Quality Assurance | Bodmin

Kepak is an Irish owned food company, serving international markets, restaurants and household food service names with prime cuts of meat, on trend food service solutions and ready-for-market convenience foods.

With over 50 years’ expertise in the meat craft, we are still leading the way with bespoke innovations and highly successful, international food brands.

Purpose of The Role:

This role will be covering other roles within the Technical Team. (Ear tag and Passport Checker, PH Tester, CCP. This role could also be asked to do additional duties within the factory.

Main Responsibilities:

Ear tag and Passport Checker:

• To ensure the Eartag matches all the numbers against the passport prior to scanning it onto the linking system
• Print label (which contains the kill number, kill date, lot and sex of the animal)
• Place label on the passport & Instruct FSA they can start their 10% checks
• Should any anomalies occur inform a member of the Technical Team, or the Slaughter Hall Manager, Supervisor or line driver should be informed, and the line immediately stopped
• Always adhere to Health and Safety policies and procedures

PH Tester:

• 100% PH testing of all carcasses
• Daily calibration of PH Testing equipment by using buffer solution of pH4 and pH7 (tolerance+/- 0.05) and record.
• Reporting of Ph failures & tests results.
• Always Adhering to health and safety policies and procedures
• All carcasses must be chilled in a controlled manner to manage pH decline in order to avoid both cold and heat shortening and adverse eating quality of the meat
• Results should be recorded on the pH Testing Record Sheet
• PH sampling point is at least 20mm into the cut surface of the Longissimus Dorsil
• This is carried out between the 3rd and 4th or 11th and 12th lumbar vertebrae, but these must be consistent.
• A knife can be used to make the first incision, the probe is then inserted into the slit made by the knife.
• Carcasses that fall outside the customer requirements should be red tagged and downgraded.
• PH verification must be conducted on the sides of beef before the carcass falls below 30°C and 12°C.
• This is verified using a PH plotted against time and temperature.

CCP:

• CCP Inspector is responsible for inspection of the carcasses prior to chilling.
• Visually inspect each side of the carcass (outside and inside) starting from the top – down for any type of contamination (faecal, Ingesta, SRM and milk). (The critical Limit for the above food safety hazards is Zero).
• Pay particular attention to high-risk areas such as the hock, round, anal cavity, flank, Loin, brisket, neck and shank
• Check that there is no tunnelling – spinal cavity is clearly visible. (If present stop the line and inform the slaughter hall Manager or Supervisor).
• If the operator finds faecal, ingesta or milk on the carcase, this must be documented on a CCP record sheet, the line must be stopped, issue is highlighted to the Kill floor Manager or supervisor.
• Always adhere to Health and Safety policies and procedures
• Check the full length of the spinal cavity to ensure there is no spinal cord present.

Working Hours:

Monday – Friday

Working hours to be 06:30 until Production finish

Full Time Contract based on 45 hours per week

Pay:

£11.92 per hour

Job source code: INDHP

• Good communications skills both written and verbal is essential
• Fluent English (verbal and written) is essential
• Elementary Level 2 standard for English desirable
• Level 2 certificate in Food Hygiene and Manufacturing is preferred
• Knowledge of HACCP principles is desirable but not essential
• Foundation level HACCP is desirable but not essential
• Knowledge of basic IT is desirable
• Professional approach, strong influencing skills
• Working collaboratively with all teams to achieve common goals
• Meticulous attention to detail essential
• Commitment to good practice and continual improvement
• Sound understanding of integrity and compliance to food safety and hygiene requirements
• A decisive, results orientated self-starter with high energy levels and initiative

• 31 days Annual Leave (After Probation)
• Weekends Off
• Employee Benefits Platform
• Pension Plan
• Refer A Friend Scheme
• Training & Development
• On-Site Parking
• Cycle To Work Scheme
• Subsidised Canteen
• PPE And Work Wear Provided