Monitor

About the role

The Monitor ensures that the Quality and Food Safety Management System is applied consistently across the assigned production area. This role guarantees that raw materials, processes, and finished products meet the established quality and safety specifications.

Key responsibilities

• Execute monitoring and verification of raw materials, inputs, processes, and finished products to confirm compliance with quality and safety standards.
• Ensure all required documentation and procedures are followed according to the company’s certified quality systems.
• Retain and isolate non‑conforming raw material or product to protect overall product safety.
• Coordinate the proper disposition of non‑conforming items to maintain brand reputation.
• Communicate corrective actions promptly and track their implementation for any deviations found.
• Monitor PCC (Critical Control Points) and PPRO (Process Parameters) to prevent significant process risks and support certification continuity.

Required profile

• Secondary education (High School) required; technical education in Food Sciences preferred.
• At least 1 year of experience in the food industry.
• Familiarity with the training plan RH‑REG‑01 and basic knowledge of HACCP, PCC, PPRO, and Good Manufacturing Practices.

Required skills

• Knowledge of HACCP principles.
• Understanding of PCC and PPRO monitoring.
• Good Manufacturing Practices (GMP) awareness.