Quality Executive

1. Quality Assessment:
a. Conduct thorough quality checks and inspections at various stages of dairy production, from raw materials to finished products.
b. Use testing equipment and methods to assess product attributes, including visual, chemical and microbiological factors.
2. Quality Control Protocols:
a. Develop and enforce standardized quality control procedures for dairy production.
b. Collaborate with production teams to ensure that quality control measures are integrated into production processes.
3. Sampling and Testing:
a. Collect representative samples of dairy products and raw materials for laboratory testing.
b. Perform chemical, physical, and sensory tests to evaluate product characteristics and safety.

c. Maintain and calibrate laboratory equipment as needed.

4. Data Analysis and Reporting:

a. Analyze quality control data to identify trends, variations, and areas for improvement.

b. Prepare regular reports on quality performance, non-conformities, and corrective actions.
c. Communicate findings to management and recommend process adjustments or improvements.
5. Regulatory Compliance:
a. Stay up-to-date with food safety regulations (FSSR,2011), including HACCP, Weights Measures, and other relevant standards.
b. Ensure that the dairy production facility complies with all regulatory requirements.
c. Assist in preparing documentation and reports for regulatory inspections.