Head of Department Quality -réf:tamatave

• Structure the quality system and safety of the Group’s foodstuffs, manage their performance and support its application in the entities and activities concerned,
• Define and deploy the Group’s quality framework in order to guarantee product compliance and safety, risk control throughout the supply chains, customer satisfaction and access to markets,
• Harmonize common methods and requirements, while adapting their implementation to the applicable risks, products, sites, customers and certifications,
• Cover, according to the activities concerned, fresh agricultural products, spices and grains, as well as processed fruit ingredients,

Education / Qualifications

• Take into account the upstream steps with producer organizations, collection and packaging, processing, storage and shipping/export.

Responsibilities

• 1- Control of the group quality system
• Define, with Management, the objectives, policy, priorities and quality program of the Group, then translate them into measurable action plans,
• Establish a common set of procedures, instructions, compliance criteria, records and rules for document control; ensure their declination in each entity according to its activity,
• Organize process mapping, hazard and risk analysis, HACCP plans and preventive control devices adapted to products and processes,
• Ensure regulatory, normative and client monitoring of the markets served; evaluate changes and coordinate their consideration with relevant officials,
• Prepare quality management reviews, present results, risks, variances and resource requirements, and track decisions until they are closed.
• 2- Management and improvement
• Coach, organize and develop the Quality team; clarify roles, skills, objectives and relays premises,
• Prepare and monitor the quality budget, analysis needs, audits, training and equipment control,
• Analyze performance data, identify trends and drive continuous improvement projects with operational managers,
• Coordinate with the competent QHSSE managers on hygiene, occupational health and safety and environment issues; carry these topics within its perimeter only when the management delegation provides for it.
• 3- Food safety and operational control
• Monitor compliance of practices and controls with the agricultural, receiving, sorting/packaging, processing, cleaning, storage, transportation and shipping stages
• Coordinate with the laboratory sampling plans, analyses, non-specific results and associated decisions; check the traceability of results and batches,
• Organize up-and-down traceability and test it periodically through traceability and recall exercises,
• Coordinate the risk assessment of suppliers, raw materials, aids, packaging, water, chemicals, pests, allergens and foreign matter depending on the activities,
• Analyze complaints, non-conformities and incidents; research the causes, define corrective / preventive actions and verify their effectiveness,
• Alert the management and site managers immediately in case of product risk or food safety; recommend blocking, release, withdrawal or recall according to procedures and delegations in force.
• 4- Audits, certifications and customer requirements
• Establish the schedule of internal audits, suppliers and certification; conduct or coordinate audits, prepare teams and follow up on findings until closing,
• Manage the preparation and maintenance of standards applicable to the certified or audited perimeter: in particular HACCP, ISO 22000/FSSC 22000, GLOBALG.A.P., GRASP, organic farming (NOP/EOS or applicable standard), Fairtrade/FLOCERT, Halal and Kosher,
• Ensure that the status of each certification, approval, customer specifications and site concerned is accurate and up-to-date; claim a reference only for the perimeter actually covered,
• Coordinate evidence and compliance requirements applicable to markets and authorities, including FDA, health approval and ACQSDA where these requirements relate to the Group’s activities.
• 5- Sector development and quality culture
• Support agricultural teams and producer organisations in understanding good practices, traceability requirements, quality criteria and applicable social/environmental measures;
• Implement an awareness-raising and training programme on food quality and safety; develop a culture where gaps are promptly reported and addressed to their cause,
• Adapt the level of control to the seasons, origins, suppliers, products, processes and risks taking into account the challenges of perishability and continuity of exports,

Experience

• Facilitate quality exchanges between entities and disseminate feedback and effective practices.

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