Quality Assurance Role

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:

The Quality Assurance Role provides a vital service to the Boning Hall, Beef abattoir, Lairage, Tripery and Fifth quarter teams by ensuring all customer, legislative and industry required checks are completed to schedule. Playing a key role in the control, monitoring and verification activities required by the sites H.A.C.C.P food safety management system.

Main Responsibilities:

• 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.
• This is verified using a PH plotted against time and temperature. •
• PH verification must be conducted on the sides of beef as per the documented procedure HRBOD063 PH Tester
• Results should be recorded on the pH Testing Record Sheet/or electronically using TraceSoft.
• PH sampling point is at least 20mm into the cut surface of the Longissimus Dorsi.
• 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.
• Report any risks or any evidence of unsafe or out of specification product, equipment, packaging or raw materials, to a designated manager to enable the resolution of issues requiring immediate action
• Any other duties deemed necessary.

Working Hours:

3 Month fixed term Contract

Monday to Friday

6:30 am to Production Finish

Pay:

£12.94 per hour

Requirements:
• Awareness of H.A.C.C.P principles / foundation level H.A.C.C.P is desirable.
• Level 2 certification in food hygiene for manufacturing desirable.
• Previous experience working in a high-volume meat processing factory highly beneficial
• Able to work in chilled environment
• Manual handling ability and awareness • Fluent English, communicate well in written and oral form with multi-nationals on all levels
• Consistent approach and strong work ethic
• Able to work under own initiative and as part of a team
• Adaptable to change and production demands • Ability to work effectively and confidently under pressure
• Ability to multitask and work under own initiative to deliver to deadlines

Commitment to Company Values; Passion for food, Ambition, Responsibility and Teamwork

• Passion for Food at forefront of day-to-day performance
• Ambition to develop self to achieve personal and business goals
• Responsibility for positive contribution to business
• Teamwork across all levels, departments and teams, willing to go the extra mile
•

Benefits:
•
• 31 days annual leave (after probation)
• No weekends
• Employee Discount platform
• FREE access to Employee Assistance Program (Includes Free legal advice,counselling and mental health advice and a 24 hour help and advice line)
• Pension plan
• Death in Service benefit for all employees in the pension scheme
• Christmas hamper
• Earn up to £500 with our refer a friend scheme
• On-site parking
• Cycle to work scheme
• Subsidised Canteen
• Free Lunch Once a Month
• Free hot drinks all day
• Employee engagement activities
• Long Service Awards
• Weekly Paid
• Ongoing Training and Development in the role