Quality Control Supervisor
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Permanent
BOK005968
Quality Control, Health and Safety
Gauteng, Boksburg
R 18 000 - R 21 000 Monthly Cost To Company
Quality Control Supervisor
Qualification
  • Matric / Senior Certificate
  • Bachelor’s degree or equivalent in Food Science, Food Technology, Microbiology, or a related field.
  • Advanced certifications in food safety management systems (e.g., ISO 22000, HACCP, SANS 10330) are required.
Requirements
  • At least 3 years of experience in a quality assurance or food safety role, with supervisory responsibilities in a food service or manufacturing environment.
  • Experience in managing and implementing FSMS, conducting audits, and ensuring food safety compliance in a small business environment.
  • Experience in managing teams and implementing training programs.
  • In-depth knowledge of South African food safety standards (e.g., SANS, Department of Health regulations).
  • Expertise in hazard analysis, risk management, and the development of flow diagrams and FSMS documentation.
  • Strong leadership and interpersonal skills, with the ability to manage a small team and interact with all levels of staff.
  • Excellent organizational, problem-solving, and communication skills.
  • Proficiency in Microsoft Office and food safety management systems.
  • Other Requirements:
  • Ability to handle multiple tasks in a fast-paced environment and adapt to changing priorities.
  • Strong commitment to continuous improvement and proactive issue resolution
Duties
  • Take full responsibility for overseeing all quality assurance processes and food safety procedures in the business.
  • Organize and delegate responsibilities within the food safety team, ensuring clear communication and task management.
  • Supervise and mentor the junior QA assistant, ensuring they are adequately trained and supporting food safety functions effectively.
  • Chair food safety meetings and participate in management review discussions of the FSMS, reporting on performance and compliance.
  • Food Safety Management System (FSMS):
  • Ensure that the FSMS is established, implemented, maintained, and regularly reviewed for its continued adequacy, suitability, and effectiveness.
  • Regularly review all food safety procedures and instructions to ensure they remain up to date and efficient.
  • Oversee the creation of flow diagrams for each product or process category, working with the food safety team and management to review and refine them.
  • Review and approve any changes to FSMS-related procedures or work instructions and lead the team through the review process.
  • Hazard Analysis & Risk Management:
  • Conduct hazard analyses and ensure that all identified risks are addressed in the FSMS and manufacturing practices.
  • Supervise hazard analyses and ensure that the results are reported to management.
  • Review and revise manufacturing practices to address potential food safety hazards effectively.
  • Internal and External Audits and Corrective Actions:
  • Oversee the internal food safety audit program, selecting audit personnel and ensuring audits are performed on schedule.
  • Manage and oversee external food safety audits, working with third-party auditors and ensuring all audit requirements are met.
  • Review the results of food safety audits, ensuring corrective actions are understood and promptly addressed.
  • Report on corrective actions taken at Management Review meetings and ensure actions are implemented effectively.
  • Follow up on corrective action plans, ensuring they are closed out within the designated time period and communicating any delays to management.
  • Training and Team Development:
  • Ensure the relevant training and education of food safety team members, including both food safety and quality assurance training for all staff.
  • Conduct regular training on the FSM Program to ensure awareness and compliance among all employees.
  • Ensure that all food handlers receive basic food safety training before commencing work.
  • Train the junior QA assistant to effectively support inspections, documentation, and general quality assurance tasks.
  • Product Recalls and Traceability:
  • Initiate and supervise product recalls, ensuring proper implementation and evaluation of effectiveness.
  • Ensure the traceability program is implemented, maintained, and that targets are achieved.
  • Supervise the handling of non-conforming products and ensure proper documentation and corrective action are taken.
  • Documentation and Reporting:
  • Maintain and manage all food safety documentation, including SOPs, training records, and FSMS documentation, ensuring it is up to date and aligned with current standards.
  • Document and report all corrective actions, non-conformances, and any deviations observed, ensuring timely resolution.
  • Collect, analyse, and report measurement data to identify root causes of food safety issues and recommend appropriate corrective actions.
  • Compliance and Legal Requirements:
  • Ensure strict adherence and compliance to South African food safety regulations, including SANS 10330:2007 (HACCP), SANS 10049:2012, and other relevant standards.
  • Implement and enforce food safety practices in line with Department of Health regulations and local hygiene standards.
  • Keep up to date with changes in food safety laws and regulations and update the FSMS accordingly.
  • Ensure all food products and labelling comply with relevant legislation and maintain a consistent review process to ensure ongoing compliance.
  • Ensure safe disposal of unsafe products, in compliance with legislation and proper documentation.
  • Maintain awareness of any changes in food safety legislation and ensure the business remains compliant with all legal requirements.
  • Supplier Management and Customer Requirements:
  • Maintain the supplier approval program and ensure suppliers meet the necessary food safety standards.
  • Communicate supplier performance and deviations to management and work with procurement to ensure supplier compliance.
  • Ensure customer requirements related to food safety are clearly communicated, implemented, and maintained.
  • Continuous Improvement and Performance Monitoring:
  • Participate in and enforce continual improvement of the FSMS by reviewing its effectiveness and suitability regularly.
  • Conduct inspections to evaluate the effectiveness of the FSMS and communicate findings to management and employees.
  • Ensure food safety objectives are clearly communicated and achieved within set timelines.
  • Quality Control and Inspections:
  • Conduct regular inspections of food production, preparation, and storage areas to ensure adherence to safety and quality protocols.
  • Identify potential hazards in the food production process and implement corrective actions to mitigate risks.
  • Monitor product quality to ensure consistency in taste, texture, appearance, and overall safety.
  • Customer Feedback and Continuous Improvement:
  • Manage customer complaints related to food safety or quality and take prompt corrective actions.
  • Analyse customer feedback to identify areas for improvement in product quality and food safety practices.
  • Drive a culture of continuous improvement in food quality and safety, making suggestions for process improvements when needed.
  • Support and Collaboration with Management:
  • Work closely with the Owner/Operations Manager to communicate food safety and quality assurance needs.
  • Provide input into product development, ensuring quality control measures are in place for new product items or offerings.
  • Additional Responsibilities:
  • Supervise waste management, pest control, and cleaning schedules, ensuring all processes meet food safety requirements.
  • Manage calibration, chemical control, and microbiological testing to ensure products meet safety and quality standards.
  • Ensure all equipment, facilities, and physical environments are well-maintained and in compliance with food safety standards.
  • Handle and process food items in compliance with food safety regulations to ensure products are safe for customers.
  • Ensure allergen management is conducted according to procedures.
  • Draft and ensure management approval of reviewed product specifications, especially when products are changed.
  • Oversee the management of food safety wear, hygiene consumables, and stock control.
For more information please contact:
Gerty Ashton