Quality Assurance & Quality Control Head
Trofina Food
مجموع سنوات الخبرة :16 years, 3 أشهر
• Ensure compliance with all quality programs, including GMP, GHP, and ISO 22000: 2018, FSSC 22000 V5, SEDEX SMITA 6.1, and ESMA.
• Evaluate and assist in developing processes, specifications, CP, and CCP's in manufacturing, for ongoing quality assurance of all finished goods.
• Conducting safety audits, giving awareness to employees or clients about food safety, solving problems, and responding to emergencies.
• Manage ISO 22000 assessments and reassessments and maintaining records and documents.
• Maintaining library for all GMPs, SSOPs.
• Participate in and contribute to the continuous improvement of departmental SSOPs.
• Implement quality assurance programs that effectively monitor product manufacturing in a way that results in company compliance with regulatory SSOP, GMP, HACCP, and for third party audit and customer product requirements.
• Supervise, host, or conduct internal and external audits.
• Preparing action plans, document, investigate, and respond to customer complaints. Follow-up and resolve any retained issues.
• Review and updation of SOP's and QA manuals
• Generating reports regarding nonconformance of products or processes, daily production quality, root cause analyses, or quality trends.
• Track and review results of plant pesticide program.
• Complete and return customer questionnaire.
• Organize audits and maintain vendor documents.
• Handling external audits and conducting internal audits
• Monitor performance of quality control systems to ensure effectiveness and efficiency.
• Oversee environmental programs, including issue investigation and follow-up.
• Plan and perform mock recalls.
• Activities concerned with implementing and performing quality control functions at various levels, commencing from raw material approval, packing material approval to finished product approval.
• Apart from overseeing production adherence to QC norms, organizing and scheduling of random routine per batch sample checking of production, and approving recipe for commercial production.
• Ensuring the application and maintenance of HACCP, safety, and quality standards for processes, materials, and products at all stages.
• Develops and initiates standards and methods for inspection, testing, and evaluation, utilizing knowledge in such as chemical, additives, and other materials and sets standards for RM, PM, and finished goods.
• Month-end evaluation on findings which need to be reported to the management, ensuring compliance as per ISO, HACCP, and Local health authorities and be the interface for the company for all such related issues and department.
• Supervising all chemical, analytical, microbiological, and technical related work to be supervised and implemented and any discrepancy from set norms to be brought immediately to the notice of Management.
• Monitoring the cleanliness in the production area in close coordination with the Production Manager and provide, basic safety and hygiene training to the workers as and when required.
• Co-ordination with external labs and external analysis.
• Co-ordinate with purchase department and commercial department for incoming and outgoing deliveries
• Conduct QC daily on-line inspection to ensure proper implementation of food safety and quality system
• Plan, organize and monitor the QA/QC activities in the production and the lab.
• Conducting testing /evaluation of raw material, intermediate product, and end product.
• Conduct daily quality checks and data recording activities in the food manufacturing plant.
• Provide immediate awareness to the superior on the detected process and product discrepancy.
• Create awareness and provide training to factory workers on GMP and personal hygiene aspects.
• Monitor HACCP, ISO, and in-process documentation.
• Take charge of all quality testing & inspection of all incoming raw materials, packing material process, and down to finished product.
• Conduct product inspection/testing and initial non-conforming, corrective and preventive action.
• Work with the divergent department heads to promote and implement such quality initiatives, standard's and procedures
Bachelor of Science in Food Science and Quality Control is an undergraduate Food Technology course. Food Science and Quality Control is the study of all the technical aspects of food. Food science combines principles from disciplines like microbiology, biochemistry and chemical engineering. Subjects usually studied under this degree are Nutrition and Food Commodities, Food Chemistry, Food microbiology, Sanitation Hygiene, Preparation Packaging Materials, Food Analysis Adulteration Testing, Food Toxicology etc. The course is career orienting in nature that opens many opportunities in different fields.