Permanent - Quality Assurance Manager - Ekurhuleni (East Rand) - South Africa The Food Safety and Quality Assurance Manager. Responsible for implementing and maintenance of all FSMS policies, strategies, and procedures to assure the safety of all food products, and food ingredients manufactured by the company. KEY PERFORMANCE AREAS: Quality Assurance, Quality Control, Food Safety Duties and Responsibilities: 1. Food safety management a) Manage the implementation, maintenance and continuous improvement of FSMS. Promote Food Safety Culture b) Coordinate changes within FSMS and ensure improvements are made. c) Responsible to manage and organize the work of the food safety team d) Manage and coordinate activities from Department-VPH, FSA and Veterinarians. e) Facilitate Department of Veterinary health and FSA audits. Coordinate HAS audits. f) Feedback on corrections, corrective actions and implementation of latter on HAS audits and HMS. g) Coordinate the activities related to abattoir with regards to feedlot and feedback to management h) Ensure that activities related to verification is managed, controlled and updated when required. i) Ensure that all the relevant training is performed in line with needs analysis and that competency is verified. j) Responsible for ensuring that communication is managed to all staff and management with regards to FSM. k) Report to top management on the effectiveness of the FSMS as well as suitability to improve the FSMS. m) Establish communication channels to address FSMS on all levels. n) Adherence to the duties and responsibilities set out in: Food Safety Team Protocols o) Ensure overall quality of products are maintained and comply with set specifications. p) Prepare reports for each test performed for measuring product quality, quantity, and composition for certificate of analysis. q) Management of quality control and QA activities r) Responsible for setting quality standards and communicating with the quality control staff. s) Sample and identify, if any, bacterial or non-desirable foreign material, through the management of the Quality Control team. t) Trending of all activities. Analyzing of Verification activities. u) Coordinate inputs from external experts and advisors. v) Review and report the principle causes of quality loss and nonconformance. w) Preparation and communication of nonconformance reports and communicating to relevant parties. x) Arrange, coordinate, and participate in external quality audits, internal quality audits, and customer audits. Remain up to date with all relevant Legislation as well as Standards and/or Customer requirements. y) Ensuring and management of compliance to all relevant religious certification requirements. Any other duties that may be required from time to time on request of the General Manager and/or Directors or any other member of top management Formal Qualification: Tertiary Qualification – Degree in Food science or similar. Experience and specialist knowledge in Food Safety Systems and QA Abattoir experience and knowledge on red meat processing, deboning and processed meats Extensive knowledge in Regulatory requirements and Legislation applicable to FSMS and industry Experience : Strong supervisory, communication, training, and interpersonal skills, very detail oriented, strong problem-solving skills, experience in the food manufacturing industry. Working knowledge of GMP and food safety regulations. Technical knowledge on hazards within the Food Safety Industry and risk assessment Personal Attributes/ Skills: Effective organizational skill; Able to manage priorities and complexities. Knowledge of processing machines. Excellent computer skills. Proficiency with Microsoft Office. Strong multi-tasking skills. Excellent communication, training, and team building skills. Good writing, statistical, analytical, and critical thinking skills. Ability to effectively communicate and respond to the concerns of managers, subordinates, and regulatory agencies. Ability to manage multiple priorities at one time What Qualification Tertiary Qualification – Degree in Food science or similar. #J-18808-Ljbffr