Food Safety Officer

Responsibilities of the Food Safety Officer:

1. Raw Material Inspection

• The FSO must verify the quality and compliance of raw materials received in the designated department.
• All materials must meet the specifications outlined in the controlled documents.
• Any non-conforming material must be reported and held from use until resolved.

2. Monitoring of Manufacturing Process (BMR Supervision)

• The FSO is responsible for monitoring the complete manufacturing process from mixing to final packaging, as recorded in the Batch Manufacturing Record (BMR).
• Ensure adherence to SOPs, process parameters, hygiene, and GMP guidelines during production.

3. In-Process Lab Testing

• The FSO must ensure that all required in-process laboratory tests (pH, viscosity, Fat, Moisture, microbiological tests, and many other depends upon product and, etc.) are performed as per production requirements.
• Results must be documented and any deviation must be addressed immediately.

4. Finished Product Evaluation

• All finished products must be checked for compliance with quality and safety parameters as per controlled documents.
• Products not meeting the criteria must be held and investigated.

5. Sensory Evaluation

• Conduct regular sensory evaluations (taste, smell, appearance, texture) of products to ensure consistency in quality.
• Sensory panel results must be documented.

6. Storage Temperature Monitoring

• The FSO is responsible for verifying that all storage areas (cold storage, ambient storage) maintain temperature within the defined standard range.
• Any deviation must be recorded and corrective action taken.

7. Monitoring of Vehicle Temperature during Loading

• Before dispatch, the FSO must monitor and record the temperature of vehicles used for transporting food products.
• Ensure vehicles are pre-cooled (if required) and maintain the appropriate conditions during loading.

8. Handling of Quality and Safety Complaints

• All complaints related to product safety and quality must be investigated by the FSO of the designated department.
• Proper root cause analysis and corrective/preventive actions (CAPA) must be documented and implemented.

9. Authority to Hold or Stop Production

• The FSO is authorized to hold or stop the production batch if any quality or safety risks are identified.
• Affected products must be isolated and investigated before any further action is taken.

Conclusion:

All food products must be thoroughly verified, tested, and approved by the Food Safety Officer for safety and quality compliance. Only products meeting all standards will be dispatched from the production facility to the outlets

Job Type: Full-time

Pay: Rs40,000.00 - Rs55,000.00 per month

Work Location: In person