A. Key Accountabilities

1. Conducts GMP monitoring and audit of all production facilities, machines, excess materials (RM/PM), and personnel (regular and contractual) before and after production or as needed to ensure implementation and compliance to Tao Foods Company GMP standard.

2. Monitors environmental cleaning and pest control treatment of the factory and recommends improvement in the cleaning and its implementation.

3. Conducts pre-operation checks before start of weekly production and post operation checks after production run.

4. Discusses results of audit / monitoring with concerned officer and recommends action points. Conducts follow up on compliance to committed action plans and timetable.

5. Conducts random sampling for raw and packaging materials being used in production. Scan product labels for barcode and AW verification.

6. Conducts physico-chem analysis of process water / in-process materials for timely filling / packing every batch preparation.

7. Ensures that products produced comply with the standard quality parameters set by R&D group through process monitoring, physico-chem evaluation, micro and cut-out sampling, encodes the results of evaluation for timely finished goods release.

8. Temporarily puts on hold affected lots and validate noted problem / exception. Document all exceptions noted and investigate to get details of reported problems. Monitors status of the affected products / materials and gives update to immediate QA officer / QA head.

9. Ensures that the monitoring of Quality Control Points, Operational Pre Requisite Programs and Critical Control Points are in compliance with the Hazard Control Plan as defined in the HACCP study.

10. Ensures compliance of operators to HACCP plans by making sure that Tao Product Quality Standard (TPQS) of all work-in process operations in production is properly accomplished. Recommends revision in HACCP plan based on production quality performance.

11. Document line exceptions through CAPA. Monitors CAPA if properly accomplished and check compliance to committed action plans and timetable.

12. Attends / assists to batch trial run (BTR) meetings and monitoring.

13. Ensures good housekeeping of all materials being used and the work area at all times.

14. Conducts review and control of all documents received from other departments

15. Performs inventory and control of inspection gadgets, forms and supplies.

16. Performs other duties that may be in accordance to documented procedures and reports results of assigned job to immediate QA officer / QA head.

B. Quality and Consumer Safety

1. Technical expertise in the area of sensory evaluation. QC Technician is a certified sensory evaluator that has undergone rigorous training on organoleptic analysis.

2. Working knowledge on Quality Management System, FSSC 22000, GMP and HACCP procedures and protocols

3. Supports the implementation of TAO Quality Management System, FSSC 22000, GMP and HACCP protocols to ensure consumer safety and overall quality of the final product manufactured in the site

4. Develops site specific standard operating procedures and work instructions that supports the consistent implementation of the TAO QMS, Food Safety Program and other applicable standards in the area of in-line Quality Monitoring and Control.

5. Recommends process improvements based on the data gathered in cases of exceptions or during in-line quality verification.

C. Key Performance Indicators

1. On time evaluation of raw and packaging materials and in-line products and finished goods

2. On time and In-full verification of GMP, QCP, OPRP and CCPs during the production of meats, dairy, dips and sauces

3. ZERO Product Incident

4. Year on Year improvement on the Manufacturing Incidents

5. Full compliance to TAO QMS and Food Safety standards based on scheduled audits

6. Year on year cost reduction on QA cost of analysis and operations

D. Key Activity Indicators

1. In-line verification of GMP, QCP, OPRP and CCPs

2. Evaluation of meats, dairy, dips and sauces using sensory evaluation and product cut out facilitation

3. Updating of QMS documents (IMS – FSSC 22000, GMP and HACCP) related to quality operations

4. Documentation of Standard Operating Procedures and Work Instructions related to quality operations

5. Technical Support during site Audits

E. EDUCATIONAL / EXPERIENCE REQUIREMENTS

1. Minimum educational qualification is Bachelor of Science Major in Food Technology

2. Advance knowledge of MS Office products including Excel, Word, Outlook, and PowerPoint, Adobe Illustrator

3. Working knowledge in GMP, HACCP and FSSC 22000

Please refer to job description.