Tertiary Qualification: Food Technology/Analytical Chemistry/ Food Science/Biotechnology
2 years quality control or quality assurance laboratory in food industry.
Exposure to Food safety systems: BRC, FSSC 22000, ISO 22000 or HACCP.
Responsible for quality assurance of production process which includes effectiveness of BRC system controls.
Skills:
Independent, self motivated to solve problems with effective solutions for the food safety system and the customer requirements in mind.
Team player and collaborate with other to achieve common objective: customer satisfaction, food safety culture.
Outputs:
Operate laboratory equipment in line with standard operating procedures
Conduct quality control checks on incoming raw material, in process product and finished products.
Maintain record keeping related to BRC system.