Quality Head

Quality Head Responsibilities:

1. Food Safety Management System (FSMS):

- Develop, establish, implement, maintain, and update FSMS.

- Ensure all products, processes, equipment, and food safety hazards are covered.

- Maintain records of FSMS activities.

2. Evaluation and Continuous Improvement:

- Evaluate effectiveness of FSMS.

- Identify areas for improvement and implement necessary changes.

3. Training and Development:

- Provide relevant training on safety, maintenance, housekeeping, FSMS, and work processes.

- Ensure team members and workmen are adequately trained.

-Foster a culture of innovation within the food safety team through training and workshops on creative problem-solving, ideation techniques, and innovation management.

-Encourage team members to contribute ideas and solutions for continuous improvement and innovation.

4. Problem Solving and Non-conformities:

- Identify problems in FSMS implementation and resolve them.

- Identify non-conformities, initiate corrective and preventive actions.

5. Regulatory Compliance and Documentation:

- Ensure compliance with food safety requirements from statutory bodies and customers.

- Update and maintain SOPs, job descriptions, and other documentation.

- Conduct audits to ensure compliance.

- Check all packing material artwork legal compliance also check raw material compliances as per standard.

6. Coordination and Communication:

- Coordinate effectively with all internal departments same as Communicate effectively with all employees and management regarding customer requirements, food safety, and hygiene and quality standards. Same as time to time conduct meetings with management

- Liaise with external parties regarding FSMS matters. / Ensure information obtained through external communication is integrated into the FSMS for continuous improvement.

- Communicate food safety issues with suppliers, contractors, customers, and regulatory authorities.

-Establish, implement, and maintain effective communication arrangements regarding food safety/quality issues with suppliers, contractors, customers, consumers, statutory, and regulatory authorities.

- Aware about government updated regulation and also implement at our end if any changes

-Close all non-confirmatory which is found the internal and external audits on time to time.

7. Handling Audits/

- Handle independent ISO 22000 and other audits.

- Arrange internal audits and Management Review Committee meetings.

- Provide necessary documents to auditors and management.

8. Emergency Preparedness:

- Periodically assess the effectiveness of the emergency preparedness and response plan.

9. Team Management:

- Manage the food safety team Quality Team and organize their work and ensure smooth operations.

- Ensure team has required knowledge related product and food safety through training and records.so team can perform individually.

10. Records and Reporting:

- Maintain records of daily production, packing, and customer complaints regarding quality.

- Prepare MIS reports regularly.

- Prepare and maintain documents related to FSMS, ensuring accuracy and compliance

-Maintain all quality records of daily testing production and packing activities.

-Keep detailed records of customer complaints related to quality and initiate corrective actions.

11.Hygiene and Sanitation:

- Daily checks on hygiene and sanitation practices to ensure compliance with food safety standards also monitor hygiene and other audits happen as per schedule.

12. Innovation and Improvement:

1) Continuous Improvement Initiatives:

• Encourage and lead continuous improvement projects within the FSMS (Food Safety Management System) to enhance quality, efficiency, and safety standards.
• Implement innovative solutions to streamline processes, reduce waste, and optimize resource utilization.

2) Product Development and Quality Enhancement:

• Collaborate with Quality and Production teams to innovate new products or improve existing ones for that take in-house trails, while ensuring adherence to food safety regulations.
• Introduce innovative techniques or ingredients that enhance product quality, taste, and nutritional value.

3) Customer Engagement and Market Trends:

• Stay abreast of consumer preferences, market trends, and competitor innovations.
• Use insights to develop new products or modify existing ones that align with market demands while meeting food safety standards.

Key Competencies:

- Team Building Skills

- Decision Making

- Troubleshooting Skills

- Communication Skills

- Positive Attitude

- Awareness of 5S principles

- Standards Development

- Process and Manufacturing Management

- Dealing with Complexity

- Leadership Skills

- Analytical Skills

- Time Management

- Vision and Direction

Education:

- MSc/B.Tech/Diploma in Food Technology or related field.

Experience:

- Minimum 5 years of experience in the Indian Confectionery Market, with a strong background in quality management and food safety systems.