Quality Assurance Analyst

KEY RESPONSIBILITIES:

1. Quality Control and Testing
• Conduct regular visual, sensory, and physical inspections of raw materials (e.g., bangus), in-process items, and finished goods.
• Perform quality testing such as pH and % salt analysis to ensure compliance with safety and quality standards.
• Assess product safety and quality through sensory evaluation and laboratory tests.

2. Process Monitoring and Improvement
• Monitor production processes to verify adherence to established quality protocols.
• Identify and troubleshoot deviations or quality defects during production.
• Collaborate with production teams to implement corrective actions and improve process efficiency.

3. Product Inspections
• Inspect raw materials upon receipt, during processing, and after packaging for signs of contamination, defects, or non-conformances (e.g., foreign objects, broken fish bones, damaged packaging).
• Ensure seafood products meet company standards for quality and safety.

4. Compliance and Documentation
• Ensure compliance with HACCP, FDA, GMP, and other relevant food safety regulations.
• Conduct internal audits to verify sanitation and safety procedures.
• Maintain accurate records of inspections, testing results, non-conformances, and corrective actions.

5. Root Cause Analysis and Non-Conformance Management
• Investigate customer complaints or quality issues by conducting root cause analyses.
• Document all non-conformance incidents and coordinate resolution with appropriate teams.
• Implement long-term corrective and preventive measures.

6. Supplier and Vendor Coordination
• Audit suppliers to ensure they meet company quality and food safety standards.
• Review certificates, test results, and other quality documentation from vendors.
• Ensure raw materials including bangus, spices, and additives meet specifications.

7. Training and Staff Support
• Train and support production employees on quality assurance procedures and food safety protocols.
• Assist in the onboarding process of new staff by introducing QA standards and expectations.

8. Reporting and Continuous Improvement
• Generate quality performance reports and present findings to management.
• Track quality metrics and suggest data-driven improvements.
• Stay current with industry trends, new regulations, and QA technology innovations.

QUALIFICATIONS AND SKILLS:

Education: Bachelor’s degree in Food Science, Food Technology, Microbiology, or a related field.

Experience: At least 2 years of experience in quality assurance/control in food manufacturing; experience in seafood processing is preferred.

Technical Skills:
• Proficient in using laboratory testing tools and QA documentation systems.
• Strong knowledge of HACCP, GMP, FDA standards, and food safety auditing.

Analytical Skills:
• Strong attention to detail and accuracy in inspection and documentation.
• Capable of identifying root causes and implementing sustainable solutions.

Communication Skills:
• Excellent verbal and written communication skills.
• Able to collaborate effectively with cross-functional teams.

Problem-Solving Skills:
• Proactive in addressing quality issues and suggesting preventive measures.

Work Environment:
Fast-paced seafood manufacturing plant with exposure to cold storage, wet production areas, and food handling equipment.