Food Safety Coordinator

Food Safety Coordinator

Operations

Accountable for specialist outputs, as well as initiating quality standards within defined work routines and policies.

Job Purpose

To lead the site Food Safety Team maintaining the safety and quality of products. They are responsible for managing food safety programs, conducting regular audits, and ensuring compliance with relevant food safety regulations. Provide essential training to employees on proper food handling and sanitation practices,

To create awareness and foster a mature and positive Food Safety and Quality Culture.

Key Accountabilities and Outputs

FSMS

Appointed Food Safety Team Leader

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

Coordinating Food Safety Meetings

Responsible for enforcing Change Management Controls wrt Food Safety

Ensuring that the team receives all updated FS materials and training

Documentation, Records, Reports, Reviews

Annual Food Safety Management Review

Trigger point Review in response to Change Management

Updating of the document control register

Generating and distributing corrective action reports

Quarterly Verification of Objectives

Verification of OPRP records

Pest Control records and trends

Audits

Plans and coordinates internal audits

Self-inspections

Assists QM and 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 in consultation with QM

Pest Control

Responsible for Internal Pest Management for both plant and DC

Internally appointed Pest Control Officer

Monitoring of pest activities, updating sighting logs, creating trends

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 and verifies efficacy of cleaning done by the cleaners

Conducts Glass Inspections

Foreign body Inspections

Conducts Inspections of the grounds and facilities

Ladders and Eye wash Station

AIB Inspections

Ensure compliance to the Food Safety Mandates

Ensures Filter and Strainer Integrity is managed

Facilitates Internal Food Safety Training

Facilitates Food Box Talk with Operations staff

Responsible for completing multiple mandatory food safety reviews – HACCP review, TACCP and VACCP review, FSMS Review, PRP Policy Review, FS Policy Review,

Manages the Laundry Program

Manages the visitor and contractor code of conduct

Adherence to the Quality, Food Safety, Health, Safety and Environmental Standards

• Adherence to Standards:
Ensure strict adherence to Quality, Food, Health, Safety and Environmental policies and standards.

• Enforcement:
Enforce all food safety and health regulations, policies, and requirements at all times to guarantee a secure work environment.

• Personal Hygiene:
Maintain exceptional personal hygiene as per the organization’s code of conduct.

• Contamination Control:
Raise awareness about potential physical product contamination and implement control measures to prevent it.

• Health and Safety Measures:
Take reasonable precautions to prevent health and safety hazards. Follow the prescribed incident reporting procedure in case of accidents.

• Knowledge and Compliance:
Stay updated with relevant business information, policies, processes, and procedures. Enforce compliance with legislative and statutory requirements, as well as GMP’s (Good Manufacturing Practices).

• Training:
Attend and enforce the implementation of learnings from training sessions related to Quality, Food Safety, and Health and Safety.

• Housekeeping:
Maintain high levels of cleanliness and orderliness 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…