Job Summary

• Provides the technical expertise and leadership necessary to establish and maintain procedures in tracking environment, equipment, and personnel cleaning & sanitization processes.
  
• Enforces and trains employees on the PZW Hygienic Design
  
• Guidelines/checklist and GMP Polices.
  
• Analyses, monitoring and reporting of microbiological and Chemical trends of water, margarine products, intermediate, raw materials, CIP and the environment as applicable and to drive improvement initiatives.
  

Dimensions:

• Turnover of unit
  
• Budget responsibility
  
• Team Size
  
• Other
  
• Turnover (NNS) of £XXm
  
• OP of £XXm
  
• NWC of X%
  
• Total department headcount is XX of whom X are direct reports
  

Principal Accountabilities

• The key outputs of the job
  
• List in priority order if possible, typically 8-10
  
• NOT a task list
  
• Any requirement for organizing & planning including own work and the allocation of resources
  
• Typical decisions made and if they are advisory or directly responsible for the outcome.
  

Knowledge, Skills & Experience Needed

Qualifications required to do the job:

• B.Sc. or HND in Microbiology and Science Laboratory Technology Food would be preferable.
  
• Be specific about the experience needed
  
• Focus on type of experience not the time served
  
• Computer expertise especially in MS Word, MS Excel and PowerPoint.
  
• At least 2 years work experience in a similar role.
  
• Excellent Quantitative Analysis skills.
  

Job Context & Special Features:

• Explain any special features or context in which the job operates
  
• Detail any language or mobility requirements
  
• Ability to grasp complex concepts easily.
  
• Pay attention to minute detail.
  
• Excellent planning, negotiating, and organizing skills.
  
• Great physical health.
  

Job Summary

• Provides the technical expertise and leadership necessary to establish and maintain procedures in tracking environment, equipment, and personnel cleaning & sanitization processes.
  
• Enforces and trains employees on the PZW Hygienic Design
  
• Guidelines/checklist and GMP Polices.
  
• Analyses, monitoring and reporting of microbiological and Chemical trends of water, margarine products, intermediate, raw materials, CIP and the environment as applicable and to drive improvement initiatives.
  

Dimensions:

• Turnover of unit
  
• Budget responsibility
  
• Team Size
  
• Other
  
• Turnover (NNS) of £XXm
  
• OP of £XXm
  
• NWC of X%
  
• Total department headcount is XX of whom X are direct reports
  

Principal Accountabilities

• The key outputs of the job
  
• List in priority order if possible, typically 8-10
  
• NOT a task list
  
• Any requirement for organizing & planning including own work and the allocation of resources
  
• Typical decisions made and if they are advisory or directly responsible for the outcome.
  

Knowledge, Skills & Experience Needed

Qualifications required to do the job:

• B.Sc. or HND in Microbiology and Science Laboratory Technology Food would be preferable.
  
• Be specific about the experience needed
  
• Focus on type of experience not the time served
  
• Computer expertise especially in MS Word, MS Excel and PowerPoint.
  
• At least 2 years work experience in a similar role.
  
• Excellent Quantitative Analysis skills.
  

Job Context & Special Features:

• Explain any special features or context in which the job operates
  
• Detail any language or mobility requirements
  
• Ability to grasp complex concepts easily.
  
• Pay attention to minute detail.
  
• Excellent planning, negotiating, and organizing skills.
  
• Great physical health.
  

Responsibilities

• Ensure timely analysis of sample to prevent production loss time and waste.
  
• To make sure equipments are kept clean and to maintain a safe working environment by ensuring the work area is tidy and hazard -free.
  
• Promptly document and communicate all analysis results to QA Manager and production.
  
• Ensure that reagents are correctly labeled and prepared according to the standard procedures.
  
• To analyze samples assigned using the group analytical methods and specification follow strictly the spelt out procedure specified for the parameter under analysis at all times.
  
• To log in data of all analysis done in the appropriate book/sheets.
  
• To take samples of raw and packaging material as instructed by the work instruction.
  
• Conduct after CIP swap test and environmental microbial analysis for the plant
  
• Ensure prompt escalation of any food safety related issues to any FSTM and FSTL.
  
• Promotes product safety and hygiene awareness across the factory contributing to competence development of site professionals.
  
• Performs Hygiene Audits according to the PZW Hygiene checklist.
  
• Implement Hygienic requirements across site.
  
• Identify, control, prevent and resolve microbiological concerns or issues that impact product quality.
  
• Communicate and escalate any hygiene findings that impact production, employees, and inventory status.
  
• Guide in the cleaning & sanitization procedures and training to ensure hygiene of equipment and utilities.
  
• Engage with functional stakeholders-Engineering, Manufacturing, HR, Refinery, Admin, e.t.c to define functional Hygiene requirements.
  
• Micro products testing and reporting, trouble shooting of micro and cross-contamination non-conformities to identify preventive and corrective actions.
  
• Maintain hygiene program and trend results to drive hygienic improvements.
  
• Monitor production water quality.
  

EMS, OHSMS and FSSC Responsibilities:

• Implement and comply with EMS/FSSC/OHS requirements relating to environmental aspects and impacts and other policies, procedures and /or regulations applicable to assigned jobs
  
• Understand and apply the intent of the EMS/FSSC/OHS policy and requirements to assigned jobs
  
• Understand roles, responsibilities, and the importance of conformity to the EMS/FSSC/OHS requirements.
  
• Understand the significant environmental aspects and related actual or potential impacts associated with their work, and the environmental benefits of improved personal performance
  
• Understand the potential consequences of departure from specified OHS procedures or legal requirements.
  
• Ensure prompt escalation (adequate communication) of any food safety related issues to any FSTM, FSTL and or next line of reporting manager.
  

Reporting Relationships:

• Peer Relationships
  
• Attach organization chart showing manager and direct reports as well as peers
  
• Reports to QA Manager
  
• Peers: Quality Analyst and Laboratory Analyst (Chemical)
  

Internal & External Relationships:

• Identify the most significant ones
  
• Attach a preferred suppliers list if available
  
• Detail which networks the jobholder will be part of e.g. finance, category
  
• Production team.
  
• Logistics team.