Quality Control Analyst

Responsibilities

• Analyse possible reasons into process deviations and for product defects and quality lapses.
• Analyse possible reasons for product defects and quality lapses.
• Develop SOPs and infrastructure requirements for laboratories and optimal calibration standards in line with good laboratory practice (GLP) requirements.
• Develop methods for the testing quality of materials, products and packaging.
• Develop inspection and testing protocols for materials, products and packaging.
• Develop product and process quality metric reports.

• Develop sampling plans for quality control purposes.
• Establish SOPs and conditions for handling, storage and preservation of samples.
• Develop standard operating procedures (SOPs) that are aligned with regulatory requirements, industry guidelines and organisation’s policies.
• Inspect facilities, equipment, products or production lines to ensure food is prepared according to safety regulations and situational health sections.
• Implement plans and strategies to support the provision of safe food products.
• Investigate technical faults and practices that impact laboratory equipment operations.

• Lead quality and food safety related audits.
• Lead traceability investigations on the source of quality lapses and other product issues.
• Participate in quality management system reviews and promote quality and food safety policies to all personnel.
• Oversee corrective and preventative actions (CAPA) implementation and documentation with other departments.
• Specify the protocols and laboratory infrastructure and equipment to be inspected and tested.

• Review reports and develop guidelines and standard practices for data documentation and analysis.
• Verify alignment of sampling documentation, testing activities and procedures with established protocols to identify issues.
• Verify quality control (QC) records, test results and reports for regulatory authorities.

Qualifications

• Master’s degree in food science, chemistry, or related field. Master’s degree preferred.
• Minimum of 5 years of experience in quality control management in the food industry, preferably in spices and dry fruits.
• Strong knowledge of quality management systems, quality assurance principles, and regulatory requirements.
• Experience in leading and managing a team of quality control professional.