Label Checker in Scunthorpe

The purpose of a Label Checker is to ensure all labels are updated and accurate to the corresponding poultry being produced on each line. They are also in charge of maintaining the lines themselves, keeping them clean and if they break down, to fix them if they are able to do so. To follow procedures and required practices to ensure that we produce products of the highest quality, food safety and food integrity.

Facts and Figures

Label Checkers will need to ensure the correct numerical information is included on every label. Use by dates, kill date, price per kilo, the EC code and other important pieces of information must be displayed. Other figures label checkers may encounter are along the lines of total number of labels used and other pieces of information that indicate usage throughout the shift.

Accountabilities

• As a Label Checker you will be accountable for ensuring that all displayed information on labels is correct and matches the produce on each line. This will include setting the produce labels for each line with details such as price, barcode, EC code all included on the label. This is so the customer will be able to identify exactly what they’re buying and will enable them to trace it right back to the factory of origin.
• If the circumstance arises where some of the machinery on the lines break down, as label checker you will be expected to either repair or arrange repair for the line in order to allow production to continue at full potential.
• The Label Checker is responsible for ensuring all rework is removed from the line and stripped out in a timely manner.
• Also responsible for resetting the lines upon a new kill date being set. When a fresh batch of poultry comes through the line it is important that the labels are re-assessed and all dates and details are updated to the specifications of the produce.
• Label Checkers are accountable for the overall state of the labelling lines in cutting, meaning they have a great deal of responsibility when it comes to hygiene in terms of keeping lines fresh and cleaning, as well as overall maintenance of the lines themselves, keeping them in top working condition. Removing all reels of labels off the line at the end of shift and not leaving them stored on/in the machines.
• Anything else required to complete my job successfully.
• Food Safety Level 2
• Proactive and positive attitude.
• Time management
• Ability to work to deadlines
• Site, Company and product knowledge
• Excellent communication and people skills
• Experience of working in meat manufacturing business
• Self-motivated and highly resilient.
• Quality conscious, must be able to maintain a great quality standard.
• Trained on equipment in their defined area

Expected Salary (this is not sent to the employer)

Postcode

(optional) I am a diversity candidate. I am BAME or from a disadvantaged background or over 55 years old or Non-Binary or Disabled or Non-Heterosexual etc. We do not send this information with job applications. What is BAME? | Why do we ask?