Job Description

Job Summary:

The QA/QC Incharge is responsible for establishing, implementing, and monitoring quality standards and food safety protocols throughout the production process. This role ensures that all products meet regulatory, company, and customer requirements, particularly for spices, masala blends, ready-to-eat breakfast items, and pickles. The QA/QC Incharge also manages internal audits, vendor quality, and hygiene practices.

Key Responsibilities:1. Quality Assurance (QA):

Develop and implement QA systems for raw material, in-process, and finished goods. Ensure compliance with

FSSAI

,

HACCP

,

ISO 22000

, and other relevant food safety standards. Define quality parameters for each product category (e.g., flavor, color, texture, moisture content). Conduct regular product testing (organoleptic, chemical, and microbiological as needed). Approve or reject raw materials and packaging materials based on quality checks.

2. Quality Control (QC):

Monitor and control production processes to ensure consistency and quality. Perform in-line and end-of-line inspections for all products. Ensure all CCPs (Critical Control Points) are followed and documented properly. Investigate and report any non-conformances or product recalls. Maintain calibration of QC equipment and lab instruments.

3. Documentation & Record-Keeping:

Maintain QA/QC logs, inspection reports, test records, and non-conformance reports. Prepare SOPs, quality manuals, and work instructions. Ensure traceability of raw materials and finished products.

4. Vendor & Raw Material Management:

Conduct supplier audits and ensure raw material specifications are met. Evaluate vendor performance based on quality consistency. Approve or reject incoming raw materials with QC testing.

5. Hygiene & Sanitation:

Ensure strict hygiene practices are followed in production areas. Conduct regular hygiene audits and staff training. Monitor cleanliness of production equipment and processing areas.

6. Team Management & Training:

Supervise QA/QC staff and ensure adherence to quality systems. Conduct regular training sessions on food safety, GMP, GHP, and hygiene practices. Liaise with production, R&D, and logistics departments for quality improvements.

Qualifications & Experience:

Education:

B.Sc / M.Sc in Food Technology, Microbiology, or related field.

Experience:

Minimum 3-5 years in QA/QC in a food manufacturing environment.

Certifications Preferred:

HACCP, ISO 22000, FSSAI Food Safety Training & Certification (FoSTaC).
Job Type: Full-time

Pay: ₹9,991.66 - ₹20,000.00 per month

Work Location: In person