Vacancy details

Ballybay, Co. Monaghan

This vacancy is now closed



Purpose of the role

  1. Responsible for ensuring that all product leaves the plant within the legislative and / or customer specified limits.
  2. Responsible for ensuring the quality of the product labels and the information held within them are accurate and are of the required standard.
  3. Playing a key role in the control, monitoring and verification activities required by the sites H.A.C.C.P food safety management system.

Reports to: Technical Manger

Qualification and training:

  • Elementary Level 2 standard for English.
  • Understanding written & spoken language.
  • Listening & numeracy.
  • Academic / Vocational qualifications GCSE in Maths & English.
  • Production of qualifications or completion of required test, as appropriate.
  • A good standard of numeracy and literacy are essential.
  • Production of certificates is desirable but not essential.
  • Computer Literacy / I.C.T
  • Handheld interfaces and touch screen systems are used within this role - competency in basic ICT is desirable but not essential.
  • Food Hygiene Level 2 certification in food hygiene for manufacturing desirable.
  • Awareness of H.A.C.C.P principles / foundation level H.A.C.C.P is desirable.




Main Responsibilities:    Product Checking -To complete all necessary checks on product to ensure it meets the defined criteria of relevant customer and legislative specifications.

Daily checks include (although not an exhaustive list):

Product & environmental temperature monitoring.

Contamination checking/trending.

Customer Specification verification.

Outer case label verification.

Product / Label match.

Product, packaging & tare accuracy.

To ensure that all product leaves the factory within the limits and defined criteria set out in the relevant customer and legislative specification(s) (i.e. contamination, temperature, weight, packaging etc.).

A good standard of numeracy and literacy is required in order to interpret and record relevant results from checking.

Checks are required to be completed at various frequencies throughout the production shift – some per batch, some daily, some weekly etc.

Checks must be completed with a high degree of accuracy and integrity ensuring adherence to relevant protocols and specification limits.

Label Verification

To ensure the quality (printed finish) of all labels is of a high standard, with all information present being relevant and correct.

A good eye for detail and the ability to cross reference the labels against the required specification(s).

Checks to take place as a minimum at start of each production batch, with additional ‘extra’ checks taking place as necessary.

Ensuring the information on the labels are correct:

o             Product codes & descriptions,

o             Barcode information,

o             Date / Batch coding,

o             Supplier coding etc.


H.A.C.C.P Monitoring / Verification

Ensuring relevant monitoring and / or verification practices are completed in line with the H.A.C.C.P plan.

Accurate completion of documentation requiring a good standard of written English.

A high level of integrity required in order to complete the checking / activities in line with the strict requirements of the H.A.C.C.P food safety system.

Checks required to be completed at various frequencies in line with the H.A.C.C.P plan.

Product/Environmental / Hygiene Testing / Sampling

Ensure collection of various samples and testing in line with sampling schedule.

Taking samples from primals / VL / manufacturing products and the production environment to meet relevant stipulated schedules.

All checks required to be taken with a high degree of accuracy – using handheld Trace Soft monitoring system and a series of documentation in order to log results and / or communicate information from the checks.


Equipment & Scale Calibration

To complete calibration checks on items of equipment – including scales and other machinery.

Checks to be completed prior to, during and postproduction operations on a daily basis and include calibration / checking of the following items of equipment (although not an exhaustive list):

o             Carcass rail scales (weight checking).

o             Bulk / O.C.M scales (weight checking).

o             Metal detector units.

o             Steriliser unit (temperature checking).


All checks will need to be recorded using a variety of means (i.e. Trace Soft system, documentation etc.).

All checks need to be completed with a high degree of both accuracy and integrity.

Audits / Visits

Undertaking a variety of internal audits within the site.

Completion of a variety of internal based audits at required frequencies – some daily, some weekly, some monthly.

Main audit types are:

o             Good Manufacturing Practice (G.M.P).

o             Glass & Perspex (G & P).

o             Fabrication / Maintenance.

o             Foreign body.

o             Labelling & traceability.

Audits need to be undertaken in a professional manner, communicating at a variety of levels inter-departmentally in order to highlight both conformity and, where relevant, non-conformity.

Feeding back audit findings to Boning Quality Lead.

Participating where required in internal, customer and 3rd party audits / visits.

Interacting with customers and / or 3rd party auditors / visitors when required – maintaining a positive and professional manner at all times.

Document Completion

Accurate and legible completion of all required documentation is necessary as the majority of documentation which is completed by the Technical Department must be retained as part of the sites due diligence defence.

A high level of accuracy and good standard of written English & literacy are required in order to produce legible documentation.

Adherence to site procedures in reference to document completion and correction is essential to make document trails audit proof.

A variety of documentation will be required to be completed on a daily basis.

All documentation must be filed in an orderly manner throughout each day and at the end of each production shift.


Liaises with all departments throughout the site, where required this can extend to other Q.A / Technical based functions within the Kepak Red Meat group.

Learning & Development

To undertake and required training for the job role and take part in the performance and development review process (PDR).

Health & Safety

To follow all relevant health & safety protocols and undertake the tasks of the job role as trained.


To ensure that all company rules are adhered to.

Maintaining a professional approach at all times – particularly during verbal and / or written communications.


Operation of the relevant equipment required to complete the day to day Q.A role (i.e. Trace Soft handheld units, pH meters etc.).


To contribute as necessary to the process of company / departmental audits.

To interact, where required, with auditors and / or visitors both internal and external.

Operational Competencies:

  • Knowledge of customer specifications – both documented and visual.
  • An understanding of legislative, industry and customer requirements.
  • Excellent communication skills.

Demonstrable behaviours:

Awareness – Lead by example, Seeing what’s around us is important. But situational awareness — understanding the bigger picture — is even more significant since it leads to better decision making. Understand the overall aims and interests of the business. Consider other people’s perspectives in order to help reach agreement.


Belief - Meet commitments and deadlines together as a team. Belief in own and each other’s’ ability, embrace diversity, and trust one another.


Challenge - Willing to Challenge things as they are — the status quo — and work collaboratively to transform the business. Know your own limits and how to seek appropriate support.


Communicative - Spend time getting to know each other. Realises the importance of effective communication and active listening.


Focus - Time keeping, attendance, managing own time. Work to clear and measurable goals, gives direction to the team, and provide support when needed.


Honesty - Team members are open and honest with each other. Create an environment where people are comfortable to speak openly. Give and receive constructive feedback as part of normal day-to-day work. Such feedback should be evidence-based and delivered in an appropriate manner.


Motivation - A positive outlook and approach to teamwork.


Responsibility -Taking responsibility for own workload and actions. Manage performance in an appropriate and fair manner.


Optimism - Positive thinking is quite possibly the most important behaviour of the high-performance team. It’s about having a can-do attitude.


Enthusiasm - Shows enthusiasm in their role and inspires others.