Role Quality Manager

The manager is the leader of the HACCP team. The position of a quality manager includes the following tasks and :

  • Setting up and maintaining the quality management system.
  • Communicating the policy on food and quality to the staff.
  • Monitoring with the policy, through rounds, internal audits, and verification. Compiling the management review. 
  • Co * performing internal audits and system verifications and validations. Keeping the HACCP system up to date and compliance with it within the organization. Point out deviations, make proposals for measures and check the effectiveness of the corrective and improvement measures. 
  • Guiding external audits of supervisory (Dutch Food Safety Authority) and certification bodies, representative regarding the standards and certification bodies.
  • Checking the enforcement of in particular CCP * related process settings and hygiene regulations during the process. Giving instructions for correcting settings, correcting or for carrying out cleaning work. 
  • Promoting the quality and hygiene awareness of the production by giving explanations, instructions, and etc. Initiating and having them implemented and supporting improvement programs / actions in the field of CCP control, hygiene, order, and tidiness. 
  • Registering quality data, compiling overviews, graphs, and statistics in such a way that information about the quality of products (developments / trends) becomes available.
  • Supervising compliance with the HACCP, (), ARBO, environmental and regulations. 
  • Determining the wishes and requirements of customers, translating them into specifications for products and processes and verifying whether expectations are met. 
  • Reporting the findings and possible improvements regarding quality, food safety, customer satisfaction, and meeting customer expectations (including and analysis).
  • Communication on food safety and quality internally and externally (stakeholders).
  • Management of the HACCP team.
  • Follow developments in legislation, requirements, and standards and translate these into the
  • Responsible for reporting on the release of quarantines to management. 
  • Partly responsible for setting up a food defense plan. 
  • The performance of as recorded in the system, such as calibrations, research (microbiological, chemical), and product tests (sensory).
  • Setting up and maintaining end .
  • Archiving and supervising the completeness and actuality of the purchase specifications and statements. Assessing the performance of suppliers. 

Job requirements

  • MBO+ or HBO food technology or equivalent;
  • Tenacious and proactive attitude;
  • Persuasiveness; 
  • Good communication skills in speech and writing;
  • Good knowledge of all processes;
  • Experience with product quality and safety aspects.
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