Food Safety Manager

Overview

In this role you lead food safety, hygiene and sanitation across the Skelmersdale site, partnering with Operations to protect consumers and the PepsiCo brand. You will drive policy development, incident resolution and continuous improvement, shaping a strong food safety culture. You’ll influence stakeholders at all levels and ensure regulatory compliance and audit readiness. This position offers hands-on leadership in a fast-paced manufacturing environment with opportunities to deliver sustainable site-wide improvements. You will contribute strategically as a deputy and change agent within the Quality & Food Safety function.

Pay / Benefits

• competitive salary
• bonus
• flexible working
• critical illness cover
• discounted gym memberships
• enhanced parental leave

Responsibilities

• Own site-wide food safety, hygiene, and sanitation programmes and compliance.
• Develop and improve food safety policies aligned with PepsiCo, BRCGS, AIB, and regulatory standards.
• Act as the subject matter expert for food safety, sanitation, allergen management, and hygienic design.
• Lead investigations, CAPA, and root cause analysis for food safety incidents and quality holds.
• Ensure processes and equipment meet PEM, allergen validation, cleaning validation, and equipment validation requirements.
• Direct the sanitation strategy, MSS, and ongoing hygiene performance improvements.
• Manage audit readiness and support external audits (BRCGS, AIB, customer, regulatory).
• Provide line management to Lab Operators/Technicians and develop team capability.
• Champion food safety culture, SPARK initiatives, and daily management system (DMS).
• Act as food safety and hygiene expert for capital projects and external contractors; manage relationships with service providers.

Key requirements

• Minimum 5 years in food manufacturing with at least 3 in Quality, Food Safety, Hygiene or Sanitation leadership.
• Proven people management and coaching experience.
• HACCP and Food Safety Level 4 qualification (Level 3 minimum).
• Strong knowledge of food safety management systems, hygiene programs, and regulatory standards.
• Experience supporting and leading external audits (BRCGS and/or AIB).
• Experience managing third-party service providers and external contracts.
• Strong problem-solving, risk assessment, and decision-making abilities.
• Excellent communication and stakeholder management with ability to influence at all levels.
• Proven track record of driving continuous improvement and sustainable change.

• leadership
• stakeholder management
• influencing and challenging constructively
• food safety management systems
• HACCP
• hygiene and sanitation programmes

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