Food Safety & Quality Manager
- Sleaford, Lincolnshire
- Permanent
- Full-time
- Lead successful new product and process introductions, including specifications, product information, reference samples, photographs, Use By schedules, and proofing specs.
- Design, implement, maintain, and continuously improve a HACCP-based Quality Management System aligned with industry best practices, BRC standards, customer requirements, and legislative guidelines.
- Monitor factory cleaning, housekeeping, and hygiene standards through audits and analysis of reports, developing action plans for recurring non-conformances.
- Manage corrective actions for non-conforming ingredients/products, including holds, rejects, and returns, ensuring swift resolution.
- Provide technical guidance, training, and support to other departments to enhance awareness and understanding of technical issues.
- Manage line technical staff, including recruitment, training, performance monitoring, and disciplinary actions.
- Drive product, process, and environmental improvements to meet customer and legislative requirements and internal KPIs.
- Deliver daily operational reports to facilitate problem-solving and continuous improvement.
- Liaise with customers and statutory bodies during audits and visits, ensuring accurate information is provided and corrective actions are implemented.
- Analyze microbiological and chemical results, respond to customer out-of-specification reports, and implement preventative measures.
- Participate in internal and independent audits.
- Manage serious incidents and crisis situations, including water quality and environmental impact reduction.
- Lead or support projects such as complaint reduction and GSOP implementation.
- Good level of education.
- Experience in FMCG food industry, including auditing.
- Strong communication, interpersonal, negotiation, and organisational skills.
- Proven leadership and personal development capabilities.
- Self-motivated, well-organised, and assertive.
- Logical thinker with excellent problem-solving and decision-making skills.
- Skilled in report and procedural writing.
- 3rd level qualification in a relevant discipline.
- Working knowledge of ISO 9000, BRC, HACCP, food legislation, and hygiene standards.
- Experience in training, project management, and coaching.
- Proven ability to build and maintain relationships with customers and stakeholders.
- Advanced Diploma in Applied HACCP Principles.
- Advanced Food Hygiene certification.
- Internal auditing experience.