Quality Control Manager Full Time NEW

Quality Control Manager
Job Title: Quality Control Manager
Reports to: Plant Manager
Location: Arima- O’Meara Industrial Estate

Job Purpose
The Quality Control Manager is responsible for overseeing and maintaining the quality, safety, and compliance of all plant operations. The position ensures that raw materials, production processes, finished products, equipment, and facilities meet established food safety, quality, hygiene, and regulatory standards.
The Quality Control Manager will lead the implementation, monitoring, and continuous improvement of quality control and food safety systems to ensure that products are safe, consistent, and meet customer and company requirements.
Key Responsibilities
Quality Control & Food Safety
Develop, implement, and maintain quality control procedures and food safety programs throughout the processing plant.
Monitor all stages of the production process, from receiving raw materials through processing, packaging, storage, and dispatch.
Ensure compliance with approved food safety and quality standards, company policies, and applicable regulatory requirements.
Establish and monitor critical control points and ensure appropriate corrective actions are taken when deviations occur.
Conduct routine inspections and quality checks of raw materials, work-in-progress, and finished products.
Ensure proper handling, storage, temperature control, and transportation of meat and meat products.
Monitor sanitation, hygiene, pest control, and environmental conditions throughout the facility.
Ensure proper implementation of cleaning and sanitation procedures and maintain relevant records.

Quality Assurance Systems
Develop and maintain HACCP plans, Standard Operating Procedures (SOPs), Good Manufacturing Practices (GMPs), and other relevant quality and food safety programs.
Maintain accurate quality control documentation, inspection records, testing results, and corrective action reports.
Conduct internal audits and inspections to identify areas of non-compliance and opportunities for improvement.
Investigate customer complaints, product defects, contamination concerns, and quality issues, implementing appropriate corrective and preventive actions.
Manage product holds, non-conforming products, recalls, and product withdrawal procedures when necessary.
Monitor product traceability systems and ensure effective batch and lot identification.
Laboratory & Product Testing
Coordinate or oversee microbiological, chemical, physical, and other relevant product testing.
Review and interpret laboratory and quality testing results.
Ensure appropriate action is taken where test results fall outside established specifications.
Maintain relationships with approved external laboratories and service providers, where applicable.
Staff Management & Training
Supervise, train, and develop Quality Control personnel.
Ensure employees are properly trained in food safety, hygiene, quality standards, and relevant operating procedures.
Conduct regular quality and food safety awareness training for production and support staff.
Promote a strong food safety and quality culture throughout the organization.

Compliance & Audits
Liaise with regulatory authorities, inspectors, auditors, customers, and other relevant stakeholders as required.
Prepare the facility and documentation for regulatory, customer, and third-party audits.
Ensure that audit findings are investigated and corrective actions are implemented within required timelines.
Keep current with changes in food safety legislation, industry standards, and best practices.
Continuous Improvement
Identify opportunities to improve product quality, food safety, production processes, and operational efficiency.
Analyze quality data and trends to identify recurring problems and recommend preventative measures.
Work closely with Production, Maintenance, Warehouse, Procurement, and other departments to resolve quality-related issues.
Participate in product development, process improvement, and new product approval activities, where applicable.
Qualifications & Experience
Bachelor’s Degree in Food Science, Food Technology, Microbiology, Quality Management, Chemistry, or a related field.
Minimum of 3–5 years’ experience in quality control or quality assurance, preferably within the meat processing, food manufacturing, or food production industry.
Experience with HACCP, GMP, food safety management systems, and sanitation programs.
Knowledge of applicable food safety legislation and regulatory requirements.
Experience conducting internal audits and managing corrective and preventive actions.
Experience supervising and training employees.
Certification in HACCP, Food Safety, Internal Auditing, or a related discipline would be an asset.