Quality Control Manager

1. Quality assurance system improvement and promotion: Under the ISO and HACCP management system, continuously improve and promote the quality assurance system; formulate and supervise the implementation of factory product quality specifications.

2. Product standards and operation process management: Formulate and maintain BOM standards and SOP for all product lines; Regularly check the timeliness of product formulas and ingredient forms in each workshop and region.

3. Laboratory management and quality improvement: Establish a laboratory management system to ensure timely and accurate testing; Review laboratory reports, analyze and improve product quality; Cooperate with production and health management departments to formulate quality improvement plans to improve product stability.

4. Supply material quality management: Formulate and implement the quality control standards and IQC inspection methods for supplied materials; Summarize and analyze the unqualified contents found in IQC inspection, and put forward rectification opinions; Assist the purchasing department to rectify the supplier's supply standards to ensure the quality of raw materials.

5. Quality problem analysis and improvement: Organize and analyze various quality problems and batch customer complaints in the production process; Find out the cause of the problem, propose solutions and improvement measures; Prevent similar incidents from happening again.

1. Educational background and work experienceCollege degree or above in food science and engineering, microbiology, chemical engineering and other related majors; at least 3 years of quality management experience in food industry, and at least 3 years of relevant professional work experience.

2. Professional knowledge and skill requirementsProficient in GMP/ISO9001/ISO2200/HACCP/SC and other quality management systems and processes; Familiar with the production and implementation of ISO documents, as well as quality control key points.

3. Ability and qualityRequirements: in-depth understanding of the production process of aquatic food production; familiar with the theoretical knowledge and basic methods of food quality control; understand and comply with national food quality standards, regulatory documents;

4. Have experience in factory inspection and audit by supervision department or third-party audit institution; Able to independently complete the preparation of factory internal audit data; Those who hold ISO9001 internal audit and HACCP internal audit certificates and quality management certificates are preferred.