Procapita Group
Website:
pro-capita.com
Job details:
Role Purpose
The QA/QC & Maintenance Manager acts as the operational custodian of product integrity, food safety compliance, and equipment reliability across the dates processing value chain.
This role drives end-to-end quality governance, enforces global food safety frameworks, and ensures uninterrupted asset performance to safeguard production continuity and regulatory compliance.
The position demands a hands-on leader with extensive experience in food manufacturing, strong command skills, and the ability to enforce standards on the production floor while fostering a culture of continuous improvement.
Key Focus Areas & Responsibilities
QUALITY AND FOOD SAFETY MANAGEMENT ACTIVITIES
- Formulation of QA/QC goals & objectives related to food safety systems
- Research and development activities (new production procedures, formulation of new products and improving the techniques used in manufacturing)
QUALITY ASSURANCE ACTIVITIES
- Oversee in-process quality checks and ensure compliance with product specifications during grading, washing, pitting, filling, pressing, and packing stages.
- Implementing all activities related to prerequisite programs (PRPs) and Good Manufacturing Practices (GMP) and adopted food safety management system / assure that the systems are fully functional and audit-ready.
(tool for verification and validation)
- internal audits and readiness exercises for regulatory, customer, and third-party audits. (based on food safety management system requirements)
- Execute daily inspection routines covering personnel hygiene, facility sanitation, production lines, and utilities. (as a part of system validation and verification)
QUALITY CONTROL ACTIVITIES
- Material sampling and examination (materials conformity according to national, international and company standards) which include raw material, packaging material, intermediate and final products
- Investigate non-conforming materials or products, recommend disposition actions (according to handling of potentially unsafe products in food safety management system)
- Establishing and implementing materials traceability system (with withdrawal and recall drills to assure traceability system validity)
- Documentation, reports formulation, and appropriate actions taking according to analysis results (which include correction and corrective action selection)
- Coordinate calibration for all critical measuring and monitoring devices. (based on control of monitoring and measuring activities in food safety management system)
- Supplier evaluation based on materials inspection results and quality control activities related to material inspection (as a apart of material management)
- Customer complains investigation, trouble shooting, and correction of root causes of such problems which are related to the production
FOOD SAFETY MANAGEMENT ACTIVITIES
- Establishing and Implementing ISO 22000 system, formulation of prerequisite programs, operational prerequisite programs, and critical control points measures according to GMP, HACCP, ISO/FSSC 22000, and any relevant industry certifications as applicable in the scope of operations
- Validation and Verification planning of all food safety prerequisite programs, including:
- Personal hygiene and staff sanitation compliance
- Cleaning and sanitation programs for equipment, utensils, and infrastructure
- Pest/vermin control verification
- Waste management and disposal controls
- Allergen and cross-contamination control
- Lead food safety incident investigations, risk assessments, and corrective/preventive action plans (CAPA).
- Maintain an audit-ready environment at all times, with documentation, logs, and reports properly controlled and accessible.
- Continual food safety management system based on information’s collected from quality management, internal and external auditing notes, management requirements, and modification on national and international standards
Leadership, Training & People Development
- Train production and QC personnel on food safety, hygiene, GMP, SOP adherence, and inspection routines.
- Demonstrate strong leadership and the ability to command respect on the production floor while maintaining team engagement.
- Foster a disciplined, process-driven, and safety-first culture across all shifts.
- Ensure adequate knowledge transfer and upskilling to empower teams to perform tasks independently.
- Lead toolbox talks, refresher training programs, and performance coaching sessions.
Reporting, Documentation & Communication
- Ensure all activities are recorded with accuracy, including inspection logs, deviation reports, monitoring sheets, maintenance logs, and CAPA actions.
- Produce structured daily/weekly quality and maintenance reports for management review.
- Communicate effectively across departments—production, procurement, warehouse, and management—to ensure alignment and fast decision-making.
- Maintain document control in line with food safety management standards.
Qualifications
- Bachelor’s degree in Food Science, Food Technology, Industrial Engineering, Mechanical Engineering, or relevant field.
- Minimum 7–10 years of experience in food processing, ideally in high-volume production environments.
- Certification in HACCP, FSSC 22000, or Lead Auditor training
- Strong working knowledge of HACCP, GMP, FSSC/ISO standards, and food safety risk management and control
- Proven experience in quality assurance, quality control, and production process monitoring.
- Demonstrated capability in troubleshooting, root-cause analysis, and implementing CAPA.
- Competent leadership skills with ability to enforce compliance and manage diverse teams.
- Strong communication, reporting, and documentation skills.
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