Haccp

Minimum Requirements: Matric/Grade 12 Diploma in Production Technology 3 5 Years Supervisory experience Product and production process knowledge Machine troubleshooting and repair HACCP systems and prerequisite programs (ISOPH01) In-depth knowledge of HACCP for glass and BIB filling (ISOPH02) QMS (ISO9001:2000) implementation experience Duties and Responsibilities: Raw Materials: Verifies raw material quality and quantity Ensures correct materials are issued per specifications Manages raw material discrepancies Bottling Processes: Executes production plans to meet quality and time targets Allocates labor and machines, addressing shortages Troubleshoots production issues Ensures sanitation and quality control checks Manages waste and maintains production logs Machines & Equipment: Maintains equipment operation and tool management Verifies machinery calibration and setup Oversees cork/cap application Performs minor machinery maintenance Reports and manages major equipment issues People Management: Supervises employee activities and enforces policies Provides employee guidance and resolves disputes Identifies and facilitates employee training Conducts performance reviews and plans leave Quality Management System (QMS): Ensures QMS compliance Follows QMS protocols Maintains premises security Participates in QMS audits and training Adheres to GMP protocol Health, Safety & Housekeeping (H&S): Controls Critical Control Points (CCPs) Participates in HACCP and H&S meetings Enforces safety and housekeeping standards Ensures compliance with H&S policies Works with safety representative PLEASE NOTE: Thank you for your interest in this position, we will review and be in touch if you are suitable. Due to the amount of applications we receive for each position, we are unable to respond to each one individually. Please accept your application as unsuccessful if you had no feedback within 7 days of applying. Your CV will remain on our database and we will be in touch for other suitable positions. *** In the meantime, please download our

Job Position: Production Supervisor – Food Industry Ref: 3623 – Edwin Location: Port Elizabeth Salary: R15 000 to R18 000 per month commensurate with experience and qualification Qualifications / Requirements • Minimum of 3 to 5 years food production and Supervisor experience • Experience in leading a team • Be hands-on and possess excellent leadership, people management, problem solving and computer skills • Knowledge and experience in FSSC22000, including GMP and HACCP standards • Self-motivating, managing a team with a demonstrated ability to work cross functionally and to lead / motivate others • Experience and knowledge of internal / external auditing practices highly advantageous • Willing to work shifts / weekends if required Responsibility: Qualifications / Requirements • Minimum of 3 to 5 years food production and Supervisor experience • Experience in leading a team • Be hands-on and possess excellent leadership, people management, problem solving and computer skills • Knowledge and experience in FSSC22000, including GMP and HACCP standards • Self-motivating, managing a team with a demonstrated ability to work cross functionally and to lead / motivate others • Experience and knowledge of internal / external auditing practices highly advantageous • Willing to work shifts / weekends if required Salary: R15000 to 18000 Job Reference #: Production Supervisor – Food Industry

To manage the Primary and Secondary Distribution within the mandate authorised by the Executive. Focus on the key performance metrics of People, Product, Cost, Quality and Compliance. Explore, develop, and implement innovative and entrepreneurial improvement in Distribution that differentiates company from its competitors and continually improves customer experience. Carry out any other reasonable instruction. Qualifications and experience: Must have 5 – 10 years logistics management experience Must have 5 years FMCG experience Proven track record of effective cost management Experience in a HACCP/ISO governed distribution environment preferential Must be proficient in MS Office Leading coaching and mentoring of employees Use company logistics management system to create relevant and attainable goals Keep team updated on the overall business results High quality recruitment Code 08 (B) driver’s license Responsibilities: Leading coaching and mentoring of employees Use company logistics management system to create relevant and attainable goals Keep team updated on the overall business results High quality recruitment Put plans in place for team development in line with the Care & Growth philosophy Accurate planning, forecasting, resource setting and adherence to budgets Cost Control Fixed and Variable management Strategic cost management Assets and capex plans are relevant and project a long-term focus in order to promote effective decision making. On – time Delivery Fleet Capacity and utilization Capacity Utilization Customer Services Cold Chain Management Delivery execution Management ERP systems Stock management Maintain Safe, Healthy, and risk-free environment Adhere to standards set in ISO and HACCP policy documents

