Total 1 quality assurance control job vacancies in Singapore

Key Responsibilities:

Compliance with SFA Regulations:

• Stay updated on all relevant SFA regulations pertaining to meat production.
• Ensure that all production activities adhere to SFA guidelines and requirements.
• Collaborate with regulatory agencies for inspections, audits, and certifications.

Quality Assurance:

• Develop and implement quality assurance and control procedures for meat production.
• Monitor and evaluate the quality of raw materials, production processes, and finished products.
• Investigate and resolve quality issues promptly to maintain product integrity.

HACCP Implementation:

• Oversee the Hazard Analysis and Critical Control Points (HACCP) program.
• Establish and maintain HACCP plans, conduct hazard assessments, and update as necessary.
• Train and educate staff on HACCP principles and procedures.

Supplier Management:

• Evaluate and manage relationships with meat suppliers to ensure the quality and safety of incoming raw materials.
• Implement supplier audit programs and maintain supplier quality standards.

Team Leadership:

• Build and lead a dedicated QA team, providing guidance, training, and mentoring.
• Ensure team members understand their roles and responsibilities in maintaining quality and safety standards.

Continuous Improvement:

• Identify areas for process improvement and cost reduction while maintaining or improving product quality.
• Implement corrective and preventive actions to address non-conformities and prevent reoccurrence.

Documentation and Reporting:

• Maintain accurate and comprehensive records of quality control activities.
• Generate reports for senior management, regulatory agencies, and internal audits.

Emergency Response and Crisis Management:

• Develop and execute crisis management plans for food safety emergencies.
• Coordinate with relevant authorities and stakeholders during crisis situations.

Requirements

• Bachelor’s degree in food science, Food Technology, or a related field. A Master's degree is a plus.
• Minimum of 5 years of experience in meat production, with at least 2 years in a managerial or supervisory role.
• In-depth knowledge of SFA regulations and guidelines related to meat processing and production.
• Certified in HACCP and food safety management systems.
• Strong leadership and team management skills.
• Excellent communication and interpersonal skills.
• Problem-solving and decision-making abilities.
• Attention to detail and a commitment to quality.
• Ability to work under pressure and handle food safety emergencies effectively