Responsibilities

• Check and verify  QC Packs for all three Shifts
• Report Deviations on KPI (Key Performance Indicators) for Level 2
• Attend Level 2 Meetings
• Crate Filter washing checks, Operator to clean it hourly
• Brown Flour Bran percentage check – Sieving and Ph analysis on yeast, dough and bread
• Filing QC Records – Documentation
• Check if Silos are locked
• Flour moisture analysis, get sample and copy of COA from Production office Clerk
• Competitors Bread scoring (Evaluation) and rankings (Tuesdays)
• Audits Action list follow up
• Micro sampling – Surface swabs, water tests, air tests and final product checks
• Completion of Micro Submission forms
• Maintaining SOP’S on boards and typing necessary changes
• Mould – End of shelf-life checks (double check if  retention sample is Mouldy on Day 5 & 6)
• Complaints investigation and Tool box talk registers (from QCs/Supervisors)
• Capture weekly Texture analysis Softness
• Ensure Standard Deviation is done and captured by Thursday
• Ensure Moisture Loss is done and captured by Thursday
• Leadership Site Walk and capturing findings
• Glass register open issues, follow up on all open job cards
• Send NC tracker to track the closure of findings and conduct verification  for close findings
• Collect all necessary information for external Audits
• Participate in supplier evaluations
• Updating process parameters
• Participate in CCP and OPRP Validations
• Food safety meetings involvement
• Keeping calibration register up to date

Qualifications

• National Diploma in Food Technology/ At least 2 years’ experience within a similar role &
• Matric or equivalent (NQF4)
• At least 3-5 years experience in a similar role