Job Title: Food Safety & Quality Auditor Location: Craigavon Northern Ireland Contract Type: Permanent Full Time Hours of Work: Rotating 3-week shift pattern Week 1: Monday – Friday, 16:00 to Midnight Week 2: Tuesday – Friday, 08:00 to 17:00 Week 3: Monday – Friday, 08:00 to 16:45 Purpose of the Role To implement, audit, and drive continual improvement of the Quality Assurance System, providing technical support to Production, Maintenance, and Hygiene teams. The role ensures products are consistently produced safely, meeting customer quality standards and legislative requirements, and that corrective actions are taken to maintain product specifications. Key Responsibilities Audit factory environment, processes, products, and records to verify compliance with agreed standards and procedures. Report technical status and non-compliance issues both verbally and in writing. Monitor product quality across Despatch, On-Line, and Taste Panel. Maintain QA systems including hygiene specifications, cleaning effectiveness, and traceability. Audit HACCP systems to ensure product safety (e.g., nut and glass policies). Conduct traceability exercises from ingredients to customer delivery. Perform critical tasks such as thermal process validation, calibration, temperature monitoring, hygiene swabbing, and product sampling. Provide technical guidance and training to other departments. Participate in problem-solving and project work. Promote environmentally responsible practices (e.g., waste reduction, recycling). Carry out any other duties required to support the role. Key Deliverables Timely and effective completion of audits. Hygiene swabbing and product sampling as per schedule. Review and update factory SOPs. Support operational teams in closing out non-conformances. Monitor and maintain product quality standards. Complete traceability exercises in line with customer requirements. Foster a collaborative and supportive team environment. Skills & Knowledge Essential: Strong communication and interpersonal skills across departments. Good general education and proficiency in Microsoft Office. Self-motivated, organised, and assertive with problem-solving abilities. Team-oriented and customer-focused. Desirable: Knowledge of HACCP, BRC Standards, Food Legislation, and Food Hygiene. Food Safety Level 3 and HACCP Level 2/3 training. Experience in high-risk Ready-to-Eat environments. Third-level education, preferably in a food-related discipline. Behaviours & Values At Pilgrim's, our values shape how we work and interact: Availability: Open and ready to take on new challenges. Humility: Respectful and receptive to others' opinions. Discipline: Committed to delivering on promises. Sincerity: Honest and respectful in all interactions. Simplicity: Focused on what's practical and important. Ownership & Determination: Driving success through accountability and perseverance.