Establishing and implementing a comprehensive food quality assurance and safety system covering all stages of manufacturing, transportation, storage, and retailing, while adhering to international standards such as IFS Food, BRC, and ISO 22000, and building an effective quality culture within the organization.
Tasks...
Preparing and implementing a comprehensive quality manual covering:
Raw material receipt and inspection.
Production tracking (numbering, tracking, sorting).
Transportation mechanism from the factory to branches (temperature, time).
Storage conditions within branches (appropriate temperatures).
Inventory control (Batch control – FIFO).
Management of near-end or expired products.
Hygiene and safety instructions in the factory and branches.
Proposing and implementing an international quality system:
Starting with IFS Food as a first step.
Later expanding to ISO 22000 or BRC as needed.
Preparing and documenting standard operating procedures (SOPs):
for each step of production, storage, transportation, and display.
Training and Follow-up:
Training factory and branch employees on implementing the system.
Conducting periodic internal audits.
Monitoring non-conformities and developing corrective and preventive measures.
