Full-time
FoodTechSafety Jobs
Senior Executive – Quality Assurance (QA) for a leading Chilled, Frozen, Ready-to-Eat (RTE), and Ready-to-Cook (RTC) Food Industry, to strengthen its Food Safety and Quality team. This role is ideal for professionals with strong expertise in Seafood, Meat & Meat Products, including Chilled, Frozen, Ready-to-Eat (RTE), and Ready-to-Cook (RTC) categories, and hands-on experience in implementing and managing Food Safety Management Systems (FSMS).
Location: Chikkagubbi, Bangalore
Experience Required: 5–7 Years
Educational Qualification: Bachelor’s Degree in Food Technology or any relevant Science discipline
Job Responsibilities
1. Food Safety Management System (FSMS) Implementation & Compliance
- Lead the implementation, monitoring, and continuous improvement of the Food Safety Management System (FSMS) in compliance with FSSAI regulations and FSSC 22000 Version 6 standards.
- Develop, review, and update Standard Operating Procedures (SOPs), Sanitation Standard Operating Procedures (SSOPs), HACCP plans, and Quality Control Plans.
- Ensure strict adherence to regulatory and customer-specific food safety requirements across chilled, frozen, RTE, and RTC meat and seafood products.
- Maintain compliance with Good Manufacturing Practices (GMP) and hygiene standards in processing and storage areas.
2. HACCP & Risk Management
- Conduct hazard analysis and identify Critical Control Points (CCPs) for seafood and meat processing lines.
- Monitor CCPs, validate control measures, and ensure effective preventive controls.
- Perform regular verification and validation of HACCP plans.
- Lead risk assessments for new products, processes, and raw materials.
3. Internal Audits & Process Evaluations
- Plan and conduct internal audits in line with FSSC 22000 and regulatory requirements.
- Perform routine process evaluations to ensure product safety, quality, and consistency.
- Identify non-conformities and drive corrective and preventive actions (CAPA).
- Prepare audit reports and ensure timely closure of observations.
4. Documentation & Quality Records Management
- Maintain and control documentation related to:
- Raw Materials (RM), Packaging Materials (PM), and Finished Goods (FG) specifications
- Certificates of Analysis (COA)
- GMP checklists and sanitation records
- Calibration records and audit documentation
- Ensure document control procedures are effectively implemented as per FSMS requirements.
- Support third-party, regulatory, and customer audits with accurate documentation and compliance evidence.
5. Microbiological Testing & Laboratory Coordination
- Coordinate microbiological and chemical testing of raw materials, in-process samples, and finished products.
- Review laboratory reports and ensure compliance with regulatory and internal specifications.
- Monitor environmental hygiene through swab testing and trend analysis.
- Oversee calibration and validation of laboratory and production equipment to ensure measurement accuracy.
6. Supplier Quality Assurance
- Evaluate and approve suppliers of seafood, meat, and packaging materials.
- Conduct supplier audits and performance reviews.
- Ensure all raw materials meet regulatory, safety, and quality standards before acceptance.
- Monitor supplier performance through quality KPIs and corrective action follow-ups.
7. CAPA Management
- Investigate non-conformities, customer complaints, and process deviations.
- Perform Root Cause Analysis (RCA) using structured methodologies.
- Implement and track Corrective and Preventive Actions (CAPA) until closure.
- Analyze trends and establish preventive strategies to reduce recurrence.
8. Customer Complaint Handling & KPI Monitoring
- Manage customer complaints related to product quality and food safety.
- Conduct detailed RCA and provide timely responses.
- Track quality-related KPIs such as complaint trends, rejection rates, microbiological failures, and audit scores.
- Support customer and regulatory audits with complete documentation and action plans.
9. Training & Team Development
- Conduct regular training sessions on:
- FSMS and HACCP
- Personal hygiene and GMP
- Sanitation and food handling practices
- Develop training materials and ensure cross-functional awareness of food safety requirements.
- Promote a strong food safety culture within the organization.
Job Qualifications
- Bachelor’s Degree in Food Technology, Food Science, Microbiology, or any relevant Science discipline.
- 5–7 years of hands-on experience in Quality Assurance or Food Safety within seafood, meat processing, or protein-based food manufacturing.
- Experience handling chilled, frozen, RTE, and RTC products is mandatory.
- Proven exposure to FSSAI compliance, FSSC 22000 (Version 6), HACCP implementation, and GMP standards.
- Strong knowledge of microbiological hazards in meat and seafood processing.
- Expertise in FSMS documentation, internal auditing, and regulatory compliance.
- Familiarity with laboratory testing protocols and equipment calibration.
- Sound understanding of root cause analysis and CAPA systems.
- Strong analytical and problem-solving abilities.
- Excellent documentation and reporting skills.
- Effective communication and training capabilities.
- Ability to work cross-functionally with production, procurement, and management teams.
- Detail-oriented with a proactive approach to quality improvement.
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