Liezel Slabber

Full CV / Resume

COURSES SUCCESSFULLY COMPLETED

Production Management NQF 5; Internal audit Fundamental Skills & Techniques; GMP & HACCP 5-day course; Initiating and chairing Disciplinary enquiries; WW Quality systems/Hygiene Course; Quality Management Systems Auditing (ISO 19011); Star Food Safety and Quality Audits (2009 version); Internal auditor on ISO 14001 & 18001 (Environmental; Health & Safety), People and Change Management; First Aid Introduction; ISO 22000; Sensory evaluation (University of Slenbosch); Competition Law (Comprehensive). Bachelors degree: Home Economics (Ed) at University of Slenbosch (RSA)

COMPUTER LITERATE

MS Excel Intermediate, Microsoft Word, Powerpoint, JDE, Kronos, Internet

Position:  Quality Assurance Manager

Responsibilities:                                             

·         Food systems, policies and Religious status

1.     Compile and maintain food quality and food safety procedures, according to Customer requirements, Legislations (CODEX STAN 114-1981, Agricultural Product Standards Act, Foodstuffs, Cosmetics and Disinfectants Acts, Regulations governing general hygiene requirements for food premises and the transport of food; ISO 22000; SABS 10330) and regulations ( frequency, responsibilities, confidentiality, etc.) – Final product, Ingredients, packaging.

2.     Ensure accurate and user-friendly description of procedures

3.     Regular revising and updating

4.     Training to employees on updated documentation, procedures and records

5.     Analyze audit reports; Manage implementation of and conformance to procedures by implementing corrective and preventative actions

6.     Implement and maintain food systems

7.     Co-ordination and control of concessions to systems and standards

8.     Prepare and coordinate internal audits on food systems

9.     Prepare and coordinate external suppliers audits (lead auditor)

10.  Manage external audits conducted by customers or statutory bodies ( HACCP)

11.  Control of QMS Documentation (Internal and external)

12.  Ensure conformance to religious requirements

13.  (Experience in audits from the following customers: KFC Yum! Brands International; Famous Brands Group; Woolworths; Spar; Pick n Pay; Shoprite Checkers; Makro)

·         Final product Quality Control and Assurance

1.     Compile and approve product specifications

2.     Manage laboratory (Production facility and raw material stores)

3.     Manage monitoring of in-process product

4.     Manage monitoring of chemical and additives concentrations on production lines

5.     Manage monitoring of final product quality

6.     Manage preparation of demonstration samples ( choice product or new product)

7.     Give technical assistance to Sales and Marketing Manager and customers

8.     Coordinate product/water analyses (microbiological; nutritional; heavy metals; chemical residues)

9.     Compile monthly KPI reports and prepare samples for customers

10.  Investigate and report on customer complaints

11.  Collate and interpret management information

12.  Handle customer requests, complaints and enquiries

·         Product development & Technical support

1.     Manage NPD Process

2.     Approve raw materials and set up of supplier specifications

3.     Develop and test of recipes

4.     Prepare laboratory samples

5.     Maintain accurate and comprehensive documentation on samples prepared

6.     Present new products to customers

7.     Technical assistance on product

8.     Compile recipe and specifications for customers

9.     Setting up procedures for production; training staff on procedures

10.  Ensure Quality systems are implemented for production of new product line

·         Hygiene and Sanitation

1.     Ensure sanitation program is updated frequently as required according to legislation and customer requirements.

2.     Ensure documented procedures are in place for all areas and equipment

3.     Ensure training is given on procedures & exit criteria tested

4.     Ensure food grade cleaning chemicals are used and documentation are on file

5.     Ensure inspections are done – daily/weekly/monthly (according to Hygiene and sanitation program)

6.     Microbiological testing after cleaning and final product to ensure cleaning procedures are effective

7.     Implement corrective actions for all findings

·         Pest Control

1.     Ensure Pest control program is updated frequently as required.

2.     Manage Pest control standards

 

·         Health & Safety/Environmental

1.     Management representative – Health & Safety meetings

2.     Compilation of  Waste management procedures

3.     Document Food security program (Management of food security, physical facility, employees, computer systems used for process controls, raw materials and packaging, security of water & air etc.)

·         Customer complaints

1.     Manage and Follow up

2.     Compiling reports and trend analysis

3.     Implement corrective actions

 

·         Raw material quality control

1.     Manage laboratory testing of incoming potatoes

2.     Manage inspections of incoming raw material ( boxes, plastic, ingredients or additives, oil)

3.     Approving suppliers and track supplier performance.

 

·         Raw material/Potato planning

1.     Evaluate stored potato stock and quality

2.     Report on risk potatoes

3.     Determine final utilization of potatoes in stock (correct raw material utilized for production to ensure final product quality specifications are met according to customer requirements)

4.     Hand over final production schedule to Potato World and Production

 

·         Training

1.     Compile training material on food quality, food safety, GMP’s, customer awareness, Allergen control, cleaning and sanitation.

2.     Conduct training on all training material

3.     Keeping records of attendance register and Exit criteria tests.

4.     Determining if employees are Competent/Non-competent for position/to do the job.

·         People management

5.     Conduct Interviews

6.     Manage performance

7.     Manage training and skills development

8.     Productivity

9.     Time Keeping

10.  Motivation

11.  Disciplinary enquiries/actions