Treated water, ingredients, final syrups and final products 

Swabs 

Air plates  

Treated water, ingredients, final syrups and final products  

Swabs 

Air  

Product Shelf Life Analysis  

Performs secondary confirmation tests  

Incubation of analysed samples 

Sub culturing of live bacteria cultures  

Interpretation of results  

Recording of results  

Generates Trends for micro results  

Raises any out of spec result with QA Supervisor  

Issues isolation/ release instructions to the DC in consultation with Quality Manager  

Reports any faulty equipment to QC Supervisor  

Raises any emerging trends that might have potential food safety risks  

Trouble shooting/investigations on ingredients, environmental or processing risk related issues  

Staff shall adhere to all Food Safety Policies and PRP’s and shall adhere to and enforce all food safety requirements at all times 

Staff shall adhere to Health, Safety & Environmental Policies and PRP’s and shall adhere to and enforce all Health and Safety requirements at all times  

Visitor and Contractor Policy – staff shall ensure that visitors or contractors entering the facility are signed in, escorted and wear PPE, are aware of the hygiene policies and do not smoke, eat or drink inside the facility 

Code of Practice – staff shall maintain high levels of personal hygiene in accordance with the code of conduct  

Handwashing Procedure – Ensuring staff are cleaning and sanitizing hands efficiently before handling the product. 

Physical Contamination Control Policy and Procedure – Staff shall be aware of the potential of physical product contamination. Staff is aware of control measures to prevent physical contamination.  

Safety, Health and Environment Policy – Staff take reasonable measures to ensure health and safety hazards do not occur. Should an accident occur, staff shall be aware of the procedure of reporting the incident. 

FMaintains expected performance standards 

Enforce compliance with relevant legislative and statutory requirements  

Enforce GMP’s and conduct themselves in a manner conducive with food safety practices 

Attend Training and enforce learnings from the training for Quality, Food Safety and Health & Safety that been prescribed for them  

Be vigilant of food defense and food fraud risks  

Maintain a high level of housekeeping within the work environment