Meat Quality Controller — HACCP & Cold-Chain Lead

HotelJobs; Cape Town; Presencial; ZAR 240 000 - 360 000; Tempo integral

Resumo da oferta

HotelJobs is sourcing a Quality Controller for a family-owned meat supplier in Diep River, Cape Town. You will oversee raw, processed, and packaged meat to ensure safety, hygiene, quality and legal compliance before reaching consumers.

The role requires Matric with a related diploma/degree and HACCP/FSSC 22000 certification, plus 4–5 years in meat QC within related facilities. Strong attention to detail and decisive communication are essential.

Qualificações

• Matric/Grade 12 with a relevant diploma or degree in Food Technology, Biotechnology, Consumer Science or Microbiology.
• Formal certification in HACCP, FSSC 22000 or equivalent food safety.
• 4–5 years of quality control experience in meat processing, cold storage or retail butchery.

Responsabilidades

• Enforce HACCP principles and local hygiene/labeling legislation.
• Audit QC SOP adherence during cutting, processing and packaging.
• Maintain QC documentation, temperature logs and traceability for audits.
• Inspect incoming carcasses for temperature, freshness and hygiene.
• Monitor cold room temps and display fridges to prevent contamination.
• Evaluate meat cuts for marbling, color, fat trim and presentation.
• Perform random weight, moisture and fat-to-lean tests on products.
• Oversee swabbing, sanitizers, pest control and deep-cleaning schedules.
• Log non-conformances and investigate root causes with production
• Maintain daily quality logs and traceability documentation for audits.

Conhecimentos

Attention to detail

Meat grading knowledge

Hygiene enforcement

Formação académica

Matric/Grade 12 + diploma/degree in Food Technology/Biotech/Consumer Science/Microbiology

Descrição da oferta de emprego

HotelJobs is sourcing a Quality Controller for a family-owned meat supplier in Diep River, Cape Town. You will oversee raw, processed, and packaged meat to ensure safety, hygiene, quality and legal compliance before reaching consumers.

The role requires Matric with a related diploma/degree and HACCP/FSSC 22000 certification, plus 4–5 years in meat QC within related facilities. Strong attention to detail and decisive communication are essential.