Our client is a leading company within the FMCG space.

About The Role

The Food and Safety Manager’s responsibility is to oversee and manage the quality assurance and food safety functions within our FMCG operations.

The ideal candidate will be responsible for ensuring that all products meet the highest standards of quality, safety, and regulatory compliance from raw material sourcing through to final product delivery.

Responsibilities

• Quality Management System: Develop, implement, and continuously improve the Quality Management System to ensure product quality, process consistency, and regulatory compliance. 
• Monitor product quality performance, identify trends, and implement corrective actions to address any quality issues.
• Food Safety Management: Ensure food safety risks are identified, controlled, and mitigated across all stages of production, from raw materials to finished goods.
• Oversee hazard analysis and critical control points (HACCP) implementation and risk assessments across production lines.
• Regulatory Compliance: Develops, steers and maintains Quality & Food Safety Policy & systems, in accordance with Corporate & Division guidelines, including all stakeholders needs.
• Ensure compliance with existing food regulations
• Product Development and Innovation Support: Add value to the overall management and performance of an MBU. 
• Develop Quality & Food Safety teams, encourage relations with external (universities, relevant bodies) in order to both develop competencies & attract talents.
• Training and Development: Utilize manufacturing, upstream and downstream KPI and continous improvement.
•  Develop Quality & Food Safety skills and ensure overall awareness (iCare) of all CBU teams including plant teams. 
• Supplier and Vendor Quality Management.: Ensures suppliers homologated and quality performance are managed  well. Also measure product quality ensures they are in accordance with customer / consumer expectation .
• Lead and contribute to quality crisis management (actions & training).

Requirements

• A degree in Food science and technology, Biochemistry, Microbiology or any other related discipline with at least 5-10 years’ experience in a manufacturing environment (preferably Diary, Foods).
• Knowledge of FSMS( FSSC 22000) and QMS is required.
• Knowledge of six sigma and process capability improvement tools (TPM, WCM).
• Knowledge of and ability to apply food science, chemistry, biochemistry and/or processing principles to 
  product quality and safety.Excellent demonstrated leadership skills. 
• Strong knowledge of Quality & Food safety management systems. 
• Good knowledge of local legislation and solid technical quality-related competence of ingredient science, fermentation and manufacturing processes required; dairy science experience preferred.
• Ability to manage tight deadlines and multiple projects in a fast-paced environment.
• Self-starter and autonomous with a demonstrated ability to bring new ideas and solutions. 
• Good project management skill.
• Excellent documentation & computer skills (Microsoft Office). 
• Good organizational skills with keen attention to detail.
• Strong analytical, risk management and problem-solving skills 
• Good verbal and writing communication skills.
• Excellent interpersonal, conflict resolution, people management and leadership skills. 
• Ability to influence and train others and create an effective network