Role Quality Manager

The quality 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 system.
  • Communicating the policy on food safety and quality to the .
  • Monitoring compliance with the policy, through inspection rounds, internal audits, and . Compiling the management review. 
  • 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 measures and check the effectiveness of the corrective and improvement measures. 
  • Guiding external audits of supervisory ( ) 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 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 data, compiling overviews, graphs, and statistics in such a way that about the quality of products (developments / trends) becomes available.
  • Supervising compliance with the HACCP, (), ARBO, environmental and company regulations. 
  • Determining the wishes and 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 , and meeting customer expectations (including and ).
  • 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 quality system. 
  • Responsible for reporting on the release of quarantines to management. 
  • Partly responsible for setting up a food defense plan. 
  • The performance of checks as recorded in the system, such as calibrations, laboratory research (microbiological, ), and product tests (sensory).
  • Setting up and maintaining end product specifications.
  • Archiving and supervising the completeness and actuality of the purchase specifications and supplier 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 business processes;
  • Experience with product quality and safety aspects.
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