QA/QC Manager - Food Safety & Compliance

Company Description

VM Bakery Products Private Limited (VMB) is a company dedicated to producing high-quality breads, rusk, cookies, cakes, and other bakery products. With a strong commitment to integrity, customer satisfaction, and industry excellence, VMB leverages decades of experience to maintain the highest standards. The company operates out of a state-of-the-art, multi-product manufacturing facility in the Industrial Estate of Vijayawada, Andhra Pradesh, known as the largest in the region. VMB’s success is built on a robust infrastructure and a passion for delivering superior products to its customers.

JOB DESCRIPTION

QA/QC Manager – Food Safety & Compliance

Location Vijayawada, Andhra Pradesh (plant-based role)

Department Quality Assurance & Food Safety

Reports To Corporate Chef / Production Head

Team QC Inspectors (existing team; size to be confirmed at joining)

Employment Full-Time | Permanent

CTC Range ₹6,00,000 – ₹9,00,000 per annum (HRA included)

Experience 7–10 years in food manufacturing QA/QC, with at least one FSSC 22000 certification audit led

Education B.Sc. / M.Sc. Food Technology / Microbiology / Dairy Technology or equivalent (NIFTEM, CFTRI, or recognised university)

Role Purpose

The QA/QC Manager is the highest quality authority in the plant. The mandate for this role is threefold and must be executed simultaneously: building a structured, documented quality management system where one does not yet fully exist; implementing the HACCP plan that has been drafted but not yet operationalised; and leading the plant through FSSC 22000 v6 certification from the current state to a successful first audit. This is not a maintenance role. It requires someone who can build systems under production pressure, train a team, and hold the line on food safety without compromising output targets. You will report to the Corporate Chef / Production Head and work in close coordination with the Managing Director on certification milestones.

Key Responsibilities

1. FSSC 22000 v6 Certification Leadership

•     Conduct a formal gap analysis of the plant against all FSSC 22000 v6 requirements and present findings to the MD within the first 60 days

•     Develop and execute a structured certification roadmap with stage-wise milestones, resource requirements, and a target audit date

•     Own all FSSC 22000 documentation — food safety manual, prerequisite programmes (PRPs), operational PRPs, HACCP plan, and supporting records

•     Lead internal audits against FSSC 22000 v6 standards and drive corrective and preventive actions (CAPAs) to closure

•     Act as primary liaison with the external certification body; manage the audit process end-to-end

•     Ensure all staff are trained and aware of FSSC 22000 requirements relevant to their roles prior to the certification audit

2. HACCP Implementation & Food Safety Management

•     Operationalise the existing HACCP plan — validate critical control points (CCPs), establish monitoring procedures, and verify effectiveness

•     Review and update the HACCP plan to ensure it reflects current product categories and production processes across all SKUs

•     Implement and maintain prerequisite programmes including GMP, GHP, pest control, allergen management, cleaning and sanitation, and supplier approval

•     Conduct regular food safety team meetings and maintain all records required under the food safety management system

•     Ensure traceability systems are in place for all raw materials and finished goods from receipt to dispatch

3. In-Plant Quality Control

•     Define and implement in-process quality checks at all critical production stages across breads, buns, rusk, cookies, cupcakes, and cakes

•     Establish finished goods quality specifications for each SKU covering crumb structure, moisture content, texture, taste, weight, and visual parameters

•     Oversee daily QC inspection activities carried out by the QC team; review and sign off on all quality records

•     Implement batch-wise quality documentation — production log, batch record, and release certificate before dispatch

•     Manage product holds, non-conformances, and batch rejections; investigate root causes and implement corrective actions

•     Set acceptable quality limits (AQL) for finished goods and enforce them consistently across shifts

4. Raw Material & Supplier Quality

•     Develop and implement incoming raw material inspection protocols for all key inputs — flour, fats, sugar, yeast, improvers, packaging, and additives

•     Maintain an approved supplier list and define minimum quality standards for each raw material category

•     Conduct periodic supplier audits for critical raw material suppliers; escalate non-conformances and track resolution

