Job Title Synonyms

Job Description

job Summary:

The Quality Engineer (Food Industry) ensures that manufacturing processes consistently produce food products that meet safety, quality, and regulatory standards. This role focuses on process validation, continuous improvement, and the implementation of food safety systems such as HACCP, ISO 22000, and GFSI standards.

Key Responsibilities:

• Develop, implement, and maintain quality assurance systems for food production processes.
• Conduct root cause analysis (RCA) and implement Corrective and Preventive Actions (CAPA) to address quality issues.
• Support HACCP, GMP, and food safety audits, both internal and external.
• Review and approve product specifications, process controls, and supplier quality documentation.
• Work closely with production and R&D to ensure process validation and equipment calibration.
• Monitor statistical process control (SPC) data and drive continuous improvement initiatives.
• Investigate customer complaints and implement long-term process improvements.
• Ensure regulatory and certification compliance (FSSAI, FDA, ISO 22000, BRC, SQF).
• Train and guide production teams in quality systems and hygiene practices.
• Participate in new product introduction (NPI) and risk assessment activities.

Requirements:

• Bachelor’s degree in Food Technology,
• 2–5 years of experience in food quality systems or process engineering.
• Strong understanding of HACCP, GMP, ISO 22000, and food safety standards.
• Experience with root cause analysis, CAPA, and SPC tools.
• Proficiency in MS Office, Minitab, or other statistical analysis tools.
• Excellent analytical, problem-solving, and communication skills.

Preferred Skills:

• Exposure to Lean Manufacturing / Six Sigma principles.
• Experience in audits and supplier quality management.
• Knowledge of packaging validation, shelf-life testing, and sanitation systems.
• Familiarity with GFSI schemes (BRC, SQF, FSSC 22000).