Quality Control Manager

Job Purpose

The Quality Control Manager is responsible for overseeing and maintaining the quality, safety, and compliance of all plant operations. The position ensures that raw materials, production processes, finished products, equipment, and facilities meet established food safety, quality, hygiene, and regulatory standards.

The Quality Control Manager will lead the implementation, monitoring, and continuous improvement of quality control and food safety systems to ensure that products are safe, consistent, and meet customer and company requirements.

Key Responsibilities

Quality Control & Food Safety

• Develop, implement, and maintain quality control procedures and food safety programs throughout the processing plant.
• Monitor all stages of the production process, from receiving raw materials through processing, packaging, storage, and dispatch.
• Ensure compliance with approved food safety and quality standards, company policies, and applicable regulatory requirements.
• Establish and monitor critical control points and ensure appropriate corrective actions are taken when deviations occur.
• Conduct routine inspections and quality checks of raw materials, work-in-progress, and finished products.
• Ensure proper handling, storage, temperature control, and transportation of meat and meat products.
• Monitor sanitation, hygiene, pest control, and environmental conditions throughout the facility.
• Ensure proper implementation of cleaning and sanitation procedures and maintain relevant records.

Quality Assurance Systems

• Develop and maintain HACCP plans, Standard Operating Procedures (SOPs), Good Manufacturing Practices (GMPs), and other relevant quality and food safety programs.
• Maintain accurate quality control documentation, inspection records, testing results, and corrective action reports.
• Conduct internal audits and inspections to identify areas of non-compliance and opportunities for improvement.
• Investigate customer complaints, product defects, contamination concerns, and quality issues, implementing appropriate corrective and preventive actions.
• Manage product holds, non-conforming products, recalls, and product withdrawal procedures when necessary.
• Monitor product traceability systems and ensure effective batch and lot identification.

Laboratory & Product Testing

• Coordinate or oversee microbiological, chemical, physical, and other relevant product testing.
• Review and interpret laboratory and quality testing results.
• Ensure appropriate action is taken where test results fall outside established specifications.
• Maintain relationships with approved external laboratories and service providers, where applicable.

Staff Management & Training

• Supervise, train, and develop Quality Control personnel.
• Ensure employees are properly trained in food safety, hygiene, quality standards, and relevant operating procedures.
• Conduct regular quality and food safety awareness training for production and support staff.
• Promote a strong food safety and quality culture throughout the organization.

Compliance & Audits

• Liaise with regulatory authorities, inspectors, auditors, customers, and other relevant stakeholders as required.
• Prepare the facility and documentation for regulatory, customer, and third-party audits.
• Ensure that audit findings are investigated and corrective actions are implemented within required timelines.
• Keep current with changes in food safety legislation, industry standards, and best practices.

Continuous Improvement

• Identify opportunities to improve product quality, food safety, production processes, and operational efficiency.
• Analyze quality data and trends to identify recurring problems and recommend preventative measures.
• Work closely with Production, Maintenance, Warehouse, Procurement, and other departments to resolve quality-related issues.
• Participate in product development, process improvement, and new product approval activities, where applicable.

Qualifications & Experience

• Bachelor’s Degree in Food Science, Food Technology, Microbiology, Quality Management, Chemistry, or a related field.
• Minimum of 3–5 years’ experience in quality control or quality assurance, preferably within the meat processing, food manufacturing, or food production industry.
• Experience with HACCP, GMP, food safety management systems, and sanitation programs.
• Knowledge of applicable food safety legislation and regulatory requirements.
• Experience conducting internal audits and managing corrective and preventive actions.
• Experience supervising and training employees.
• Certification in HACCP, Food Safety, Internal Auditing, or a related discipline would be an asset.

Knowledge & Skills

• Strong knowledge of food safety and quality control principles.
• Knowledge of meat processing and food manufacturing operations.
• Strong analytical, problem-solving, and decision-making skills.
• Excellent attention to detail.
• Strong leadership and team management skills.
• Excellent written and verbal communication skills.
• Strong organizational and record-keeping abilities.
• Ability to investigate quality issues and determine root causes.
• Ability to work under pressure and meet deadlines.
• Proficient in Microsoft Office and quality management or reporting systems.
• Ability to maintain confidentiality and exercise sound professional judgment.

Key Performance Indicators (KPIs)

Performance may be measured based on:

• Compliance with food safety and quality standards.
• Reduction in product defects and non-conformances.
• Reduction in customer complaints and product returns.
• Successful completion of internal and external audits.
• Timely closure of corrective and preventive actions.
• Accuracy and completeness of quality and food safety records.
• Compliance with HACCP, GMP, sanitation, and hygiene requirements.
• Effectiveness of quality control inspections and testing programs.
• Staff compliance with food safety and quality procedures.
• Reduction of product waste and quality-related losses.

Working Conditions

The position is based primarily within a meat processing and manufacturing environment and may require regular exposure to cold storage areas, production floors, wet environments, strong odors, machinery, and refrigerated conditions. The Quality Control Manager is required to follow all applicable health and safety, hygiene, and personal protective equipment (PPE) requirements.

The role may require flexible working hours, including early mornings, weekends, public holidays, or extended hours, depending on production schedules and operational requirements.