•     Coordinate with the procurement team to reject non-conforming raw material lots and manage supplier accountability

5. Customer Complaints & Regulatory Compliance

•     Own the customer complaint management process — log, investigate, root-cause, and close every complaint with a written CAPA within defined timelines

•     Maintain product recall and withdrawal procedures; conduct recall simulations at least once per year

•     Ensure all labelling, ingredient declarations, and nutritional panels are compliant with FSSAI regulations and Legal Metrology requirements

•     Manage FSSAI licence renewals, product testing reports, and any regulatory correspondence or inspection responses

•     Liaise with third-party testing laboratories for periodic finished goods and water quality testing as required under FSSAI and FSSC 22000

6. Team Development & Quality Culture

•     Lead, supervise, and develop the QC inspector team; define roles, responsibilities, and performance expectations clearly

•     Design and deliver a structured training calendar covering GMP, GHP, HACCP awareness, personal hygiene, and food safety for all production staff

•     Build a quality-first culture on the production floor — the QA/QC Manager is responsible for shop-floor behaviour on food safety, not just documentation

•     Report quality performance metrics to the Corporate Chef and MD weekly — complaint rate, rejection rate, audit findings, and certification progress

What We Are Looking For

Qualifications

•     B.Sc. or M.Sc. in Food Technology, Microbiology, Food Science, or Dairy Technology from a recognised institution (NIFTEM, CFTRI, or equivalent preferred)

•     FSSC 22000 Internal Auditor certification is mandatory; Lead Auditor certification is a strong advantage

•     HACCP Level 3 certification (or equivalent) is required

•     FOSTAC Food Safety Supervisor certification (FSSAI authorised) is mandatory

Experience

•     7–10 years of progressive experience in quality assurance and food safety in food manufacturing, with at least 3 years in a managerial or supervisory role

•     Demonstrated experience in FMCG bakery, biscuit, snack food, or allied food manufacturing — understanding of baking processes, raw material quality parameters, and finished goods specifications is essential

•     Must have personally led or co-led at least one FSSC 22000 certification audit from documentation to successful certification — this is a non-negotiable requirement

•     Hands-on experience implementing HACCP plans in a live production environment — not just theoretical knowledge

•     Working knowledge of FSSAI regulations, Legal Metrology requirements, and food labelling compliance

•     Experience managing a QC team and conducting internal audits against food safety management standards

Technical Skills

•     Proficiency in bakery quality testing methods — moisture analysis, water activity, pH, texture, weight verification, and microbial testing interpretation

•     Familiarity with baking raw material quality parameters — flour protein and moisture, fat quality, yeast activity, and additive specifications

•     Ability to write, review, and maintain SOPs, work instructions, HACCP records, and food safety manual documentation to audit standard

•     Working knowledge of third-party laboratory coordination, product testing protocols, and results interpretation

•     Proficiency in MS Office (Word, Excel) for record-keeping, reporting, and data analysis

Leadership & Personal Attributes

•     Strong command of Telugu and English; ability to train and communicate food safety requirements to shop-floor staff in Telugu is essential

•     Process-driven and documentation-disciplined — this role generates significant paperwork and it must be done correctly, consistently, and on time

•     Comfortable working in an environment where systems are still being built — able to prioritise, manage ambiguity, and deliver without waiting for everything to be perfect

•     Firm on food safety standards without being inflexible — able to work constructively with the production team to resolve quality issues rather than creating adversarial dynamics

Compensation & Benefits

Fixed CTC ₹6,00,000 – ₹9,00,000 per annum (inclusive of HRA)

One-time relocation assistance provided for outstation candidates

How to Apply

Send your application to: hr@justbreads.co.in

Please include the following with your application:

•     Updated resume / CV

•     A brief note (100–150 words) on the FSSC 22000 certification you have led — the plant, starting state, key challenges, and audit outcome

•     Copies of relevant certifications (FSSC 22000 Internal / Lead Auditor, HACCP, FOSTAC)

•     Current CTC, expected CTC, and notice period