Food Technologist

SUMMARY:

A leading pet food manufacturing company with a keen interest in the companion animal industry is seeking the above to ensure the quality and safety of products through compliance with regulatory standards and internal protocols. The role includes process improvement, audits, staff training, and contributing to efficient production operations at the Render Plant.

POSITION INFO:

Minimum requirements for the role:

• Must have a Bachelor’s degree in Food Science, Food Technology, or related field
• Minimum 3–5 years’ experience in a similar environment as well as 2–3 years’ hands-on HACCP implementation (SANS 10330:2020)
• Knowledge of HACCP, GMP, and QMS systems is essential
• Basic understanding of Veterinary and Act 36 regulations will be an advantage
• Must have an understanding of lab techniques and sampling methods
• Familiarity with manufacturing and rendering processes is essential
• Basic Syspro experience is advantageous; training will be provided if necessary
• Proficiency in Microsoft Office (Excel, Outlook, Word)
• Willingness to work long hours, shifts, and in varied environmental conditions
• Must have a valid driver's license

• Developing and implementing quality control procedures.
• Ensuring compliance with HACCP, GMP, and other regulatory requirements.
• Reviewing and evaluating food safety plans (including HACCP).
• Conducting internal and external audits of food safety systems.
• Inspecting facilities, equipment, and PPE compliance.
• Monitoring production records for non-conformities and ensuring traceability.
• Conducting product sampling and lab testing for safety and quality.
• Evaluating raw materials and supplier controls to maintain standards.
• Identifying and implementing improvements to enhance efficiency and productivity.
• Supporting cross-functional collaboration with production, QA, and maintenance.
• Providing training to staff on food safety, quality systems, and proper PPE use.
• Identifying non-conformities and leading the implementation of corrective measures.
• Managing supplier quality and raw material lead times.
• Addressing internal challenges such as expiry management and non-conformances.
• Maintaining output quality while improving processes.
• Travelling between sites and external stakeholders.
• Being responsible for upholding all food safety and health standards at all times, ensuring compliance with statutory and internal safety requirements.

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