Hi K***a,
Great questions,happy to share more on how our Quality & Safety function is organized and what your first three months would look like.
Team structure & reporting
• Our Food Safety & Quality team is a compact, multi-disciplinary group of around 6,8 professionals, including our Quality Manager, two Senior Quality Consultants and several Quality Officers.
• You would report directly to the Quality Manager, who in turn partners with our Director of Consulting. Day-to-day you’ll collaborate closely with HACCP specialists, internal auditors and our training coordinator to deliver seamless client engagements.
90-day roadmap
Days 1,30:
, Onboard with the team and get familiar with N***s’s digital audit tools, client portfolio and existing HACCP/ISO 22000 compliance plans
, Shadow internal audits and site visits to see our methodology in action
, Review key client files, gap-analysis reports and past corrective-action logs
Days 31,60:
, Lead your first hygiene inspection or risk analysis under mentorship
, Start refining an existing HACCP plan and propose quick-win improvements
, Co-deliver a training session for a client kitchen team, putting your ARSA background to use
, Present initial findings and recommendations to the Quality Manager
Days 61,90:
, Take ownership of a full client engagement: plan the audit, run inspections, draft the report and map corrective actions
, Drive at least one internal audit cycle, working with project teams to close non-conformities
, Identify a process improvement (e.g., streamlining CCP monitoring or documentation flow) and build a proposal for the broader team
, Set objectives for the next 6 months in partnership with your manager
By the end of your first quarter, you’ll have led multiple client touchpoints, delivered training, and begun shaping continuous-improvement initiatives. Let me know if you’d like any more detail on the team, tools or typical client projects!