Assistant Manger -QA/QC

1. Implement and maintain FSSC-22000, FSMS, HACCP, PRP, OPRP, and CCP systems including manuals and quality plans.
2. Manage and control all quality documentation and records such as BMR, BPR, SOPs, logbooks, master lists, and document destruction.
3. Plan and monitor sanitation, hygiene, pest control, glass & brittle plastic, metal control, equipment cleaning, and daily housekeeping activities.
4. Conduct internal audits, prepare audit reports, manage CAPA, deviations, incidents, and change control.
5. Coordinate training programs, skill matrix, training records, and training effectiveness evaluation.
6. Manage mock recall, product traceability, food safety objectives, and on-site verification activities.
7. Plan and review microbiological testing (swab, air, RM, IP, FP) and external laboratory reports.
8. Handle vendor selection, evaluation, outsourced activities, and raw material inspection with GRN review.
9. Monitor food defence, food fraud risk assessments, product labelling, product specifications, and customer feedback.
10. Review validation activities, yield & material loss trends, maintenance data (PM, SM, BM), and quality control results.
11. Prepare and maintain Management Review Meeting (MRM) records, MIS, PRP verification, and HACCP team reviews.
12. Ensure compliance with regulatory, customer, and certification audit requirements.

Key Deliverables

1. Audit-ready FSSC-22000 documentation & records
2. Effective food safety and quality compliance
3. Timely closure of CAPA, deviations, and audit findings
4. Accurate quality data analysis and reporting

Qualifications & Skills

1. Degree in Food Technology / Master in Chemistry or related discipline having 7 to 10 years Experience.
2. Strong knowledge of FSSC-22000, HACCP, FSMS
3. Excellent documentation, audit, and analytical skills
4. Good communication and coordination abilities