- Pre-Operational Inspections: Conduct routine checks of all production lines, equipment, and utensils for chemical cleanliness and mechanical readiness before processing begins.

- Temperature Tracking: Continuously monitor and record core product temperatures, room temperatures, and water/ice temperatures to prevent rapid microbial growth and decomposition.

- Critical Control Point (CCP) Monitoring: Ensure the manufacturing line adheres directly to the plant's HACCP (Hazard Analysis Critical Control Point) plan, checking limits for critical phases like cooking, freezing (blast/plate freezers), and metal detection.

1. Raw Material &
- Sensory Evaluation

- Freshness Assessment: Inspect incoming fish and shellfish batches for organoleptic properties (sensory evaluations such as color, odor, texture, eyes, and gills) to grade freshness using methods like the Quality Index Method (QIM).

- Defect Grading: Check raw materials for physical anomalies, size uniformity, dehydration (freezer burn), and pieces of shell, bone, or foreign objects.

1. Lab Sampling, Testing &
- Bridging

- Aseptic Sampling: Collect physical, chemical, and microbiological samples directly from the active line using sterile techniques to avoid external contamination.

- Chemical &
- Toxin Assays:

Perform or hand off samples to the lab for testing dangerous parameters such as histamine levels (specifically for scombroid fish like tuna/mackerel), heavy metals, volatile bases (TVB-N), and antibiotic residues.

- Microbiological Swabbing: Perform environmental and contact-surface swabbing along the line to screen for target pathogens like Salmonella, Vibrio cholerae,



Listeria monocytogenes, and Staphylococcus aureus.

1. Hygiene, Sanitation &
- GMP Enforcement

- Enforcing GMPs: Ensure processing workers strictly adhere to Positive Manufacturing Practices (GMP), checking for proper usage of hairnets, aprons, gloves, footbaths, and handwashing protocols.

- Chemical Verification: Monitor the concentrations of chlorine or other sanitizers used in fish washing and plant sanitization to ensure efficacy without leaving illegal chemical residues.

1. Packaging, Labeling &
- Export Compliance

- Traceability Integration: Ensure that every production batch is logged with correct lot codes, harvest areas, and catch dates so the product can be tracked immediately in case of a product recall.

- Label Verification: Cross-verify labels to ensure accuracy regarding weight, glazing percentages (drip loss evaluation to combat food fraud), species identification, and allergen warnings.

1. Non-Conformance Management &
- Auditing

- Product Holds: Immediately place non-conforming, contaminated, or temperature-abused batches on a physical and system "QA Hold" to stop them from advancing down the line.

- Root Cause &
- CAPA:

Help investigate the source of an issue (e.g., how a bacterial spike or high histamine count occurred) and implement Corrective and Preventive Actions (CAPA).

- Audit Readiness: Keep all production records, calibration logs (for scales and thermometers), and line checks ready for international export and regulatory audits (such as USFDA, EU compliance, or FSSAI depending on region)

Pay: ₹12,000.00 - ₹20,000.00 per month

Work Location: In person

📌 Quality Controller (Thoppumpady)
🏢 GEO SEAFOODS
📍 Thoppumpady