Halal Food jobs in Selayang

# JOB DESCRIPTION

Job Purpose

To ensure all food preparation, production, storage, handling, and service activities comply with the company's **Food Safety, Quality Assurance, Hygiene, GMP, HACCP, and Halal requirements**.

The QA Cum Halal Executive is responsible for monitoring daily quality and food safety practices, maintaining Halal compliance and documentation, conducting inspections and internal audits, managing non-conformities, and supporting continuous improvement across F&B operations.

Key Responsibilities

A. Quality Assurance & Food Safety

1. Monitor daily food preparation, production, handling, storage, and serving processes to ensure compliance with company standards.

2. Conduct routine inspections of:

* Raw materials

* Food preparation areas

* Production areas

* Cold rooms and freezers

* Dry stores

* Kitchen and service areas

* Staff hygiene facilities

3. Ensure food is prepared according to approved recipes, specifications, quality standards, and portion requirements.

4. Monitor critical food safety parameters such as:

* Cooking temperature

* Cooling temperature

* Reheating temperature

* Holding temperature

* Chiller/freezer temperature

5. Verify food safety records and ensure all monitoring forms are properly completed.

6. Conduct hygiene inspections and ensure proper cleaning and sanitation practices are followed.

7. Monitor personal hygiene and food handling practices of employees.

8. Ensure proper control of allergens and prevention of cross-contamination.

9. Investigate customer complaints relating to food quality, hygiene, foreign objects, contamination, or other food safety issues.

10. Assist in food sampling, shelf-life monitoring, and product quality evaluation.

4. Halal Compliance

1. Ensure all food ingredients, raw materials, suppliers, and food products comply with Halal requirements.

2. Maintain and update the company's Halal documentation and records.

3. Verify Halal certificates and supporting documents from suppliers.

4. Monitor the validity of Halal certificates and ensure timely renewal.

5. Ensure ingredients are purchased only from approved and Halal-compliant suppliers.

6. Monitor Halal requirements throughout the food supply chain, including:

* Purchasing

* Receiving

* Storage

* Preparation

* Production

* Transportation

* Serving

7. Ensure proper segregation between Halal and non-Halal materials, equipment, utensils, and storage areas where applicable.

8. Monitor the use of cleaning chemicals, food-contact materials, processing aids, and other relevant materials for Halal compliance.

9. Maintain the Halal Assurance System documentation.

10. Assist in preparation for Halal certification, renewal, monitoring, and audits.

11. Coordinate with relevant departments and suppliers on Halal-related matters.

12. Report any Halal non-conformance immediately to management and recommend corrective actions.

5. GMP / HACCP / Food Safety System

1. Implement and monitor GMP and HACCP requirements within the operation.

2. Ensure employees comply with established SOPs, SSOPs, work instructions, and food safety procedures.

3. Monitor CCP/CP requirements where applicable.

4. Verify monitoring records and ensure corrective actions are properly documented.

5. Participate in HACCP/GMP reviews and updates.

6. Assist in identifying food safety hazards and implementing preventive controls.

7. Conduct GMP and food safety awareness inspections.

8. Ensure proper pest control, waste management, cleaning, sanitation, and personal hygiene practices.

9. Follow up on findings from internal and external audits.

6. Internal Audit & Inspection

1. Conduct regular internal QA, hygiene, GMP, and Halal inspections.

2. Prepare audit reports and communicate findings to the relevant department.

3. Issue Corrective Action Requests (CAR) for identified non-conformities where required.

4. Follow up with departments to ensure corrective actions are completed within the agreed timeline.

5. Verify the effectiveness of corrective actions.

6. Maintain audit reports, inspection records, and supporting documents.

7. Assist during customer, regulatory, Halal, HACCP, GMP, and third-party audits.

7. Documentation & Record Control

Maintain and control QA and Halal documentation, including:

* Raw material specifications

* Supplier approval records

* Halal certificates

* Ingredient lists

* Receiving inspection records

* Temperature monitoring records

* Cleaning and sanitation records

* Pest control records

* Food sampling records

* Product inspection records

* Non-conformance reports

* Corrective Action Reports (CAR)

* Internal audit reports

* Training records

* Halal Assurance System documents

* SOPs and work instructions

* Product traceability records

Ensure all records are accurate, complete, properly filed, and readily available for audit purposes.

