Sibongile Moyo

• Provide expert advice to leadership on SHEQ strategy, policy, and best practices, aligning them with business goals.
• Auditing & Monitoring: Conduct regular inspections and audits to monitor compliance, identify gaps, and track performance
• Training & Awareness: Develop and deliver training to raise awareness and build competence among staff on SHEQ matters.

• Core functions on Food Safety Management and Quality Control were;
• Developing and Implementing Food Safety Policies and Procedures: Created and updated policies and procedures aligned with food safety standards and customer requirements, ensuring regular reviews
• HACCP & FSMS Implementation: Established, maintained, and reviewed the Hazard Analysis Critical Control Point (HACCP) plans and Food Safety Management Systems risk assessments. (VACCP and TACCP).
• Compliance with Standards: Ensured adherence to Good Manufacturing Practices (GMPs), and GFSI-benchmarked standards.
• Developed, implemented and maintained the organization's quality standards, ensuring that products met customer expectations and industry regulations by overseeing inspections, analyzing data and leading continuous improvement.
• Purchased Materials: Managed the supplier approval program, including audits and verification of incoming raw materials.
• Traceability & Recalls: Conducted regular product mock recalls and ensure robust, end-to-end traceability.
• Laboratory & QC Oversight: Oversaw the laboratory testing, QC sampling, and final product release. Conducted Initial Sample Inspection Reports (ISIR) to determine product specifications.
• Core functions on Safety, Health, and Environment (SHE) Management were;
• Risk Assessment (HIRA): Conducted the Hazard Identification and Risk Assessments (HIRA) and implemented corrective actions to minimize risks.
• Incident Investigation: Led investigations into accidents, injuries, and near-misses to identify root causes and prevent recurrence.
• Regulatory Compliance: Ensured compliance with the Occupational Health and Safety Act (OHSA) and environmental regulations (e.g., water, waste, air quality).
• Emergency Preparedness: Developed and maintained emergency response plans and coordinate fire drills.
• Managed medical surveillance and employee wellness programs. (ergonomic study/hygiene survey)

• Core function on Auditing, Documentation, and Reporting were;
• Planned and conduct internal and external audits; coordinated surveillance, certification, and customer audits.
• Maintained and updated all SHEQ policies, procedures, and manuals. Updated documents and ensured that all obsolete documents were disposed off.
• Prepared monthly/quarterly reports on SHEQ performance indicators (KPIs) for senior management.

• Training, Culture, and Leadership
• Developed toolbox talks and training material and delivered training programs on food safety, quality, hygiene, OHS policies and other business development courses.
• Drove awareness initiatives in order to develop attitudes, competencies and patterns of behaviors that showed commitment to proficiency of the organization's quality culture.
• Lead or participated in the SHEQ/Health & Safety committee meetings.

• Oversaw daily operations of the department, ensuring smooth workflow and timely completion of tasks.
• Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
• Improved customer satisfaction with timely response to inquiries, addressing concerns, and finding effective solutions.
• Resolved conflicts among team members promptly, maintaining a harmonious working environment conducive to productivity.

· Developed, updated, and distributed production schedules, timelines, and meeting arrangements.

· Managed production records, purchase orders, delivery notes, compliance documents, and reports (KPIs, timesheets).

· Served as a liaison between production, quality, sales, logistics, supervisors, and external vendors/clients.

· Scheduled staff shifts according to the plan and closed off time cards - weekly

· Performed stock takes to reconcile movement of raw material and finished goods weekly, monthly and annually.

· Tracked stock, coordinated with procurement for materials, and managed supplies/equipment orders.

· Prepare production reports, data entry, and monitor system dashboards

· Ensured adherence to health & safety protocols, standard operating procedures, food Safety and quality standards.

· Provide overall support to the plant manager, including data management, filing, and onboarding.

· Ensuring products are managed according to food safety standards