A permanent position is available at a Food manufacturing company in Port Elizabeth for a warehouse supervisor to manage all aspects of warehousing and distribution requirements, this includes a raw material and finished goods warehouses. Minimum requirements: Three to five years working experience in a Warehouse / Logistics FMG environment; Knowledge of document control regarding HACCP and Food Safety systems; Quality Systems and Environmental Systems; Grade 12 certificate with mathematics; Diploma in Logistics, Distribution and Warehouse Management or equivalent (advantage); Knowledgeable in MS Office (Word and advanced Excel); Knowledge of Evolution accounting system. The candidate must be highly detail-oriented, organised and able to handle multiple projects at once; Have good communications skills in English; A Code 10 with valid PDP, Fork truck and Bendi license (advantage). Candidates must have contactable references. Only qualifying candidates with all relevant requirements can email their CV to info@kandfindustries.co.za Only short-listed candidates will be contacted.

Open position: Production Controller Location: Port Elizabeth Type: Permanent position Salary: Market related Equity position: Yes (EE / AA) A concern within the FMCG Industry is seeking a Production Controller to join their team. Job requirements: -Matric -Minimum of two years relevant experience as a Production Supervisor -Relevant Technical / Production qualification -Computer literacy particularly MS Office -Experience within an FMCG environment will be advantageous -NQF 5 Manufacturing Management or Operations -Management would be an added advantage. -Ability to work independently, identify and solve problems and make relevant decisions -Ability to work under pressure in a production environment -Be self-motivated and action driven -Be a team player and innovator -Sound leadership and conflict management experience -Strong numerical aptitude and analytical abilities are essential -Knowledge of ISO/ HACCP Quality Management systems -Must be able to work shifts and extended hours if required Duties include: -Achieve business and production plan -Achieve production requirements against targets -Achieve product quality -Leadership behaviour reflecting company values, corporate governance and team orientation -Manage innovation and business improvements in support of operational and segment goals -Leading, motivating and managing a production team and overseeing the smooth operation of machines and equipment -Improve OEE -Minimise losses and write-offs -Reducing unplanned down time -Limiting rework and non-conformances -Management of Workflow Improvement processes (Mini Business Area) -Maintenance -Managing administrative duties -Managing the development of team No reply after 2 weeks indicates that you have been unsuccessful

Our client is seeking an experienced, self-motivated and target driven Packhouse Manager (soft fruit) in Stellenbosch. This position will be responsible for the overall management and leadership functions of the Packhouse. Responsibilities: Management of the pack house operations including all pack house staff and operations. Sound leadership and direction in the pack house ensuring quality product output, accuracy and consistency in pack house processes and documentation. Building and implementing best practice policies and principles. Develop and train a team of pack house staff. Ensuring high standards of health and safety practices. Ensuring compliance to all necessary industry quality assurance standards. Meeting all specifications as required by both local and export customers. Procure packaging according to customers specification. Facilitate implementation of information systems. Optimization of packhouse equipment and technologies. Report daily and weekly to producers and group management team. Liaise with exporter on daily and weekly packing requirements. Requirements: Tertiary qualification, preferably Agricultural Diploma. Must have minimum of 5 years’ experience in managing perishable pack houses. Must have excellent management experience. Must have proficient IT skills. Must have excellent communication and interpersonal relationship skills. Must have good numerical and planning skills. Must be self-disciplined, a team player, honest and of high integrity. Must be able to work under minimum supervision while meeting the set targets and deadlines. Must be willing to work overtime and weekends. Experience in HACCP, BRC, ISO and or other quality systems. Area: Stellenbosch. Salary: Market Related. Starting date: As soon as possible. Please forward your CV to us if you meet the above-mentioned requirements. Please assume that your application was unsuccessful If you have not been contacted within 2 weeks from the date of this advertisement. Salary: RMaket elated Job Reference #: RUD59

Hi every one Am fine dinning chef. with vast knowledge in running kitchen am looking for job am a holder of diploma in culinary arts. health n safety and butler certificates. very gd in menu planning. budget control. stock manegement and waste control, HACCP. am all kitchen rounder with excellent baking skills. am ready to lead your kitchen team. CV, valid work permit, References available on request ready to relocate feel free to contact or whatsapp me after lockdown on 0681974700 or email chefernest1@yahoo.com

Hi every one Am fine dinning chef. with vast knowledge in running kitchen am looking for job am a holder of diploma in culinary arts. health n safety and butler certificates. very gd in menu planning. budget control. stock manegement and waste control, HACCP. am all kitchen rounder with excellent baking skills. am ready to lead your kitchen team. CV, valid work permit, References available on request ready to relocate feel free to contact me or whatsapp 0681974700 or email chefernest1@yahoo.com

I am a hard working, 52 year old And am able to work under pressure, and can work in a team. I have run a lodge for hunters to a five star corporate hotel. I have 23 years in the food industry and can work in any department lvcan train and have HACCP.

