The purpose of the Quality Assurance Manager is to design, develop and deliver robust quality assurance frameworks, processes, and guidelines for the Meat Plants. The role is responsible for sustaining, optimizing, and ensuring that all aspects of the Meat Plants are aligned to the requisite quality assurance and food safety standards, to deliver on getting high-quality, safe products to our consumers. The role will also be instrumental in maintaining and continuously improving the Quality Assurance System (QMS) in alignment with the statutory food safety procedures. The Quality Assurance Manager position is an end-to-end production role, as it is responsible for the traceability of all raw materials through to the end product, to ensure high product quality in the groups’ retail outlets and deliver on customer satisfaction.
Design and develop the Quality Assurance Program / System by implementing the food safety requirements within Meat Markets.
Maintain and continuously improve the Quality Assurance System.
Manage and investigate compliance with applicable laws, regulations, and standards.
Devise risk assessments in alignment with the principles of Hazard Analysis Critical Control Point (HACCP), for legal compliance with food safety procedures and Plant ZA Export Certification accreditation maintenance.
Monitor production control functions to ensure that standard operating procedures are adhered to.
Work with the Purchasing Department in resolving raw material quality problems and setting of raw material specifications with suppliers.
Oversee the quality control aspects of raw materials and finished products.
Assist in setting quality standards to ensure that production is maintained at such standards.
Review and report on principle causes of quality loss and non-conformance.
Drive and report on internal and external audits to upper management.
Understand the product channels and markets relevant to the business.
Recommend and champion new technologies and best practices which support strategic objectives.
Safeguard facility and product compliance.
Train current and new staff on the quality, hygiene, food safety processes and procedures.
Evaluate product recalls.
Continuously review and assess training needs of staff, collaborating with learning and development in formulating training needs assessments and delivering relevant training as required.
Maintain effective communication lines with regulatory and governing bodies.
Evaluate compliance-related matters related to packaging and labelling.
Advise on product safety and composition requirements.
Research and stay abreast with new or updated regulations, laws, standards and other official enactments that may be applicable to the meat plants.
Establish Service Level Agreements for external service providers and maintain contractual agreements.
Monitor risk management controls.
Provide guidance on microbiological controls within the Meat Plants.
Manage all internal and external laboratory processes to ensure product quality and consistency.
Source, service and calibrate instruments and equipment for quality control.
Ensure appropriate disposition of returned materials and respond with corrective actions to customer complaints.
Grade 12 / Matric – (essential).
Bachelor's degree in Food Science, Food Technology or a related field - (desired).
+4 years' experience in a Quality Assurance Management capacity within a Meat Plants, Fresh Meat Produce, or similar, managing the design, development and delivery of quality assurance frameworks, policies, procedures, and guidelines - (essential).
Solid experience of statutory requirements, applying and monitoring relevant laws, regulations and best practices in relation to customers and FMCG - (essential):
Hazard Analysis Critical Control Point (HACCP).
ISO standards, specifically FSSC22000.
Solid understanding of end-to-end meat production operations from animal arrival, processing, packaging and distribution - (essential).
Solid experience of statutory requirements, applying and monitoring relevant laws, regulations and best practices in relation to customers and FMCG - (essential):
Hazard Analysis Critical Control Point (HACCP).
ISO standards, specifically FSSC22000.
Proficiency in MS Office 365 with strong Excel skills and reporting capability – (essential).