Senior Executive - Quality Assurance

Key Responsibilities

1. Microbiological Testing & Analysis

• Conduct microbiological testing of raw materials, semi-finished products, finished food products, and water samples.
• Perform microbial analysis for parameters such as Total Plate Count (TPC), Coliforms, E. coli, Yeast & Mould, Salmonella, and other relevant pathogens, as applicable.
• Collect and maintain samples as per the defined sampling plan and testing protocols.
• Monitor microbiological trends and identify potential contamination risks.
• Coordinate with external NABL-accredited laboratories for specialized testing, as required.

2. Quality Assurance & Food Safety

• Monitor food safety practices across food preparation, cooking, cooling, storage, packing, and dispatch.
• Verify compliance with food safety standards, SOPs, GMP, GHP, HACCP principles, and applicable FSSAI requirements.
• Monitor critical control points, temperature logs, and food handling practices.
• Ensure adherence to personal hygiene, sanitation, and cross-contamination prevention protocols.
• Support shelf-life studies and product validation through appropriate microbiological testing.

4. Documentation & Compliance

• Maintain microbiological test reports, sampling records, hygiene inspection reports, and sanitation records.
• Ensure proper documentation of non-conformities, corrective and preventive actions (CAPA), and product release decisions.
• Support internal audits, customer audits, and regulatory inspections.
• Assist in maintaining food safety documentation and quality management systems.

5. Non-Conformance & Corrective Actions

• Identify, report, and investigate microbiological failures and food safety deviations.
• Coordinate with production and kitchen operations teams to identify root causes and implement corrective actions.
• Ensure that non-conforming products are appropriately identified, held, and prevented from unintended release.
• Recommend process improvements to reduce contamination risks and improve product consistency.

Educational Qualification

• B.Sc. / M.Sc. in Microbiology, Food Microbiology, Biotechnology, or a related discipline.
• Candidates with relevant food industry experience will be preferred.

Experience

• 46 years of relevant experience in microbiology, food quality control, or food safety.
• Experience in a central kitchen, food manufacturing unit, ready-to-eat, or packaged food industry will be preferred.

Required Skills

• Knowledge of food microbiology, foodborne pathogens, and contamination control.
• Practical understanding of microbiological sampling, testing, and laboratory hygiene.
• Knowledge of FSSAI requirements, GMP, GHP, HACCP, and sanitation procedures.
• Ability to maintain accurate documentation and prepare quality reports.
• Strong analytical, observation, and problem-solving skills.
• Good coordination and communication skills to work with production and operations teams.