Role & responsibilities

We are looking for a proactive and detail-oriented Assistant Manager QA/QC to lead and strengthen the quality assurance and quality control operations at our Ongole spice processing plant. This role requires robust hands-on expertise in the spice manufacturing and processing industry (particularly whole spices, ground/blended spices, chillies, turmeric, and seed spices).

The candidate will be responsible for end-to-end quality governance across incoming raw materials, in-process processing, physical/chemical/microbiological laboratory testing, and finished goods release. The role also anchors adherence to national and global food safety standards including FSSAI, Spices Board of India, USFDA, BRCGS, and FSSC 22000.

Key Responsibilities

1. Quality Control & Analytical Testing (QC)

- Oversee laboratory analysis for raw materials, in-process samples, and finished spices across physical, chemical, and sensory parameters:
- Chemical: Moisture content, Total Ash, Acid-Insoluble Ash (AIA), Volatile Oil (VO), Piperine/Capsaicin/Curcumin content, ASTA color value, water activity.
- Contaminants & Residues: Screen and manage sampling for aflatoxins/mycotoxins, pesticide residue profiles, heavy metals, and allergen testing.
- Physical: Foreign matter/extraneous matter inspection, bulk density, mesh/granulation particle size distribution.
- Oversee the microbiological testing protocol (Salmonella, E. coli, Coliforms, Yeast & Mould, TPC) and environmental monitoring programs (swabbing air and contact surfaces).
- Manage lab equipment calibration, maintenance, validation, and standard reagents (HPLC, GC-MS/LC-MS where applicable, moisture analyzers, spectrophotometers).

1. Quality Assurance & • System Compliance (QA)





- Maintain and drive quality management systems: FSSC 22000, BRCGS Food Safety, ISO 22000, HACCP, and FSSAI/Spices Board requirements.
- Formulate, review, and update Standard Operating Procedures (SOPs), Good Manufacturing Practices (GMP), Good Laboratory Practices (GLP), and Good Hygiene Practices (GHP).

- Lead the site's Hazard Analysis Critical Control Point (HACCP) team, verifying Critical Control Points (CCPs) such as metal detection, magnet separation, sieving/sifting, and microbial reduction/sterilization steps.
- Manage documentation, traceability audits, batch release records, and certificates of analysis (CoAs) for domestic distribution and export consignments.

1. In-Process Quality Assurance (IPQA) & • Shop-Floor Controls

- Monitor cleanroom/hygiene zoning (low-care vs. high-care spice handling areas) and cross-contamination prevention protocols.
- Supervise allergen management programs during blend switchovers and production transitions.

- Implement line clearance, pre-operational sanitation sign-offs, and packaging integrity checks (seal strength, nitrogen flushing, weight checks, barcoding/batch coding).
- Drive root cause analysis (RCA) and implement robust Corrective and Preventive Actions (CAPA) for non-conformances, process deviations, or customer complaints.

1. Vendor Quality & • Audit Readiness





- Inspect and approve incoming raw spice shipments, particularly seasonal arrivals of chillies, seed spices, and whole pods.
- Front-end internal and external audits (customer technical audits, regulatory inspections, third-party certification bodies).
- Train shop-floor operators, line supervisors, and laboratory technicians on basic food safety, hygiene, and critical parameters.

Required Qualifications & • Experience
- Education: B.Tech / M.Sc / M.Tech in Food Technology, Food Science, Microbiology, Chemistry, or Agricultural Sciences.
- Experience: 5–9 years of dedicated QA/QC experience in the food processing industry, with at least 3–5 years directly in a spice processing or seasoning manufacturing facility.
- Certifications: Internal Auditor / Lead Auditor for FSSC 22000 / BRCGS / ISO 22000 or certified HACCP practitioner is strongly preferred.
- Knowledge Base: Comprehensive knowledge of Spices Board regulations, domestic FSSAI norms, and major export compliance standards (USFDA, EU residue limits).

Key Competencies & Skills
- Technical Acumen: In-depth familiarity with spice-specific degradation drivers, moisture absorption risks, aflatoxin management, and volatile oil preservation.
- Analytical Skills: Well-versed in wet chemistry, analytical instrument handling, and statistical process control (SPC).
- Communication & People Skills: Fluent in Telugu (essential for effectively coordinating with shop-floor operators) and proficient in English (for audits, documentation, and executive reporting).
- Audit Readiness: Calm, methodical approach to regulatory audits and customer technical inspections.

📌 Quality Controller (Ongole)
🏢 Synthite
📍 Ongole