Quality Controller

The Quality Controller – In-Line is responsible for conducting in-process inspection, monitoring, sampling, testing, and verification to ensure that raw materials, work-in-process, packaging materials, and finished products consistently conform to approved product specifications, process standards, food safety requirements, Good Manufacturing Practices (GMP), and Central Kitchen procedures.

The position serves as an independent quality checkpoint within production and is responsible for identifying, documenting, and escalating quality and food safety deviations to the QA Supervisor and concerned Production personnel.

Key Responsibilities

A. In-Process Quality Control

1. Conduct routine in-process inspections and quality checks throughout production to verify compliance with approved product and process specifications.

2. Inspect finished products and work-in-process products for physical, sensory, dimensional, weight, temperature, appearance, texture, and other applicable quality parameters.

3. Monitor and verify established Critical Control Points (CCPs), Operational Prerequisite Programs (OPRPs), and other critical process parameters, including but not limited to:

• Cooking temperature and time
• Baking temperature and time
• Cooling and chilling parameters
• Freezing parameters
• Metal detector performance
• X-ray inspection, where applicable
• Other food safety and quality control points identified in the HACCP/FSMS plan

4. Perform required sampling and inspection of products per batch, production run, product specification, and approved sampling plan.

5. Verify that products meet established specifications before endorsement to the succeeding process or section.

6. Identify and immediately report non-conforming products, process deviations, and food safety concerns to the QA Supervisor and concerned Production personnel.

7. Place affected materials or products on HOLD when required by established procedures and ensure proper identification and segregation pending disposition.

8. Verify corrective actions taken by Production following identified quality or process deviations.

9. Escalate recurring or significant quality issues to the QA Supervisor for further investigation and appropriate corrective and preventive action.

B. Raw and Packaging Material Control

10. Inspect and verify the condition of raw materials, ingredients, and packaging materials prior to and during production use.

11. Verify material identity, lot/batch information, expiry or best-before dates, storage condition, packaging integrity, and other applicable requirements.

12. Verify that only approved and acceptable materials are issued and used in production.

13. Report damaged, expired, contaminated, improperly stored, or otherwise non-conforming materials for appropriate disposition.

14. Conduct inspection of materials being endorsed or transferred between sections to ensure conformity and proper traceability.

C. Finished Product Control

15. Conduct final inspection and physical quality checks of finished products according to approved specifications and inspection procedures.

16. Verify critical product attributes such as:

• Net weight
• Product dimensions
• Appearance and color
• Texture and consistency
• Product temperature
• Packaging condition
• Label and coding information
• Seal integrity
• Other product-specific requirements

17. Prepare and maintain retention/reference samples in accordance with the approved retention sample program.

18. Verify product identification, batch/lot number, production date, and traceability information prior to endorsement.

19. Provide QC inspection results and recommendation for product release, hold, or further evaluation in accordance with established procedures.

D. Documentation and Records

20. Complete and maintain accurate QC inspection records, monitoring forms, sampling records, batch records, and other quality-related documentation.

21. Ensure that QC records are complete, legible, accurate, and submitted within the required timeframe.

22. Assist in maintaining batch documentation and reference/retention samples for traceability and investigation purposes.

23. Immediately report missing, inaccurate, or inconsistent production and quality records to the QA Supervisor.

E. GMP and Food Safety Compliance

24. Conduct routine verification of GMP, personal hygiene, sanitation, housekeeping, and food safety practices within assigned production areas.

25. Report observed GMP and food safety deviations and follow up on corrective actions.

26. Support the implementation and maintenance of the Central Kitchen's Food Safety Management System, Quality Management System, GMP, HACCP, and other applicable food safety and quality programs.

27. Participate in food safety, quality, GMP, HACCP, and other relevant training programs

28. Maintain a high level of awareness regarding food safety hazards, product quality risks, allergen controls, traceability, and contamination prevention.

F. Coordination and Continuous Improvement

29. Work closely with Production and other concerned departments to communicate quality requirements and resolve identified quality issues.

30. Provide objective QC findings and quality data to support Root Cause Analysis (RCA), Corrective and Preventive Action (CAPA), and continuous improvement initiatives.

31. Participate in investigations of product non-conformities, customer complaints, and process deviations when assigned.

32. Maintain confidentiality and integrity of quality records and product information.

33. Perform other quality-related duties and responsibilities as may be assigned by the immediate supervisor or authorized management.

AUTHORITY AND ACCOUNTABILITY

The Quality Controller is authorized and expected to:

• Identify and report non-conforming materials, processes, and products.
• Place products/materials on HOLD in accordance with established procedures.
• Stop or escalate a process when an immediate food safety or critical quality risk is identified, following the site's escalation procedure.
• Require correction of documented quality deviations within the scope of established procedures.
• Recommend acceptance, rejection, rework, or further evaluation of materials and products based on objective QC findings.
• Maintain independence and objectivity in conducting inspections and reporting results.

Final product disposition/release shall be performed by the authorized Quality/QA personnel in accordance with the Central Kitchen's product release procedure.

JOB REQUIREMENTS

Education

• Graduate of Food Technology, Nutrition, Biology, HRIM, or other related food science/food industry courses.
• Relevant technical training in food safety, quality, laboratory analysis, or manufacturing is an advantage.

Experience.

• Food industry experience is required.
• Experience in Quality Control, Quality Assurance, food manufacturing, commissary operations, or laboratory work is an advantage.
• Experience in GMP, HACCP, food safety inspection, or in-process quality monitoring is preferred.

Knowledge

Working knowledge of:

• Good Manufacturing Practices (GMP)
• HACCP principles
• Food safety and quality control
• Basic microbiological and physical quality testing
• Sampling and inspection procedures
• Product specifications
• Basic Philippine food safety and regulatory requirements, including applicable Philippine FDA regulations, Republic Act No. 10611 (Food Safety Act of 2013), and the Code on Sanitation of the Philippines
• Basic traceability and product identification requirements
• Basic non-conformance and corrective action procedures

Skills and Competencies

• Strong attention to detail
• Good observation and inspection skills
• Ability to interpret product and process specifications
• Accurate documentation and recordkeeping
• Basic data analysis and reporting
• Good communication and interpersonal skills
• Ability to work independently and objectively
• Ability to work in a fast-paced food manufacturing environment
• Willingness to work on shifting schedules, weekends, and holidays as required
• Ability to identify and escalate food safety and quality risks promptly