1.
Monitors in-process parameters per QA and Production Controls.
2.
Verifies the status of in-process products (dough) and finished products (breads) and inform the QC Manager/Production Manager/ Assistant Production Manager of any concern for proper action.
3.
Prepares Incident/Violation report for all rejects, damages, waste, and returns; must be able to identify cause/s and liability/ies.
Recommends possible corrective action to prevent similar incidents in the future.
4.
Coordinates with R & D Manager all validations of process controls and specifications of new and existing products.
5.
Conducts regular inspection of all containers, utensils and equipment; recommends replacement of damaged utensils, containers and/or upgrade of equipment and submits the same to the QC Manager for notation and after which submits said recommendation to the Production Manager.
6.
Maintains the usability and fitness for use (non-defective) of any QC equipment, utensil or any item related to their function issued to them by management or their immediate superior.
i.e.
pH meter, thermometer, etc
7.
Conducts random checking of all incoming raw materials and packaging materials; said items must be in compliance with company specifications and standards.
8.
Performs pre-operational inspection of facilities, raw materials, equipment and personnel in all sections thru daily inspection of:
a.
Equipment and utensils availability and operation
b.
Weighing scale including calibration
c. Storage/Product holding equipment and processing areas.
d. Personal hygiene, sanitation and safety
e. Production Worker/Personnel
9.
Accomplishes and reviews production reports thru monitoring of
a.
Production Worker/Personnel
b.
Storage and processing areas
c. Processing time
d. Production yield of each product.
e. Process controls and critical control points
f. Finished products and its distribution
g. Equipment efficiency ( i.e.
status of usability, proper use, calibration, etc.)
h. Production rejects, damages, waste and returns and determines root causes
i. Batch code of raw materials issued daily to ensure FIFO and traceability
10.
Attends, investigates and documents incidents and/or violations reports and submits to superior for proper disposition.
11.
Oversees sanitation of facilities and grounds.
Ensures regular and proper cleaning of all production facilities, equipment and utensils.
12.
Monitors daily activities of utility personnel and includes in his report (refer to QC Logbook or QC Specialist Daily Report) any areas of concern he might have observed.
13.
Assists and ensures complete implementation of Pest Control Treatment as scheduled
14.
Helps develop, update and maintain standard operating procedures and documentation for HACCP.
Disseminates these procedures and other work instructions.
15.
Coordinates with Production Manager and the Assistant Production Manager for troubleshooting of processes and/or products as necessary.
16.
Recommends improvements of facilities, equipment, or procedures to improve safety, quality, and efficiency.
17.
Monitors proper production usage of facilities and machines to ensure efficiency of operations.
Immediately reports to the Production Manager, Assistant Production Manager or Maintenance Section on any concerns for proper disposition.
18.
Recommends and implements action plans to correct deviations noted during routine inspection, internal and external audits.
19.
Assures strict compliance of all Production, QC and Utilities personnel to GMP and HACCP regulations by observation of said personnel and informs the QC Manager of any concern.
20.
Verifies randomly, inspection of Production, QC and Utilities Personnel to determine non-compliance to GMP and HACCP regulations.
21.
Conducts QC audits, spot-checking and monitoring of GMP/HACCP compliance.
22.
Helps develop, update and maintain procedures and documentation for all quality systems and HACCP.
23.
Reports to QC Manager any quality or food safety incident or violation.
Refer to QC Logbook.
24.
Attends to the related external (i.e.
pest control, plant visits, Certifying Body's audits, food expos and seminars) and internal (hygiene and sanitation inspection, HACCP Internal Audits, HACCP sessions) quality and food safety programs of the company.
25.
After each general cleaning activity of the plant, conducts regular inspection of all containers, utensils and equipment.
Prepares a list of damaged utensils, containers and/or to be replaced or equipment to be upgraded and submits the same to the QC Manager.
26.
Maintains MSDS for all chemicals used in the plant and trains employees on their use.
27.
Accompanies GMP auditors.
Recommends and implements action plans to correct deviations noted during audits.
28.
Reviews production output report and prepares product reject report on a daily basis.
Reports disposition of rejects and/excess of production.
29.
Maintains the cleanliness of the Retarder.
Verifies whethe