Assistant Manager - Certification & Compliances

Roles & Responsibilities

1. Quality Management System (QMS)

• Maintain and update Quality Management System documentation as per ISO 9001, ISO 22000, FSSC 22000, HACCP, and GMP standards.
  
• Ensure document control, version control, and timely revision of quality manuals, SOPs, formats, and records.
  

2. Quality Documentation Control

• Prepare, review, approve, issue, and archive quality-related documents including SOPs, WI, formats, and specifications.
  
• Ensure proper documentation practices (GDP) across manufacturing, QA, QC, and warehouse operations.
  
• Maintain master lists and document retention schedules.
  

3. Compliance & Certification

• Ensure compliance with food safety and quality standards such as FSSAI, GMP, GHP, HACCP, ISO/FSSC requirements.
  
• Coordinate certification audits, surveillance audits, and renewal audits.
  
• Ensure closure of non-conformities within defined timelines.
  

4. Internal & External Audits

• Plan and conduct internal audits for quality systems and GMP compliance.
  
• Support customer, third-party, and regulatory audits by providing accurate documentation.
  
• Prepare audit reports, CAPA plans, and effectiveness reviews.
  

5. SOP Implementation & Monitoring

• Ensure effective implementation of SOPs on shop floor, QC labs, and warehouses.
  
• Monitor compliance through periodic inspections and gap assessments.
  
• Initiate corrective and preventive actions for deviations.
  

6. Change Management

• Manage change control related to processes, equipment, raw materials, packaging, and documents.
  
• Ensure changes are evaluated for quality and food safety impact before implementation.
  

7. Product & Process Compliance

• Ensure batch manufacturing records (BMR), batch packing records (BPR), and QC records are complete and compliant.
  
• Review COA, test reports, and release documentation in coordination with QA/QC.
  

8. Training & Awareness

• Conduct training on SOPs, GMP, GHP, hygiene, and documentation practices.
  
• Maintain training records and evaluate training effectiveness.
  

9. Deviation, CAPA & Risk Management

• Manage deviations, non-conformances, root cause analysis, and CAPA implementation.
  
• Support risk assessments (HACCP, food safety risk analysis).
  

10. Continuous Improvement

• Support continuous improvement initiatives to strengthen quality compliance and documentation efficiency.
  
• Recommend system improvements to meet audit and regulatory expectations.