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1) Oversee the quality and safety of raw materials and
finished product at the manufacturing plant
2) Develop, implement and coordinate quality assurance, food safety and
sanitation programs at the plant level
3) Prevent or eliminate defects in products
4) Meet/exceed the requirements of customers and regulatory agencies
5) Interact with customers, both internally and externally, on a
continual basis
6) Oversee laboratory activities at the local manufacturing plant
including scheduling of personnel
7) Ensure adequate coverage of business, training, hiring, budgeting
and technician-role enhancement
8) Analyze, evaluate and present information regarding product quality
and performance, manufacturing problems and any procedural changes for
consideration by other members of plant management
9) Ensure compliance with GMPs and food safety/sanitation programs
10) Interface with manufacturing management and Sales on all quality
and food safety/sanitation-related issues
11) Establish, enhance and reinforce Quality Management System and
support initiatives that are in place to ensure quality and food safety
12) Verify if proper QA and sensory procedures are in place to ensure
top quality products are produced in both traditional and flavored
pasta product
13) Assist with the Quality Training Program for employees in the areas
of customer expectations, quality systems (including HACCP), individual
accountability and product defect recognition
14) Manage all documentation related to food safety and audit protocol
15) Facilitate a process for reviewing finished products, semolina and
durum on an ongoing basis as required by the business
16) Maintain newness of the facility
17) Oversee budgeting and spending activities in all QA-related
accounts
18) Manage all associated activities involving customer complaints
including problem identification and product isolation
19) Deliver feedback to appropriate team members and managers on all
complaints affecting plant performance and customer satisfaction
20) Administer the local quality hold program including timely
disposition of held product
21) Manage quality hold and inventory accuracy level
22) Assist in maintaining the Statistical Quality Control (SQC) program
for the press and packaging functions in all facilities
23) Keep track of the time length the product is on hold prior to
disposition
24) Comply with company and customer specifications
25) Ensure laboratory efficiency and accuracy
26) Oversee customer complaint investigation and communication
27) Aid in reducing quality complaints percentage
28) Improve budget performance
29) Enhance AIB scoring
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1) B S in Food Science/related including 4 – 6 years of
experience in the food industry and qualified as a Laboratory
Technician
2) Knowledge of GMPs, HACCP, SQC as well as familiarity with AIB audits
3) Ability to train as well as strong skills in communications,
organization, creativity and problem solving
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