Fill in and maintain all Standard Operating Procedure (SOP) and Prerequisite Programme (PRP) manuals and their supporting forms and logs (e.g. temperature logs, cleaning and sanitation records, pest control checklists, incoming goods inspection, CCP monitoring records, equipment calibration records, training records).
Keep all food safety documentation organised, complete and audit-ready at all times, without gaps or missing paperwork.
Act as the day-to-day point of contact with our external HACCP/food safety consultant: implement the documentation system the consultant designs, flag any records that don't fit real factory conditions, and keep the paper trail current between consultant visits.
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