Quality Manager (Meat Processing)

The Quality Manager is responsible for overseeing all aspects of food safety, quality control, and regulatory compliance within the meat processing facility. This role ensures that products meet company standards, customer requirements, and legal regulations while driving continuous improvement in food safety culture, product quality, and operational efficiency. Key Responsibilities Quality & Food Safety Management • Develop, implement, and maintain quality assurance systems, HACCP plans, and food safety programs in compliance with local and international regulations. • Monitor raw materials, in-process production, and finished products to ensure they meet defined specifications. • Lead internal and external audits (HACCP, ISO 22000, FSSC 22000, BRC, Halal, etc.). • Ensure compliance with hygiene, sanitation, and GMP (Good Manufacturing Practices). Regulatory & Customer Compliance • Ensure all operations comply with government food safety laws and industry standards. • Manage product traceability, recall processes, and corrective action plans. • Liaise with regulatory bodies, certification agencies, and key customers on quality issues. Team Leadership & Training • Lead and develop the QA/QC team, providing training on food safety, hygiene, and quality standards. • Promote a strong food safety and continuous improvement culture across all departments. • Conduct training for production staff on hygiene, sanitation, and product handling. Continuous Improvement & Reporting • Analyze quality data and trends to identify risks and opportunities for improvement. • Implement root cause analysis and corrective/preventive action plans (CAPA). • Prepare and present regular quality performance reports to management. Qualifications & Requirements • Bachelor’s degree in Food Science, Meat Technology, Microbiology, or related field. • Minimum 5–7 years of experience in quality assurance within meat processing, poultry, or food manufacturing industry. • Strong knowledge of HACCP, ISO 22000, FSSC, BRC, GMP, and Halal certification requirements. • Experience in managing audits, regulatory inspections, and customer requirements. • Excellent leadership, communication, and problem-solving skills. • Proficiency in MS Office and quality management software. • Strong analytical and reporting skills.

Bachelor’s degree in Food Science, Meat Technology, Microbiology, or related field. Minimum 5–7 years of experience in quality assurance within meat processing, poultry, or food manufacturing industry. Strong knowledge of HACCP, ISO 22000, FSSC, BRC, GMP, and Halal certification requirements. Experience in managing audits, regulatory inspections, and customer requirements. Excellent leadership, communication, and problem-solving skills. Proficiency in MS Office and quality management software. Strong analytical and reporting skills.