Key Responsibilities

• Safety & Compliance: Monitor daily operations, including Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP).
• Inspections: Conduct routine checks on raw materials, in-process components, and finished goods to ensure adherence to specifications.
• Documentation: Maintain accurate records, verify production check sheets, and manage document control.
• Internal Audits: Perform regular audits of GMP, SQF, and sanitation procedures.
• Problem Solving: Identify product defects, perform root cause analysis, and assist in resolving quality issues with production teams.
• Lab Testing: Collect samples, perform sensory tests, and conduct laboratory analysis (e.g., pH, viscosity). 

Requirements

• Education: Typically a degree or diploma in a food-related discipline.
• Knowledge: Understanding of HACCP, SQF, BRC, and local food safety regulations.
• Experience: Prior experience in a food manufacturing environment is preferred.
• Skills: Strong attention to detail, proficiency in Microsoft Office (Excel, Word), and good communication skills.
• Physical: Ability to work in a, for instance, cold/hot environment and lift heavy objects