Quality Assurance Manager

Role Purpose

food safety, quality, and compliance

Key Responsibilities (KRAs) & KPIs

1. Food Safety & Compliance

• KRA:

  Maintain and improve food safety management systems to comply with national and international standards.

• KPIs:

• Zero major non-conformities

  in FSSC 22000 v6 / ISO audits.
• 100% legal compliance with

  FSSAI, GMP, GLP

  requirements.

• Zero product recalls

  due to safety issues.

2. Quality Assurance System Development

• KRA:

  Build and maintain robust QA systems and documentation.

• KPIs:

• SOP coverage for

  100% of production lines and SKUs

  .
• Complete

  Hazard Analysis & Critical Control Points (HACCP)

  documentation and monitoring.
• Perform at least

  one internal audit per month

  and track closure of NCs (non-conformities) within 30 days.

3. Raw Material & Supplier Quality Management

• KRA:

  Assure quality of incoming raw materials and packaging.

• KPIs:

• Vendor approval & qualification for

  100% suppliers

  .
• Rejects/returns of raw materials kept

  <1% of receipts

  .
• Supplier audits completed for

  100% high-risk vendors annually

  .

4. In-Process & Finished Goods Quality Control

• KRA:

  Maintain high product quality and consistency.

• KPIs:

• First Pass Yield (FPY) ≥ 98% for all production batches.

• Customer complaints <0.5% of shipments

  .
• Shelf-life monitoring and corrective action for any deviation within 48 hrs.

5. Training & Culture Building

• KRA:

  Build a strong quality and food safety culture across the plant.

• KPIs:

• Train

  100% production & warehouse staff

  on GMP and food safety annually.
• Conduct at least

  2 mock recall drills per year

  with <4 hr traceability success.
• 90%+ score in internal hygiene audits.

6. Continuous Improvement & Cost Optimization

• KRA:

  Reduce quality-related losses and rejections.

• KPIs:

• Bring down product rejections/wastage due to quality to

  <2%

  .
• Execute at least

  2 process improvement projects per quarter

  impacting quality KPIs.
• Reduce cost of non-quality (returns, scrap, rework) by

  15% YoY

  .

Candidate Profile

• Experience:

  6–12 years in QA/QC in bakery / FMCG food manufacturing, with exposure to audits and certification processes.

• Track Record:

  Successfully maintaining

  FSSC 22000 v6

  , ISO, or equivalent standards.

• Education:

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

• Skills:

• Deep knowledge of QA/QC systems and food regulations (FSSAI, GMP, GLP).
• Strong documentation and audit management skills.
• Leadership to build food safety culture and train large shopfloor teams.
• Analytical approach to root cause analysis and continuous improvement.

Compensation (Regional Scale)

• Fixed Pay:

  ₹9–13 LPA

• Variable Pay:

  ₹2–4 LPA (linked to audit scores, complaint levels, and cost-of-non-quality reduction)

• On-Target Earnings (OTE):

  ₹11–17 LPA

• Option:

  ESOPs 0.05–0.1% for long-term retention and alignment

Success Metrics (Year 1)

• Zero

  critical non-conformities

  in FSSC 22000 and FSSAI audits.
• Reduce

  customer complaints to <0.5%

  of shipments.
• Reduce

  wastage/rejections to <2%

  .
• Achieve

  100% staff training

  in food safety and hygiene.
• Set up

  monthly internal audit system with timely NC closures

  .