Responsibility
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. Laisse 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 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 responsible
17. Any ad hoc tasks assigned by superior, and able to perform superior’s roles and responsibilities during his/her absence
Functional Skills and Capabilities required
1. Timely response to meet internal and external customer expectations to ensure high customer service level and satisfaction.
2. Adhere to service level agreements with other functions in alignment with Company’s vision, mission, values, goals and objectives.
3. Familiar with ISO standards for Quality and Food Safety, ie QMS 9001, FSMS 22000, HACCP, PRPs e.g. 5S, GMP.
4. Capable to collect data, analyze statistically, propose actions for KPI improvement
5. Have strong written and oral communication skills and the ability to interface with individuals at all levels and functions of the business.
6. Work well in teams with others from diverse organizational functions and backgrounds as both a leader and an individual contributor.
7. Work independently with minimal guidance required, i.e. good time management planning/organization and decision-making skills.
8. Network with both internal and external suppliers, customers and stakeholders to foster collaboration, partnership and co-operation.
9. Quality and action orientated, resilience and dedicated team player
10. Systemic thinking and application of Quality tools in problem solving and providing solutions.
11. Provide coaching, feedback and counseling to supervisors and inspectors on functional skills, technical knowledge and behavior
Requirement
1. Degree holder in Food Technology, Food Science or related fields
2. Has minimum 3 years working experience, QA/QC 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
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