A permanent position is available at a Food manufacturing company in Port Elizabeth. Minimum requirements are: Three to five years food production and supervisor experience and leading a cleaning team Be hands-on and possess excellent leadership, people management, problem-solving and computer skills Knowledge and experience of FSSC22000, including GMP and HACCP standards Self-motivating, managing a team with a demonstrated ability to work cross functionally and to lead / motivate others Position entails a high level of responsibility Experience and knowledge of internal / external auditing practices, is advantageous Candidate must be willing to work shifts if required. Shortlisted candidates will be contacted.

St Francis Links, one hour West of Port Elizabeth has a vacancy for a qualified and experienced sous chef. A diploma in professional cookery is essential with at least 4 years working experience as a sous or junior head chef. We host banquets, weddings and a restaurant serving daily breakfast and lunch and dinners from time to time. The incumbent should be able to solely manage a busy kitchen shift in the absence of a Head Chef and would suit an assertive, motivated, team player who sets and maintains culinary trends. His / her job will include but not be limited to: Operational kitchen management in line with company procedures Regular and documented staff training & development Daily, weekly & monthly supply orders | Proper receiving and storing of goods HACCP and hygiene control Preparation and planning for daily operations and food preparation Month/Year end stock takes in line with company policy and procedures Menu development, costing & design Plan systems to organise and manage all the kitchen staff efficiently Processing food orders and management of the service pass Attending managerial meetings as and when required Must be fully computer literate | Must have own transport Salary commensurate with experience.

Our client is recruiting for a driven, ambitious, and qualified JUNIOR PACKHOUSE MANAGER for their packhouse in Ceres that packs mostly apples, pears and plums. The Junior Packhouse Manager must provide sound leadership and management to ensure quality product output, accuracy, and consistency in packhouse processes and documentation. Responsibility: RESPONSIBILITIES: • Development and Implementation of company policies and principles • Ensuring high standards of health and safety practices • Budget management (packaging, labour, marketing) • Management of audits • Management of costs/controls • Compliance to quality assurance standards • Ensuring temperature and transport regulations are met • Packaging planning and scheduling • Optimal pack-out percentages • Quality control and food safety • Team building, motivation, and management • Time and production management QUALIFICATION AND EXPERIENCE: • Relevant tertiary qualification • Minimum of 2 years of experience in managing perishable products in a pack house • Experience in HACCP, BRC and/or other quality systems • Computer Literacy (Excel) and Packhouse systems/software SKILLS AND ABILITIES: • Excellent communication and interpersonal relationship skills • Strong numerical and planning skills • Self-disciplined, a team player, honest and of high integrity • Deadline orientated • Attention to detail If your background matches the requirements and you would like to apply, please: - click on the "Apply" button or - apply online at www.casupport.co.za/vacancies - or send your CV to admin@casupport.co.za with " JUNIOR PACKHOUSE MANAGER " in the subject line Job Reference #: CPT000740 Consultant Name: Ilana AuretPieters

· Looking for a strong chef/kitchen manager with leadership capabilities · Knows how to work with in a budget · Knows wholesome food and experienced in cooking. Hands on in the kitchen. · Be proficient in Excel, Word and Office. · Sober habits. · Worked with a team of 20 or more. · HACCP compliant. · Prepared to work every second weekend. · Be able to follow instructions from Operations manager. · Someone who is a quick thinker and backs themselves · Someone who takes pride in their food and presentation · Knows how to do stock take and strict stock controls. looking for someone with at least 5 years experience in a similar role. remuneration based on your experience. Please email your CV to chefcraigandersson@gmail.com Please it must be in Word, or PDF. please email CV with photos of food if possible. DO NOT SEND IM INTERESTED …. EMAIL CV ONLY

