysis; neither makes snap decisions or over-analyses.
- Sees relationships between various facts, figures or other information.
Continuous Improvement
- Increases performance expectations when success has been achieved
- Seeks out sources of information, including trade associations, “best practice” companies, customers, peers, subordinates, etc.
- Finds ways to fast-adapt improvement ideas to work processes
- Proactively seeks out resources, alliances, etc., needed to quickly introduce improvements
Collaboration
- Helps others with their work.
- Meets commitments to team members or others in the organisation.
- Actively contributes to team discussions and the accomplishment of team work plans.
- Shares expertise and resources to help others address their needs.
- Seeks to include all those who can contribute to the most successful outcome and those who have a stake in the results.
- Actively keeps all stakeholders informed.
- Attempts to reinvigorate team processes when progress is lagging: stays engaged even when not in full agreement with the team’s direction.
Accountability
- Accomplishes assigned tasks and goals: takes necessary actions to keep progress against objectives on track and prepares a roadmap for success.
- Ensures that all who need to know, are clear about the plan.
- Takes full responsibility for own actions and outcomes, including mistakes.
- Always acts in the company’s best interest, regardless of whether it is difficult or unpopular.
- Ensures others are on track for achieving their goals.
