Summary

The Quality Assurance Manager is responsible for overseeing all aspects of quality assurance, food safety, and regulatory compliance. This role ensures that all food products meet national standards, customer specifications, and company policies. The Quality Assurance Manager leads internal and external audits, maintains ISO and Halal certifications, and provides guidance to the Quality Assurance (QA) team. The role also involves staff training, process improvement, and supplier quality assessment.

Duties and Responsibilities

  • Manage the Quality Assurance department, ensuring compliance in the following areas:
    • Quality, food safety, and Halal assurance of raw materials, in-process, and finished products.
    • Hygiene and cleanliness of facilities, equipment, and personnel.
    • Implementation and monitoring of microbiological quality standards.
    • Ensure the establishment, implementation, maintenance, and continuous improvement of the Quality, Food Safety, and Halal Assurance Management System.
  • · Develop and maintain prerequisite programs (PRPs), operational prerequisite programs (OPRPs), and HACCP plans.
  • Oversee the handling, storage, and distribution of food products in compliance with ISO/HACCP guidelines.
  • Maintain and update the Quality & Food Safety Manual, standard operating procedures, and supporting documentation.
  • Lead and manage internal and external audits, including ISO, Halal, and customer audits.
  • Establish and monitor key performance indicators (KPIs) for quality and food safety, including audit pass rates, non-conformance reduction targets, and employee training completion.
  • Conduct supplier risk assessments and audits to ensure raw material quality and safety.
  • Investigate non-conformities, implement corrective/preventive actions, and monitor effectiveness.
  • Ensure compliance with company policies, regulatory requirements, and industry standards.
  • Conduct root cause analysis for customer complaints and food safety incidents, implementing corrective actions where necessary.
  • Develop and oversee crisis management protocols, including food safety incident response, product recall procedures, and emergency handling.
  • Develop and implement training programs on food hygiene, HACCP, and quality assurance for employees.
  • Promote a culture of food safety awareness and hygiene compliance.
  • Provide mentorship and development opportunities for junior QA staff.
  • Collaborate with internal teams to identify and implement process improvements in quality and food safety management.
  • Support additional tasks and projects as assigned by the immediate superior.

Requirements

  • Degree or Diploma in Food Science, Food Technology, Microbiology, or a related field.
  • Minimum 10 years of experience managing quality assurance and food safety in the food manufacturing or catering industry.
  • Strong knowledge and certifications in ISO 22000, ISO 9001, HACCP, and Halal audits.
  • Experience in food safety audits conducted by customers, certification bodies, and government authorities.
  • Knowledge of Halal certification processes, including new applications and renewals.
  • Proficiency in SAP or other quality management systems is preferred.
  • Leadership & Team Management – Ability to lead and develop the QA team to maintain high-quality standards.
  • Food Safety & Compliance – Strong understanding of ISO, HACCP, and regulatory food safety requirements.
  • Audit & Risk Management – Experience in conducting and managing audits, ensuring compliance with national and international standards.
  • Problem-Solving & Decision-Making – Analytical skills to investigate quality issues and implement corrective actions.
  • Training & Development – Ability to design and deliver food safety training for employees.
  • Stakeholder Communication – Effective interaction with internal teams, suppliers, auditors, and regulatory authorities.
  • Continuous Improvement – Commitment to identifying and implementing process enhancements.