Location: Vankal,Dist-Valsad,Gujarat
Industry: FMCG (Aseptic, Canning, RTE, RTC & Frozen)
Key Responsibilities
1. Quality Systems Management (BRC & HACCP)
BRCGS Compliance: Maintain and update the BRC Global Standard for Food Safety. This includes managing documentation, ensuring site standards (hygiene/fabric), and controlling process risks.
HACCP Lead: Oversee the Hazard Analysis and Critical Control Point plan. You are responsible for identifying CCPs (Critical Control Points) and OPRPs (Operational Prerequisite Programs).
Food Safety Plan: Ensure that the TACCP (Threat Assessment) and VACCP (Vulnerability Assessment) protocols are robust against food fraud and intentional adulteration.
2. Auditing & Compliance With your Internal Audit and Lead Auditor certifications, you are the internal authority on whether the plant is meeting global benchmarks.
Internal Audits: Schedule and conduct internal audits across various departments (Production, HR, Stores, Maintenance) to identify gaps before external auditors arrive.
External Audit Facilitation: Act as the key point of contact for third-party auditors (BRC, FSSAI, and Customer Audits).
CAPA Management: When non-conformities (NCs) are found, you don't just fix the error—ive deep into Root Cause Analysis (RCA) and implement Corrective and Preventive Actions (CAPA).
3. Operational Quality Control Raw Material & Finished Goods: Oversee the testing parameters for incoming fruit and outgoing finished products (Brix, pH, acidity, microbial load, etc.).
Shop Floor Monitoring: Conduct regular rounds to ensure GMP (Good Manufacturing Practices) and GHP (Good Hygiene Practices) are followed by all personnel.
Traceability: Perform "Mock Recalls" and ensure that any batch of finished product can be traced back to the specific farm or raw material lot within four hours.
4. Documentation & Training SOP Development: Draft and refine Standard Operating Procedures to ensure they are practical and compliant.
Staff Training: Educate the workforce on food safety culture. Since you are an expert, you translate complex BRC requirements into simple instructions for floor workers.
Vendor Management: Audit and approve vendors to ensure the supply chain remains uncontaminated.
Candidate Profile Education: B.E. / B.Tech in Food Technology or BSc/MSc Food Technology.
Experience: A Executive: 2–5 years.
Technical Skills: Deep understanding of FSSAI, BRCGS Issue 9, and Global GAP.
How to Apply: Interested candidates can share their updated CV via WhatsApp 7359740104 Email:[email protected]
Pay: ₹20,000.00 - ₹45,000.00 per month
Benefits:
- Health insurance
- Leave encashment
- Provident Fund
Work Location: In person
