Quality Assurance Manager (Food Processing Unit)

Job Summary

Quality Assurance Manager

Key Responsibilities

1. Quality Assurance & Extrusion Process Control:

• Develop and implement QA protocols specifically for the

  Extrusion

  process (monitoring parameters like SME, melt temperature, pressure, and moisture content).
• Monitor and control in-process quality for raw materials (flours, starches, proteins) through to finished extruded products.
• Establish critical control points (CCPs) and conduct hazard analysis (HACCP) specifically related to extrusion cooking and post-extrusion seasoning/drying.
• Troubleshoot quality issues related to extrusion (e.g., product density, expansion ratio, texture, and color variations).

2. Food Safety & Compliance:

• Ensure strict compliance with

  FSSAI

  regulations, legal metrology, and other statutory requirements.
• Maintain and improve certifications such as

  FSSC 22000, ISO 22000, BRCGS, or HACCP

  .
• Lead internal and external audits (FSSAI, Third-Party, Customer, and Certification bodies).
• Manage the vendor quality assurance program for raw material suppliers.

3. Laboratory & Testing Management:

• Oversee the QA/QC laboratory operations (physical, chemical, and microbiological testing).
• Ensure calibration of lab equipment and extrusion line instruments (moisture analyzers, thermometers, pressure gauges).
• Validate nutritional labeling data (proximate analysis) for extruded products.

4. Documentation & Training:

• Maintain documentation for SOPs, batch records, and traceability systems.
• Conduct training programs for production staff on GMP (Good Manufacturing Practices), personal hygiene, and extrusion-specific quality parameters.
• Handle customer complaints and implement corrective/preventive actions (CAPA).

Key Requirements (Must-Have)

• Education:

  M.Sc. / B.Tech / M.Tech in Food Technology, Food Science, Microbiology, or a related field.

• Experience:

  5 to 10 years

  of experience in the Food Processing industry, with a minimum of

  3-4 years

  specifically working with

  Extrusion

  lines (Snacks, Cereals, or Plant-Based Proteins).

• Certifications:

  Lead Auditor certification (FSSC 22000/ISO 22000/BRC) is highly preferred.

• Technical Knowledge:

  Strong understanding of extrusion parameters (Specific Mechanical Energy, die pressure, moisture levels) and their impact on product quality (texture, expansion, cook degree).

• Regulatory Knowledge:

  Deep understanding of FSSAI guidelines and international food safety standards.

Skills & Competencies

• Strong leadership and team management skills.
• Excellent problem-solving and root cause analysis (RCA) abilities.
• Proficiency in data analysis and quality reporting.
• Effective communication skills (verbal and written)