Quality Assurance Technologist (Krugersdorp)

Closing Date 2026/03/20Reference Number RCL260310-7Company RCL FoodsJob Title Quality Assurance Technologist (Krugersdorp)Functions SHEQJob Type Classification PermanentLocation - Town / City KrugersdorpLocation - Province GautengLocation - Country South AfricaJob DescriptionAt RCL FOODS we see and do things differently, we think bigger, work smarter and as a team collectively work towards achieving our purpose, to Grow What Matters!Our Talent Team is on the hunt for a Quality Assurance Technologist for their Pies Division. The role will be based in Krugersdorp and will report into the Senior Quality Assurance Technologist.The incumbent will be responsible to drive compliance with the organisation’s policies, procedures, customer and regulatory requirements through the development and administering of Food Safety and Quality programs related to the manufacturing of product. To ensure strict compliance to quality standards whilst production is in progress.Minimum RequirementsDiploma or Degree in Quality or Food Technology or Biotechnology.Minimum 2 - 4 years’ experience in FMCG/Food Manufacturing environment.Food Safety and HACCP training is a must.FSSC/ISO 22000 will be an advantage.Auditor qualification (internal).Application and strong knowledge of GMP’S, HACCP, ISO 22 000 and preferably FSSC 22 000 in a QMS environment.Fluent in English, computer literate and proficient in Microsoft Office (Word & Excel).Strong organization skills and detail orientated.Well-developed communication, technical writing and reporting skills.Schedule and result driven.Ability to work independently and team player at all levels.Duties & ResponsibilitiesQuality System ManagementEnsures adherence to contractual customer specific, regulatory and internal requirements as per specifications.Ensuring compliance with all specification – raw materials, packaging (including labelling, intermediate and final product).Active enforcement and implementation of FSSC system.To provide support to production, maintenance, supply chain and quality teams through training and effecting continuous improvement.Ensure ongoing implementation (and where possible improvement) of the Quality and Food Safety system through the systematic implementation of the relevant food safety requirements as defined in the Food Safety RACI Matrix and relevant policies and procedures (SOP’s).Quality Assurance And SupportResponsible for all quality control functions and supervision of Process Controllers.Management of quality through Team Leaders, Departmental Supervisors, Process Controllers, Weight checkers and R&D Technologists.Manage Raw material, Finish products and intermediate product quality checks (filling and pastry checks).Ensure that all GMP’s/PRP’s are managed on site.Conduct internal and Service Provider audits.Address daily trouble shooting in the production environment.Ensure appropriate remedial actions and corrective actions are taken timeously.Timeously investigate and complete Customer complaints.Ensure correct on hold / rejection procedure is followed.Ensure that FIFO method is followed.Conduct verification on all CCP’s and Ops PRPs (e.g. X-Rays and metal detectors).Verification of cleaning and sanitation effectiveness particularly on night shift and weekends.Ensure that all equipment is maintained, calibrated and serviced according to the calibration and service schedule and by certified/accredited suppliers.Maintain export standards and supporting documents.Graveyard QAT ResponsibilitiesSenior Supervision onsite during graveyard.Emergency co-ordinator and IOD investigator.Safety procedures are executed during operation of equipment.Deep cleaning and sanitation verification using ATP and/or Swabs and visual inspections.Stripping of equipment verification in accordance to stripping schedule.Deep cleaning and sanitizing chemical concentrations verification using test kits.Process aids cleaning and sanitation verification.Waste removal using correct procedure to waste holding area.Cooking operation – Filling analysis to be conducted.Meat prep tumbling and butchery – process control to be conducted.Staff DevelopmentConduct Training of staff (Personal hygiene, CCP and OPRP’s, documents and procedures).To conduct post training assessments.Information Management And ReportingCollate and analyse data against defined parameters.Compile statistical data and narrative reports regarding QA findings for Management review.Maintain current and accurate records of all relevant communications, audits, corrective action plans and monitoring procedures.Manage ON hold/rejection and Age Stock Analysis.