The Quality Control (QC) Specialist is responsible for ensuring all food products meet company standards, regulatory requirements, and customer expectations. The role involves conducting inspections, monitoring production processes, performing laboratory tests, documenting results, and supporting continuous improvement initiatives to maintain the highest levels of quality and food safety.

Key Responsibilities :

1. Product Quality Inspection

Inspect raw materials, in-process products, and finished goods to ensure compliance with specifications.

Conduct sensory evaluations (appearance, color, taste, texture, odor).

Verify product weight, labeling, and packaging accuracy.

2. Production Line Monitoring

Monitor critical control points (CCPs) and ensure compliance with HACCP plans.

Observe hygiene, sanitation, and GMP practices on the production floor.

Report deviations immediately and follow up on corrective actions.

3. Laboratory Testing & Analysis

Perform microbiological, chemical, and physical tests on food samples.

Operate laboratory equipment (pH meters, moisture analyzers, incubation units, refractometers, etc.).

Record and interpret test results, identifying trends or abnormalities.