The Quality Control Responsible is tasked with overseeing the quality control processes for fruits and vegetables intended for export. This role involves ensuring that all products meet the required quality standards, managing the processing of raw materials according to specifications, and complying with international export regulations.
Responsibilities:
- Conduct thorough inspections of raw fruits and vegetables, in-process products, and finished goods to verify compliance with quality standards.
- Perform sensory evaluations, physical tests, and chemical analyses to ensure product quality and safety.
- Utilize laboratory equipment and instruments to conduct tests and record results accurately.
- Monitor production processes to ensure adherence to quality control procedures and standards.
- Identify and report any deviations from quality standards, and collaborate with production teams to implement corrective actions.
- Track and document quality control data and trends for continuous improvement.
- Manage the processing of raw fruits and vegetables according to the specified requirements and the export plan.
- Ensure that all processing activities align with production schedules and quality specifications.
- Ensure that all products comply with relevant international food safety standards, including food safety and global gap in addition other EU regulations or other pertinent certifications.
- Stay updated on industry standards and regulatory requirements to ensure compliance.
- Maintain detailed records of inspection results, test data, and quality control activities.
- Prepare regular quality reports and communicate findings to the Quality Control Manager and other relevant departments.
- Document and follow up on non-conformance issues and corrective actions.
- Participate in quality improvement initiatives and projects to enhance product quality and production efficiency.
- Recommend changes to quality control procedures and standards based on analysis and findings.
- Assist in training production staff on quality control procedures and best practices.
- Promote a culture of quality and continuous improvement within the organization.
Bachelor’s degree in Food Science, Agriculture, Chemistry, or a related field.Minimum of 3-5 years of experience in quality control within the food industry, preferably in fruits and vegetables.Strong knowledge of quality control procedures, food safety standards, and regulatory requirements.Excellent attention to detail and analytical skills.Good communication and interpersonal skills.Ability to work independently and in a team-oriented environment.Proficiency in Microsoft Office Suite and quality control software.