Key Responsibilities & duties
1. Establish, update and sustain effective implementation of the plant’s Food Safety
(ISO 22000), Quality (ISO 9001), HACCP, Organic, and Halal Management Systems
and its PRP prerequisite programs, certified by 3rd party certification bodies.
2. Responsible to support operations (incoming quality, production deviation
management, non-conformance trouble-shooting), ensure products released meet
statutory and regulatory requirements.
3. Drive continuous improvement by applying 7 QC tools in trouble shooting, problem
solving and identify root causes of investigating non- conformities originated from
suppliers, operations, internal/external audits and customer /consumer complaints.
4. Ensure compliance to CCP, OPRP and Quality Control Points as defined, coordinate
non-conformity processes, i.e. product on-hold, re-inspection of rework / disposal of
stock, and final disposition conclusion.
5. Raise CAR internally and externally should non-conformance and complaint arise,
follow-up and ensure timely closed out of complaint investigation reports and nonconformance. CAR, corrective actions are verified for effectiveness and closure.
6. Liaise with government agencies / certification bodies, i.e. SFA, HPB, MUIS, on all
matters on product registration or plant certification information.
7. Design and execute trial in plant scale, validate test protocols for new product,
packaging and equipment.
8. Establish, update and maintain product formulation and specification, review and
verify nutritional information, sensory and shelf life for new / market products.
9. Evaluate and review acceptability of raw material / packaging from new suppliers.
10. Foster cross-functional collaboration within the company and partnership with
suppliers and customers to solve quality and food safety issues in ingredients,
materials, products and packaging.
11. Co-ordinate, control and verify change in improvement initiatives of systems and
processes, to achieve cost optimization and comply food safety and quality standards.
12. Conduct internal audit activities, to verify operation activities meet HACCP, GMP,
hygiene / sanitary, ISO 22000 and ISO 9001 requirement periodically.
13. As Master Document Controller, formalize documents for Food Safety and Quality
document and records as per documented information procedure, maintain record
keeping.
14. Provide training (GMP Hygiene, HACCP and Food Safety) to Operations and
Production staff.
15. Conduct/ review incoming raw material check, in-process QC check and finished product microbiological testing, review QA/QC reports for accuracy and compliance.
16. Ensure Quality KPI are met for areas of responsibility.
17. Any ad hoc tasks assigned by superior, and able to perform superior’s roles and
responsibilities during his/her absence
Requirement
1. Degree holder in Food Technology, Food Science or related fields
2. Has minimum 3 years working experience, QA/QC and product development in relevant industry is added advantage
3. Bilingual – English/Mandarin beneficial
4. Advantage to possess knowledge and experience in Statistical Process Control, visual board management and waste elimination