QA Supervisor

At The Compleat Food Group we’re on a mission to create tasting food that’s better for people and the planet, we call it ‘Food to Feel Good’. We pride ourselves on being a business that gives equal emphasis to HOW we operate as well as the financial results we achieve. 

Our 3,500 (and growing) fantastic people are what make this possible. They are passionate about creating delicious products for UK consumers, leading retailers and our exciting, market leading brands, which include Wall’s Pastry, Squeaky Bean and Unearthed. 

Purpose of role:

To ensure that food quality standards are set and maintained in the manufacturing environment which can deliver the specified standard of product to the customer all the time every time, within the requirements of the law and good manufacturing practice.     

Key Accountabilities:

• To support the production team on resolving food safety and quality issues and maintaining consistency across all shifts.
• To support the management team during external audits/customer visits – either through shop floor presence or documentation acquisition and presentation.

• To undertake audits on processes, documentation, and procedures to verify compliance to the Food Safety/Quality Management procedures. To follow up and verify actions. Ensure QA audits of paperwork are consistent across all shifts. 
• To support investigations with QA Operations, Hygiene or Engineering staff into specific incidents i.e., foreign body contamination, quality rejections, Microbiological or Nutritional issues or Internal or External Panel issues.
• Problem solve issues with X-Ray/High and Low Risk Check-weighers/Auto coding systems and log issues with learning.
• To ensure QA’s complete all tasks as per schedule – and QA completed paperwork audited and filed accordingly. Ensure QA’s are competent in all tasks with written instructions for each task. Ensure best methodology is in use across of shifts to ensure consistency and time management.
• Develop QA staff to ensure audits/sampling/panelling etc. are carried out in the same manner by all staff and that actions are consistent, and reports of findings and action are consistent across shifts.
• To support the Development Team during the concept to launch process to ensure all new products, once launched, comply with all current systems. Specifically ensuring that all Tares, Check-weighs, Foreign Body detectors and QA paperwork changes are in place before launch.
• Management of the use of the External Laboratory services used to ensure that product lists and suites are updated to ensure a smooth running of day to day sampling procedures.

Continuous Improvement:

• To contribute to development of new working methods and actively participate in continuous improvement; To contribute possible solutions to operational problems and to progress appropriate solutions.
• Highlight training needs of self and others to support the development of the sites performance and improve skill levels.

Team Work:

• Working effectively as a member of the Technical team, supporting colleagues with their work.
• Deputise for and provide cover for other members of the QA team in their absence.
• Developing and maintaining effective relationships with all departments.
• To complete all tasks as directed by the Quality Manager and Technical Manager.
• To undertake ad hoc projects as required.
• To ensure adhoc projects of QA team are captured and that deadlines and objectives are met to correct level.

Health and Safety:

• To ensure compliance with all legislation, company (and where appropriate, customer) policies and requirements in respect of food safety, environment protection and health and safety.

Knowledge, Skills & Experience

• Internal audit experience.
• Intermediate Food Hygiene certificate level 3.
• Relevant food manufacturing experience.
• Ability to use computer programmes including word, excel and related technical IT packages.
• HACCP principles and practice.
• Allergen awareness-implications / related to labelling.
• Nutritional awareness.
• Shelf life determination awareness.
• Hygiene and disinfection principles.
• Basic micro awareness.
• Principles of risk assessment.
• Legal labelling.
• Basic knowledge of Weight legislation.
• Knowledge of technical KPIs.