Food Safety Manager

The Food Safety Manager is responsible for developing, implementing, and overseeing food safety systems to ensure that all food products comply with legal, regulatory, and internal quality and safety standards. This leadership role ensures that hygiene, sanitation, and safety procedures are rigorously followed across all stages of food production, storage, and distribution. The manager leads internal audits, coordinates staff training, manages food safety incidents, and serves as a key liaison during third-party audits and inspections.

Job Responsibilities

1. Regulatory Compliance and Food Safety Systems

• Ensure the facility’s food safety management system complies with all relevant food safety regulations and certification standards such as HACCP, ISO 22000, FSMA, FDA, and local regulatory bodies (e.g., FSSAI, Dubai Municipality).
• Stay informed about evolving food safety legislation, global trends, and emerging risks affecting food production and safety.
• Lead the development, review, and update of the Food Safety Plan, Pre-requisite Programs (PRPs), and Standard Operating Procedures (SOPs).
• Prepare and manage documentation required for regulatory and certification audits.

2. Food Safety Audits and Facility Inspections

• Schedule and perform routine inspections of production areas, warehouses, cold storage units, kitchens, and food handling zones to assess hygiene and sanitation compliance.
• Conduct internal audits and supplier audits to verify adherence to food safety protocols and good manufacturing practices (GMPs).
• Identify and assess food safety hazards (biological, chemical, and physical), and recommend immediate and long-term corrective actions.
• Collaborate with departments to implement audit recommendations.

3. Food Quality Control and Product Safety Monitoring

• Monitor key control points in food processing, packaging, transportation, and storage operations to minimize contamination risk.
• Oversee sampling and laboratory testing for microbiological, chemical, and allergen analyses in raw materials, in-process goods, and finished products.
• Evaluate and approve raw materials, packaging, and finished goods for release based on safety parameters and internal specifications.
• Participate in product shelf-life evaluations and traceability exercises.

4. Employee Training and Food Safety Culture Development

• Design and deliver food safety training sessions for production staff, supervisors, and sanitation teams.
• Ensure employees are fully trained in Good Hygiene Practices (GHP), HACCP principles, Personal Hygiene, and Cross-Contamination Prevention.
• Foster a strong culture of food safety through awareness campaigns, visual aids, and leadership engagement.
• Conduct food safety induction programs for new hires and periodic refresher courses.

5. Food Safety Incident and Risk Management

• Investigate customer complaints, product rejections, contamination events, and non-conformities.
• Lead root cause analysis and implement Corrective and Preventive Action (CAPA) plans to address identified issues.
• Manage product recalls or withdrawals in compliance with recall procedures and legal requirements.
• Report serious violations to senior management and relevant authorities promptly.

6. Documentation, Reporting & Certification Management

• Maintain up-to-date records of inspections, testing data, incident investigations, audit reports, and corrective actions.
• Generate periodic food safety performance reports for leadership review.
• Support the company in achieving and maintaining third-party certifications (HACCP, ISO 22000, BRC, SQF, etc.).
• Ensure traceability systems and recall procedures are tested and documented.

Job Qualifications

• Bachelor’s or Master’s degree in Food Technology, Food Science, Microbiology, or a related field.
• Minimum 5–7 years of experience in food safety, quality assurance, or food manufacturing, with at least 2 years in a managerial or supervisory role.
• Certified in HACCP, ISO 22000, or equivalent recognized food safety system.
• In-depth knowledge of food laws, international food safety standards, and industry best practices.
• Strong auditing, analytical, and problem-solving skills.
• Experience with laboratory testing, root cause analysis tools, and CAPA implementation.
• Excellent communication, leadership, and organizational skills.
• Proficient in using MS Office and quality management systems.