1. Design and set plan for analysis checklist including lab test, raw material, finish product, packaging, ingredients, water, migration, GMO, Gluten free.
2. Coordinate with laboratory according to plan.
3. Approve COA, product specification and LAB test report.
4. Response complaints and corrective and preventive action to customer and trend analysis.
5. Set specification raw material, packaging and seasoning
6. Set KPI, follow up and conclusions.
7. Set food safety culture of Quality Management.
8. Internal Quality Audit
9. Conclude daily report, weekly report and monthly report.
10. Coordinate with Food and Drug Administration, HALAL.
11. Prepare and conduct validate critical control point yearly.
12. Prepare and conduct mock recall and traceability.
DCC
Control and register documents correctly according to the system.
Asst. QA Manager
1. Process control for incoming packaging, Raw material and chemical.
2. Set Number of Lot wheat, packaging, Raw material and Food Additive
3. Response complaints and corrective and preventive action to customer
4. Control product to specification.
5. Control certificate of analysis (COA) to customer
6. Audit supplier for support raw material, packaging
7. Control calibration for tools in laboratory and process.
8. Make a Monthly KPI report.
9. Co-operate with concerned person for control process and set meeting to solve a problem. Quality Management Representative (QMR)
1. Establish and maintain quality system GMP, HACCP, ISO 9001:2015, HALAL and FSSC22000
2. Prepare and conduct management review meeting.
3. Prepare internal audit and conduct audit according to plan.
4. Receive audit from customer and response corrective action to customer.