Hygiene Operative (Nights)

The Compleat Food Group; Middlesbrough; On-site; GBP 40,000 - 60,000; Full time

Job summary

A food production company in Middlesbrough is looking for a Hygiene Operative for night shifts. This physical role requires thorough cleaning of production areas, ensuring hygiene standards are met, and a focus on detail. Ideal candidates should be physically fit and possess good communication skills. Training in COSHH is necessary. Competitive pay of £12.71 per hour and various benefits offered including life assurance and discounts.

Benefits

20 Days annual leave

Life Assurance

Company Pension

Online and High-street retailer discount scheme

Employee well-being and community support groups

Informal and Formal training opportunities

Charity Initiatives and Team events

24/7 Access to Grocery Aid

Physical Wellbeing Benefits

Online Wellbeing benefits

Free Financial wellbeing

Holiday Discounts

Qualifications

• COSHH training must be achieved prior to working with on-site chemicals.

Responsibilities

• Clean production areas with set schedules.
• Ensure hygiene standards are met during cleaning.
• Handle cleaning of high-risk equipment with precautions.

Skills

Physically fit

Eye for detail

Good communication skills

Job description

Overview

Looking for a role where you can be hands‑on, work in a fast‑paced environment, and play a key part in getting orders to customers on time? We’re seeking reliable and motivated Hygiene Operative to join our growing team. This is a great opportunity for someone who enjoys physical work, thrives in a team, and takes pride in getting the job done right.

Job Details

Job Title: Hygiene Operative (Nights)
Location: Unit 2A, Nelson Street, Middlesbrough, TS6 6BJ
Working Hours: 18:00 – 06:00, 4 on 4 off shift pattern
Pay: £12.71 per hour
Reporting To: Hygiene Team Leader, Hygiene Supervisor, Hygiene Manager

Responsibilities

Low Risk Clean

• Be fully trained to clean the Production areas cleaning lines 1 to 9
• Under normal plant capacities all machines to be cleaned in the production area every 24 hours.
• Clean all peripheral equipment in the production area, tables, scales, door handles, chiller doors, machine parts, tote bins and any plastic tubs left over from that days production every 24 hours.
• Always clean the lines from top to bottom and ensure all gross debris is removed. Foam should be applied and be left on the equipment for at least 20 minutes then rinsed. Following a thorough inspection of the clean, and an acceptable standard achieved (as confirmed by your Team leader) disinfection can then take place.
• Ensure all ’non‑wet’ machine parts are covered using the hygiene covers provided. See your hygiene Supervisor if these are not available. ’non‑wet’ would include all motors, control panels, clocking in machines, scales and sensitive plug sockets. When covers are away to be washed then plastic bags must be securely taped. · Cover all scales with plastic bags before washing any area.
• Clean the veg prep area paying particular attention to the veg tumbler and the can opener. Both items must be deep cleaned every 24 hours.
• Clean the meat preparation area. Deep clean the chicken chopper and rebuild ready for production. Ensure the nylon back plate is removed and washed and no debris is trapped under the controls. Report any non conformance to your Team leader.
• Following the schedule clean all chillers and chiller units as directed by the Team leader and the Supervisor.
• Clean the goods in area on a daily basis.
• Ensure the low risk tray wash area is left in a clean and tidy state. This includes stacking washed trays off the floor and cleaning and emptying the three sinks.
• Carry out an acid clean once per month on all equipment. Any build up of scale will be removed by this clean.
• Empty and clean the hygiene troughs. Fill up the hygiene troughs with 1% disinfectant. Clean any hygiene equipment as necessary.
• Apply disinfectant to all food contact surfaces following an acceptable clean has been carried out. This should always be carried out at least 30 minutes before production.

High Risk Clean

• Be fully trained to clean the conveyors on the packing lines (snacks, deli and ready meals). Gross debris removal, foaming and rinsing can take place on this equipment.
• Sealing heads must be cleaned with great care and not directly sprayed with water. Use damp green cloths or disinfectant wipes to clean. Ensure all power plug‑in points are covered before cleaning.
• Clean all peripheral equipment in the packing area tables, scales, door handles, chiller doors, floors, walls to head height, tote bins and any plastic tubs left over from that days production every 24 hours.
• Clean the tray wash every 24 hours.
• Boil out each fryer once per week. Fill up fryer 1 and 2 with veg oil and fryers 3,4 and 5 with fresh oil. Transfer oil from 3,4 and 5 into veg oil and send the oil from 1 and 2 into waste.
• Empty and clean the hygiene troughs. Fill up the hygiene troughs with 1% disinfectant. Clean any hygiene equipment as necessary.
• Following the schedule clean all chillers and chiller units as directed by the Team leader and the Supervisor.
• Ensure all ’non‑wet’ machine parts are covered using the hygiene covers provided. See your hygiene Supervisor if these are not available. ’non‑wet’ would include all motors, control panels, clocking in machines, scales and sensitive plug sockets. When covers are away to be washed then plastic bags must be securely taped.
• Ensure the high risk labellers (packing) are bagged up and never come into contact with water. The cleaning of this equipment is clean as you go and will be carried out by the day hygiene staff.
• Carry out on acid clean once per month on the tray wash. Any build up of scale will be removed by this clean.
• Apply disinfectant to all food contact surfaces following an acceptable clean has been carried out. This should always be carried out at least 30 minutes before production.

What We’re Looking For

• Physically fit
• Eye for detail
• Good communication skills
• COSHH training must be achieved prior to working with on‑site chemicals.

Benefits

• 20 Days annual leave
• Life Assurance
• Company Pension
• Online and High-street retailer discount scheme
• Employee well‑being and community support groups
• Informal and Formal training opportunities with personalised online LMS platform
• Charity Initiatives and Team events
• 24/7 Access to Grocery Aid (Free Financial, Emotional and Practical Support)
• Physical Wellbeing Benefits – Free on demand exercise hub and various gym discounts.
• Online Wellbeing benefits
• Free Financial wellbeing – mortgage calculators, budget tools, financial aid tools
• Holiday Discounts via Online Retail Discount

Equal Opportunity

The Compleat Food Group fosters an inclusive, respectful culture where everyone feels safe, supported, and valued. We welcome diverse talent, knowing it drives exceptional results and a better workplace. We are committed to Fairness, Equity, Inclusivity, and Respect, we ensure all colleagues can thrive by bringing their whole selves to work. As an equal opportunity’s employer, we provide all the support you need to succeed. Contact us with any questions about Diversity & Inclusion or accessibility during the application process.