Key Responsibilities:
Compliance with SFA Regulations:
- Stay updated on all relevant SFA regulations pertaining to meat production.
- Ensure that all production activities adhere to SFA guidelines and requirements.
- Collaborate with regulatory agencies for inspections, audits, and certifications.
Quality Assurance:
- Develop and implement quality assurance and control procedures for meat production.
- Monitor and evaluate the quality of raw materials, production processes, and finished products.
- Investigate and resolve quality issues promptly to maintain product integrity.
HACCP Implementation:
- Oversee the Hazard Analysis and Critical Control Points (HACCP) program.
- Establish and maintain HACCP plans, conduct hazard assessments, and update as necessary.
- Train and educate staff on HACCP principles and procedures.
Supplier Management:
- Evaluate and manage relationships with meat suppliers to ensure the quality and safety of incoming raw materials.
- Implement supplier audit programs and maintain supplier quality standards.
Team Leadership:
- Build and lead a dedicated QA team, providing guidance, training, and mentoring.
- Ensure team members understand their roles and responsibilities in maintaining quality and safety standards.
Continuous Improvement:
- Identify areas for process improvement and cost reduction while maintaining or improving product quality.
- Implement corrective and preventive actions to address non-conformities and prevent reoccurrence.
Documentation and Reporting:
- Maintain accurate and comprehensive records of quality control activities.
- Generate reports for senior management, regulatory agencies, and internal audits.
Emergency Response and Crisis Management:
- Develop and execute crisis management plans for food safety emergencies.
- Coordinate with relevant authorities and stakeholders during crisis situations.
Requirements
- Bachelor’s degree in food science, Food Technology, or a related field. A Master's degree is a plus.
- Minimum of 5 years of experience in meat production, with at least 2 years in a managerial or supervisory role.
- In-depth knowledge of SFA regulations and guidelines related to meat processing and production.
- Certified in HACCP and food safety management systems.
- Strong leadership and team management skills.
- Excellent communication and interpersonal skills.
- Problem-solving and decision-making abilities.
- Attention to detail and a commitment to quality.
- Ability to work under pressure and handle food safety emergencies effectively
