General Manager- Food Safety and Quality Standards

General Manager Food Safety & Quality Standards

Key responsibilities

Food Safety standards

Own standards and SOPs covering, as applicable:

food handling and storage

hygiene and sanitation

– cleaning

– pest control

– temperature control and cold chain

– FEFO and expiry management

– damaged and quarantined inventory

– cross-contamination

– traceability

– recalls

– food-handler practices

– food-safety incidents

– relevant packaging / handling controls

Quality standards

– Define quality standards relevant to fulfilment operations, including FnV where applicable.

– Establish sampling, rejection, quarantine and escalation principles.

– Define minimum quality-control requirements for relevant categories and processes.

Regulatory translation

– Maintain deep working knowledge of FSSAI requirements, Schedule 4, licence conditions and applicable food-safety regulations.

– Translate regulatory changes into operating standards, SOP changes, training requirements and adherence controls.

SOP governance

– Own version control for Food Safety and Quality standards.

– Ensure every critical standard has a clear owner, control point, evidence requirement and refresh mechanism.

– Remove contradictory or obsolete SOPs.

Adherence design

– Define the checks and evidence through which Food Safety and Quality adherence should be measured.

– Calibrate severity levels for deviations.

– Work with the POD and WH Adherence teams to ensure checks correctly test the intended standard.

Capability

– Define Food Safety training standards for relevant frontline and managerial populations.

– Establish onboarding, periodic refresh and recertification requirements.

Capability

– Ensure FoSTaC and other regulatory training requirements are appropriately embedded.

Incident learning

– Provide technical leadership on serious Food Safety incidents.

– Ensure root cause analysis results in improvement to standards, processes or controls where required.

– Analyse recurring complaints and deviations for systemic themes.

Must-have profile

– 10–14 years in Food Safety / QA roles in food manufacturing, FMCG, QSR, organised food retail, cloud kitchens, cold chain or e-commerce.

– Deep understanding of FSSAI, Schedule 4, HACCP and ISO 22000 / equivalent food-safety systems.

– Has personally created or materially improved Food Safety standards and SOP systems.

– Strong understanding of practical food handling in distributed operations.

– Experience driving adherence across multiple sites.

– Ability to distinguish material Food Safety risk from administrative non-compliance.

Preferred / edge

– Degree in Food Technology, Food Science, Microbiology or equivalent.

– Lead Auditor certification in ISO 22000 / FSSC 22000.

– FoSTaC trainer certification.

– Experience in quick commerce, retail fulfilment or cold-chain networks.