A QA/Technical Manager is required for a pork abattoir in Winterton, Central Drakensberg. Previous/current experience in an abattoir and implementing HACCP is essential.

Salary offered: R15 000pm

Job outline:

•Ensure that the Food Safety and Quality Management Systems are adequately maintained in line with applicable legislation in order to retain factory certification: Ensure adequate maintenance of ISO9001; ISO22000 and SANS10330 for continued certification including SANS10049 (PRP) programme.
•Ensure GMP’s are maintained and improved at the factory in accordance with SANS10049 and ISO22000-1.
•Ensure adequate documentation control and compliance with company’s systems.
•Ensure that regular internal audits including GMP, HACCP, Systems Audits and Supplier Audits programme are scheduled and conducted.
•Assume responsibility for the analysis, review of findings to ensure continued maintenance and improvement of the Quality Management System.
•Assist with performing of finished product release.
•Ensure ongoing improvements and compliance with company systems and customer requirements.
•Ensure that current practices are in line with international trend and expectations.
•Monitor Quality Systems key performance areas.
•Investigate, resolve, recommend and oversee implementation of corrective and preventative actions on all production, laboratory and component deviations raised.
•Ensure all product is tested against relevant specifications (according to the sampling program and budget).
•Maintenance of raw material and final product status, including FIFO and traceability.
•Review and approve Batch Manufacturing Records, Batch Packing Records and BMI’s, packaging masters, BOM’s etc.
•Review and approve SOP’s.
•Ensure accurate compilation of statistical data and preparation of annual production review.
•Generation of COAs for all product dispatched according to company template.
•Manages Quality Control and ensures that internal and external quality standards (including customer requirements) are adhered to:
Calibration and verification of measuring equipment
Influencing of colleagues on same level
People management
Identification of training needs in the QC department
Supervise and co-ordinate the activities of AC
•Traceability Audits
•Review of processing KPIs (Recipes and Records)
•Raw material and product age studies

Technical Support
Microbial
•Product
•Area Swabs
•Equipment Swabs

Specifications
•Raw Materials
•Finished Product
•Packaging Materials
•Legislation

Overseeing Management of Quality and Food Safety Management System
•Verification of Document Status
•Management Review
•Change Management
•Effective Completion of Corrective Actions
•Continuous Improvement
•Environmental

Overseeing of Customer Complaints
•Revision of Feedback
•Revision of Corrective Actions
•Presentation of Trends to Executive

Incident Management Based on Level of Severity
•All recalls
•Consumer Safety
•Serious Incidents

Revision of Audit Reports
•Imported Products Audits
•Customer Audits
•Certification Audits
•Environmental Audits

Management of Continuous Improvement as Defined in ISO 9001, ISO 2200

Management of QA Department

Identification of Training Needs