Quality Specialist

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Job Summary

Key Responsibilities

• Monitor and verify compliance with food safety and quality standards (FSSAI, ISO, HACCP, GMP).
• Conduct in-process checks for milk and milk-based products like curd, paneer, butter, and ghee.
• Implement and maintain quality control procedures for raw milk reception, pasteurization, homogenization, fermentation, and packaging.
• Perform microbial and chemical analysis, and coordinate with laboratories for routine and special tests.
• Investigate customer complaints and non-conformities; conduct root cause analysis and corrective/preventive actions (CAPA).
• Maintain and update documentation related to quality systems, including SOPs, checklists, inspection reports, and quality manuals.
• Participate in internal audits and third-party certifications (FSSC 22000, BRC, ISO 22000).
• Train production and packaging staff on quality and hygiene practices.
• Support continuous improvement initiatives related to product consistency and shelf-life enhancement.
• Collaborate with procurement to ensure supplier quality compliance.
  

Qualifications

• Bachelor’s/Master’s degree in Dairy Technology, Food Science, Microbiology, or related field.
• 2–5 years of experience in Quality Assurance/Quality Control in the dairy or food industry.
• Knowledge of dairy processing operations and equipment (milk pasteurizers, separators, homogenizers).
• Familiarity with regulatory bodies (FSSAI, BIS, AGMARK) and quality management systems.
• Strong analytical, documentation, and communication skills.
  

Preferred Certifications

• HACCP Certified
• ISO 22000 Lead Auditor (optional)
• FSSAI Food Safety Supervisor Training
  

Key Skills

• Attention to detail
• Problem-solving and analytical thinking
• Knowledge of microbiological and chemical testing
• Understanding of GMP and food hygiene
• Proficiency in MS Office and QA documentation