Food Quality Manager

Role DescriptionA Food Quality Manager is responsible for managing food quality assurance and food safety standards across production, processing, packaging, storage, and distribution operations. The role ensures that food products consistently meet company specifications, customer requirements, food safety standards, and applicable regulatory requirements. The position oversees quality-control activities, audits, inspections, testing, corrective actions, and continuous improvement initiatives.Key ResponsibilitiesDevelop, implement, and maintain food quality and food safety management systems.Establish and monitor product specifications, quality standards, procedures, and quality-control requirements.Oversee quality-control activities throughout receiving, production, processing, packaging, storage, and distribution.Conduct and coordinate inspections, sampling, testing, product evaluations, and quality verification activities.Monitor raw materials, ingredients, packaging materials, work-in-progress, and finished products for compliance with specifications.Ensure compliance with applicable food safety regulations, industry standards, customer requirements, and company policies.Manage HACCP, GMP, food safety programs, prerequisite programs, and quality assurance procedures.Monitor critical control points (CCPs), sanitation procedures, hygiene standards, and production controls.Investigate customer complaints, product defects, non-conformities, deviations, and food safety incidents.Conduct root cause analysis and implement corrective and preventive actions (CAPA).Coordinate internal, supplier, customer, certification, and regulatory audits.Review laboratory, microbiological, chemical, physical, and sensory testing results where applicable.Support product release, product hold, rejection, rework, or disposal decisions based on quality and safety requirements.Maintain accurate quality documentation, product specifications, inspection records, test results, procedures, and compliance records.Prepare quality reports, performance indicators, trend analyses, and management summaries.Train and supervise quality-control and food-safety personnel on HACCP, GMP, hygiene, and quality procedures.Evaluate and monitor suppliers, raw materials, ingredients, packaging materials, and external service providers.Work closely with production, procurement, warehouse, maintenance, R&D, operations, and supply-chain teams to resolve quality issues.Identify opportunities for process improvement, defect prevention, waste reduction, and operational efficiency.Support new product development, product trials, process validation, and quality approval activities where applicable.Ensure effective traceability, product identification, storage, handling, and recall procedures.Support quality audits, compliance checks, inspections, and regulatory requirements.Maintain accurate and confidential food quality, food safety, customer, supplier, and regulatory records.Promote a strong culture of food safety, quality awareness, accountability, and continuous improvement throughout the organization.QualificationsBachelor's degree in Food Science, Food Technology, Food Safety, Microbiology, Chemistry, or a related field.Previous experience in food quality assurance, food safety, quality control, food manufacturing, or a related industry is preferred.Strong knowledge of HACCP, GMP, food safety management systems, quality assurance, and quality-control principles.Familiarity with applicable food safety regulations, certification standards, customer requirements, and industry best practices.Experience with internal and external audits, inspections, non-conformity management, root cause analysis, and CAPA.Strong analytical, investigative, problem-solving, and decision-making skills.Excellent attention to detail and commitment to food safety and product quality.Strong leadership, team-management, communication, and coordination skills.Proficiency in Microsoft Office, especially Excel and Word.Familiarity with quality-management systems, laboratory systems, ERP systems, or food production software is advantageous.Ability to manage multiple quality issues, audits, investigations, projects, and deadlines effectively.Professional, responsible, proactive, detail-oriented, and results-focused.Strong commitment to food safety, product quality, regulatory compliance, customer satisfaction, traceability, continuous improvement, and operational excellence.