Lead the development and maintenance of systems and procedures to guarantee a hygienic and food-safe production environment. Ensure that all facilities showcase Bakel’s high standards. Lead and train a team of dedicated cleaners and production operatives to meet this objective. Ensure that all support services to the site are in place and through liaising with other departments and contractors, carried out against the agreed schedules.  Ensure all documentation is in place to demonstrate compliance.
Key Areas of Responsibility
- To create cleaning instruction cards for all cleaning activities (Equipment, environment and amenity areas) in conjunction with the chemical supplier and operations. The CIC’s to be detailed and proven to achieve the desired result and include photos of key inspection points to verify the cleaning effectiveness. The frequency of cleaning shall be risk based and regularly reviewed.
- To lead the site environmental swabbing program and validate the effectiveness of the cleaning program. To investigate and action any out-of-specification results to ensure root cause and sustainable corrective action is implemented.
- To ensure that all facilities (offices, baking centre, yard, garden, car park…) are kept safe, clean, and tidy.
- Ensure all adequate and appropriate resource is in place to meet all cleaning schedules and that the relevant staff are appropriately trained to carry out the cleaning tasks required, including COSHH training.
- To lead the development of the business hygiene strategy including building and maintenance of required cleaning area. To be involved in the purchase of any new plant or equipment to ensure that it is hygienically designed to facilitate easy cleaning.
- Via internal inspection, drive effectiveness, efficiency, and continuous improvement of personnel, equipment, and consumables.
- To source, order, and manage stocks of chemicals, cleaning equipment, and other consumables within budgetary constraints, this may involve periodically reviewing the supply of chemicals and consumables to gain the best cost.
- To manage the program of subcontracted cleaning and site services activities in conjunction with the relevant departments. This includes window and silo cleaning, gardening, and sanitary services.
- To ensure that the required IBCs to meet the production plan are cleaned and available, inform Customer Services of any shortfalls against the plan in sufficient time.
- To work with Engineering and operations to ensure that the CIP system is fit for purpose and validated as required.
- Lead the hygiene team to ensure that all activities are completed to the required standard and against the schedule. Ensure they all have a development plan and measure their performance.
- Ensure all documentation relating to cleaning and site services activities is maintained and available.
- To lead the activities of the pest control contractor, ensuring the best value for money in the service provided. Ensure that any recommendations made are communicated to the relevant teams, completed in a timely manner, and signed off on the reports.
- To lead the removal of all waste from the site in line with the company’s Environmental and CSR agenda and by registered and approved contractors.
- To drive business sustainability agenda for waste segregation and management.
- To manage the external laundry including the provision of laundered PPE and allocation of lockers to all new starters as required.
- To manage the on-site vending services contract ensuring availability of refreshments as required and the maintenance of the vending machines.
- To have an understanding of BRC requirements, Customer codes of practice, and specific certification requirements e.g. Organic, RSPO, and HALAL.
- Carry out documented inspections and internal audits on cleaning activities across the site to verify food food-safety standards are achieved.
- To carry out routine checks on all chemicals used to ensure that they are used within the manufacturer/supplier recommendations.
- In the absence of the Head of Technical, confer decision-making with the Operations, Engineering, and Quality teams.
Person Specification
- Communication skills – for confident and professional liaison with internal and external customers and subordinates
- Influencing and negotiation skills with all areas of the business, suppliers and customers as required in areas of non-conformance and to bring about long-term solutions and drive right first time. The ability to coach others
- Ideally level 3 Food Safety and HACCP, level 2 as a minimum
- Basic understanding of microbiology, including listeria
- A user’s knowledge of standard software systems
- COSHH trainin
- Pest awareness training
- Self-motivated and responsible for time management to ensure all duties are completed
- Understanding of hygienic design and the ability to create a CIC
- Displays self-control and ability to work under pressure and make confident decisions
- Strong organisational skills
- Flexible approach to carry out audits outside of core working hours
Key Competences (Qualifications and Experience)
- Time management, organising the day to complete tasks
- Managing for Results to ensure consistency of compliance with procedures
- Customer focus on providing excellent services and understanding and anticipating their needs and requirements
- Team building within the hygiene and wider operational teams
- Teamwork within Technical and operations to use the strengths and knowledge of all parties to bring about sustainable change
- Positive Influencing to drive change of behaviours
- Understanding and motivating others to get the best out of people
- Problem-solving, using innovative ideas to achieve sustainable results
