Quality Systems Technician - Food Manufacturing in Bury St Edmunds

Quality Systems Technician - Food Manufacturing in Bury St Edmunds

Bury St Edmunds Full-Time 22050 - 26950 Β£ / year (est.) No working from home possible
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At a Glance

  • Tasks: Ensure food safety and quality through daily checks and audits.
  • Company: Join Mizkan Euro, a leader in food manufacturing.
  • Benefits: Gain valuable experience in a supportive team environment.
  • Other info: Opportunity to collaborate across departments and grow your career.
  • Why this job: Make a real difference in food quality and safety.
  • Qualifications: Attention to detail and a passion for quality assurance.

The predicted salary is between 22050 - 26950 Β£ per year.

Mizkan Euro, the European subsidiary of Mizkan Group, is seeking a Quality Team Member to support food safety and quality at the Bury St Edmunds site.

You will work with multiple departments to ensure the ME Quality System is implemented and maintained.

You will perform daily quality checks, participate in taste panels and audits, manage documentation, and support customer complaints and external testing programs, helping to keep products to the highest standards.

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Quality Systems Technician - Food Manufacturing in Bury St Edmunds employer: Mizkan

Mizkan Euro is an exceptional employer, offering a supportive and team-focused environment for Hygiene Team Members at our Middleton manufacturing site. With a commitment to employee growth through training and on-the-job learning, we provide competitive benefits including 25 days holiday, a company pension, and unique perks like Free Food Wednesdays. Join us in maintaining the highest hygiene and food safety standards while being part of a culture that values quality and continuous improvement.

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Contact Details:

Mizkan Recruitment Team

We think you need these skills to ace Quality Systems Technician - Food Manufacturing in Bury St Edmunds

Food Safety Knowledge
Quality Control
Documentation Management
Auditing Skills
Customer Complaint Handling
Taste Panel Participation
Cross-Department Collaboration