Quality Control

Key Responsibilities:

1. Quality Assurance & Compliance

• Oversee the implementation and maintenance of GMP and HACCP standards.
• Ensure compliance with local food regulations (e.g., SFA and GMP standards).
• Manage internal and external audits (e.g., regulatory bodies, customer audits).
• Review and update QA documentation, SOPs, and records regularly.

2. Food Safety & Risk Management

• Lead hazard analysis, food safety plans, and critical control point monitoring.
• Manage allergen control, traceability, and recall procedures.

3. Quality Control Oversight

• Supervise the QC team in performing inspections, sampling, and laboratory testing (microbiological, chemical, physical).
• Analyze trends from quality data and implement improvements.
• Approve incoming raw materials, in-process, and finished product quality.

4. Team Leadership & Training

• Train and mentor junior QA/QC staff on quality systems and food safety.
• Conduct regular staff training on hygiene, GMP, and process controls.

5. Continuous Improvement

• Initiate and lead quality improvement projects (e.g., reducing customer complaints, process optimization).

Requirements:

• Degree/Diploma in Food Science, Food Technology, Microbiology, or related field.
• 5 years of QA/QC experience in the food manufacturing industry.
• Strong knowledge of HACCP and GMP standards.
• Experience with audits, documentation control, and risk assessment.
• Excellent communication, leadership, and problem-solving skills.