Quality Control Supervisor
SADAFCO
Total des années d'expérience :13 years, 2 Mois
1.Train and review of methodologies and techniques of QC personnel.
2.Ensure all analytical and production check frequencies are being met.
3.Monitor compliance to specifications, methods and procedures, GMP, HACCP and food safety programs through records review.
4.Conduct routine plant inspections in compliance to quality and food safety programs and regulatory requirements.
5.Investigation and handling customer complaints.
6.Monitor CIP systems to ensure proper sanitation and cleaning.
6.Monitor pest control and allergen programs.
7.Team Management.
1.Examination of physical, chemical and microbiological, and environmental routine tests.
2.Ensuring a clean and safe work area -potential risks are communicated for corrective action in order to follow the company's Health and Safety Policy.
3.Perform Research and Development tasks and formulation of new products.
4.Implementing Quality Control as per ISO 22000 Standards.
5.The communication channel between management and labors.
6.Documentation.
1.Responsible for In-Line process monitoring and verification as quality controller.
2.To verify temperature and other pre requisite programs to ensure proper and safe processing environment.
3.Monitor CIP systems to ensure proper sanitation and cleaning.
4.Routine plant inspections in compliance to quality and food safety Programs and regulatory requirements.
5.Documentation.
1.Execution and monitoring of daily production activity in meat fresh packing of the shift.
2.Maintaining and monitoring process parameters and product parameters during the shift.
3.Technical modification if any for better productivity and quality.
4.To check packing material codes and DOP & DOE and ensure correct grading and weighing of the meat.
5.Monitoring quantity of raw material as per the specifications documented, unloading of all fruits, ripening, sorting, & issue of ripe fruits for processing.
6.Maintaining the stock of the consumables required in the shift.
Food technology is the application of science and related fields of study in post-harvest handling, preparation, processing, packaging, storage and distribution of food to ensure food safety and the well-being of individuals, families, and communities.
General Microbiology with the combination of chemistry and Botany.