QA Supervisor

QA Supervisor

The QA Supervisor plays a key role in ensuring food safety, legality, quality, and hygiene standards are consistently upheld during production. This role provides independent technical oversight across production and hygiene operations, acting as the main technical contact on shift while supporting Operations and ensuring compliance with internal standards and external requirements such as BRCGS and customer codes of practice.

QA Coordination & Execution

QA activity leadership — lead and coordinate all QA activities on shift
Maintain a strong shop‑floor presence to proactively monitor standards and behaviours
Ensure accurate completion and review of:

GMP, fabrication, glass & brittle plastic audits
Product quality assessments (taste, texture, appearance)
CCP monitoring and independent verification
Ingredient and high‑risk raw material intake checks
Changeover verification including allergen controls and line clearance

Verify records are completed accurately, in real time, and meet audit expectations
Identify, challenge, and act on out‑of‑specification results
Equipment & Monitoring Verification

Equipment performance verification for thermometers, scales, checkweighers, and metal detectors
Ensure monitoring checks follow site procedures
Verify monitoring records are accurate and completed in real time
Challenge and escalate equipment failures or deviations promptly
Hygiene Oversight (Day & Afternoon Shifts)

Provide routine oversight of hygiene standards during live production
Monitor and verify:

Washroom cleaning
Shadow board compliance
Changeover hygiene practices
Interim and periodic cleans during production

Physically verify hygiene outcomes rather than relying on sign‑offs
Independently complete pre‑operational verification and release of equipment/areas
Challenge and stop processes where hygiene standards are unacceptable
Escalate hygiene risks or failures to Hygiene Manager and QA Manager
Conduct post‑clean inspections
Carry out environmental monitoring in line with the site programme
Investigation & Escalation

Lead first‑line investigations into:

CCP deviations
GMP/fabrication failures
Hygiene non‑conformances
Quality issues identified during production

Ensure investigations are fact‑based, clearly documented, and completed promptly
Apply structured root cause analysis (e.g. 5 Whys)
Implement immediate corrective action
Escalate significant risks, trends, or recurring issues to the QA Manager
Decision Making & Control

Hold authority to:

Place product on hold where food safety, legality, or quality is in doubt
Stop or delay production where critical controls are not me

Maintain full traceability, segregation, and control of non‑conforming product
Culture & Standards

Act as a visible technical presence on the shop floor
Drive a food safety‑first and right‑first‑time culture
Challenge unsafe, non‑compliant, or poor hygiene behaviours constructively
Support coaching and on‑the‑job training for operators and team leaders
Reinforce accountability for standards across all departments
Working Relationships

QA Manager — escalation, support, performance review
Production/Operations Teams — daily coordination and challenge
Hygiene Manager — hygiene standards and escalation
Technical Team — investigations, audits, compliance support
Key Performance Indicators

Quality and effectiveness of investigations and root cause analysis
Reduction in repeat non‑conformances
Internal audit completion and outcomes
Complaint trends and recurrence
CCP compliance and deviation management
Hygiene standards maintained during production
QA consistency and capability across shifts