The Ugandan Jobline

• Investigating
  and setting standards for quality and health and safety;
• Ensuring
  that manufacturing processes comply with standards at both national and
  international level;
• Inspect
  processes and procedures and ensure good health and safety practice;
• Meet
  with other supervisors and inspect facilities for compliance with
  standards, determining methods to resolve any issues that arise.
• Determine,
  negotiate and agree on in-house quality procedures, standards and specifications;
• Work
  closely with operating staff to establish procedures, standards, systems
  and procedures;
• Investigate
  accidents and complaints and determining if there has been a breach of
  health and safety law;
• Carry
  out examinations of machinery, working environments and structures, taking
  measurements of noise, heat, and vibrations, and taking photographs and
  samples where necessary;
• Ensure
  workers are provided with suitable protective equipment, such as eye
  goggles, ear protectors or appropriate types of gloves and clothing;
• Setting
  customer service standards;
• Review
  customer feedback and respond to any complaints;
• Assess
  customer requirements and ensuring that these are met;
• Prepare
  and submit reports on food quality status to relay to upper-level
  management
• Must
  be knowledgeable about all food safety standards that are customary within
  the food industry and mandated by government regulations
• Keep
  records of all tests and inspections that have been conducted
• Specify
  quality requirements of raw materials with suppliers
• Writing
  management and technical reports and customers’ charters
• Determine
  training needs, provide training and educational support to employers and
  new or trainee employees
• Look
  at ways to reduce waste and increase efficiency
• Serves
  as a catalyst for change and improvement in performance and quality
• Direct
  objectives to maximise profitability
• Record,
  analyse and distribute statistical information
• Ensure
  stores use the system.
• Monitoring
  performance of technical and production team by gathering relevant data
  and producing statistical reports;
• Supervise
  technical or laboratory staff.

• The
  applicant must hold a bachelor’s degree in a food-related discipline,
  such as food science, microbiology, chemistry, or food industry management
  or its equivalent.
• Relevant
  courses that may be offered in these majors include food preservation,
  food chemistry, product development, food preparation, and food industry
  marketing.
• A
  minimum of three years of previous related work experience in the food industry,
  with a particular emphasis on supervisory experience, with two years in
  the quality control department..
• QMS
  related training certificates will be an added advantage
• Extensive
  knowledge and understanding of Corrective and preventive action
  (CAPA) and root cause analysis techniques
• Strong
  computer literacy
• Knowledge
  occupational health and safety standards
• Strong
  HR background.
• Strong
  knowledge of and experience with food safety regulations
• A
  keen eye for detail and a results driven approach
• Confidential
  in all matters
• Professional
  approach, coupled with strong interpersonal skills.
• Excellent
  planning, organizational and time management skills
• Excellent
  verbal, written communication and presentation skills
• Strong
  IT skills
• Ability
  to work on own initiative
• Ability
  to work in, and adapt to a rapidly changing environment
• Ability
  to work co-operatively with others to complete tasks and implement
  process improvements
• Flexible
  and co-operative at all times
• An
  assertive but calm demeanor Self-motivated

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