QUALITY ASSURANCE COORDINATOR
AL ISLAMI FOODS
Total des années d'expérience :14 years, 3 Mois
1. Creation of HACCP Plans for new products.
2. Maintaining HACCP in Central ware house and factory according to GCC Standards.
3. To Develop and implement the Documentation relevant to GMP and HACCP and report to HSEQM.
4. To complete the Quality assurance loop right from selection of appropriate raw materials till the final goal of customer satisfaction and assess the efficacy of the quality assurance system.
5. To maintain and improve the supplier quality assurance program through continuous evaluation of the vendors.
6. To monitor and record the process non-conformances, follow up respective corrective actions and generate training needs to improve compliance with standard operating procedures.
7. Maintaining sampling record of samples forwarded to internal & external lab.
8. To ensure the products produced are maintaining the required quality & safety and report the observations to HSEQM.
9. Responsible to maintain the Quality standards from raw material to finished products.
10. Designed and implemented product recall & traceability mechanisms.
11. To initiate necessary corrective & preventive actions for customer complaints.
12. To monitor quality parameters during processing to maintain the product quality & safety report the observations to HSEQM.
13. Inspection of all incoming goods and all outgoing products (Frozen, Dry &Chilled), production / Expiry of products, packing quality, supplier name, record maintaining.
14. Conducting Municipality inspection (FIRS) on every new consignment and follow up till the consignment release from municipality website Submit report on daily basis to HSEQM.
15. Frequently monitor the CCPs, reporting to HSEQM.
16. Conducting Sensory Evaluations Tests there by bench marking existing products with competitors and thereby improving the product quality and good coordination with R&D department
17. Prepare and submitting daily and weekly basis quality reports to HSEQM.
1. Monitoring the hygiene condition of factory premises, machinery, equipments etc before starting the production. Record the findings and make the corrective actions whenever required.
2. After the production closely monitor the hygiene team and their cleaning work, co-ordinate with them for improving good hygiene practices.
3. Monitoring the personnel hygiene and record the reports for QA verification.
4. temperature monitoring should be done to confirm the standard storage temperature of each chiller and freezer, the factory temperature and record the finding. Any fluctuation should be informed to the maintenance department.
5. Conduct raw material inspection and report the observations to QA.
6. Closely monitor the process flow of each product starting from raw material receiving to end product dispatching. Take corrective actions if necessary and report to QA.
7. Assist the monitoring and maintaining of HACCP, BRC &ISO 22000 system.
1. Monitoring the hygiene condition of factory premises, machinery, equipments etc before starting the production. Record the findings and make the corrective actions whenever required.
2. After the production closely monitor the hygiene team and their cleaning work, co-ordinate with them for improving good hygiene practices.
3. Monitoring the personnel hygiene and record the reports for QA verification.
4. Monitoring the temperature should be done to confirm the standard storage temperature of each chiller and freezer, the factory temperature and record the finding. Any fluctuation should be informed to the maintenance department.
5. Conduct raw material inspection and report the observations to QA.
6. Closely monitor the process flow of each product starting from raw material receiving to end product dispatching. Take corrective actions if necessary and report to QA.
7. Assist the monitoring and maintaining of HACCP, BRC &FSSC 22000 system.
8. Frequently monitor the CCPs, reporting to QA.