Quality Assurance Technical Officer

Key Responsibilities

1. In-process Quality Control:

• Inspect quality at critical processing points (e.g., pasteurization temperature, moisture content, net weight, pH, and filling process) using calibrated measuring instruments.
• Monitor batch-to-batch product consistency against specifications and Batch Records to control quality in real-time and prevent non-conforming (NC) products.

1. CCP and SSOP Monitoring:

• Audit and verify records and actual practices at Critical Control Points (e.g., sterilization temperature, CIP systems).
• Conduct walk-through inspections and document reviews to ensure employee adherence to Sanitation Standard Operating Procedures (SSOP).

1. RM/PK Trial & Finished Goods Testing:

• trial runs and compatibility testing for Raw Materials (RM) and Packaging (PK) prior to full commercial production rollout.
• Inspect, analyze, and test Finished Goods against defined quality specifications prior to product release.

1. Root Cause Analysis Support:

• Gather production log sheets, QC Lab testing results, and customer complaints.
• Support quality defect analysis using quality tools such as 5 Whys, Fishbone Diagrams, and Control Charts.
• Assist in formulating Corrective and Preventive Action (CAPA) reports in coordination with Production and Engineering teams.

1. Equipment Calibration & Documentation:

• Verify and coordinate the calibration of production line measuring instruments (e.g., weighing scales, thermometers) to maintain accuracy.
• Assist in drafting and updating Standard Operating Procedures (SOPs), Work Instructions (WIs), and Batch Records. - Compile monthly quality trend reports (e.g., Pareto analysis, CCP deviation trends).

1. Waste Reduction & Training Support:

• Collect defect and waste data (% Yield / Rework Rate) to support production process optimization.
• Provide guidance and assist in training line staff regarding CCPs, sampling procedures, and quality standards.

1. Other Assigned Duties:

Qualifications: Age: 23 – 30 years old Education: Bachelor’s degree in Food Science, Food Technology, Science, or a related field. Experience: Fresh graduates or 1–2 years of experience in QA/QC within the food manufacturing industry. Technical Knowledge: Fundamental understanding of food safety management systems (GMP, HACCP, ISO 22000, or FSSC 22000). Familiarity with basic quality tools (5 Whys, Fishbone Diagram, Pareto Chart). Proficient in Microsoft Office (Excel, Word) for data recording and reporting. Ability or strong interest in leveraging AI tools to support and enhance work efficiency. Strong observational, analytical, and communication skills with high attention to detail. Ability to collaborate effectively with cross-functional teams, such as Production and Engineering.