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