Quality Control Supervisor

SUMMARY:
Quality Control Supervisor

POSITION INFO:
Qualification

• Matric / Senior Certificate
• Bachelor’s degree or equivalent in Food Science, Food Technology, Microbiology, or a related field.
• Advanced certifications in food safety management systems (e.g., ISO 22000, HACCP, SANS 10330) are required.

• At least 3 years of experience in a quality assurance or food safety role, with supervisory responsibilities in a food service or manufacturing environment.
• Experience in managing and implementing FSMS, conducting audits, and ensuring food safety compliance in a small business environment.
• Experience in managing teams and implementing training programs.
• In-depth knowledge of South African food safety standards (e.g., SANS, Department of Health regulations).
• Expertise in hazard analysis, risk management, and the development of flow diagrams and FSMS documentation.
• Strong leadership and interpersonal skills, with the ability to manage a small team and interact with all levels of staff.
• Excellent organizational, problem-solving, and communication skills.
• Proficiency in Microsoft Office and food safety management systems.
• Other Requirements:
• Ability to handle multiple tasks in a fast-paced environment and adapt to changing priorities.
• Strong commitment to continuous improvement and proactive issue resolution

• Take full responsibility for overseeing all quality assurance processes and food safety procedures in the business.
• Organize and delegate responsibilities within the food safety team, ensuring clear communication and task management.
• Supervise and mentor the junior QA assistant, ensuring they are adequately trained and supporting food safety functions effectively.
• Chair food safety meetings and participate in management review discussions of the FSMS, reporting on performance and compliance.
• Food Safety Management System (FSMS):
• Ensure that the FSMS is established, implemented, maintained, and regularly reviewed for its continued adequacy, suitability, and effectiveness.
• Regularly review all food safety procedures and instructions to ensure they remain up to date and efficient.
• Oversee the creation of flow diagrams for each product or process category, working with the food safety team and management to review and refine them.
• Review and approve any changes to FSMS-related procedures or work instructions and lead the team through the review process.
• Hazard Analysis & Risk Management:
• Conduct hazard analyses and ensure that all identified risks are addressed in the FSMS and manufacturing practices.
• Supervise hazard analyses and ensure that the results are reported to management.
• Review and revise manufacturing practices to address potential food safety hazards effectively.
• Internal and External Audits and Corrective Actions:
• Oversee the internal food safety audit program, selecting audit personnel and ensuring audits are performed on schedule.
• Manage and oversee external food safety audits, working with third-party auditors and ensuring all audit requirements are met.
• Review the results of food safety audits, ensuring corrective actions are understood and promptly addressed.
• Report on corrective actions taken at Management Review meetings and ensure actions are implemented effectively.
• Follow up on corrective action plans, ensuring they are closed out within the designated time period and communicating any delays to management.
• Training and Team Development:
• Ensure the relevant training and education of food safety team members, including both food safety and quality assurance training for all staff.
• Conduct regular training on the FSM Program to ensure awareness and compliance among all employees.
• Ensure that all food handlers receive basic food safety training before commencing work.
• Train the junior QA assistant to effectively support inspections, documentation, and general quality assurance tasks.
• Product Recalls and Traceability:
• Initiate and supervise product recalls, ensuring proper implementation and evaluation of effectiveness.
• Ensure the traceability program is implemented, maintained, and that targets are achieved.
• Supervise the handling of non-conforming products and ensure proper documentation and corrective action are taken.
• Documentation and Reporting:
• Maintain and manage all food safety documentation, including SOPs, training records, and FSMS documentation, ensuring it is up to date and aligned with current standards.
• Document and report all corrective actions, non-conformances, and any deviations observed, ensuring timely resolution.
• Collect, analyse, and report measurement data to identify root causes of food safety issues and recommend appropriate corrective actions.
• Compliance and Legal Requirements:
• Ensure strict adherence and compliance to South African food safety regulations, including SANS 10330:2007 (HACCP), SANS 10049:2012, and other relevant standards.
• Implement and enforce food safety practices in line with Department of Health regulations and local hygiene standards.
• Keep up to date with changes in food safety laws and regulations and update the FSMS accordingly.
• Ensure all food products and labelling comply with relevant legislation and maintain a consistent review process to ensure ongoing compliance.
• Ensure safe disposal of unsafe products, in compliance with legislation and proper documentation.
• Maintain awareness of any changes in food safety legislation and ensure the business remains compliant with all legal requirements.
• Supplier Management and Customer Requirements:
• Maintain the supplier approval program and ensure suppliers meet the necessary food safety standards.
• Communicate supplier performance and deviations to management and work with procurement to ensure supplier compliance.
• Ensure customer requirements related to food safety are clearly communicated, implemented, and maintained.
• Continuous Improvement and Performance Monitoring:
• Participate in and enforce continual improvement of the FSMS by reviewing its effectiveness and suitability regularly.
• Conduct inspections to evaluate the effectiveness of the FSMS and communicate findings to management and employees.
• Ensure food safety objectives are clearly communicated and achieved within set timelines.
• Quality Control and Inspections:
• Conduct regular inspections of food production, preparation, and storage areas to ensure adherence to safety and quality protocols.
• Identify potential hazards in the food production process and implement corrective actions to mitigate risks.
• Monitor product quality to ensure consistency in taste, texture, appearance, and overall safety.
• Customer Feedback and Continuous Improvement:
• Manage customer complaints related to food safety or quality and take prompt corrective actions.
• Analyse customer feedback to identify areas for improvement in product quality and food safety practices.
• Drive a culture of continuous improvement in food quality and safety, making suggestions for process improvements when needed.
• Support and Collaboration with Management:
• Work closely with the Owner/Operations Manager to communicate food safety and quality assurance needs.
• Provide input into product development, ensuring quality control measures are in place for new product items or offerings.
• Additional Responsibilities:
• Supervise waste management, pest control, and cleaning schedules, ensuring all processes meet food safety requirements.
• Manage calibration, chemical control, and microbiological testing to ensure products meet safety and quality standards.
• Ensure all equipment, facilities, and physical environments are well-maintained and in compliance with food safety standards.
• Handle and process food items in compliance with food safety regulations to ensure products are safe for customers.
• Ensure allergen management is conducted according to procedures.
• Draft and ensure management approval of reviewed product specifications, especially when products are changed.
• Oversee the management of food safety wear, hygiene consumables, and stock control.