1. Manage the food safety team and organize its work; 2. Be responsible to schedule, co-ordinate and take ownership of the monthly Food Safety meeting and annual Management Review;3. Ensure relevant training and education of the food safety team members; 4. Ensure that the food safety management system is established, implemented, maintained and updated; 5. Act as risk team leader during risk assessment (including VACCP and TACCP assessments); 6. Liaise with external parties on matters relating to the food safety management system; 7. Initiate a recall/withdrawal and ensure the duties to execute the recall/withdrawal are delegated to all food safety team members or other personnel responsible to assist/execute with the recall/withdrawal; 8. Investigate and close-out food safety and quality non-conformities (including complaints and audit findings) effectively;9. Verify that corrective actions are effective during CCP and OPRP failures; 10. Identify potential threats to the product produced 11. Shedule and mange the audits, inspections, pest management, surveys and registers required in terms of the FSQ regulations

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