Diploma or Degree in Food Science, Quality Assurance, Microbiology, Industrial Chemistry, or a related field.
Minimum 2–3 years' experience in quality assurance within a food manufacturing or high-care production environment.
Strong knowledge of HACCP, GMP, CCP monitoring, food safety, and quality management systems.
Experience in customer complaint handling, root cause analysis, and corrective action implementation.
Good understanding of product specifications, packaging controls, and label management.
Knowledge of cold chain management and traceability systems.
Strong analytical, problem-solving, and attention-to-detail skills.
Excellent communication, teamwork, and report-writing abilities.
Ability to work under pressure and manage multiple tasks effectively.
Proficient in Microsoft Office applications and quality documentation systems.
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