Job Description

The Quality Control (QC) role in a food manufacturing plant is responsible for ensuring that food products meet safety, quality, and regulatory standards. This position involves monitoring the entire production process, conducting inspections and tests, and working closely with production teams to ensure compliance with established quality guidelines. QC professionals play a vital role in maintaining the integrity of food products, preventing defects, and ensuring that customers receive safe and high-quality products.

Key Responsibilities:

• Product Inspection and Testing:
• Perform regular inspections of raw materials, in-process production, and finished products to ensure they meet food safety and quality standards.
• Conduct sensory evaluation (taste, texture, appearance) of food products when required.
• Use laboratory equipment to test product characteristics (e.g., pH, moisture content, acidity, etc.).
• Verify the accuracy of labels and packaging, ensuring compliance with legal and customer requirements.
• Monitoring Production Processes:
• Observe and monitor food production lines to ensure that proper production procedures are followed.
• Conduct in-process checks at various stages of production to detect any potential quality issues or deviations.
• Identify and document any deviations from quality standards and work with production teams to correct issues immediately.
• Documentation and Reporting:
• Maintain accurate records of all inspections, tests, and audits, ensuring they are up-to-date and compliant with industry regulations.
• Prepare detailed reports for management on quality control findings and recommend corrective actions when necessary.
• Document and report any non-conformance incidents and track the resolution process.
• Assist in the preparation for internal and external audits (e.g., FDA, HACCP, GMP).
• Food Safety Compliance:
• Ensure compliance with all food safety standards and regulations (e.g., HACCP, FDA, ISO 22000, GMP).
• Implement and monitor sanitation and safety protocols to maintain a clean and hygienic production environment.
• Ensure products are correctly stored and handled to prevent contamination or spoilage.
• Report food safety concerns or hazards to management immediately.
• Quality Improvement and Problem-Solving:
• Collaborate with production, maintenance, and management teams to address any quality issues and improve overall product quality.
• Participate in root cause analysis to resolve recurring quality problems.
• Recommend process improvements or corrective actions to improve product quality and reduce defects.
• Calibration and Maintenance of Equipment:
• Ensure that all testing equipment is calibrated and maintained to guarantee accurate results.
• Work with maintenance teams to ensure that quality control equipment is properly functioning.
• Training and Education:
• Provide training to production staff on quality standards, food safety practices, and new product specifications.
• Educate staff on the importance of following procedures for consistency and quality maintenance.

Qualifications:

• Education and Experience:
• A high school diploma or equivalent is required; a Bachelor's degree in Food Science, Microbiology, Chemistry, or a related field is preferred.
• Experience with laboratory testing, food safety standards, and regulatory compliance is an advantage.
• Skills and Competencies:
• Strong attention to detail and ability to identify product defects and deviations from quality standards.
• Knowledge of food safety regulations, such as HACCP, GMP, and food labeling laws.
• Excellent communication skills to collaborate effectively with production teams and management.
• Ability to analyze test results and interpret data to make informed decisions.
• Good organizational skills and the ability to manage multiple tasks simultaneously.
• Technical Skills:
• Proficiency in using quality control tools and laboratory equipment.
• Familiarity with food safety software and document control systems.
• Knowledge of testing methods for raw materials, in-process products, and finished goods (e.g., microbiological, chemical, and sensory analysis).
• Certifications:
• Food safety certifications such as HACCP, ServSafe, or similar are highly desirable.
• Certification in quality management systems (e.g., ISO 22000, FSSC 22000) is a plus.
• Knowledge of statistical process control (SPC) and Six Sigma principles is an advantage.
• Physical Requirements:
• Ability to stand for extended periods and perform physical inspections of products and production lines.
• Ability to lift and carry up to 25-50 lbs (11-23 kg) as needed for sampling and product checks.
• Willingness to work in a manufacturing environment, which may include exposure to temperature variations, noise, and production equipment.
• Soft Skills:
• Strong problem-solving skills and ability to think critically.
• Ability to work independently and as part of a team.
• High level of integrity and attention to detail.

Work Environment:

• This role typically involves working in a food manufacturing plant, which may include exposure to machinery, production lines, and varying temperatures (cold storage, hot processing areas).
• The QC professional may be required to wear personal protective equipment (PPE) such as gloves, hairnets, aprons, and safety glasses.
• The role can involve both office work (documentation, reporting) and hands-on work in the production area.

The Quality Control role in a food manufacturing plant is essential for ensuring the production of safe, high-quality food products. The QC team works to prevent contamination, improve product quality, and ensure that products meet customer and regulatory expectations, making it a critical part of the food production process.

Job Type: Full-time

Experience:

• total work: 1 year (Preferred)

Work Location: In person