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崗位職責(zé)：

1、了解并遵守已經(jīng)建立的健康與安全程序和安全規(guī)章制度，積極參加健康與安全培訓(xùn)和安全管理活動(dòng)；

2、嚴(yán)格執(zhí)行質(zhì)量各項(xiàng)標(biāo)準(zhǔn)及工藝管制標(biāo)準(zhǔn)作業(yè)流程，督導(dǎo)現(xiàn)場(chǎng)人員實(shí)施良好作業(yè)規(guī)范，培養(yǎng)操作人員自主質(zhì)量意識(shí)，保證產(chǎn)品品質(zhì)安全；

3、制定工廠生產(chǎn)過(guò)程的質(zhì)量和食品安全控制標(biāo)準(zhǔn)，并按照標(biāo)準(zhǔn)進(jìn)行過(guò)程監(jiān)控；

4、評(píng)估質(zhì)量工具、工藝規(guī)程、工藝質(zhì)量SOP在生產(chǎn)執(zhí)行中的有效性，對(duì)于存在的缺陷進(jìn)行糾偏，確保有效執(zhí)行；

5、負(fù)責(zé)半成品、成品品質(zhì)異常的核查并協(xié)調(diào)處理，負(fù)責(zé)不良原輔料之品質(zhì)判定、簽認(rèn)和標(biāo)識(shí)；

6、生產(chǎn)過(guò)程HACCP和過(guò)程符合的數(shù)據(jù)分析并提出提升方案；

7、監(jiān)督車(chē)間GMP運(yùn)行情況，并督促整改，組織開(kāi)展QC質(zhì)量改善活動(dòng)，提高質(zhì)量水平；

8、開(kāi)展GMP、工藝、操作規(guī)程改善等多種質(zhì)量意識(shí)和技能的培訓(xùn)與考核；

9、對(duì)生產(chǎn)過(guò)程質(zhì)量問(wèn)題點(diǎn)進(jìn)行分析、解決和反饋，異常質(zhì)量問(wèn)題的跟蹤、調(diào)查、處理建議和糾正、預(yù)防措施落實(shí)效果的驗(yàn)證；

10、負(fù)責(zé)生產(chǎn)線質(zhì)檢人員的管理，定期召集質(zhì)檢班前班后會(huì)，定期對(duì)質(zhì)檢進(jìn)行培訓(xùn)；

11、協(xié)助進(jìn)行質(zhì)量標(biāo)準(zhǔn)更新與執(zhí)行，優(yōu)化提升公司質(zhì)量標(biāo)準(zhǔn)化體系建設(shè)；

12、完成上級(jí)領(lǐng)導(dǎo)交辦的其他工作。

任職資格：

學(xué)歷要求：本科及以上學(xué)歷，食品、生物等相關(guān)專(zhuān)業(yè)

英語(yǔ)：基礎(chǔ)的讀寫(xiě)能力

工作經(jīng)驗(yàn)：

-3年以上食品行業(yè)相關(guān)工作經(jīng)驗(yàn)

- 熟悉質(zhì)量管理和食品安全體系要求及相關(guān)標(biāo)準(zhǔn)

個(gè)人技能：

- 熟練使用辦公軟件

- 良好的溝通協(xié)調(diào)能力

- 良好的動(dòng)手操作能力

- 認(rèn)真主動(dòng)，積極負(fù)責(zé)

接受倒班工作制！

Responsibilities：

1. Understand and comply with established health and safety procedures and safety regulations, actively participate in health and safety training and safety management activities.

2. Strictly implement quality standards and process control standards, supervise on-site personnel to implement good work practices, cultivate operators' independent quality awareness, and ensure product quality and safety.

3. Develop quality and food safety control standards for the factory's production process and monitor the process according to the standards.

4. Evaluate the effectiveness of quality tools, process procedures, and process quality SOPs in production execution, correct existing defects, and ensure effective implementation.

5. Responsible for verifying and coordinating the handling of quality abnormalities in semi-finished and finished products, as well as determining, signing and labeling the quality of defective raw and auxiliary materials.

6. Analyze the data of HACCP and process compliance in the production process and propose improvement plans.

7. Supervise the GMP operation of the workshop, supervise rectification, organize QC quality improvement activities, and improve the quality level.

8. Conduct training and assessment on various quality awareness and skills such as GMP, process, and operational procedures improvement.

9. Analyze, solve, and provide feedback on quality issues in the production process, track, investigate, propose solutions for abnormal quality issues, and verify the effectiveness of corrective and preventive measures implemented.

10. Responsible for the management of quality inspection personnel on the production line, regularly convening pre and post quality inspection meetings, and providing regular training for quality inspection.

11. Assist in updating and executing quality standards, optimize and improve the construction of the company's quality standardization system.

12. Complete other tasks assigned by superiors.

Qualifications:

Education: Bachelor’s degree or above in food, biology, or related majors

English: Basic reading and writing abilities

Experience:

- At least 3 years of relevant work experience in food industry

- Familiar with quality management and food safety management system requirements and related standards

Personal Skills:

- Proficient in MS Office

- Good communication and training skills

- Good hands-on skills

- Serious, proactive and responsible