KEY DUTIES & RESPONSIBILITIES:

• Establish, implement, and sustain the Quality and Food Safety Management System (QFSMS) in accordance with the Food Safety Manual and applicable national regulations.
• Ensure that all processes, from the receipt of raw materials to the delivery of final products, comply with quality and food safety standards.
• Perform regular reviews and updates of policies, procedures, and manuals to ensure alignment with industry best practices and organizational standards.
• Monitor adherence to internal and external regulations, including outlined specifications and requirements.
• Lead internal audits and assist with external audits conducted to ensure compliance with quality and food safety standards.
• Create and manage corrective and preventive action plans (CAPAs) based on audit results and risk evaluations.
• Identify, evaluate, and mitigate food safety risks through a proactive risk management strategy.
• Investigate and address non-conformities, complaints, and food safety incidents, implementing preventive measures to avoid recurrence.
• Conduct root cause analysis (RCA) for significant quality or food safety deviations and promote continuous improvement initiatives.
• Create and deliver training programs on food safety, hygiene, HACCP, and quality management all levels.
• Cultivate a strong food safety culture by ensuring all are knowledgeable about and adhere to best practices in food handling and sanitation.
• Provide coaching and technical assistance to operational teams to enhance compliance and overall performance.
• Ensure that all raw materials and packaging meet company standards and food safety regulations.
• Engage in supplier qualification, audits, and performance evaluations to uphold high-quality standards.
• Collaborate with various teams to address quality issues with suppliers and ensure proper traceability.
• Serve as the primary contact for quality and food safety matters with all stakeholders.
• Address all inquiries and support compliance by aligning operations with expectations.
• Provide regular reports and insights to management regarding food safety trends, key performance indicators (KPIs), and areas needing improvement.
• Lead and support continuous improvement initiatives aimed at enhancing quality and efficiency in production processes.
• Stay informed about industry trends, new regulations, and emerging risks to proactively adapt the QFSMS.
• Collaborate with cross-functional teams to drive operational excellence and optimize food safety performance.

ACADEMIC & EXPERIENCE REQUIREMENTS:

• Degree in food engineering, agro-industrial engineering, chemical engineering, bachelor's degree in food science and technology, bachelor's degree in nutrition or related.
• Advanced understanding of HACCP and Food Safety Management principles.
• A minimum of (5) years of working experience in Quality Assurance/Food Safety Management.
• Strong reasoning abilities and leadership skills.
• Excellent communication, problem-solving, and time management skills.
• Ability to work under pressure with a high level of confidentiality and integrity.
• Proficiency in Microsoft Office; fluency in English required.