Job Description

FSTL: Food Safety Team Leader: A food safety team leader is responsible for ensuring the safety and quality of food products by managing the organization's food safety management system (FSMS). This includes developing and implementing food safety protocols, conducting inspections, and ensuring compliance with regulations. They also train team members, address non-compliance issues, and collaborate with other teams to maintain high standards. Key Responsibilities: Developing and Implementing Food Safety Protocols: This includes establishing procedures for hygiene, sanitation, pest control, temperature control, and other critical areas. Managing the Food Safety Management System (FSMS): Overseeing the FSMS, which includes continuous monitoring, risk assessments, and corrective actions, according to ISO 22000. Conducting Food Safety Inspections and Audits: Ensuring compliance with food safety standards and regulations through regular inspections and audits. Training and Education: Training employees on proper food handling techniques, HACCP principles, and food safety regulations. Addressing Non-Compliance Issues: Investigating and addressing any non-compliance issues promptly and effectively. Collaborating with Other Teams: Working with other departments, such as quality assurance and production, to ensure food safety throughout the process. Staying Informed: Keeping up-to-date on the latest food safety trends and regulations. Leading the Team: Motivating and guiding the food safety team to achieve its goals. Reporting to Management: Communicating food safety issues, variances, and corrective actions to senior management. Additional Responsibilities: Developing HACCP Plans: Developing and maintaining HACCP (Hazard Analysis and Critical Control Points) plans to identify and control potential food safety hazards. Managing Resources: Allocating and managing resources, including personnel and budget, to support food safety programs. Responding to Complaints: Addressing any food safety-related complaints from staff or customers. Financial Management: Managing the costs associated with food safety programs. Collaboration with External Parties: Collaborating with authorities, customers, and other stakeholders on food safety matters. Note: Should possess valid Internal Audit Certification 22000 Version 06