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Hygiene Manager

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Date: 11-Oct-2021

Location: Menstrie, SCT, GB

Company: Kerry

Requisition ID 27042 
Position Type FT Permanent 
Recruiter #LI-OO1 
Posting Type LI 

Leading to better encompasses all we do at Kerry, it's how we've become the worlds leading taste and nutrition company. Whether it's building and manufacturing sustainable solutions for food, beverage or pharmaceutical consumers, our commitment to lead the world to better nutrition drives us forward. With 25,000+ colleagues across the globe and 15,000+ Kerry products, your opportunities are limitless.

About Kerry

More than 25,000 people have careers with Kerry. From Food Science to Manufacturing, our jobs help nourish and delight consumers around the globe. Kerry is committed to leading to better in everything we do. We strive for better taste and nutrition, better sustainability, better career opportunities and ultimately, a better world.


Everyday millions of people throughout the world consume food or beverage products containing our taste and nutrition solutions.


As the world leader in taste and nutrition, our Purpose is to Inspire Food and Nourish Life.


Our Purpose is central to The Kerry Way and serves as our guiding light on our journey to make it easier and more valuable for customers to do business with us, as we seek to make a greater, more lasting difference in the world by inspiring innovative, natural and sustainable taste and nutrition solutions for consumers, customers, the industry and the world.


Inspiring Food, Nourishing Life puts food, drink and wellbeing front and centre. Food matters. It brings people together; across cultures, countries and generations. Food is heritage, happiness and health. Food is family and friends. Food is life.


About the role

We have an exciting opportunity for an Hygiene Manager to join the Kerry  team in Menstrie.  


Reporting directly to the Quality Manager with daily responsibility to both Quality & Production Managers. 

Key responsibilities

  • To effectively & efficiently manage hygiene & sanitation for site
  • Provide expertise on suitable chemicals and equipment to deliver appropriate cleaning methods liaising with appropriate 3rd party contracts (e.g. Diversey)
  • Ensure compliance with all and any legislative requirements, Food Safety, Health and Safety.
  • Meet the requirements of all 3rd Party and Customer Standards and Codes of Practice.
  • To lead any Hygiene related 3rd party or customer audits.
  • To promote a high standard of hygiene across site, making the right thing to do the easiest thing to do and hence ensuring audit readiness at all times.
  • Provide subject matter expertise as part of the onsite HACCP team.
  • Accountability for the prerequisite program of cleaning and sanitation
  • To support all site functions to achieve site objectives.


  • Ensuring the management and control of site hygiene activities to ensure the effective elimination or prevention of microbiological, chemical and foreign body contamination.
  • The full implementation and adherence to the Kerry Manufacturing Standards for all hygiene related clauses. 
  • Provide the site management team with detailed regular reports including the trended analysis of the site hygiene performance against set KPI’s and agreed metrics and milestones.


Cleaning Program – Cleaning Schedules:-

  •  Through detailed and accurate risk assessments in line with HACCP, Allergen Management, Engineering Maintenance, cleaning inspections & schedules will be created & approved with the Regional Hygiene Manager 
  • Cleaning Schedules will be designed as such to ensure that agreed microbial and visual standards are consistently achieve as set out in the KMS and Customer and 3rd party standards.


Cleaning Instruction Cards:-

  • The creation, management and maintenance of cleaning instruction cards (SOPs) to the agreed standards set by 3rd party and customers.  This will include key inspection points and photographic visual standards.
  • Ensure any new equipment has a completed cleaning instruction card, has been verified as clean as per the installation and change management process being released to production.


Responsible for the management and control of cleaning chemicals supplied to site (liaising with EH&S Mgr): 

  • The on site management of the relationship with the cleaning chemical provider.
  • The safe and controlled access/security and storage of all cleaning chemicals.
  • The monitoring and control of cleaning chemical usage on site.
  • Chemical Titrations to be tested in accordance with the correct procedure for the individual cleaning chemicals and recorded weekly.
  • Retention of all up to date safety data sheet for all cleaning chemicals used on site.




Auditing of the Hygiene

 hygiene audits must include but are not limited to:

  • Adherence to cleaning schedules and tasks.
  • Cleaning Instruction card assessments & document control
  • Training records and assessment of personal task completion.
  • Effectiveness of cleaning & Swab verification
  • Traceability of chemicals.
  • All cleaning records are completed accurately and signed.
  • Mass balance of chemicals.
  • Equipment condition and suitability.
  • Compliance to hygiene standards.
  • Visuals standards are achieved.


Verification and validation of cleaning and sanitation:-

  • To create in conjunction with the Quality team & approved by the site Quality Manager & Regional Hygiene Manager a comprehensive environmental management program including swabbing schedules for all areas, to be reviewed periodically.
  • Close liaison with technical department and laboratories to follow up on all environmental swabbing and investigations if required. Implementing any required changes to procedures. 

Qualifications and skills




  • Proficient written, numerical and verbal skills
  • Fluency of English language
  • Numerical ability to record, interpret and analyse key process data
  • Food Hygiene Level 4 or equivalent
  • IOSH Managing Safely




  • Diploma/Degree or higher in a Food
  • Science related subject.
  • Food manufacturing experience.






  • Has a data based approach to decision making
  • Proficient in the use of MS Office tools.
  • Understanding of Food Safety and Quality Management Systems in both low/high care food manufacturing environments.
  • Knowledge of the Kerry Management System, Food Standards and specific customer standards as they apply.




  • Understanding and ability to apply in live situations the principles and tools of lean manufacturing
  • Knowledge of H&S Policies and Procedures
  • Knowledge of Environmental Management systems e.g. ISO 14001
  • Ability to solve problems using 8 Step Practical Problem Solving.