8. Supplier & Raw Material Control

1. Evaluate and monitor approved food suppliers from a QA and Halal perspective.

2. Verify supplier documentation, specifications, certificates, and Halal status.

3. Conduct receiving inspections for raw materials.

4. Ensure rejected or non-conforming materials are properly identified and segregated.

5. Monitor supplier performance and report recurring quality issues to management.

6. Coordinate with Procurement regarding changes in ingredients, suppliers, or product specifications.

9. Training & Staff Awareness

1. Conduct or coordinate training on:

* Food hygiene

* GMP

* HACCP awareness

* Halal awareness

* Personal hygiene

* Food handling

* Cleaning and sanitation

* Allergen control

2. Ensure food handlers receive the required food safety training and relevant vaccinations/certifications where applicable.

3. Maintain employee training records.

4. Conduct toolbox briefings and food safety reminders when necessary.

10. Non-Conformance & Corrective Action

1. Identify and report food safety, quality, hygiene, and Halal non-conformities.

2. Investigate the root cause of quality or food safety issues.

3. Recommend appropriate corrective and preventive actions.

4. Monitor implementation of corrective actions.

5. Verify closure of CARs and maintain proper documentation.

6. Escalate serious or repeated non-conformities to management immediately.

11. Product Traceability & Recall

1. Ensure effective traceability of raw materials and finished products.

2. Maintain batch, production, receiving, and dispatch records.

3. Assist in mock recall exercises.

4. Support actual product recall activities where required.

5. Ensure affected products are properly identified, isolated, and controlled.

12. Regulatory Compliance

Ensure operations comply with applicable Malaysian requirements and standards relating to:

* Food safety and hygiene

* Halal requirements

* GMP

* HACCP

* Food handling

* Labelling

* Occupational hygiene relevant to food operations

* Local authority requirements

* Customer food safety requirements

The employee shall keep updated on changes to applicable food safety and Halal requirements.

13. Key Performance Indicators (KPI)

Performance may be measured based on:

1. QA and Halal audit compliance rate.

2. Number and severity of food safety non-conformities.

3. CAR closure rate and response time.

4. Halal documentation compliance.

5. Validity and completeness of supplier Halal certificates.

6. Food complaint rate.

7. Hygiene inspection compliance.

8. GMP/HACCP compliance.

9. Accuracy and completeness of QA records.

10. Training completion rate.

11. Successful completion of external/customer audits.

12. Reduction in recurring quality and food safety issues.

14. Qualification & Requirements

**Education:**

* Diploma/Degree in Food Science, Food Technology, Food Safety, Halal Management, Quality Management, Nutrition, or related field.

**Experience:**

* Preferably 1–3 years of experience in QA/QC, food safety, Halal, central kitchen, catering, food manufacturing, or F&B operations.

* Fresh graduates with relevant qualifications may be considered.

**Required Knowledge:**

* Food safety and hygiene

* GMP

* HACCP

* Halal requirements

* Quality control procedures

* Food handling

* Internal auditing

* Documentation and record control

**Certification/Training:**

* Food Handler Training

* Typhoid vaccination

* HACCP/GMP training is an advantage

* Halal training/competency is an advantage

* Internal Auditor training is an advantage

**Skills:**

* Good communication and interpersonal skills

* Good documentation and reporting skills

* Attention to detail

* Problem-solving and analytical skills

* Ability to conduct inspections and audits

* Good knowledge of Microsoft Office

* Able to work independently and with operations teams

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15. Working Conditions

The position may require the employee to:

* Work in kitchen, central kitchen, factory, catering, or food production environments.

* Conduct regular inspections in production and storage areas.

* Work on weekends or public holidays depending on operational requirements.

* Work outside normal office hours when required for production, audit, investigation, or food safety matters.

* Wear appropriate PPE and comply with food safety and hygiene requirements.

16. Authority & Accountability

The QA Cum Halal Executive has the authority to report and escalate any food safety, quality, hygiene, or Halal issue that may affect the safety, legality, quality, or Halal status of the Company's products.

Where necessary, the employee may recommend the **holding, rejection, segregation, or disposal of non-conforming raw materials or food products**, subject to the Company's established procedures and management approval.

Pay: RM2,400.00 - RM2,600.00 per month

Work Location: In person