### **About One Acre Fund** Founded in 2006, One Acre Fund equips 5\.5 million smallholder farmers to make their farms more productive. Across nine countries that together are home to two\-thirds of Africa's farmers, we provide high\-quality farm supplies, tree seedlings, accessible credit, modern agronomic training, and a wide range of other agricultural services. On average, this model enables any farmer to increase their income and assets on supported land by more than 35 percent, while permanently improving their resilience. This is all made possible by our team of 9,000\+ full\-time staff, drawn from diverse backgrounds and professions. To learn more, please see our Why Work Here blog post. Our Kenya program, founded in 2006, operates under the local brand Tupande. Close to 500 staff in our Kakamega headquarters support 1,747 field staff and serve more than 1 million farmers. In Nairobi, around 50 staff support global functions like procurement, recruitment, government relations, and communications ### **About the Role** Seeking an experienced food safety professional with 5\+ years in food manufacturing to lead our Food Safety Management System and BRCGS/FSSC certification, opening the premium export markets that raise the price farmers earn for their macadamia. Premium export markets only buy from certified suppliers. This role owns the Food Safety Management System behind our BRCGS and FSSC certification. Hold it, and we reach higher\-value markets that raise the price farmers earn for their macadamia. You lead the food safety team: review shift records, check CCPs and monitoring, and walk the floor from receiving to packing. You close audit findings, drive corrective actions, investigate issues to root cause, coach your team, and prepare for audits. ### **Responsibilities** Appointed as Food Safety Team Leader, responsible for; * Ensuring the FSMS is established, implemented, maintained and updated;Managing and organizing the work of the food safety team; * Ensuring relevant training and competencies for the food safety team * Reporting to top management on the effectiveness and suitability of the FSMS. * To manage the food safety team and organize its work. * To ensure relevant training and education of the food safety team members. * To ensure that the food safety management is established, implemented, maintained, and updated. * Ensure that information on internal communication is included in the updating of the Food Safety Management System, * Verification of the accuracy of the flow diagrams by on\-site checking, * Maintaining records of verified flow diagrams, corrections, and corrective actions * Conduct a hazard analysis to determine which hazards need to be controlled, the degree of control required to ensure food safety, and which combination of control measures is required, * Analysis of the results of the verification activities, * Plan and implement the processes needed to validate control measures and/or control measure combinations, and to verify and improve the Food Safety Management System, * Systematically evaluate the individual results of planned verification, * Analyse the results of verification activities, including the results of the internal audits and external audits, * Evaluate the Food Safety Management System at planned intervals and to report to top management on the effectiveness and suitability of the FSMS. Ensure 100% maintenance requirements of both FSMS (BRC \& FSSC) and other legislation requirements (Kosher, Halal \& Kephis) in the next six months. * Communication of FSMS objectives, tracking of their achievements. * Effective communication of food safety related issues \& recommendations to top management. * Ensure proper monitoring of FSMS related controls such as CCP, OPRP monitoring, verification of PRP programs to ensure compliance. * Timely closure of raised gaps/NCRs from both internal and external audits conducted for the FSMS Ensure capacity building for QA \& EA for raw material receiving and factory processes to ensure we are able to source NIS of at least 75% by the end of 2025 * Training on quality processes from sampling to analysis. * Efficient feedback loop for both teams to ensure implementation of optimal QC processes that help achieve highest possible NIS quality. Ensure 100% support to processing operations to realize a final product packed complies to statutory, customer \& organizational requirements in the next six months. * Update changes on requirements by interested stakeholders. * Spearheading food safety culture through increased awareness on food safety requirements for all staff. * Manage Product analysis against requirements. * Manage Swabs \& personnel hygiene analysis (Environmental monitoring) * Ensure 100% compliance to factory bi\-weekly meetings, timely escalation of issues \& recommendations to processing lead. * Ensure 100% sync with department heads to enhance collaboration, work in the factory. * Optimization, planning of