Job Purpose

The Quality Manager is responsible for ensuring food safety, product quality, and regulatory compliance across the organization. This role leads the Food Safety and Quality Management Systems, ensuring compliance with legal requirements, customer standards, and international food safety certifications while driving continuous improvement and a strong food safety culture.

Key Responsibilities

Food Safety & Quality Management Systems

• Develop, implement, and maintain the Food Safety and Quality Management System (FSQMS) in line with standards such as  IFS, HACCP, ... principles.
• Ensure continuous compliance with food safety legislation, customer requirements, and internal standards.
• Act as the HACCP Team Leader, ensuring hazard analyses, CCPs, OPRPs, and validation activities are properly defined, implemented, and reviewed.

Compliance, Audits & Certifications

• Plan and conduct internal audits and manage external audits by certification bodies, customers, and regulatory authorities.
• Ensure effective management of non‑conformities, corrective and preventive actions (CAPA), and follow‑up.
• Lead certification processes and re‑certifications, ensuring readiness at all times.

Quality Assurance & Control

• Define and oversee quality control processes, inspections, and product testing (raw materials, in‑process, and finished goods).
• Ensure proper management of deviations, concessions, and product releases.
• Monitor key quality and food safety KPIs and report performance to management.

Regulatory & Food Safety Compliance

• Ensure compliance with local, national, and international food laws (labeling, traceability, allergen management, food defense, food fraud).
• Manage product recalls, withdrawals, and mock recall exercises.
• Maintain robust traceability systems throughout the supply chain.

Customer & Supplier Quality

• Manage customer complaints related to quality and food safety, ensuring professional investigation and response.
• Approve suppliers and raw materials based on quality and food safety requirements.
• Support supplier audits and monitor supplier performance.

Continuous Improvement

• Drive continuous improvement initiatives related to food safety, quality, and process efficiency.
• Apply root cause analysis tools and risk‑based thinking to prevent recurrence of issues.
• Support new product development and process changes from a quality and food safety perspective.

Training & Food Safety Culture

• Train and coach employees on food safety, hygiene, GMPs, and quality procedures.
• Promote food safety awareness and accountability across all departments.
• Support management in embedding a strong food safety culture throughout the organization.

Management & Reporting

• Prepare quality and food safety reports for management reviews.
• Advise senior management on risks, trends, and improvement opportunities.
• Contribute to strategic decisions impacting food safety and quality.