- To manage the establishment, maintenance, and continuous improvement of Quality
- To provide positive direction to the achievement of the Quality goals for Telford through the development/implementation of improved quality systems and process plans.
- To ensure that the site meets it's Corporate, Statutory, and due diligence obligations through the maintenance of proper Quality records and procedures.
- To develop and implement Quality Assurance strategy across the site aligned with the Global and European Technical strategy.
- To ensure the Quality Systems on site are efficient and effective, delivering simple, enabling ways of working to support the Telford operation.
- To display a positive enthusiasm and demonstrate a real drive to make pragmatic, data-driven, timely improvements and decisions relating to Food Safety and Quality that support the site whilst protecting the Brand
To develop and drive improvement in the production and processing standards of the Telford site
To develop and improve quality systems to ensure that Telford quality procedures meet Due Dilience, Statutory, Corporate and Customer requirements for finished product quality and safety.
Manage and ensure compliance with BRC and customer requirements
Ensure good audit practice and develop auditing techniques to maximise the effectiveness of the quality system.
Track and analyse trends in product non-conformance and quality system non-compliances to identify underlying cause and initiate appropriate and timely root cause remedial action.
Evaluate and define criteria required for the manufacture and supply of finished goods to meet Heinz quality requirements.
Maintain awareness of technological developments and industry best practice and provide expertise in order to identify and implement opportunities to improve manufacturing processes, quality systems, product quality and quality cost avoidance.
Define the actions necessary to resolve complex quality problems by the management of and liaison with internal functional and supplier representatives and Provide timely and appropriate management of quality incidents in order to avoid adverse impact on Heinz product quality and customer service levels and minimise financial cost of incidents to Heinz.
To ensure SAP is embedded in all quality related processes and benefits optimized.
The job holder must be educated to degree level or equivalent in a scientific or technical discipline and have several year's management experience within the food industry
The job holder must hold a recognised HACCP qualification and be able to demonstrate knowledge/competency in both TACCP/VACCP
The job holder must be competent in designing, documenting and implementing quality systems.
The job holder should have a minimum of 5 years- experience working in a food, or closely related industry, which should include experience in auditing systems to a recognised standard.
The job holder must be able to demonstrate a proven track record of successful implementation of quality improvement initiatives, preferably within the food supply chain.
The job holder must have expert knowledge of food safety legislation and legal procedures.
The job holder must have successfully applied quality management techniques such as HACCP, Process Analysis and Statistical Process Control.
The job holder must be capable of communicating clearly and concisely both verbally and in writing to all levels within, European affiliates, vendors and customers, with an ability to deliver line training in quality related disciplines.
The job holder must be capable of assimilating a range of differing and technically complex manufacturing processes in order to identify supply chain weaknesses and develop root cause solutions to ensure materials and finished products which consistently meet requirements.
The jobholder must be able to apply clear thinking and analytical skills to quality incidents and influence others in order to deliver appropriate corrective and preventive actions. Facilitate the move from paper-based systems to electronic ones
- Co-ordinate the FSQ Training agenda, ensuring materials are comprehensive and training is prioritised by risk and tracked against a plan.
- Improving Quality KPIs to drive change and improvement to reduce incidents and risk to product. Ensure quality standards are defined, communicated, and maintained
- Identify and communicate top losses for Food safety and Quality KPIs including Right First Time, Cost of Quality and Complaints, ensuring appropriate improvement plans are in place.
- Reduce operational risk by identifying opportunities to simplify and strengthen current practices and ways of working