Implementation of QA Control Plan
A. Monitors status of the Product and Service Quality Plan by collecting inspection (In process and final) reports of stores through the Specialists. Analyzes data and facilitates the conduct of investigations for stores going beyond the tolerance level.
B. Reports and analyzes significant quality data (Ex. Product Complaint, Product Defect-In process, finished goods, etc.) to monitor process capability and consequently, improve the existing Quality Plan.
C. Monitors the strict and consistent calibration of testing tools and equipment to ensure that gauges consistently give repeatable and reproducible results. Secures and maintains the calibration schedule, conduct spot check to ensure it is done and calibrated equipment are properly identified (tagged).
D. Conducts validation/certification of facility, production tools/equipment (including QA tools), direct manpower and controlled documents (work instructions, recipes, etc.) to confirm its appropriateness with respect to capability and capacity prior to use. This shall include certification of new and renovated stores prior to opening.
Continuous Improvement of QA Control Plan
A. Conducts necessary study and recommend changes on the Quality Plans by observing actual practice on the following:
a. Process flow at the Restaurant setting
b. Actual Failure on the production process apart from those identified in the existing Product and Service Quality Plan
c. Severity, Frequency of Occurrence and Detection of all failures
d. Appropriateness of production Control Points
e. Appropriateness of Error-Proofing tools
f. Appropriateness of Product Inspection Procedure
g. Implementation of Product Rework Procedures
h. Implementation of Product Containment Procedures
i. Actual Process Capability Confidence Level.
B. Facilitate the change in the documentation of Control Plans and implement document control procedures to avoid use of unclear, wrong or obsolete document.
C. Comply with the Employee Code of Conduct within the department.