Quality Control (QC) Manager

Summary

The QC Manager is responsible for overseeing the quality control function in a prepared meals food manufacturing facility. This role ensures that all products meet food safety, quality standards, and regulatory compliance throughout the production process, from raw material receipt to finished product distribution. The QC Manager will lead a team of quality controllers and work closely with production, procurement, and other departments to maintain high standards of product quality.

Duties & Responsibilities

1. Quality Control and Assurance
   • Implement and oversee the QC program, ensuring compliance with all food safety, quality standards, and regulatory requirements (e.g., FSSC 22000, BRCGS, HACCP, ISO 22000).
   • Monitor and maintain critical control points (CCPs) and preventive controls in the production process to ensure product safety.
   • Conduct and oversee inspections of raw materials, in-process products, and finished products to ensure compliance with product specifications.
   • Develop and update standard operating procedures (SOPs) related to quality control processes and ensure staff adherence.
   • Perform regular audits of production areas to ensure sanitation, hygiene, and GMP (Good Manufacturing Practices) are followed.
2. Team Leadership and Management
   • Lead, train, and mentor a team of QC team, providing support and guidance on quality and safety procedures.
   • Assign tasks and responsibilities to the QC team, ensuring adequate coverage across shifts.
   • Conduct performance evaluations for QC staff, identifying areas for development and improvement.
3. Product Testing and Analysis
   • Ensure that physical, chemical, and microbiological testing of raw materials, intermediates, and finished products is conducted in accordance with company standards and regulatory requirements.
   • Interpret and analyze test results, identifying any deviations from quality standards, and implement corrective actions when necessary.
   • Maintain accurate records of QC tests, inspections, and product performance, ensuring traceability and compliance with company documentation policies.
4. Non-Conformance and Corrective Action Management
   • Investigate non-conformances (internal and customer complaints) and work with cross-functional teams to determine root causes.
   • Develop and implement corrective and preventive actions (CAPA) to address non-conformities and prevent recurrence.
   • Conduct follow-up investigations to ensure that corrective actions are effective.
5. Regulatory Compliance and Certification Maintenance
   • Ensure the facility meets all local, national, and international food safety and quality regulations, including food safety management certifications (FSSC 22000, BRCGS, ISO 22000, etc.).
   • Liaise with external auditors and regulatory bodies to maintain compliance with standards and certifications.
   • Stay up-to-date with changes in food safety regulations and industry standards and ensure the facility's practices are aligned.
6. Continuous Improvement and Reporting
   • Identify opportunities for process improvement to enhance product quality and efficiency.
   • Lead quality improvement projects in collaboration with other departments (e.g., production, procurement)
   • Prepare and present reports on quality metrics, trends, and improvement plans to senior management.
7. Supplier and Material Quality Management
   • Work closely with the procurement team to evaluate and approve suppliers, ensuring raw materials meet required quality standards.
   • Conduct supplier audits to verify compliance with food safety standards.
   • Review and approve certificates of analysis (COAs) and other relevant documentation from suppliers.

Qualifications & Requirements

• Educational Qualifications
  • Bachelor's degree in Food Science, Microbiology, Biotechnology, or a related field.
  • A master's degree in a relevant field is an advantage but not required.
• Experience
  • 5+ years of experience in a food manufacturing quality control or quality assurance role, preferably within the prepared meals sector.
  • Experience with food safety management systems such as FSSC 22000, BRCGS, ISO 22000, or SQF is essential.
  • Experience in leading a QC team, conducting audits, and implementing continuous improvement programs.
• Skills and Competencies
  • Strong knowledge of food safety standards (HACCP, GMP, FSMA) and regulatory compliance requirements.
  • Proficient in quality management systems (QMS) and root cause analysis (RCA) methodologies.
  • Analytical skills for interpreting testing data and making informed decisions.
  • Leadership and team management skills to motivate and develop the QC team.
  • Excellent communication skills (both written and verbal) to interact with internal and external stakeholders.
  • Attention to detail to ensure all products meet stringent quality and safety requirements.
  • Proficiency with software tools related to quality control, such as Microsoft Excel, ERP systems, or LIMS (Laboratory Information Management Systems).
• Desirable Certifications
  • HACCP Certification.
  • Lead Auditor Certification (ISO 22000, FSSC 22000, BRCGS).
  • Certification in Six Sigma, Lean, or another continuous improvement methodology would be advantageous.
• Additional Requirements
  • Willingness to work in a fast-paced, dynamic environment and occasionally flexible with working hours.
  • Ability to work closely with production and other departments in a collaborative manner.
• Physical Requirements
  • Ability to stand for extended periods while conducting inspections on the production floor.
  • Ability to work in cold environments typical for frozen food storage areas.

Benefits

• Competitive salary package based on experience.
• Health benefits and retirement savings plan.
• Opportunities for career growth and professional development.
• A supportive and collaborative team environment.

This QC Manager job specification outlines key responsibilities, qualifications, and expectations for the role in a prepared meals food manufacturing facility, ensuring that food safety and quality standards are maintained throughout the production process.