Quality Assurance
Mandaluyong, National Capital Region
Posted yesterday
- Company:
- GOURMET FOOD MANUFACTURING CORPORATION
- Company Description:
- Gourmet Food Manufacturing Corporation (GFMC) acknowledges its responsibility for food safety under the relevant Food Safety Act of 2013 guidelines, regulations and code of practice. Thus, GFMC is Good Manufacturing Practices (GMP) certified by Food and Drug Administration (FDA) and Food Development Center (FDC), while the products, Gourmet Hot Sauce & Gourmet Tomato Catsup are Hazard Analysis Critical Control Point (HACCP) certified as well. Our company is committed to the development of Food Safety Program to help reduce the incidence of food borne illness and reduce the regulatory burden on the food industry. This product information sheet has been developed to provide sufficient information and resources. We will ensure that all our staff has adequate training so that they understand their responsibility for adhering to all rules in monitoring and exceeding the prescribed standards.
- Contract Type:
- Full Time
- Experience Required:
- 2 years
- Education Level:
- Bachelor’s Degree
- Gender:
- Any
- Number of vacancies:
- 2
Job Description
1. Monitors and evaluates conformance to standard parameters of samples, practices and procedures which includes physico-chemical and organoleptic evaluation on every batch of premix, cooked product, and hourly sample of finished goods
2. Conducts process line verification prior start of production
3. Performs routine verification of raw materials in the processing area
4. Conducts in-line verification of CCPs
5. Performs trouble shooting on sample that deviates the standard based on the established guidelines
6. Evaluates sample after 24-hours with its physico-chemical and organoleptic parameters
7. Generates Certificate of Analysis (COA) as requested by client
8. Provides reports of the process result and issues
9. Performs daily calibration and verification of equipment necessary in performing assigned tasks
10. Verifies Clean in Place (CIP) procedure conducted by production based on established frequency
11. Ensures compliance to established HACCP / Food Safety Program
12. Reports to immediate superior any non-conformances observed that may result to food safety and quality issue
13. Performs other duties/tasks that maybe assigned from time to time.