Job Purpose

Responsible for ensuring all food products, processes, and facilities meet quality, safety, and regulatory standards (FSSAI, HACCP, ISO 22000) across production, storage, and dispatch.

Key Responsibilities

Quality & Food Safety Systems

- Develop, implement and maintain QA/QC procedures and food safety systems.
- Monitor food safety hazards and implement preventive controls.
- Implement and maintain HACCP, FSSAI, ISO 22000/FSSC 22000 standards
- Develop and enforce SOPs for hygiene, sanitation, and food handling
- Conduct internal audits and prepare for external/regulatory audits
- Manage non-conformance reports (NCRs) and corrective/preventive actions (CAPA)

Raw Material & Vendor Quality

- Inspect and approve incoming raw materials against quality specs
- Conduct vendor/supplier audits and maintain approved vendor lists
- Monitor storage conditions for raw materials (temperature, hygiene, shelf life)

In-Process & Final Product Quality

- Monitor production processes for adherence to quality standards
- Conduct sensory evaluation, physical/chemical testing of products
- Approve or reject batches based on quality parameters
- Maintain batch records and traceability documentation

Hygiene & Sanitation

- Oversee personal hygiene compliance of staff (uniforms, handwashing, health checks)
- Monitor pest control, cleaning schedules, and sanitation programs
- Ensure proper waste disposal and cross-contamination controls

Documentation & Compliance

- Maintain records: meter readings,



temperature logs, cleaning logs, attendance of QA checks
- Ensure licenses (FSSAI, trade license, fire safety) are valid and renewed
- Prepare reports for management and regulatory bodies

Team Management

- Train kitchen/production staff on food safety and hygiene practices
- Supervise QA executives/supervisors and security staff on quality-related checks
- Conduct regular refresher training and mock audits

Customer Complaints & Continuous Improvement

- Investigate customer complaints related to quality
- Drive root-cause analysis and implement preventive measures
- Recommend process improvements to reduce wastage and improve consistency

Key Requirements

Category

Details

Education- B.Sc/M.Sc (Food Technology), B.Tech (Food Science), or related field

Experience - 5–10 years in QA/QC role in food/hospitality/catering industry

Certifications-HACCP, ISO 22000, FSSAI (preferred)

Skills- Knowledge of food safety regulations, auditing, documentation, team management

Other- Willingness to work across shifts/sites, attention to detail

Key Performance Indicators (KPIs)

- Audit compliance score (internal/external)
- Number of NCRs closed within timeline
- Customer complaint reduction rate
- Zero major food safety violations
- Training completion rate for staff

Pay: ₹45,000.00 - ₹50,000.00 per month

Perks:

- Food provided
- Health insurance
- Provident Fund

Work Location: In person

📌 QA Manager (Food Industry) (India)
🏢 GUPTA HOSPITALITY
📍 India