Position: QC Executive – Quality Control & Food Safety

Department: Quality Control / Quality Assurance

Industry: Bakery, Food Manufacturing & Prepared Foods

Experience: 3–4 Years

Reporting To: Plant Head

Location: Plant / Central Kitchen

Employment Type: Full-Time

1. Job Purpose To ensure product quality, food safety, hygiene, and regulatory compliance across all plant operations, including raw material receiving, storage, production, finished goods handling, and dispatch. The position is responsible for maintaining quality records, implementing food safety practices, and ensuring compliance with applicable FSSAI requirements and company standards.

2. Key Responsibilities

A. Raw Material Receiving & Store Quality Control

- Inspect all incoming raw materials, packaging materials, and ingredients against approved specifications.
- Verify supplier documents, invoices, batch/lot numbers, manufacturing and expiry dates, COAs where applicable, and other relevant quality documents.
- Check material condition, packaging integrity, temperature, sensory attributes, and labelling during receipt.
- Ensure only approved and accepted materials are issued for production.
- Monitor FIFO/FEFO, storage conditions, temperature records, allergen segregation, and material identification.
- Maintain records of material acceptance, rejection, non-conformities, and supplier quality issues.

B. In-Process Quality Control – Production

- Conduct routine quality checks at all stages of production as per approved SOPs and product specifications.
- Monitor product weight, dimensions, appearance, texture, colour, taste, and other defined quality parameters.
- Verify compliance with approved recipes, process parameters, cooking/baking temperatures, cooling practices, and handling procedures.
- Monitor personnel hygiene, GMP, GHP, sanitation, and prevention of cross-contamination.
- Ensure compliance with applicable HACCP plans, CCP/OPRP monitoring requirements, and corrective actions.
- Immediately report quality deviations and coordinate with production teams for containment and corrective action.

C. Finished Goods Quality & Dispatch

- Inspect finished products against approved product specifications before release or dispatch.
- Verify batch codes, date marking, shelf-life information, packaging integrity, labelling, and traceability details.
- Check storage and transportation conditions, including temperature control wherever required.
- Ensure dispatch is carried out only after the required quality checks and release approvals.
- Maintain finished goods inspection, dispatch quality, and product release records.
- Coordinate with warehouse and dispatch teams to prevent damage, contamination, and dispatch of rejected or expired products.

D.



RM Store & Inventory Quality Monitoring

- Conduct routine inspections of raw material and packaging material storage areas.
- Monitor temperature, humidity where applicable, housekeeping, pest-control status, and material segregation.
- Ensure opened materials are properly identified with opening dates, use-by dates, and batch details as applicable.
- Identify expired, damaged, non-conforming, or near-expiry materials and ensure proper segregation.
- Maintain material traceability and support stock verification and periodic quality audits.

E. FSSAI & Food Safety Documentation

- Maintain and update applicable FSSAI and food safety records as per the plant's licence conditions and regulatory requirements.
- Maintain records for:
- Raw material receiving and inspection
- Production and in-process quality checks
- Finished goods inspection and dispatch
- Temperature monitoring and storage conditions
- Cleaning and sanitation schedules
- Personal hygiene and GMP/GHP inspections
- Pest-control monitoring
- Water testing and laboratory reports
- Equipment calibration and maintenance records relevant to food safety
- Allergen control and cross-contamination prevention
- Rejection, non-conformance, corrective and preventive actions
- Product traceability, batch records, and mock recalls
- Training, internal audits, and corrective action closure
- Support preparation and maintenance of applicable FSSAI licence records, inspection documents, and statutory registers.
- Ensure records are accurate, updated, properly filed, and readily available for audits and inspections.

F. Hygiene, Audit & Compliance

- Conduct routine plant hygiene, GMP, GHP, and housekeeping inspections.
- Verify implementation of cleaning and sanitation SOPs.
- Monitor pest-control activities and follow up on identified gaps.
- Participate in internal audits, customer audits, third-party inspections, and regulatory inspections.
- Identify non-compliances, raise corrective action requests, and track closure within agreed timelines.
- Support implementation of HACCP, food safety management systems, and applicable ISO 22000 requirements where adopted by the organisation.

G. Customer Complaints & Continuous Improvement

- Record and investigate quality complaints, product defects, and food safety incidents.
- Support root cause analysis and corrective/preventive action implementation.
- Maintain rejection, rework,



wastage, and quality deviation records.
- Coordinate with production, stores, procurement, and dispatch teams to prevent recurrence of quality issues.
- Assist in product sampling and shelf-life studies as assigned.

3. Educational Qualifications

- B.Sc. in Food Technology, Microbiology, Chemistry, Biotechnology, or a related discipline; alternatively, a relevant food science qualification.
- A relevant diploma or degree in Food Safety and Quality Management may also be considered.

4. Experience & Technical Skills

- 3–4 years of experience in QC/QA in a bakery, food manufacturing plant, central kitchen, or prepared-food production facility.
- Working knowledge of FSSAI requirements, food hygiene, GMP, GHP, and HACCP principles.
- Practical experience in raw material inspection, in-process checks, finished goods inspection, and dispatch clearance.
- Experience maintaining food safety records and supporting audits.
- Knowledge of traceability, batch coding, shelf-life control, allergen management, and non-conformance handling.
- Positive documentation, reporting, coordination, and communication skills.
- Basic MS Excel and computer skills for maintaining quality records and reports.

5. Key Performance Indicators (KPIs)

- Compliance with raw material, in-process, and finished goods inspection requirements.
- Accuracy and timely completion of quality and food safety documentation.
- Zero unauthorised release or dispatch of non-conforming products.
- Timely closure of quality deviations and corrective actions.
- Compliance with GMP/GHP, hygiene, and sanitation standards.
- Traceability and mock recall readiness.
- Reduction in repeat quality defects, rejection, and customer complaints.
- Audit readiness and timely closure of audit observations.

6. Personal Attributes

- Strong attention to detail and quality consciousness.
- Ability to work on the production floor and in raw material and finished goods stores.
- Proactive approach to food safety and problem-solving.
- Ability to coordinate with production, procurement, warehouse, and dispatch teams.
- Willingness to work in shifts or extended hours when required by plant operations.
- Integrity and accountability in quality-related decisions.

7. Role Expectations The candidate must be comfortable performing hands-on quality checks on the shop floor, managing documentation, monitoring raw materials and finished goods, and coordinating with cross-functional teams. The person should be capable of identifying food safety risks, escalating critical deviations, and ensuring that products are released only after meeting defined quality and food safety requirements. Please share your profile at [email protected]

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