Food Safety Coordinator

Key Accountabilities and Outputs

Food Safety Management System

• Food Safety Team Leader

• Continuous monitoring and improvement to the Food Safety Management System (FSMS)

• Coordinating Monthly Food Safety Meetings & Annual Food Safety Management Review

• Responsible for enforcing Change Management Controls wrt Food Safety

Audits

• Plans and Coordinates internal audits

• 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

Pest Control

• Responsible for Internal Pest Management for both plant and DC

• Internally appointed pest control officer

• Manages all pest control records

• Pest Control Trends Analysis

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

• Conducts Glass and Foreign body Inspections

• Conducts Inspections of the grounds and facilities

Adherence to the health, safety, food and environmental standards

• Staff shall adhere to all Food Safety Policies and PRP’s and shall adhere to and enforce all food safety requirements at all times

• Staff shall adhere to Health, Safety & Environmental Policies and PRP’s and shall adhere to and enforce all Health and Safety requirements at all times

• Visitor and Contractor Policy – staff shall ensure that visitors or contractors entering the facility are signed in, escorted and wear PPE, are aware of the hygiene policies and do not smoke, eat or drink inside the facility

• Code of Practice – staff shall maintain high levels of personal hygiene in accordance with the code of conduct

• Handwashing Procedure – Ensuring staff are cleaning and sanitizing hands efficiently before handling the product.

• Physical Contamination Control Policy and Procedure – Staff shall be aware of the potential of physical product contamination. Staff is aware of control measures to prevent physical contamination.

• Safety, Health and Environment Policy – Staff take reasonable measures to ensure health and safety hazards do not occur. Should an accident occur, staff shall be aware of the procedure of reporting the incident.

• First Aid Policy – Staff are aware of the first aider on site. Staff is trained to report injuries and illness to supervisors/first aiders.

• Conversant with relevant business information, policies, processes and procedures

• Maintains expected performance standards

• Enforce compliance with relevant legislative and statutory requirements

• Enforce GMP’s and conduct themselves in a manner conducive with food safety practices

• Attend Training and enforce learnings from the training for Quality, Food Safety and Health & Safety that been prescribed for them

• Be vigilant of food defense and food fraud risks

• Maintain a high level of housekeeping 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 / NQF level 4 (Essential)

• Upto 3 years experience (Operational Execution) Technical, FMCG

• Basic MS Excel; MS Word; E Mail