Quality Assurance Role | Bodmin in Cornwall

Kepak is an Irish owned food company, serving international markets, restaurants and household food service names with prime cuts of meat, on trend food service solutions and ready-for-market convenience foods. With over 50 years’ expertise in the meat craft, we are still leading the way with bespoke innovations and highly successful, international food brands.

Purpose of the Role

The Quality Assurance Role provides a vital service to the Boning Hall, Beef abattoir, Lairage, Tripery and Fifth quarter teams by ensuring all customer, legislative and industry required checks are completed to schedule. Playing a key role in the control, monitoring and verification activities required by the sites H.A.C.C.P food safety management system.

Main Responsibilities

• To complete all necessary checks on livestock and product to ensure it meets the defined criteria of relevant customer and legislative specifications.
• Daily checks include (although not an exhaustive list): Contamination checking/trending. Customer specification verification using platforms such as I Auditor.
• To ensure that all product leaves the factory within the limits and defined criteria set out in the relevant customer and legislative specification(s) (i.e. contamination, SRM, temperature, weight, finish product, offal product standards, packaging etc.).
• A good standard of numeracy and literacy is required in order to interpret and record relevant results from checking.
• Checks are required to be completed at various frequencies throughout the production shift – some per batch, some daily, some weekly etc.
• Checks must be completed with a high degree of accuracy and integrity ensuring adherence to relevant protocols and specification limits.
• To ensure the quality (printed finish) of all labels is of a high standard, with all information present being relevant and correct.
• A good eye for detail and the ability to cross reference the labels against the required specification(s).
• Checks to take place as a minimum at start of each production batch, with additional ‘extra’ checks taking place as necessary.
• Ensuring the information on the labels are correct.
• Ensuring relevant monitoring and/or verification practices are completed in line with the H.A.C.C.P plan.
• Accurate completion of documentation requiring a good standard of written English.
• A high level of integrity required in order to complete the checking/activities in line with the strict requirements of the H.A.C.C.P food safety system.
• Checks required to be completed at various frequencies in line with the H.A.C.C.P plan.
• Ensure collection of various samples and testing of relevant carcasses/primals in line with sampling schedule.
• Completion of carcass pH testing in line with customer specific regimes.
• Taking samples from primals and/or carcasses to meet relevant stipulated schedules.
• Completion/cross checking of DNA testing for external laboratory analysis.
• All checks required to be taken with a high degree of accuracy – using handheld Trace Soft monitoring system and a series of documentation in order to log results and/or communicate information from the checks.
• To complete calibration checks on items of equipment – including scales and other machinery.
• Checks to be completed prior to, during and postproduction operations on a daily basis and include calibration/checking of the following items of equipment.
• All checks will need to be recorded using a variety of means (i.e. Trace Soft system, documentation etc.).
• All checks need to be completed with a high degree of both accuracy and integrity.
• Undertaking a variety of internal audits within the site.
• Completion of a variety of internal based audits at required frequencies – some daily, some weekly, some monthly.

Working Hours

Monday – Friday Shift pattern 5 am to 3 pm or 6 am to 4 pm

Key Attributes

• Passion for food, Ambition, Responsibility and Teamwork.
• Passion for Food at forefront of day-to-day performance.
• Ambition to develop self to achieve personal and business goals.
• Responsibility for positive contribution to business.
• Teamwork across all levels, departments and teams, willing to go the extra mile.
• Awareness of H.A.C.C.P principles / foundation level H.A.C.C.P is desirable.
• Level 2 certification in food hygiene for manufacturing desirable.
• Strong analytical and problem-solving skills.
• Academic / Vocational qualifications GCSE in Maths.