1. Compliance with Food Safety and Quality Standards
- Implement and monitor HACCP (Hazard Analysis Critical Control Point) plans across all processing stages
- Conduct ShiftWise daily inspections of raw material, processing lines, and finished goods
- Ensure adherence to GMP, SSOP, and regulatory requirements
- Verify critical control points (CCPs) and maintain monitoring records
- Coordinate with production to correct deviations immediately
- Review quality and food safety documentation regularly
2. Reduction in Product Defects and Customer Complaints
- Analyze defect trends and identify root causes
- Establish in-process quality checks to catch issues early
- Monitor grading, sorting, and handling of fish to minimize damage
- Coordinate with procurement for raw material quality improvement
- Investigate customer complaints and implement preventive measures
- Conduct sensory and quality evaluation of finished products
3. Audit Performance (Internal and External)
- Plan and conduct internal quality and food safety audits
- Prepare documentation and records for external audits
- Ensure plant readiness for inspections at all times
- Identify non-conformities and assign corrective actions
- Follow up on audit findings until closure
- Train staff on audit expectations and compliance requirements
4. Effectiveness of Corrective and Preventive Actions (CAPA)
- Perform root cause analysis using tools (e.g., Fishbone, 5 Why analysis)
- Develop and implement corrective and preventive action plans
- Track CAPA progress and ensure timely closure
- Verify effectiveness of implemented actions
- Maintain CAPA records and reports
- Review recurring issues and implement long-term solutions
5. Staff Training and Adherence to SOPs
- Conduct regular training sessions on food safety, hygiene, and SOPs
- Develop training materials specific to fish processing operations
- Evaluate staff competency and understanding of procedures
- Monitor adherence to SOPs du