Food Quality Manager

Educational & Certification RequirementsDegree: A Bachelor's degree in Food Science, Microbiology, Quality Assurance, Hospitality Management, Culinary Arts, or a strictly related field.HACCP Certification: Advanced training and certification in Hazard Analysis Critical Control Point (HACCP) systems.ISO Standards: Certification in ISO 22000, FSSC 22000 (Food Safety Management Systems), or BRCGS, often with lead auditor credentials.Safety Certificates: Advanced food safety and hygiene certificates (e.g., ServSafe Manager or regional equivalents).Professional ExperienceIndustry Background: 3 to 7 years of hands-on experience in the Food & Beverage industry, food manufacturing, or large-scale hospitality.Leadership: At least 2 to 3 years in a supervisory or managerial role specifically overseeing quality control, assurance, or food safety operations.Auditing: Proven experience conducting internal facility audits and managing external supplier audits.Core Skills & CompetenciesRegulatory Knowledge: Deep understanding of local and international food safety regulations and health codes.Analytical Skills: The ability to analyze lab results, customer feedback, and quality metrics to identify trends and the root causes of food quality defects.SOP Development: Expertise in drafting, implementing, and strictly enforcing Standard Operating Procedures (SOPs) for food handling, sanitation, storage, and preparation.Communication: Strong interpersonal skills to effectively train staff across all levels and negotiate with vendors and regulatory inspectors.Crisis Management: The capability to handle product recalls, severe customer complaints, or immediate food safety incidents swiftly and safely.Sensory Evaluation: Strong palate and sensory evaluation skills to ensure the consistent taste, texture, and visual presentation of products.Primary ResponsibilitiesDeveloping, maintaining, and updating the organization's Quality Management System (QMS).Conducting routine, unannounced inspections of kitchens, production lines, and storage facilities to ensure compliance.Evaluating, vetting, and approving raw material suppliers and ingredients.Designing and executing training programs for staff on hygiene, safety standards, and quality control procedures.Managing the budget for the quality department, including laboratory testing and sanitation supplies.