Key Responsibilities & duties
• Establish, maintain and continually improve food safety and quality management systems, including ISO 22000, ISO 9001, HACCP, Organic, Halal and Kosher requirements.
• Manage risk assessment, change control/management, internal audits, document control and corrective/preventive actions (CAPA).
• Coordinate internal, external, customer and certification audits, including preparation and follow-up of audit findings.
• Monitor food safety, product and labelling regulations for local and export markets; liaise with relevant authorities and certification bodies on registrations, certifications and renewals.
• Prepare quality-related shipping documents, health and compliance declarations, and other documents required for local and export markets.
• Develop and maintain product formulations and specifications; support product and packaging trials, validation, nutritional reviews, sensory evaluations and shelf-life studies.
• Evaluate new suppliers, raw materials and packaging materials for compliance and suitability.
• Coordinate process improvement initiatives to optimise costs while maintaining food safety and quality standard.
• Execute QC activities, including incoming, in-process and finished product inspections and testing.
• Monitor CCPs, OPRPs, quality control points, hygiene and sanitation; manage non-conforming products, including holds, re-inspection, rework, disposal and disposition.
• Review QC reports, investigate quality issues with relevant stakeholders, perform root cause analysis and implement corrective and preventive actions.
• Apply QC tools and problem-solving methods to support troubleshooting and continual improvement.
• Provide GMP, hygiene, HACCP and food safety training to relevant personnel.
• Drive continual improvement with relevant stakeholders to improve quality KPIs.
• Prepare weekly and monthly quality and food safety reports.
• Perform other duties as assigned by the superior.
Requirements
• Degree or Diploma in Food Technology, Food Science or related fields.
• Minimum 3 years of relevant QAQC experience in food manufacturing is preferred.
• Familiarity with ISO 22000, ISO 9001, HACCP, GMP and 5S.
• Familiarity with SAP or other ERP systems is an advantage.
• Proficient in Microsoft Office applications.
• Ability to work independently with minimal supervision.
• English and Mandarin proficiency is an advantage.
• Able to communicate with Chinese counterparts.