Lead the implementation of Kraft Heinz cleaning & sanitation and pest control standard at site level (including Golden Rule 8 and 28, KHMS 2.07 and 2.22).
Develop proper cleaning procedure (SWOI) together with cleaning and sanitation service provider, regular cleaning plan (PSS and RSS) and Pre-Ops checklist that will effectively clean and sanitize the equipment and building and fabrics.
Identify CHIPs and develop cleaning and sanitation (including allergen) validation protocol for all lines and coordinate the validation plan and execution.
Drive efficiency improvement in cleaning and sanitation via robust risk assessment and validation.
Lead the design review in CAPEX project and cleaning and sanitation validation in SAT and FAT.
Develop proper control and monitoring plan together with pest control supplier through routine risk assessment.
Drive cleaning the sanitation service provider and pest control service provider to identify work focus, review service performance and push improvements.
Develop a monitoring plan (e.g. Gemba Walk, performance monitoring, etc.) and monitor the effectiveness of all the cleaning and sanitation and pest control programs. Report deviations and drive corrections and preventions.
Involve in NPD and change control to assess the risk of cleaning & sanitation, pest control and allergen, and provide mitigation plan.
Plan, coordinate and provide training to stakeholders in terms of cleaning & sanitation, pest control and allergen.
Lead investigation of consumer/customer complaint, quality incident related to product spoilage and pest infestation. Find the root cause and develop CAPA to prevent it from happening again
Qualifications
Bachelors degree, majoring in food technology, chemistry or microbiology.
Minimum 5 years of experience in quality, with hands-on experience and knowledge in cleaning and sanitation of wet product, preferably from renowned food manufacturer.
Strong knowledge of common pest type and control measures.
Basic knowledge of allergen and control measures.
Basic knowledge of microbiology
Strong knowledge of GMP and HACCP.
Strong investigation skills and risk & fact-based mindset.
Good communication, presentation and teamwork skill.
