Food and Quality Control Executive

Job Description:

Key Responsibilities

• Conduct daily hygiene inspections of the factory and production areas.

• Ensure internal and external environments meet AVA/SFA and ISO 22000 standards.

• Promote and monitor personal hygiene practices among food handlers.

• Analyze food safety and quality test results; report performance against targets.

• Develop sampling plans and product quality testing procedures.

• Maintain and update ISO 22000, HACCP, and food safety documentation.

• Liaise with external laboratories for microbiological testing and sample submission.

• Handle and investigate customer complaints with corrective and preventive actions (CAPA).

• Conduct traceability investigations to identify sources of quality lapses.

• Act as the main point of contact for all customer quality inquiries and audit requests.

• Prepare for and manage inspections by customers, authorities (e.g., SFA, SOCOTEC), and certification bodies.

• Lead food safety audits; document CAPA and follow-up.

• Supervise daily production operations and staff to ensure targets are met.

• Participate hands-on in production during manpower shortages.

• Ensure production areas follow GMP standards and FIFO inventory practices.

• Support and lead continuous improvement initiatives in work procedures and production efficiency.

• Manage machinery maintenance schedules; liaise with external vendors for servicing.

• Investigate technical faults or practices affecting manufacturing operations.

• Determine optimal operating conditions for production infrastructure.

• Source and coordinate with vendors for equipment, maintenance, and repairs.

• Liaise with authorities for import/export documentation and compliance.

• Develop and review SOPs related to quality, food safety, and storage practices.

• Collaborate with cross-functional teams on product R&D and new projects.

Requirements

• Diploma or Degree in Food Science, Food Technology, Microbiology, or a related field.

• At least 2–3 years of experience in food manufacturing or quality assurance.

• Knowledge of HACCP, ISO 22000, GMP, SFA/AVA regulations.

• Strong analytical, problem-solving, and documentation skills.

• Good communication and leadership skills.

• Able to work independently and handle multiple tasks efficiently.