A.      Conduct personal hygiene inspection spot checks and GMP spot checks in the respective department you are working.

B.      Ensure that any of the following items you receive are reconciled back by the end of shift or when the item is no longer in use in your respective department

Ø  Stationary

Ø  PPE & Equipment

Ø  Chemicals

Ø  Gloves & plasters

Ø  Scissors/knives

C.      Ensure that documents reflecting on your document control sheet and traceability documents for product’s on the production plan are requested timeously.

D.      Ensure that the document control sheets are completed.

E.       Ensure that the records completed are completed in ‘real-time’.

F.       Ensure that the records completed are legible and that all mandatory fields are completed.

G.      Ensure that non-conforming raw materials and final products are identified and reported to the QC team leader and Supervisors.

H.      Ensure that rework is labelled, identified and traceability maintained throughout the process.

I.        Ensure that Recipes required for Production are requested from the QC team Leader timeously.

J.        Ensure that general housekeeping is maintained at all times in the departments:

-          Product crates are not placed directly in the floor

-          Cleaning equipment off the floor stored on hooks provided

-          Offcuts/packaging/product needs to be grouped together and discarded accordingly

-          Ensure that no condensation is present on the roof

-          Ensure that no wood is present in unauthorized areas.

-          Ensure that no stagnant/pooling water or residue is present on the floor

-          Ensure that product/raw material not in use is covered and stored correctly to avoid temperature abuse and avoid the introduction of foreign matter

-          Ensure that product/raw material is not stored under tables

-          Ensure that any objects unaccounted for are identified

A.      Ensure ALL spray bottles/dispensers have sanitizer and soap in.

B.      Assist with obtaining information for Quality reports/non conformities.

C.      Ensure that raw materials, chemicals and packaging delivered are received correctly and record all necessary information.

D.      Ensure that garments are clean when inspected and dirty garments collected as per schedule

E.       Report Staff that do not adhere to Food Safety rules.

F.       Conduct stock counts on consumables and chemicals

G.      Ensure correct filing all records and COA from suppliers

H.      Report all quality deviations to QA Manager

I.        HACCP

Ø  Notify the Food Safety Team Leader of any of the following changes.

Ø  Changes to existing products or new products being launched.

Ø  Changes in raw materials, ingredients and services.

Ø  Changes to production or processing systems and equipment.

Ø  Changes to production premises, location of equipment or surrounding environment.

Ø  Changes to cleaning and sanitation programmes

Ø  Changes to packaging, storage and distribution systems.

Ø  Changes to personnel qualifications levels and/or allocation of responsibilities and authorization.

Ø  Changes to statutory and regulatory requirements.

Ø  Changes to knowledge regarding food safety hazards and control measures

Ø  Changes to customers, sector and other requirements that the organization observes

Ø  Relevant enquiries from external interested parties

Ø  Complaints indicating food safety hazards associated with the product.

Ø  Any other conditions that may have an impact of food safety.

Ø  Changes to consumer’s end use of product

Ø  Following a recall or withdrawal