Assistant Manager, QA/QC

Zac Meat & Poultry Pte Ltd; Singapore; On-site; SGD 90,000 - 120,000; Full time

Job summary

Zac Meat & Poultry Pte Ltd is seeking an Assistant QA/QC Manager to support the effective implementation and continuous improvement of its Quality Assurance and Food Safety Management System. You will ensure daily quality controls are carried out and QA activities meet timelines.

The role focuses on problem solving, label control, shelf-life verification, outgoing inspections, and data reporting. You will collaborate across Production, Engineering, Warehouse, and other departments to uphold

Qualifications

• Experience in QA/QC within the food industry.
• Knowledge of HACCP, ISO 22000, and BRC/FSCC standards.
• Strong documentation, data reporting, and trend analysis skills.
• Ability to coordinate across Production, Engineering, Warehouse and QA teams.

Responsibilities

• Carry out QA projects and support QA Manager in improvements.
• Maintain food safety and quality procedures and monitor overdue actions.
• Investigate foreign-object complaints and coordinate corrective actions.
• Lead label review, approval, revision and obsolescence control.
• Coordinate shelf-life verification and testing, and maintain supporting records.
• Monitor daily QC checks and address non-conformities and root causes.
• Support internal and external audits and QA meeting reporting.

Skills

HACCP

ISO 22000

FSSC 22000

Root cause analysis

Complaint investigation

Label management

Shelf-life verification

QC data analysis

Document control

Cross-department coordination

Job description

The Assistant QA/QC Manager supports the effective implementation and continuous improvement of the company’s Quality Assurance and Food Safety Management System. The role ensures daily quality controls are carried out consistently, product and packaging requirements are met, quality issues are addressed systematically, and QA activities are completed according to agreed timelines.

Key Responsibilities

1. Quality Assurance Management

• Carry out QA projects, assignments, and improvement activities assigned by the QA Manager.
• Support implementation and maintenance of food safety and quality procedures.
• Monitor completion of QA activities and follow up on overdue actions.
• Identify gaps in existing QA processes and recommend practical improvements.

2. Foreign-Object Complaint Reduction

• Investigate foreign-object complaints and determine likely root causes.
• Work with Production, Engineering, Warehouse, and other relevant departments on corrective and preventive actions.
• Track complaint trends and recurring causes.
• Implement improvement projects aligned with departmental complaint-reduction targets.
• Verify that corrective actions are effective and sustained.

3. Label Management

• Lead the review and clean-up of product labels.
• Establish a controlled system for label approval, revision, issuance, and withdrawal of obsolete versions.
• Verify critical label information, including product name, ingredients, allergens, date marking, storage instructions, and other applicable information.
• Maintain an up-to-date label master list and approval records.

4. Shelf-Life Verification

• Coordinate shelf-life verification.
• Establish appropriate sampling schedules and evaluation criteria.
• Coordinate microbiological, chemical, sensory, and other relevant testing where required.
• Maintain supporting records and ensure shelf-life claims are based on documented evidence.

5. Daily QC System

• Monitor completion of QC checks and address missed or incomplete inspections.
• Review QC records for recurring non-conformities and initiate follow-up actions.
• Improve QC forms, checklists, and reporting where necessary.

6. Food Safety Management System Documentation

• Remove outdated or duplicated information and ensure procedures reflect actual operations.
• Maintain proper document control, revision history, and approval.
• Support internal and external food safety and quality audits.

7. Outgoing Inspection

• Define inspection criteria covering packaging condition, labeling, product condition, quantity, temperature and other applicable release requirements.
• Establish procedures for handling products that fail outgoing inspection.
• Maintain inspection and release records and monitor recurring issues.

8. QA Data and Management Reporting

• Gather and validate data for monthly or bi-monthly QA meetings.
• Prepare QA performance information covering complaints, non-conformities, QC findings, inspection results, corrective actions, audit findings, and other relevant trends.
• Highlight recurring or high-risk issues requiring management attention.
• Follow up on decisions and action items arising from QA meetings.

Key Skills and Competencies

• Food safety and quality management knowledge ( i.e. HACCP, ISO 22000, FSSC 22000, BRC)
• Root cause analysis and problem-solving
• Complaint investigation and corrective action management
• Food labelling and specification control
• Shelf-life verification and testing coordination
• Quality inspection and product release
• Document and record control
• Data analysis and trend monitoring
• Cross-department coordination
• Good written and verbal communication
• Strong attention to detail and follow-through