Developing, maintaining, and assessment of Food Safety Management System.
Establishing standard operating procedures for all aspects of food safety and quality assurance in coordination with operations, training, supply chain and maintenance or any department that can affect directly or indirectly product quality, and safety.
Take the lead in supplier's accreditation program such as independent audits, to ensure that food vendor's has the required competence to produce and provide high quality and safe foods in accordance to the franchised Policy standards and other applicable standards thereof.
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