Quality Assurance Manager (Food Processing Unit)

Curry Tales Technology; Telangana; On-site; INR 1,200,000 - 2,100,000; Full time

Job summary

We are seeking an experienced Quality Assurance Manager for our Hyderabad food processing unit. The role focuses on establishing and maintaining FSMS, ensuring compliance with FSSAI and international standards, and leading extrusion-specific QA for snacks, cereals, and plant-based proteins.

The candidate should have hands-on extrusion experience, strong leadership, and expertise in HACCP, CCPs, and QA testing to drive continuous improvement and product safety.

Qualifications

• Education in Food Technology, Food Science, Microbiology or related field.
• 5–10 years in Food Processing with 3–4 years in extrusion.
• Lead Auditor certs (FSSC/ISO/BRC) preferred.

Responsibilities

• QA & extrusion process control: develop protocols, monitor SME, melt temp, pressure, moisture.
• Ensure compliance with FSSAI, certify FSSC 22000/ISO 22000/BRC; lead audits.
• Laboratory & testing management: oversee QA/QC labs, calibrate equipment, validate labels.
• Documentation & training: SOPs, batch records, CAPA, GMP training, traceability.

Skills

Leadership

Problem solving

Data analysis

Quality reporting

Communication

Education

M.Sc./B.Tech./M.Tech in Food Technology/Food Science/Microbiology

Job description

Job Summary

We are seeking an experienced and detail-oriented Quality Assurance Manager at our food processing unit in Hyderabad. The ideal candidate should have preferablly hands-on experience with Extrusion technology (RTE snacks, breakfast cereals, textured vegetable protein, or pellets). You will be responsible for establishing, implementing, and maintaining the Food Safety Management System (FSMS) and ensuring that all products meet regulatory, customer, and internal quality standards.

Key Responsibilities

1. Quality Assurance & Extrusion Process Control:

• Develop and implement QA protocols specifically for the Extrusion process (monitoring parameters like SME, melt temperature, pressure, and moisture content).
• Monitor and control in-process quality for raw materials (flours, starches, proteins) through to finished extruded products.
• Establish critical control points (CCPs) and conduct hazard analysis (HACCP) specifically related to extrusion cooking and post-extrusion seasoning/drying.
• Troubleshoot quality issues related to extrusion (e.g., product density, expansion ratio, texture, and color variations).

2. Food Safety & Compliance:

• Ensure strict compliance with FSSAI regulations, legal metrology, and other statutory requirements.
• Maintain and improve certifications such as FSSC 22000, ISO 22000, BRCGS, or HACCP.
• Lead internal and external audits (FSSAI, Third-Party, Customer, and Certification bodies).
• Manage the vendor quality assurance program for raw material suppliers.

3. Laboratory & Testing Management:

• Oversee the QA/QC laboratory operations (physical, chemical, and microbiological testing).
• Ensure calibration of lab equipment and extrusion line instruments (moisture analyzers, thermometers, pressure gauges).
• Validate nutritional labeling data (proximate analysis) for extruded products.

4. Documentation & Training:

• Maintain documentation for SOPs, batch records, and traceability systems.
• Conduct training programs for production staff on GMP (Good Manufacturing Practices), personal hygiene, and extrusion-specific quality parameters.
• Handle customer complaints and implement corrective/preventive actions (CAPA).

Key Requirements (Must-Have)

• Education: M.Sc. / B.Tech / M.Tech in Food Technology, Food Science, Microbiology, or a related field.
• Experience: 5 to 10 years of experience in the Food Processing industry, with a minimum of 3-4 years specifically working with Extrusion lines (Snacks, Cereals, or Plant-Based Proteins).
• Certifications: Lead Auditor certification (FSSC 22000/ISO 22000/BRC) is highly preferred.
• Technical Knowledge: Strong understanding of extrusion parameters (Specific Mechanical Energy, die pressure, moisture levels) and their impact on product quality (texture, expansion, cook degree).
• Regulatory Knowledge: Deep understanding of FSSAI guidelines and international food safety standards.

Skills & Competencies

• Strong leadership and team management skills.
• Excellent problem-solving and root cause analysis (RCA) abilities.
• Proficiency in data analysis and quality reporting.
• Effective communication skills (verbal and written)