Hygiene Operative (Nights)

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

Job summary

A leading chilled prepared food manufacturer in the UK is seeking a motivated Hygiene Operative for night shifts. The ideal candidate will ensure cleanliness and hygiene in production areas, performing scheduled cleaning tasks. Attention to detail and completion of COSHH training are essential. This position offers a competitive rate of £12.71 per hour and the opportunity to grow within a supportive team environment.

Benefits

20 Days annual leave

Life Assurance

Company Pension

Online and High-street retailer discount scheme

Employee well-being support

Training opportunities

Charity Initiatives

24/7 Access to Grocery Aid

Gym discounts

Online Well-being benefits

Financial wellbeing tools

Holiday Discounts

Qualifications

• Must be physically fit.
• Attention to detail is crucial.
• Good communication skills are necessary.
• COSHH training must be completed prior to working with on-site chemicals.

Responsibilities

• Clean production areas and equipment every 24 hours.
• Ensure all surfaces are disinfected before production.
• Maintain cleanliness in the packing area and hygiene facilities.

Skills

Physically fit

Eye for detail

Good communication skills

COSHH training

Job description

Job Advert

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.

Job Title: Hygiene Operative (Nights)

Location: Unit 2A, Nelson Street, Middlesbrough, TS6 6BJ

Working Hours: 12 hour night shifts working 4 on 4 off shift pattern

Pay: £12.71 per hour

Reporting To: Hygiene Team Leader, Hygiene Supervisor, Hygiene Manager

Who We Are

At The Compleat Food Group we’re not just serving up great food, we’re creating an environment where our people can thrive. As one of the leading chilled prepared food manufacturers in the UK food industry, we believe that our employees are the secret ingredient to our success. We’re passionate about fostering a culture where quality, innovation, collaboration, and personal growth are at the forefront.

What You’ll Be Doing

Low Risk Clean

• Be fully trained to clean the Production areas and 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 day’s production every 24 hours.
• Always clean the lines from top to bottom and ensure all gross debris is removed. Foam should be applied and 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, clock‑in machines, scales and sensitive plug sockets. When covers are away to be washed, 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.
• Follow the schedule and clean all chillers and chiller units as directed by the Team Leader and the Supervisor.
• Clean the goods intake 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 day’s 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.
• Follow the schedule and 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, clock‑in machines, scales and sensitive plug sockets. When covers are away to be washed, 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 an 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 Well‑being Benefits – Free on demand exercise hub and various gym discounts.
• Online Well‑being benefits
• Free Financial wellbeing – mortgage calculators, budget tools, financial aid tools
• Holiday Discounts via Online Retail Discount

Our Commitment to Diversity & Inclusion

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, ensuring all colleagues can thrive by bringing their whole selves to work. As an equal opportunity employer, we provide all the support you need to succeed. Contact us with any questions about Diversity & Inclusion or accessibility during the application process.

Recruitment Agencies

We have a small, active and trusted Preferred Supplier List to assist us if required. We do not acknowledge any speculative CVs or unsolicited candidate introductions. We only accept CV submissions for roles released to you directly by our Talent Acquisition team.