Job Summary:
The Quality Assurance (QA) in slaughterhouse production is responsible for ensuring that all meat processing activities comply with food safety regulations, industry standards, and company policies. This role involves monitoring and inspecting the entire production process to ensure the quality and safety of the final product.
Key Responsibilities:
- Quality Control and Inspection:Perform regular inspections of incoming livestock, production processes, and finished products to ensure compliance with quality standards.
Monitor the hygiene and sanitation practices within the facility.
Conduct routine sampling and testing of products for microbial, chemical, and physical hazards.
- Compliance and Regulatory Adherence:Ensure compliance with local, state, and federal regulations, including SFA, and other relevant food safety standards.
Maintain up-to-date knowledge of regulatory changes and implement necessary adjustments in processes and procedures.
Prepare for and participate in audits conducted by regulatory agencies.
- Documentation and Reporting:Maintain accurate and detailed records of inspections, tests, and audits.
Document and report any non-conformities or deviations from quality standards.
Develop and maintain standard operating procedures (SOPs) related to quality assurance and food safety.
- Process Improvement:Identify areas for improvement in production processes and implement corrective actions.
Work with production and management teams to develop and implement quality improvement initiatives.
Provide training and support to staff on quality assurance procedures and best practices.
- Crisis Management:Respond to quality issues or product recalls promptly and effectively.
Conduct root cause analysis and implement preventive measures to avoid recurrence.
Coordinate with relevant departments to manage and mitigate any quality-related crises.
Qualifications:
- Education: Diploma in Food Scienceor a related field.
- Experience: Proven experience in quality assurance or quality control within the food industry, preferably in meat processing or slaughterhouse environments.
- Skills:Strong knowledge of food safety regulations and standards.
Familiarity with HACCP (Hazard Analysis Critical Control Point) principles.
Excellent attention to detail and observational skills.
Strong analytical and problem-solving abilities.
Proficiency in using quality assurance tools and software.
Competencies:
- Strong communication and interpersonal skills.
- Ability to work independently and as part of a team.
- High level of integrity and commitment to quality and safety.
- Ability to handle and resolve conflicts effectively.
- Strong organizational and time management skills.
Working Conditions:
- Work environment includes exposure to cold temperatures, noise, and potential hazards in a slaughterhouse setting.
