Further Processing Supervisor - PM

Sofina Foods•Suffolk, VA

9d•Onsite

About The Position

To ensure the CCP (critical control point) of cooking and cooling meat products are adhered to in accordance with the product specification and Company Standards and procedures regarding Safety, Hygiene, Quality, Quantity and Cost. Ability to work in a busy factory environment as part of a high functioning team. Understanding and knowledge of GMP, HACCP, hygiene and health and safety standards. Attention to detail and due diligence in completing paper work required. Willing to learn from experiences, to work in a productive and professional way with other departments and staff. Displays a sense of pride, passion and accountability

Requirements

Understanding and knowledge of GMP, HACCP, hygiene and health and safety standards.
Attention to detail and due diligence in completing paper work required.
Willing to learn from experiences, to work in a productive and professional way with other departments and staff.
Displays a sense of pride, passion and accountability

Responsibilities

Complete role and tasks required in line with all risk assessments and company procedures.
Work in a safe manner, without risk to self or others by observing all health & safety rules, procedures and COSHH regulations, ensuring individual PPE is worn as stipulated for each task.
Responsible for handling food products, maintaining high personal hygiene standards and observing all company hygiene, quality and housekeeping rules, as laid out in company induction.
Complete and take accountability for checks and tasks including CCPs as per current UK regulations.
Ensure all Paperwork is filled in accurately, for all relevant tasks carried out for the previous 24hrs of operation.
Ensure batch yield reports are ran throughout the shift to spot the issues and resolve before end of the shift or escalate to relevant people (MW,ML,TT)
Ensure hourly/daily targets are always achieved, escalate if not
Ensure line servicing being done in timely manner and meat brought to the lines at the right temperatures, organise service cover , cover yourself if no other options
Always Look for improvements (labour reduction, quicker ways of working , cost reductions etc)
Promptly escalate issues including breakdowns which are impacting production and seek corrective action / resolutions, to the senior management team
Ensure meat preparation plan is updated and issued out to the team at the start of the shift
Ensure equipment and working areas are cleaned to company hygiene standards prior to production run.
Ensure empty equipment is transferred to process in timely manner
Ensure knock out and meat preparation operatives comply with ‘Clean As You Go’ at all times, ensuring area is dry and free from clutter.
Ensure Operatives are completing the shift walk handover and relevant paperwork.
Ensure Operatives operate machinery in accordance with training and relevant skills.
Ensure operatives have product / racks / dolavs labelled at all times, to maintain traceability.
Carry out all other reasonable management requests on an ad hoc basis.
Ensure cooking and cooling of meat products meet critical control points and company standards for safety, hygiene, quality, quantity, and cost.