1. Food Safety & Quality Management System
- Develop, implement, maintain, and continuously improve Food Safety Management Systems (FSMS) including HACCP, GMP, ISO 22000, SFA regulatory requirements, and internal quality procedures.
- Ensure all food manufacturing operations comply with company food safety policies, customer requirements, and regulatory standards.
- Review and update SOPs, work instructions, hygiene procedures, CCP records, and quality documentation regularly.
2. Production & Operational Oversight
- Work closely with Production team to ensure daily operations comply with food safety, hygiene, and quality requirements.
- Perform routine production floor inspections to ensure proper housekeeping, hygiene practices, operational discipline, and process control.
- Hands-on understanding and operation of food processing and packaging machinery to ensure proper cleaning, sanitation, maintenance awareness, and operational compliance.
- Monitor production processes including thawing, marination, mincing, packing, labeling, metal detection, temperature control, storage, and dispatch operations.
- Assist production team in troubleshooting process deviations, hygiene issues, and operational non-conformities.
3. Hygiene, Sanitation & Cleaning Management
- Oversee and verify cleaning and sanitation procedures for processing equipment, utensils, production rooms, chillers, freezers, and common areas.
- Ensure proper implementation of cleaning schedules, chemical usage, sanitation verification, and pest control programs.
- Conduct pre-operation and post-cleaning inspections to ensure production readiness and hygiene compliance.
- Educate and enforce proper personal hygiene and food handling practices among all staff.
4. Audits, Compliance & Inspections
- Conduct internal audits, GMP inspections, glass & brittle plastic inspections, hygiene inspections, and process verification checks.
- Coordinate and support external audits and inspections by customers, certification bodies, SFA, and other regulatory authorities.
- Prepare corrective and preventive action plans (CAPA) and follow up on audit findings until closure.
- Ensure traceability systems and mock recall exercises are properly maintained and executed annually.
5. Quality Assurance & Complaint Investigation
- Investigate customer complaints, product non-conformance, foreign matter cases, and food safety incidents.
- Conduct root cause analysis and implement effective corrective and preventive actions.
- Monitor product quality consistency, sensory evaluation, raw material acceptance, and finished product specifications.
- Liaise with suppliers, production personnel, and management regarding quality-related matters.
6. Documentation & Record Management
- Maintain accurate QA records including CCP monitoring logs, temperature records, production checklists, sanitation records, calibration records, batch manufacturing records, and traceability documentation.
- Ensure proper filing, retention, and updating of all QA-related documents and reports.
- Prepare QA reports, trend analysis, and quality performance summaries for management review.
7. Laboratory & Product Verification
- Coordinate with external laboratories for microbiological, shelf-life, environmental swab, and product testing.
- Conduct daily physical, chemical, and sensory evaluations on raw materials and finished products.
- Monitor product specifications, labeling accuracy, allergen controls, and packaging integrity.
8. Training & Staff Development
- Conduct orientation and refresher training for production staff on GMP, food hygiene, SOPs, HACCP awareness, cleaning procedures, and workplace safety.
- Guide and supervise production personnel to ensure proper operational and hygiene practices are consistently followed.
- Assist management in evaluating production staff competency, discipline, hygiene awareness, and work performance.
- Support hiring, onboarding, and training of new production staff.
9. Cross-Functional Support
- Work closely with Production, Warehouse, Purchasing, and Management teams to improve operational efficiency and food safety standards.
- Participate in continuous improvement initiatives to reduce wastage, contamination risks, customer complaints, and operational errors.
- Assist management in implementing new processes, products, equipment validation, and factory improvement projects.
10. Other Duties
- Perform any other duties or responsibilities assigned by Management.
Typical Requirements
Education
- Diploma or Degree in Food Science, Food Technology, Biotechnology, Quality Assurance, or related field.
Experience
- Minimum 3–5 years of experience in food manufacturing, central kitchen, meat processing, seafood processing, or related food industry environment.
- Experience in HACCP, GMP, ISO 22000, BRC, or FSSC food safety systems preferred.
- Hands-on operational experience in production environments is highly advantageous.
Technical Knowledge
- Strong understanding of:
- HACCP & CCP monitoring
- GMP & hygiene standards
- Food manufacturing operations
- Cleaning & sanitation procedures
- Food traceability & recall systems
- Temperature control & cold chain management
- Root cause analysis & CAPA
- SFA food regulations
Skills & Competencies
- Strong leadership and communication skills.
- Able to work independently and under pressure in fast-paced manufacturing environments.
- Hands-on, proactive, and willing to work on production floor.
- Good problem-solving and staff training capability.
- Computer literacy in Microsoft Office and QA documentation systems.
Certifications
- Food Hygiene Officer / Food Hygiene Course Level 3 preferred.
- HACCP certification preferred.
- Internal Auditor certification is an advantage
