Role Quality Manager

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

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

Job requirements

  • MBO+ or HBO food 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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