Monitor daily food production and ensure compliance with food safety and hygiene standards (e.g., GMP, HACCP).
Conduct regular inspections of raw materials, processes, and finished products.
Maintain documentation for quality records, SOPs, and corrective actions.
Train staff on quality standards, food handling, and hygiene.
Investigate and resolve customer complaints related to product quality.
Ensure all ingredients, processes, and suppliers comply with Halal standards.
Liaise with Halal certification bodies (e.g., JAKIM, MUI) and prepare for audits or renewals.
Maintain updated Halal-related documentation and records.
Oversee Halal Assurance System (HAS) implementation in daily operations.
Conduct internal Halal audits and training for relevant staff.
