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Key Responsibilities:
• Perform risk assessment of each process and develop critical control points that will be monitored to assure the production of safe and wholesome food products
• Ensure that the products produced by company and facilities are in compliance with HACCP, Regulatory bodies, International standards and meet customer specifications
• Lead the food safety Team and train all employees in food handling & food safety
• Develop SOP program to ensure compliance with HACCP and ensure they are audited and documented
• Conducting Internal Food Safety Audit Program; Selecting personnel to perform internal audits; Reviewing the results of the audit; Ensuring that Corrective actions are understood & rectified and Reporting at Management Review meetings.
• Resolve and respond to all Non-Compliance Records in a complete and timely manner. Appeal any Non-Compliance records that are inaccurate or incomplete. Ensure corrective and preventative actions are implemented.
• Utilize influence and persuasion skills to reach desired results.
• Investigating and setting standards for quality, Health and Safety.
• Working with operations staff to establish procedures, standards and systems
• Determining training needs and conducting training classes on food safety
• Review monthly Quality Reports & Department performance with Operations Manager and Quarterly & yearly with higher Management.
• Assessing & evaluating the suppliers periodically.
• Investigate and strategize against the customer quality complaints by involving all related departments.

- Schedule and conduct Food Safety & Quality evaluations per operating standards .
- Communicate evaluation results and recommendations for corrective action.
- Follow up on corrective action and submit summary reports to Quality Assurance Manager on periodic basis based on timeline.
- Expand Knowledge through training sessions on existing and new evaluation standards.
- Support Operations, Warehouse and Production Management and Technical in developing quality standards manual and acquiring international and franchise quality certifications.
- Inspect, audit and certify supplier facilities for compliance with sanitary, regulatory, production and QA requirements.
- Enforce functional HACCP, BRC, ISO and evaluate operations management effectiveness.
- Conduct product sample cut and lot approval evaluations

Quality Assurance Supervisor will maintain, monitor and support all Food Safety, Quality and Regulatory Programs for the almanar Food Group and will oversee, at a minimum, all related day to day production and sanitation activities. This position will define the operational standards and expectations to achieve a Food Safety and Quality Culture.
POSITION RESPONSIBILITIES:
• Perform risk assessment of each process and develop critical control points that will be monitored to assure the production of safe and wholesome food products
• Ensure that the products produced by company and facilities are in compliance with HACCP, Regulatory bodies, International standards and meet customer specifications
• Lead the HACCP Team and train all employees in food handling & food safety
• Develop SOP program to ensure compliance with HACCP and ensure they are audited and documented
• Conducting Internal Food Safety Audit Program; Selecting personnel to perform internal audits; Reviewing the results of the audit; Ensuring that Corrective actions are understood & rectified and Reporting at Management Review meetings.
• Resolve and respond to all Non-Compliance Records in a complete and timely manner. Appeal any Non-Compliance records that are inaccurate or incomplete. Ensure corrective and preventative actions are implemented.
• Utilize influence and persuasion skills to reach desired results.
• Investigating and setting standards for quality, Health and Safety.
• Working with operations staff to establish procedures, standards and systems
• Determining training needs and conducting training classes on food safety
• Review monthly Quality Reports & Department performance with Operations Manager and Quarterly & yearly with higher Management.
• Assessing & evaluating the suppliers periodically.
• Investigate and strategize against the customer quality complaints by involving all related departments

* Implement HACCP system.
* Initiating the strong pre requisite program.
* Conducting regular training to the food handlers.
* Conduct Monthly Audits.
* Conduct HACCP Meeting leading as a team leader.
* Routine spot checks.
* Carrying investigation on food poisoning allegation.
* Corrective action procedure.
* HACCP internal audit with the team members.

CHEMICAL AND MICROBIOLOGICAL ANALYSIS OF RAW AND FINISHED PRODUCTS