Quality and Food Safety Manager

Key Responsibilities:

• Implement Quality Systems: Develop and implement quality management policies and procedures in accordance with local and international standards (e.g., ISO certifications).
• Inspection and Monitoring: Conduct regular inspections and audits (both announced and unannounced) on raw materials, production processes, and final products or services provided.
• Manage Occupational Safety: Monitor the application of safety and health regulations in workplaces to protect employees and facilities from hazards.
• Incident Reporting: Document safety observations and incidents, and work on preparing and implementing Corrective and Preventive Actions (CAPA).
• Data Analysis and Reporting: Collect and analyze key performance indicators (KPIs) related to quality and safety, and prepare regular reports for management review.
• Training and Awareness: Provide training programs for employees on quality standards and safety regulations and best practices.
• Compliance and Auditing: Monitor compliance with legal regulations related to safety and quality and coordinate with relevant regulatory bodies.

Qualifications and Experience Required:

• Education: Bachelor’s degree in Food Science, Engineering, Quality Management, Public Health, or a related field.
• Experience: Typically 1 to 3 years of experience in quality or occupational safety management or food safety.
• Preferred Certifications: Relevant certifications such as CPHQ in healthcare, or ISO 9001 / ISO 22000 certifications, or occupational safety certifications like OSHA.

Skills

• Analytical Skills: Ability to analyze data and use analytical tools (e.g., Excel or statistical software).
• Attention to Detail: High accuracy in reviewing procedures and monitoring compliance or defects.
• Effective Communication: Ability to convey safety and quality instructions to employees and monitor their adherence.
• Problem Solving: Quick and effective response to incidents or quality issues.