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A Day in the Life of our Technical Manager




Name                               Job role

Mike Bougie-Smith                                          Technical Manager

Mike is our Technical Manager, who starts his day by getting out of bed 15 minutes before having to leave the house and arrives at work for 7.30am!  Although Mike doesn’t own a dog himself, his mum has a Sheltie named Sam and works him in agility as part of DRAT Agility Club in Norfolk, currently at grade 5 in Kennel Club agility with 1 of 3 wins against grade 6. Both him and his younger sister, Dixie, are fed Skinner’s Duck & Rice.

Whilst at work Mike gets up to a number of tasks making sure Skinner’s are meeting the correct quality control standards in the factory, and what we can do to improve our production process. He spends time working with suppliers to ensure the quality of raw materials, going out and auditing suppliers to ensure their practices are up to standard, attending PFMA meetings around legislation and ensuring Skinner’s has up to date knowledge on the legalities of additives, labeling, etc.

When Mike is not at working he enjoys playing bass in his band.

 

Favorite Hobby

Playing bass in his band

How many dogs do you have and what are they?

I have 2 cats, no dogs.

My mother has a Sheltie, Sam. My mum works him in agility as part of DRAT Agility Club in Norfolk, currently at grade 5 in Kennel Club agility with 1 of 3 wins against grade 6. Both him and his younger sister, Dixie, are fed Skinner’s Duck & Rice.

 

What are they fed on?

Field & Trial Duck & Rice

 

How do you start your day?

Get out of bed 15 minutes before leaving to go to work!

What is an average day at work for you?

  • Get to work for 7.30 and start with a strong black coffee!
  • Work with suppliers to ensure the quality of raw materials
  • Audit suppliers to ensure their practices are up to standard
  • Attend PFMA meetings around legislation and ensuring Skinner’s has up to date knowledge on the legalities of additives, labeling, etc.
  • Work with the team in the factory to ensure that food safety, quality and legality measures are met – mainly through process improvement at the moment with the implementation of BRC
  • Management of the HACCP team, HACCP stands for Hazard Analysis and Critical Control Points and is a methodology used throughout the food industry as a means to control biological, chemical, and physical hazards in the production and ensure that the final product is safe for consumption
  • Carry out inspections of the factory to see what needs improving or changing.