Qa Executive

food safety

Key Responsibilities

1. Food Safety & Compliance

• Ensure adherence to

  FSSAI

  , HACCP, and internal food safety standards.
• Conduct routine food safety audits across stores, commissaries, and vendors.
  
• Monitor CCPs (Critical Control Points) and ensure compliance with SOPs.
  
• Maintain hygiene checklists, temperature logs, and sanitation records.
  

2. Store & Operational Audits

• Perform periodic

  Quality and Hygiene Audits

  at QSR outlets.
• Identify non-conformities and follow up with corrective and preventive actions (CAPA).
  
• Train store teams on food handling practices, hygiene, and safe equipment usage.
  

3. Supplier & Raw Material Quality

• Assist in vendor evaluation, approval, and periodic audits.
  
• Inspect incoming raw materials for quality, freshness, and compliance.
  
• Ensure proper documentation and traceability of raw materials.
  

4. Product Quality Monitoring

• Conduct product testing for taste, texture, temperature, and appearance.
  
• Evaluate new product trials and provide quality-related feedback.
  
• Manage customer complaints related to food quality and coordinate resolutions.
  

5. Documentation & Reporting

• Maintain QA documentation including audits, deviations, CAPAs, and safety records.
  
• Prepare weekly/monthly QA performance reports for management.
  
• Ensure SOPs are up to date and aligned with regulatory guidelines.
  

6. Training & Development

• Train staff on GMP, GHP, and food safety procedures.
  
• Support operations teams by conducting refresher training sessions.
  
• Promote a culture of hygiene, safety, and quality across all units.
  

Skills & Competencies

Technical Skills

• Strong knowledge of

  Food Safety Standards

  , HACCP, GMP, GHP.
• Familiarity with QSR operations, kitchen equipment, and product handling.
  
• Experience with audits, quality control tools, and documentation.
  

Soft Skills

• Attention to detail and strong analytical skills.
  
• Effective communication and team coordination.
  
• Problem-solving and process improvement mindset.
  
• Ability to work in fast-paced, multi-location environments.
  

Qualifications

• Bachelors/Master’s degree

  in Food Technology, Food Science, Microbiology, or related fields.

• 1–5 years

  experience in QSR, food manufacturing, hospitality, or FMCG QA roles.
• Certifications in

  HACCP

  , ISO 22000, or FSSC 22000 are a plus.

Performance Indicators (KPIs)

• % reduction in food safety deviations.
  
• Audit scores across outlets.
  
• Timely closure of CAPAs.
  
• Customer complaint reduction.
  
• Compliance with regulatory and brand standards.