Very busy restuarant, looking for chef/kitchen manager. Needs to be able to handle extreme pressure, while leading a team, ensuring high standards, not only in terms of food quality but also cleaning of kitchen, must follow all HACCP stantards. OWN TRANSPORT SHIFT WORK RELIABLE CONTACTABLE REFERRENCES EMAIL CV TO: humewood@mikeskitchen.co.za

Senior Sales Representative required for wholesale company based in Queenstown. Your role will include: § Oversee sales teams and develop strategies to drive growth / profitability § Maintain and build new and current business relationships § Receive and distribute stock § Responsible for departmental overheads budget § Coordinate with drivers to ensure timely pickup and delivery of orders To be considered for this role, you will need to have: § Bachelor’s degree § Food safety certifications (ISO9001, ISO18000, ISO22000, HACCP standards and Hygiene Practices essential § Minimum 3-5 years working in a wholesale / retail position (poultry / meat sales experience is required) § 2 years management experience Should you wish to apply please email your CV through to recruiter2@profilepersonnel.co.za Only shortlisted candidates will be contacted.

Responsibilities: Management of two pack lines (line balancing, productivity, quality control and personnel) Ordering of packaging material Daily calibration of pack lines and setting up of packing programs Internal training of Packaging and Quality staff Ensure packhouse compliance with BRC/HACCP regulations Requirements: Grade 12 (relevant tertiary qualification will strengthen the application) Minimum 5 years’ experience in similar environment Knowledge of Vitrax-System and Optical Sorting will strengthen the application Excellent people management skills

Minimum requirements for the role: A relevant tertiary qualification in Production or Operations Management or related qualification is preferred. Minimum 5 years previous management experience managing a large team within a production, manufacturing or FMCG environment is essential for this role. Previous experience having worked within the food and related industries is preferred. Strong communication skills. Knowledge of BRC, QHSE, HACCP, and global GAP accreditation is advantageous. Experience in managing a production or packhouse facility is essential. The successful candidate will be responsible for: Achieving packhouse goals and objectives through the agreed KPIs. Formulating and executing continuous improvement plans. Coordinating and executing the packing programme as planned and prioritised by the Marketing Department. Effectively managing staff and ensuring compliance with Company policies. Ensuring compliance with food safety and sanitation requirements. Managing costs within the packhouse against the budget. Leading and motivating the Packhouse Team to take ownership and pride in delivering the highest quality of product according to grade. Applying WCM or lean techniques to improve accuracy and productivity. Communicating and assisting Growers (primary customer). Ensuring the adherence to local and international food safety standards and requirements. Ensuring continuous quality control measures are adhered to. Reporting any equipment failure and maintenance requirements to the Engineering Department. Maintaining and utilising various reports as dashboards in order to measure against targets. Identifying development areas and managing people performance. Pro-active planning of staff, stock and other resources with internal departments. Salary package, including benefits, is highly negotiable depending on experience gained.

MINIMUM REQUIREMENTS Packhouse Manager: Agricultural Degree/Diploma advantageous Experience with working with BRC or HACCP Minimum of 5 years pack house experience Fully computer literate (MS Office (Word and Excel), Microsoft AX) Valid drivers license Previous citrus packhouse experience advantageous Maintenance orientated advantageous Administration: Matric General Administration skills Excellent telephone etiquette Excellent interpersonal skills Computer literate Excellent communication skills both written and verbal ONLY short-listed candidates will be contacted To apply CLICK THIS LINK and upload your CV

Our client within the Agricultural Sector is looking for Maize Millers - White Maize. (Bloemfontein) Requirements: SAGMA or GMF Accredited Qualification Minimum of 3 years' experience as a Miller Has previously worked with White maize Full spectrum grain will be advantageous Valid RSA Driver's License Responsibilities: Monitoring and ensuring optimal functionality of Milling Machinery be performing: Process Control Storage Control Quality Control Maintenance People Management Skills/Knowledge: Adaptability and flexibility Ability to train and supervise staff OHSA, ISO & HACCP Systems Work values and ethics Quality Assurance Planning, Organizing & Control Team Management

Education: Formal culinary qualification (e.g., Diploma in Culinary Arts or Professional Cookery Certificate). Experience: At least 3-5 years of experience in a professional kitchen, with a focus on banqueting or large-scale event catering. Luxury Hospitality: Experience in a 5-star boutique hotel or fine dining establishment is highly advantageous. Technical Skills: Strong knowledge of food preparation techniques, plating styles, and banquet service execution. Hygiene & Safety: Understanding of HACCP standards and kitchen health regulations. Teamwork & Leadership: Ability to work in a fast-paced environment and support junior chefs. Flexibility: Willingness to work evenings, weekends, and public holidays based on event schedules. Attention to Detail: A passion for excellence in food presentation and quality.

