Food Safety Manager

**Job Description**:
We are seeking a highly skilled and experienced Food Safety Manager to join our team. You will be reporting to the Managing Director. As an expert in food safety systems and department head for perishables, you will play a crucial role in ensuring the quality and safety of our food proqducts at the processing plant, warehouse, supermarket outlets, and restaurant. Your primary responsibility will be to monitor and maintain our existing food safety management system, ensuring that daily controls meet the criteria for certification audits.

Qualification and Experience Requirements:
1. Minimum degree in Food Science (of any discipline) from a recognized university.

2. Familiar with Singapore Sale of Food Regulation and SFA inspection criteria for meat processing, warehousing, supermarket, and restaurant.

3. At least 3 years of experience managing food safety systems for perishable products.

4. Proven experience managing a team of QAQC inspectors.

5. Valid certificate for FSSC v5.1 internal auditor course will be an advantage

6. Strong analytical and problem-solving skills.

7. Well versed in Microsoft PowerPoint, Excel, Word.

8. Excellent communication and interpersonal skills.

9. Knowledge of quality control principles and practices.

10. Ability to work effectively in a fast-paced and dynamic environment.

Role and its Responsibilities:
**Implement and maintain food safety management systems**:

- Ensure compliance with industry standards and regulations.
- Develop and update standard operating procedures (SOPs) for food safety.
- Monitor and enforce adherence to SOPs across all stages of production.

**Manage QAQC inspectors**:

- Provide guidance and supervision to a team of QAQC professionals.
- Conduct performance evaluations and provide constructive feedback.
- Support their professional development through training and mentoring.

**Quality control analysis and reporting**:

- Perform regular quality control checks throughout the production process.
- Analyse and interpret results to identify areas for improvement.
- Generate comprehensive reports on quality control findings and recommendations.

**Microbiological analysis**:

- Interpret sampling test results from external laboratories.
- Identify potential risks and implement appropriate control measures.
- Collaborate with internal stakeholders to address any microbiological issues.

**Understanding of pH and RH controls**:

- Monitor and maintain appropriate pH and RH levels in food production areas.
- Implement measures to mitigate risks associated with pH and RH variations.
- Collaborate with relevant teams to ensure optimal environmental conditions.

**Knowledge of organic produce and food sustainability**:

- Stay up to date with organic farming practices and industry trends.
- Promote sustainable and environmentally friendly approaches to food production.
- Collaborate with suppliers to ensure compliance with organic standards.

Key Performance Indicators (KPI):
**Compliance with food safety standards**:

- Ensure that the company meets or exceeds all relevant food safety regulations and standards for meat processing, warehouse, supermarket, and restaurant.
- Monitor and maintain compliance with certifications such as FSSC v5.1.

**Audit performance**:

- Successfully pass all internal and external food safety audits with mínimal non-conformities.
- Continuously improve audit scores and address any identified areas for improvement.

**Quality control metrics**:

- Monitor and maintain key quality control metrics, such as product specifications, sensory evaluations, and microbiological results.
- Drive continuous improvement in quality metrics, aiming for zero defects and customer complaints.

**Training and development**:

- Provide effective training and development programs to enhance the skills and knowledge of all staff involved in meat processing, warehousing, supermarket, and restaurant.
- Evaluate the competency of team members and ensure their professional growth.

**Incident management**:

- Develop and implement robust incident management processes to address any food safety issues or non-conformities.
- Ensure timely resolution of incidents and take preventive measures to avoid recurrence.

**Cost management**:

- Optimize resources and processes to minimize waste, reduce rework, and control costs associated with quality control activities.
- Identify cost-saving opportunities while maintaining high standards of food safety.

**Stakeholder satisfaction**:

- Collaborate closely with internal teams, suppliers, and customers to ensure their satisfaction with the food safety management system.
- Proactively address any concerns or feedback related to quality control and food safety.

**Continuous improvement initiatives**:

- Identify opportunities for process improvements, efficiency gains, and innovations in food safety management.
- Lead or participate in cross-functional teams to implement improvement i