Quality Control Manager

Job Summary:

The Food Processing Unit Quality Control Manager is responsible for developing, implementing, and maintaining quality control procedures and policies within the food processing facility. This role ensures that food products meet safety, quality, and regulatory standards, and works to prevent any contamination or defects in production. The manager will also oversee a team of quality control specialists and collaborate with other departments to maintain efficient operations.

Key Responsibilities:

• Quality Management System (QMS):
  Develop, implement, and maintain the QMS in accordance with food safety regulations and company standards.
• Product Quality Assurance:
  Monitor the production process to ensure products meet internal and external quality standards. Conduct inspections and tests on raw materials, in-process materials, and finished goods.
• Compliance:
  Ensure compliance with food safety regulations, including local, state, and federal guidelines, as well as any international standards such as HACCP (Hazard Analysis Critical Control Points), ISO 22000, or GFSI (Global Food Safety Initiative) standards.
• Team Leadership:
  Supervise and manage the quality control team, providing training and guidance on best practices, safety protocols, and quality standards.
• Auditing and Reporting:
  Conduct regular audits of production processes and facilities to identify potential risks or non-compliance issues. Prepare detailed reports on audit findings and corrective actions.
• Corrective Actions and Continuous Improvement:
  Identify areas for improvement and implement corrective actions to address any quality concerns or production inefficiencies. Lead continuous improvement initiatives in quality control processes.
• Supplier and Vendor Management:
  Work closely with suppliers to ensure the quality of raw materials, ingredients, and packaging meets company and regulatory standards.
• Data Analysis and Documentation:
  Maintain accurate records of quality control activities, including testing results, inspections, and corrective actions. Analyze data to identify trends and areas for improvement.
• Training and Education:
  Train employees on proper handling, sanitation procedures, and food safety practices. Ensure that all team members are updated on current food safety and quality control regulations.
• Customer Complaint Handling:
  Investigate customer complaints related to food quality and safety, and provide solutions to address these concerns effectively