MINIMUM REQUIREMENTS Grade 12 certificate or equivalent. Diploma or degree in Food Safety and Occupational Health and Safety or related field. Minimum of 3 years of experience as a Food Safety Officer in a Food manufacturing / Agri or similar environment. Knowledge of health and safety legislation relevant to Food manufacturing. Strong communication skills and ability to influence positive change. Proficient in safety auditing and risk assessment methodologies. Ability to work independently and as part of a team. KEY RESPONSIBILITIES INCLUDE BUT ARE NOT LIMITED TO: Conduct regular Food safety audits and risk assessments of the manufacturing processes. Implement and maintain Food safety management systems, ensuring compliance with regulations and company and international standards. FSSC/ GLOBAL GAP/ HACCP Monitor daily Quality Control and Food safety operations to identify potential hazards and enforce safety protocols. Investigate customer complaints and rejections of products and prepare detailed reports and recommending corrective actions. Provide Food safety training and coaching to employees, creating awareness of health and safety best practices. Develop and promote initiatives that enhance the organizations Food safety culture. ONLY short-listed candidates will be contacted

RESPONSIBILITIES: Oversee Daily Operations: Manage and coordinate all deboning activities to meet production targets and ensure efficient workflow Team Leadership: Supervise, train, and motivate a team of deboning staff, ensuring adherence to company policies and procedures. Quality Control: Monitor product quality throughout the deboning process, ensuring adherence to quality standards and specifications. Yield Management: Implement strategies to maximize yield and minimize waste during the deboning process. Equipment Maintenance: Ensure that all deboning equipment is properly maintained and in good working order, coordinating repairs and maintenance as needed. Food Safety: Enforce strict adherence to food safety regulations and hygiene standards throughout the deboning department. Inventory Management: Monitor inventory levels of raw materials and finished products, ensuring accurate record-keeping. Process Improvement: Identify and implement process improvements to enhance efficiency, productivity, and product quality. Reporting: Prepare regular reports on production volumes, yields, and other key performance indicators. Health and Safety: Maintain a safe working environment by enforcing health and safety regulations and promoting a culture of safety awareness. MINIMUM REQUIREMENTS & QUALIFICATIONS: Bachelor's degree in a related field (e.g., Meat Science, Food Science, Animal Science) At least 3-5 years of experience in a deboning or meat processing environment, with at least 2 years in a supervisory role. Thorough knowledge of deboning techniques and meat processing procedures. Strong understanding of food safety regulations and hygiene standards. Excellent leadership, communication, and interpersonal skills. Ability to work effectively in a fast-paced environment. Strong problem-solving and decision-making skills. Ability to operate and maintain deboning equipment. HACCP certification is a plus. PHYSICAL REQUIREMENTS: The ability to stand for extended periods, lift heavy objects, and work in cold environments.

As the Hygiene Manager, you will be responsible for overseeing all aspects of hygiene and sanitation within our abattoir. Your primary goal will be to ensure compliance with health, safety, and hygiene regulations, maintaining a clean and safe environment for all operations. You will lead a team of hygiene staff and work closely with other departments to uphold the highest standards of cleanliness and food safety. MINIMUM REQUIREMENTS Tertiary qualification in Food Science or Meat Science. Valid Food Safety Certifications (HACCP, ISO 22000, ISO 14001, OHSAS 18001. At least 3 years' experience working in a meat-related environment. Proven experience in a hygiene or sanitation management role, preferably within a food production or abattoir environment. In-depth knowledge of food safety and hygiene regulations and standards. Strong leadership and team management skills. Excellent organizational and problem-solving abilities. Attention to detail and a commitment to maintaining high standards. Ability to work in a fast-paced and physically demanding environment. Strong communication and interpersonal skills.