Position: Manager – HSQE (Health, Safety, Quality & Environment)
Department: HSQE
Industry: Food Manufacturing / Food Processing / FMCG
Reports To: Head – HSQC / Plant Head / Operations Head
Location: [Location]
Experience: 8–12 years relevant experience
1. Job Purpose
To lead and manage the organization's Health, Safety, Quality and Environmental (HSQE) systems, ensuring compliance with statutory requirements, food-safety standards, customer requirements and company policies.
The HSQE Manager will drive a strong culture of food safety, quality, occupational health, workplace safety and environmental responsibility, while continuously improving processes and reducing operational risks.
2. Key ResponsibilitiesA. Quality & Food Safety
- Develop, implement and maintain Quality and Food Safety Management Systems.
- Ensure compliance with HACCP, GMP, GHP, ISO 22000/FSSC 22000, BRCGS and applicable customer standards.
- Monitor quality of raw materials, packaging materials, in-process products and finished products.
- Establish and monitor quality specifications, inspection plans and testing requirements.
- Review product quality trends, deviations, non-conformities and customer complaints.
- Lead root-cause analysis and CAPA implementation.
- Ensure effective sanitation, hygiene, pest control, allergen management and foreign-body control.
- Monitor laboratory activities, testing, calibration and verification programs.
- Ensure effective product traceability and conduct periodic mock recalls.
- Drive reduction in rejection, rework, wastage and customer complaints.
B. Health & Safety
- Implement and maintain the organization's occupational health and safety management system.
- Conduct workplace hazard identification and risk assessments.
- Develop safe work procedures, permit-to-work systems and emergency response procedures.
- Monitor compliance with PPE, machine safety, electrical safety, chemical safety and fire-safety requirements.
- Investigate accidents, incidents, near misses and unsafe conditions.
- Implement corrective and preventive actions arising from incidents.
- Conduct regular safety inspections and safety audits.
- Organize emergency drills, fire drills and employee safety training.
- Monitor occupational health programs and statutory health requirements.
- Promote safety awareness and behavioral safety throughout the plant.
C. Environmental Management
- Ensure compliance with applicable environmental legislation and statutory requirements.
- Monitor waste management, wastewater, emissions, energy and resource consumption.
- Ensure proper segregation, storage and disposal of hazardous and non-hazardous waste.
- Monitor ETP/STP performance and environmental parameters where applicable.
- Drive initiatives for reduction of water, energy, waste and carbon footprint.
- Maintain required environmental records, permits and reports.
- Support implementation of ISO 14001 or equivalent environmental management systems.
D. Regulatory & Legal Compliance
- Ensure compliance with applicable food, health, safety, labour and environmental regulations.
- Maintain statutory licenses, approvals, permits and compliance records.
- Monitor changes in applicable legislation and ensure timely implementation.
- Coordinate with regulatory authorities, inspectors and external agencies.
- Ensure timely closure of statutory inspection observations.
E. Audit & Certification Management
- Plan and coordinate internal, external, customer and certification audits.
- Prepare the organization for audits and ensure audit readiness.
- Manage non-conformities and ensure effective CAPA closure.
- Track audit findings and verify effectiveness of corrective actions.
- Support certification and recertification activities.
F. Supplier & Contractor Management
- Establish HSQE requirements for suppliers and contractors.
- Participate in supplier evaluation and approval.
- Conduct supplier/contractor audits where required.
- Ensure contractors comply with site safety, hygiene and quality requirements.
- Monitor supplier quality and safety performance.
G. Training & Awareness
- Develop annual HSQE training plans.
- Conduct training on food safety, GMP, hygiene, quality, workplace safety, emergency response and environmental practices.
- Ensure employees understand relevant SOPs, work instructions and safety requirements.
- Promote a strong Quality, Food Safety and Safety Culture across the organization.
H. Documentation & Reporting
- Maintain HSQE policies, procedures, SOPs, manuals, registers and records.
- Prepare monthly and quarterly HSQE performance reports.
- Establish dashboards and KPIs for quality, safety and environmental performance.
- Present key risks, trends, incidents and improvement plans to management.
- Ensure proper document control and record retention.
3. Key Performance Indicators (KPIs)Quality & Food Safety
- Customer complaint rate
- Product rejection and rework %
- Internal non-conformities
- Audit scores
- CAPA closure effectiveness
- Food-safety incidents
- Microbiological compliance
- Supplier quality performance
- Mock recall/traceability effectiveness
Health & Safety
- Lost Time Injury Frequency Rate (LTIFR)
- Total Recordable Incident Rate (TRIR)
- Number of accidents and near misses
- Safety audit compliance %
- Corrective action closure %
- PPE compliance
- Safety training completion %
- Emergency drill performance
Environment
- Waste generation and recycling %
- Water consumption
- Energy consumption
- Effluent/ETP compliance
- Environmental incidents
- Statutory compliance status
4. Qualifications
- Bachelor’s/Master’s degree in Food Technology, Food Science, Microbiology, Chemistry, Biotechnology, Environmental Science, Engineering or a relevant discipline.
- Additional qualifications in Quality, Food Safety, Occupational Health & Safety or Environmental Management are preferred.
- Certifications such as HACCP, ISO 22000/FSSC 22000, ISO 9001, ISO 14001, ISO 45001 Lead Auditor are desirable.
5. Experience
- 8–12 years of experience in food manufacturing/FMCG/food processing or a similar regulated industry.
- Minimum 3–5 years in a managerial/supervisory HSQE/Quality/Safety role.
- Experience in food-safety systems, statutory compliance, audits and plant-level HSQE management.
- Experience handling customer, certification and regulatory audits is preferred.
6. Key Competencies
- Strong knowledge of food safety and quality systems
- Occupational health & safety management
- Environmental management
- Regulatory and statutory compliance
- HACCP and risk assessment
- Root Cause Analysis and CAPA
- Internal and external audit management
- Incident investigation
- Crisis and emergency management
- Team leadership
- Training and employee engagement
- Analytical and problem-solving skills
- Strong communication and stakeholder-management skills
- Continuous improvement mindset
7. Key Interfaces
The HSQE Manager will work closely with:
- Plant/Operations
- Production
- Maintenance/Engineering
- R&D / Product Development
- Procurement
- Supply Chain / Warehouse
- HR & Administration
- Sales / Customer Quality
- Regulatory authorities
- Certification bodies
- Suppliers and contractors
8. Decision-Making Authority
The HSQE Manager is authorized to:
- Place non-conforming raw materials/products on hold.
- Recommend or initiate stoppage of processes presenting significant food-safety, quality or safety risks.
- Escalate critical HSQE risks to Plant Head/Management.
- Reject materials/products that do not meet approved specifications.
- Stop unsafe work where there is an imminent risk to personnel.
- Initiate incident investigations and corrective actions.
- Require departments to implement HSQE corrective and preventive measures.
9. Overall Accountability
The HSQE Manager is accountable for maintaining a safe workplace, compliant operations, consistent product quality, food safety and environmental performance, while ensuring continual improvement of the organization's HSQE management systems.
Pay: ₹45,000.00 - ₹60,000.00 per month
Benefits:
- Food provided
- Health insurance
- Provident Fund
Work Location: In person
