Our client is seeking an experienced Production Manager to join their team.
Ensure that no milk remains in a raw milk silo for more than 24 hours and that no milk remains in a processed milk silo for more than 60 hours (2.5
days).
Ensure that milk is processed according to the standards laid down by the relevant Food safety and HACCP procedures.
Processed products comply with legislated standards in terms of Pasteurisation, Butterfat%, freezing point and micro results.
Butterfat of processed product to be tested every 30 minutes.
Daily diversion valve testing (CCP) is conducted, monitored and recorded.
Records are to be reviewed daily, signed off and filed.
Ensure that sufficient stock of each product type is processed and packed every day, dependant on milk supply.
Ensure there is sufficient packaging to meet the demand for products.
Ensure production stock items such as Freeze Dried Culture never fall below minimum stock levels.
All packaged products comply with legislated standards in terms of micro results.
Packaging and production losses are to be kept within the agreed target.
Ensure that there is sufficient packaging material stock levels at all times.
Ensure that the production stock controller captures the correct stock figures and that these are then captured onto D3.
Reconcile all production stock daily and at month end.
Monitor raw milk levels and inform relevant people if any supply constraints appear.
Start packing at 07:00 am.
Monitor that the correct expiry dates and batch codes are printed on each product daily to ensure full traceability of the product.
Ensure that each product is packed in correctly labelled packaging.
Packaging suppliers to have fully traceability of their packaging linked to DDD batch codes and or for date of packing.
To ensure that a full Product recall can be conducted using the batch code.
Suppliers of packaging to provide COA's for all packaging material use.
MSDS and Technical data to be provided by all Packaging material suppliers.
On filling, caps are seated correctly to prevent leaking.
Machine operators check that the weights are correct at start up.
Under filled and uncapped bottles to be removed and the product set aside for reworking.
No manual capping of bottles unless it is due to a breakdown capping must then be closely monitored, supervised and documented.
Employees capping must:
First wash hands and sanitise.
Not to touch bottle neck thread.
Only be responsible for capping.
Not pick up, touch or pack crates.
No manual topping up of bottles.
Correct CIP programmes to be used for cleaning of the various processing plant equipment, silos and tanks.
CIP samples are to be sent to the Laboratory to be checked.
Supervise that manual cleaning is done as per cleaning schedules and procedures to ensure equipment is clean and to prevent contamination of product in processing and packaging.
Ensure that the correct colour coded brushware is available and used for cleaning.
Correct chemicals and dilutions are used for:
Balance tank dosing.
Sanitiser Baths.
Foamer.
