Food Safety Manager

Job Description

Main Purpose:

• Drive the implementation of the food safety and HACCP agenda within the plant. Prioritize actions, design sustainable systems, and support operations to achieve the Food Safety targets (AIB, consumer complaints, and legal food safety requirements).
• Apply technical expertise in optimizing the existing food safety systems in the plant: CRP procedures, GMP requirements, HACCP, CRP Phase II (Process Specific), allergens, FSCC22K, auto control, and Legal requirements.
• Use expert knowledge to align food safety systems and procedures overall production lines and departments.
• Work with files, FLMs, UM, specialists and PMT to develop and implement food safety improvement plans.
• Give support in NPD projects and plant investments for food safety standards.
• Build a network of other food safety specialists and the Central support Departments within Europe in order to align methods and procedures used in other PepsiCo plants.
• Drive to a sustainable 900 on the AIB audit.
• Food safety risk management and coordination for Veurne.

• Driving the food safety agenda within Veurne, ‘taking others with you towards the goal of a sustainable 900 on the AIB (American Institute of Bakery) independent audit. Prepare and attend the 6 monthly external AIB food safety audits. Follow up the audit results, generate solutions for improvements (including technical issues of equipment and infrastructure) to meet the standards. Ensure safe products with superior quality through delivering FSSC22K compliance and auto control plan.
• Drive the food safety program and standards issues by PepsiCo. Implement and follow up the HACCP requirements (e.g. allergen management, GMP) according to Belgian and European legislation.
• Set up food safety internal audit plan to comply with external AIB food safety requirements.Set up action plans and work closely with technical service and operations to define short, medium, and long-term solutions.
• Track food safety KPI’s and analyze performance in order to improve the identified gaps: CCP compliance, results of internal and external food safety audits, consumer complaints. Setup action plans for improvement plans.
• Lead and develop the sanitation officer and food safety operator.
• Empower, engage and ensure all employees in delivering their food safety accountabilities; this includes FLEs, FLMs, PMT, PepsiCo employees, and contractors.
• Deliver Food safety and hygiene training for internal employees, as well as for third-party employees (temporary people, contractors) covering all the standards to improve compliance to the standards.
• Take the lead in the sanitation program, develop cleaning procedures and instructions for all lines and plant infrastructure. Be the point of contact for chemical suppliers, cleaning company and cleaning utensil suppliers.
• Be the food safety representative in daily QCDM meetings: keep track of FS issues back lock, compliance to sanitation plan & first time right.
• Work closely together with the environmental coordinator to achieve water, gas, waste & electricity KPI’s.
• Take the lead in VAT sanitation and offices.
• Accountable to give support in engineering projects and plant investments. Support the engineering team for food safety and sanitation sign-off by risk assessment to achieve compliance according to FS standards for new equipment.
• Make up the yearly AOP budget. Control the invoices of the above categories. Responsible for purchase, GR, and reconcile of consumables and services within budget.
• Monitoring/guarding energy consumption and pass along/expand knowledge to/of FLEs about efficient energy consumption.
• Consult KPI scorecard energy on the production lines.
• Accountable for the relevant actions required to comply with GEHSMS (eg chemicals and cleaning procedures).
• Accountable for the relevant energy-related actions required to comply with the ISO 50001 management system and to contribute to the Recon (Resource Conservation) program.

Qualifications/Requirements

Key Skills/Experience Required:

• Knowledge of quality systems and food safety systems;
• Analytical thinking and problem-solving skills, have a methodical approach to solve quality and performance opportunities;
• Technical knowledge of production methods, process technologies, and products;
• Coaching skills, capable of ‘taking others with you’, empowering employees;
• Is a role model and can motivate to raise food safety awareness;
• Knowledge of company policies, programs, and regulatory requirements;
• Effective interpersonal skills (good communicator, facilitation and influencing skills, cooperative, respect others, coaching, and feed-back) including diplomatic and forceful/direct depending on circumstances;
• Language skills: Dutch, English, and French;
• Capable of redesigning and optimizing management systems for an operating environment;
• Ideally 3 years FLM experience within an operating environment.
• Has the ability to document and track information and translate and integrate this into the existing systems. Applies strong business understanding and uses quality scorecards to take ownership for driving improved plant performance.