Food Scientist / Technologist

Food Scientist / Technologist

An established FSSC-certified food and beverage manufacturer is seeking a proactive and technically strong Food Scientist / Food Technologist to join its FSQA team in Riebeeksriver, Malmesbury. This is a hands-on role supporting the Food Safety Team Leader, with a particular focus on quality control, product development, training, research and continuous improvement.

The ideal candidate is a natural go-getter who takes initiative, investigates issues independently, challenges anything that appears out of place, and follows improvements through to successful implementation. The successful candidate will contribute across QA/QC and New Product Development (NPD) while operating within the company's FSSC 22000 / ISO 22000 Food Safety Management System.

Responsibilities: Food Safety & Quality Management • Support the implementation and continuous improvement of the FSSC 22000 / ISO 22000 Food Safety

Management System. • Maintain HACCP plans, hazard analyses, CCPs, OPRPs and verification records. • Ensure effective implementation of GMP, hygiene, allergen management, sanitation, pest control and other

PRPs. • Support TACCP and VACCP assessments. • Conduct internal audits, identify non-conformances and ensure corrective actions are implemented and closed

out. Quality Control & Product Release • Perform and oversee QC testing of raw materials, in-process samples and finished products. • Conduct and interpret physical, chemical, microbiological and sensory testing. • Verify process parameters and finished-product release criteria. • Manage CoAs, retention samples, deviations and out-of-specification results. • Inspect incoming raw materials and packaging and approve, reject or place products on hold where necessary. • Maintain and verify QC and measuring equipment. New Product Development & Research • Develop, reformulate and improve products from initial concept through to commercialisation. • Conduct bench-top trials, pilot runs and factory-scale validations. • Research and evaluate new ingredients, raw materials, processes and product opportunities. • Conduct shelf-life, stability, compatibility and sensory trials. • Maintain formulations, recipes, process specifications and technical data sheets. • Identify opportunities for cost savings, improved yields and production efficiencies without compromising

quality or food safety. Regulatory Compliance & Specifications • Maintain raw material and finished-product specifications. • Conduct nutritional analysis and support compliant product labelling and claims. • Ensure compliance with relevant South African food legislation, including the Foodstuffs, Cosmetics and

Disinfectants Act and applicable regulations. • Stay informed of regulatory, customer and industry requirements. Investigations & Continuous Improvement • Investigate quality deviations, customer complaints, OOS results and non-conforming products. • Conduct structured Root Cause Analysis and implement CAPAs. • Monitor trends and proactively identify potential quality or food safety risks.

• Conduct traceability and mock-recall exercises. • Drive improvements through research, investigation, training and implementation. Training, Documentation & Audits • Maintain accurate, audit-ready FSQA documentation and records. • Assist with certification, customer and regulatory audits. • Train and coach production and QC employees on food safety, hygiene and quality requirements. • Promote a strong food safety and quality culture throughout the operation. Requirements: • National Diploma, BSc or BTech in Food Science, Food Technology, Microbiology, Biotechnology or a related

discipline. • 3–6 years relevant experience within a food and beverage manufacturing environment, ideally across QA/QC

and/or NPD. • Sound knowledge of FSSC 22000 / ISO 22000, HACCP, GMP, allergen management, sanitation, traceability and

recalls. • Working knowledge of South African food legislation. • Completed HACCP training. • Internal Auditor training in ISO 22000 / FSSC 22000 would be advantageous. • Experience with sensory evaluation, nutritional analysis and product labelling would be advantageous. • SAAFoST registration or eligibility for professional registration would be beneficial. • Strong Microsoft Office and digital systems proficiency.

Key Attributes: • Proactive and self-driven – someone who identifies what needs to be done without waiting for instructions. • Technically curious and willing to research and investigate unusual results or processes. • Confident enough to raise concerns and challenge practices when food safety or quality may be compromised. • Highly analytical with strong problem-solving, RCA and CAPA skills. • Detail-oriented with excellent documentation accuracy. • Passionate about quality, training, research and continuous improvement. • Able to take an improvement from identification and investigation through to practical implementation. • Comfortable working independently while collaborating effectively across production, QA, maintenance,

procurement and management. • Calm, decisive and solutions-focused under pressure.