Technical Systems Manager Location:
Bromborough Reports to:
Technical Manager Department:
Technical / Quality Assurance Purpose of the Role: To lead and manage the site's Quality Management System (QMS), ensuring compliance with food safety legislation, industry standards, and customer requirements. This role is pivotal in maintaining and enhancing the site's food safety culture and technical integrity. Key Responsibilities: Own and maintain the site Quality Management System. Ensure compliance with food safety, quality, and customer specification systems. Lead and support external audits, customer visits, and technical reviews. Drive the development of the site's food safety culture. Ensure risk assessments (HACCP, VACCP, TACCP) are in place and effective. Manage specification systems including Point74 and Smilies. Oversee raw material, packaging, and finished product specification approvals. Lead artwork approval processes and customer technical documentation. Maintain QUOR paperless systems and document control. Liaise with suppliers and customers on quality-related issues. Design and maintain site vulnerability and threat assessments. Maintain allergen management systems and associated risk assessments. Ensure compliance with Pilgrim's standards, customer codes of practice, and third-party assurance schemes. Develop and manage microbiological and chemical testing programmes. Approve finished product shelf life and verify shelf life data. Use external resources (e.g., Campden BRI) to stay current with legislation and best practices. Ensure chain of custody processes are understood and demonstrable. Coordinate third-party audits and manage post-audit corrective actions. Deputise for the Technical Manager when required. Promote a culture of quality and food safety through visible leadership. Investigate non-conformances using root cause analysis and implement corrective actions. Support achievement of site quality and food safety objectives. Skills & Knowledge: Strong knowledge of GFSI standards (e.g., BRC, ISO22000). Familiarity with retailer food safety and integrity standards. Understanding of SHE procedures and practices. Experience conducting HACCP, VACCP, and TACCP risk assessments. Proven track record in managing third-party audits. Experience working with major retailers and manufacturing groups. Excellent organisational and planning skills. Strong written and verbal communication abilities. Proficient in Microsoft Office (Word, Excel, PowerPoint, Outlook). Qualifications: Degree in Food Science or equivalent relevant experience. HACCP Level 3 certification. Level 3 Food Safety in Manufacturing. Internal Auditor trained. Lead Assessor / BRC Auditor trained (preferred).
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