QA Specialist

QUALITY ASSURANCE ON MEAT OPERATIONS

1. Implements and maintains all food safety related strategies, policies and procedures

2. Maintains open communication with all related departments to address the identification of food safety hazards and process improvement opportunities.

3. Implements HACCP Plan and pre-requisite programs.

4. Performs HACCP monitoring to include but not limited to – concentration of chlorinated water solution monitoring, temperature monitoring, environmental monitoring and metal detection, and the sanitation program.

5. Implements the document management system in collecting, maintaining and updating of SOPs (Standard Operating Procedures), policies and templates for all Food Safety related records.

6. Responsible for investigating customer complaints related to quality, monitoring of complaint resolution per process owner and instigates the RQI process.

7. Conducts traceability for product complaints and/or recall process to ensure timely communication, execution and completion of related documentation within the set standards for Customer Complaints and Product Recall.

8. Performs microbiological and physical-chemical tests of raw materials, finished products and environmental tests of all food safety related equipment and facilities through rapid tests and conventional methods to determine product quality and perform the necessary controls when there is non-conformance/s.

9. Escalates any deviation from the quality and operational processes set by the organization/plant/site

10. Ensures that Good Laboratory Practices and the Quality Assurance Systems in the Meat Laboratory are strictly implemented and are in place at all times.

11. Ensures the proper and strict implementation of the meat product hold and release programs by ensuring product is not released without prior approval and documentation.

12. Conducts GMP of production and personnel including truck and truck personnel.

13. Monitor and check pre-dispatch and dispatch items for delivery.

14. Assist in customers and NMIS audits, customer complaint resolutions and takes appropriate action promptly.

15. Promotes good customer relations with all TMM Stakeholders and Partners.

16. Works with the Operations team to ensure compliance with applicable food safety regulatory requirements (5S/GMP, HACCP, and ISO).

17. Monitors and observes key associates' compliance on the food safety and quality assurance activities.

18. Leads the QA team during their assigned shift and section by addressing issues (quality and process), as well as is able to make immediate decisions / actions to address these.

SYSTEMS

1. Performs goods inspection process under the SAP-QA module.

2. Performs goods receiving process under SAP.

FOOD SAFETY:

1. Complies with quality, health and food safety policy, standards and regulations of the company.

2. Responsible for reporting problems related to regulatory, food safety & quality management systems to the immediate team leader and/or identified authorities.

OTHER TASKS:

1. Actively participate in all company programs and activities under quality improvement, safety & security, sustainability, corporate social responsibility, risk management etc.

2. Performs other tasks that may be assigned by the immediate team leader from time to time.

Education:

1. Bachelor's degree of Food Science/ Animal Science/ Biological Science / Microbiology / Chemistry or similar field

Experience:

1. At least 6 months to one year experience in Food Manufacturing, Food Service Operations, Quality Assurance Control, or related discipline.

2. SAP (QA Module) experience is a plus.

Other Requirements:

1. Attention to details

2. Ability to understand and interpret testing results

3. Ability to develop new testing procedure, as well as create written procedures and logs of current testing procedure

4. Strong interpersonal, communication (written and oral), organizational skills

5. Computer skills: Word, Excel, PowerPoint, Internet

6. Mathematical Skills: Algebra, Statistics

Work Conditions:

Physical Effort:

Choose one for each:

1. Light work requiring little physical effort
2. Moderate physical effort, working with moderate heavy weight (10 to 20kg)
3. Substantial physical effort, regularly working with heavy weight (more than 20kg)

Working Conditions and Hazards:

1. Normal office environment
2. Occasional exposure to some disagreeable elements
3. Frequent exposure to severe disagreeable elements or hazards