Overnight Qc Officer

Labeille Dor

Job Title: Food Safety & Quality Control Officer (Female) Night Shift

Department: Quality Assurance / Production

Location:Fanar

Working Hours: 10:00 PM 6:00 AM (Overnight Shift)

Job Summary:

The Food Safety & Quality Control Officer is responsible for ensuring that all pastry products manufactured during the night shift comply with food safety regulations, quality standards, and company policies. The role ensures adherence to HACCP principles, hygiene standards, and production specifications while maintaining documentation and conducting inspections throughout the shift.

Key Responsibilities:

1. Food Safety & Compliance

• Monitor and enforce compliance with HACCP procedures and food safety standards.
• Ensure proper implementation of GMP (Good Manufacturing Practices) and hygiene protocols.
• Conduct routine inspections of production lines during the night shift.
• Verify cleaning and sanitation procedures before and after production.
• Ensure compliance with local food safety regulations and internal policies.

2. Quality Control

• Inspect raw materials, semi-finished, and finished pastry products.
• Perform quality checks on weight, texture, appearance, taste, labeling, and packaging.
• Monitor critical control points (CCPs) and record findings.
• Identify non-conformities and report deviations immediately.
• Follow up on corrective and preventive actions (CAPA).

3. Documentation & Reporting

• Maintain accurate quality control records and checklists.
• Prepare nightly quality reports for management review.
• Document temperature logs (ovens, chillers, freezers, storage areas).
• Record incidents, corrective actions, and production observations.

4. Coordination

• Work closely with production supervisors and maintenance teams.
• Provide immediate feedback to production staff on quality issues.
• Support training of night shift staff on hygiene and food safety practices.

Skills & Competencies:

• Analytical and observation skills
• Knowledge of food safety regulations
• Time management
• Communication skills
• Ability to handle pressure in a production environment

Key Performance Indicators (KPIs):

• Reduction in non-conformities
• Compliance rate with food safety standards
• Accuracy of documentation
• Product rejection rate