JOB TITLE POSITION: SPICEMIX TECHNICIAN
1. Operational Role
A. Ensure the accurate weight of ingredients and spices according to established recipes and formulations.
a. This involves following specific measurements, ratios, and blending to achieve the desired quality and consistency of spices.
B. Monitors the spice mixing and blending tools such as weighing scales, scoopers, safety cutters and knives. They must ensure the equipment is set up correctly, adjust settings as required, and maintain optimal operating conditions throughout the production process.
C. Ensure for completeness of packaging the spice mix into appropriate packaging materials. Ensure accurate measurement and labeling of each bag.
D. Follow only the Formulation provided by Research and Development Team
E. Measures and prepares ingredients according to the formulation or production requirements.
a. This may involve weighing ingredients, adding them to the blender, and ensuring accurate proportions to maintain quality of the product.
F. Visual inspect the blended product to ensure it meets specifications regarding texture and color. If any issues are detected, they should take corrective actions or notify the Immediate superior or QA for any problem and if there is a need to notify R&D then that is the time, we need to approach R&D.
G. Conduct regular verification and basic maintenance, and they should also report any malfunctions or issues to the Immediate superior or Engineering Team.
H. Assists in monitoring and maintaining spice inventory levels. Responsible for recording usage and notifying the Team Leader or Supervisor when additional ingredients or packaging materials are needed.
2. Responsibility in Quality
A. Implements Allergen management in spice mix production area.
B. Follows GMP and maintaining the cleanliness of the equipment after use.
a. Cleaning and Sanitation Checklist
C. Collaborate with the quality assurance team to conduct internal audit and participate in external audits related to metal detection process.
D. Participate in training programs and should have knowledge on the best practices related to GMP and food safety.
2.Documentation and Reporting
A. Maintaining accurate records of metal detection activities, including the number of items inspected, any metal contaminations found, and corrective actions taken. These records serve as essential documentation for quality control and regulatory audit.
a. Spice Mixing verification Form
b. Corrective and preventive actions report.
c. Root Cause Analysis
d. Raw Material Usage