Quality and Food Safety Executive

Developing and maintaining Food Safety and Quality Management programs (including PRP & HACCP and site security) in line with Corporate Food Safety and certification (FSSC22000, GMP+, (ISO9001), Halal, Kosher, requirements and others

Serves as Hazard Analysis Critical Control Point (HACCP) coordinator for the facility

Continuously improve standards set by facilitating and executing Problem Solving/Problem Solving Group (PSG) activity within the area

Check that standards set within the area are adhered to through layered confirmation

Analyse & report on Quality Performance Metrics through analysis of Performance Data, identify performance gaps, trends and improvement opportunities

Ensure that factory based Quality audits are carried out to verify compliance against defined standards and codes of practice

The implementation of these programs across the organization

Coordination of internal, third party and customer audits

Food Safety awareness creation by training and information campaigns

Supplier & External Manufacturer qualification related to FSQR