Food QA Manager (Central Kitchen / Manufacturing)

Private Advertiser; Singapore; On-site; SGD 70,000 - 90,000; Full time

Job summary

A leading food manufacturing company seeks a Food QA Manager in Singapore to oversee food safety and quality assurance across its facilities. You will develop and implement robust food safety systems, ensuring compliance with SFA regulations. The ideal candidate has 5–8 years of experience within the industry with strong knowledge of HACCP and food safety standards. This role emphasizes continuous improvement and collaboration with various teams in a dynamic environment. A bachelor’s degree in a related field is required.

Qualifications

• 5–8 years of experience in food manufacturing or food services.
• 2–3 years in a managerial or supervisory QA role.
• Experience managing audits and working with regulatory authorities.

Responsibilities

• Develop and maintain food safety and quality management systems.
• Conduct hazard analysis and risk assessments.
• Lead and manage inspections and compliance audits.
• Collaborate with cross-functional teams to address quality issues.

Skills

Strong knowledge of HACCP

Analytical skills

Attention to detail

Problem-solving skills

Education

Bachelor’s degree in Food Science or related discipline

Job description

Job Overview

The Food QA Manager (Manufacturing & Central Kitchen) is responsible for establishing, implementing, and maintaining robust food safety and quality assurance systems across Company’s manufacturing facilities and central kitchen operations.

This role ensures full compliance with Singapore Food Agency (SFA) regulations and relevant food safety standards, while driving consistency, efficiency, and continuous improvement in food quality and safety.

Key Responsibilities

Food Safety & Quality Management

• Develop, implement, and maintain food safety and quality management systems for manufacturing and central kitchen operations (e.g. HACCP, GMP, SS 590, ISO 22000, FSSC 22000 or equivalent).
• Ensure full compliance with SFA regulations, licensing conditions, and food hygiene requirements.
• Conduct hazard analysis, risk assessments, and validation of control measures across production lines and kitchen processes.
• Review and approve product specifications, SOPs, work instructions, and quality standards for raw materials, semi‑finished, and finished products.

Manufacturing & Central Kitchen Control

• Establish and monitor critical control points (CCPs) and operational prerequisite programmes (oPRPs).
• Oversee process controls including cooking, cooling, reheating, storage, packing, and dispatch.
• Ensure proper segregation, allergen management, and prevention of cross‑contamination.
• Support scale‑up from kitchen trials to mass production while maintaining quality and safety standards.

Audits, Compliance & Regulatory Liaison

• Plan and conduct internal audits, hygiene inspections, and food safety verifications.
• Lead and manage SFA inspections, certification audits, and customer audits.
• Investigate non‑conformances, food safety incidents, and customer complaints; drive corrective and preventive actions (CAPA).
• Maintain complete and accurate QA documentation, records, and traceability systems.

Supplier & Incoming Quality Control

• Approve, audit, and monitor suppliers of raw materials, ingredients, and packaging.
• Review supplier risk assessments, certificates of analysis, and compliance documentation.
• Oversee incoming goods inspection, sampling, and release procedures

Operations & Cross‑Functional Collaboration

• Work closely with Production, Central Kitchen, Operations, R&D, and Supply Chain teams to embed quality into daily operations.
• Participate in production planning meetings to address quality risks and constraints.
• Review labels, shelf‑life studies, and packaging to ensure regulatory and quality compliance.

Training & Food Safety Culture

• Develop and deliver food safety and quality training programs for employees at all levels.
• Promote strong food safety awareness and quality mindset across the organization.
• Coach and guide team members on best practices and regulatory expectations.

Continuous Improvement

• Analyse quality data, trends, and KPIs to identify improvement opportunities.
• Drive continuous improvement initiatives to enhance product quality, efficiency, and compliance.
• Stay updated on regulatory changes, industry best practices, and emerging food safety risks.

Requirements

• Bachelor’s degree in Food Science, Food Technology, Microbiology, Chemistry, or a related discipline.
• Minimum 5–8 years of relevant experience in food manufacturing, food processing, or food services, with at least 2–3 years in a managerial or supervisory QA role.
• Strong knowledge of HACCP, GMP, and Singapore food regulations (SFA).
• Experience managing audits and working with regulatory authorities.
• Professional certifications (e.g. HACCP, ISO/FSSC Lead Auditor) are an advantage.
• Strong analytical and problem‑solving skills.
• Excellent attention to detail and documentation discipline.
• Ability to influence cross‑functional teams and drive compliance.
• Hands‑on, proactive, and able to work independently in a fast‑paced environment.