• Responsible for formulation of new procedures for improvement of operating systems.

• Responsible for managing the execution of all food safety management systems and programs.

• Provides disposition on items affected by quality and food safety incidents through risk assessment to ensure the release of safe products.

• Facilitates HACCP reviews to assess the performance and suitability of critical control points (CCPs) per process step.

Leads analysis of root causes of non-conformity, troubleshooting problems, and

provides recommendations, and corrective, and preventive actions for the concerned

departments.

• Provide training and support to quality assurance and production teams on systems, policies, procedures, and core processes.

• Create training materials to support staff and lead food safety demonstrations.

• Prepares appropriate materials for handling customer complaints, requests, and feedback.

• Conducts Internal and Supplier Audit.

• Perform quality control analysis including tests and inspections of products and processes.

• Maintain the corporate quality manual and quality records.

• Graduate with a bachelor’s degree in microbiology, food technology, or nutrition and dietetics.
• Minimum 4 years of work experience in quality assurance in food manufacturing industries, with at least 2 years of supervisory experience.
• Knowledgeable in different government processes and requirements.
• Knowledge of principles and practices in food safety management, food safety systems (HACCP), and good manufacturing processes (GMP)