Responsibilities:

Principal Accountabilities:

Perform pre-line analysis before production begins to verify equipment readiness and ensure operational conditions meet standards, so as to address potential disruptions and maintain efficiency.
Carry out detailed inspections of raw materials, in-process production, and finished goods to verify compliance with quality standards and specifications to ensure early detection and prevention of quality issues.
Adhere to safety and hygiene protocols and regulatory requirements during inspections to maintain a safe working environment and compliance with industry standards.
Monitor the dispensing of recipes for blending to ensure accuracy and consistency in production processes, thereby maintaining product integrity, meeting quality standards, and ensuring uniformity in the final product.
Implement Hazard Analysis Critical Control Point (HACCP) principles to systematically identify, evaluate, and control food safety hazards throughout the production process, ensuring the production of safe and high-quality products.
Record and report inspection findings accurately and promptly, documenting any deviations or non-conformities to ensure transparent communication across the quality assurance chain, facilitate timely corrective actions, and uphold regulatory compliance and product integrity standards.

Framework & Boundaries:

This includes implementing quality and safety protocols such as HACCP, ensuring compliance with regulatory standards, while his boundaries encompass operational constraints and adherence to production schedules and protocols.

Requirements: