Quality Management System (QMS) & Food Safety Program Implementation
Develop, implement, and maintain the facility's Quality Management System (QMS) and food safety programs, including but not limited to:
Hazard Analysis and Critical Control Points (HACCP) plan.
Good Manufacturing Practices (GMP) / Good Storage Practices (GSP).
Standard Operating Procedures (SOPs) related to quality and food safety.
Pest Control Program.
Sanitation Program.
Allergen Management Program (if applicable).
Traceability and Recall Programs.
Ensure all quality and food safety documentation is meticulously maintained, updated, and readily available.
Stay updated on the latest food safety regulations (e.g., FDA Philippines, BFAR) and international standards relevant to cold storage.
Monitoring, Inspection, and Auditing
Conduct regular inspections of incoming goods to verify product integrity, temperature, packaging, and compliance with specifications.
Monitor critical control points (CCPs) within the cold chain (e.g., temperature of storage rooms, blast freezers, dock areas) and critical limits, ensuring continuous monitoring and corrective actions as needed.
Conduct internal audits of the QMS and food safety programs to identify areas of non-compliance and opportunities for improvement.
Prepare for and participate in external audits (e.g., client audits, third-party certification audits, regulatory inspections).
Ensure proper calibration and maintenance of temperature monitoring devices and other critical measuring equipment.
Incident Management and Corrective Actions
Investigate all quality-related incidents, non-conformances, customer complaints, and product damages.
Conduct root cause analysis for identified issues and implement effective corrective and preventive actions (CAPA).
Manage hold/quarantine procedures for non-conforming products.
Coordinate product recall or withdrawal procedures if necessary.
Training and Awareness
Develop and deliver quality and food safety training programs for all relevant employees, including new hire orientation.
Conduct regular refresher training on HACCP, GMP, personal hygiene, cross-contamination prevention, and proper handling of goods.
Promote a strong quality and food safety culture throughout the facility.
Documentation and Reporting
Generate accurate and timely quality reports, non-conformance reports, audit findings, and corrective action plans.
Maintain all quality records, including inspection logs, temperature records, training records, and audit reports.
Prepare reports on key quality performance indicators (KPIs).
Collaboration and Liaison
Collaborate closely with Operations, Warehouse, Inventory Control, and Engineering teams to integrate quality and food safety into daily operations.
Liaise with clients regarding quality specifications, complaints, and audit requirements.
Coordinate with regulatory bodies (e.g., FDA, BFAR) for compliance and inspections.
MINIMUM QUALIFICATION
Bachelor's degree in Food Technology, Food Science, Microbiology, Chemistry, Chemical Engineering, or a related scientific field.
Minimum of 3-5 years of proven experience in a Quality Assurance or Food Safety role, preferably within the food industry, cold storage, warehousing, or a manufacturing environment handling food products.
HACCP certification is highly preferred and often mandatory.
GMP certification or training is a strong advantage.
Relevant certifications in internal auditing or quality management systems are a plus.
Familiarity with relevant Philippine food safety regulations (e.g., FDA Administrative Orders, BFAR regulations).
Experience in conducting training on quality and food safety topics.
The incumbent will be assigned in Balagtas, Bulacan
