QA Department Manager (Food)

Your tasks

1. Quality & Food Safety Management

• Develop, implement, and maintain GMP, HACCP, BRC systems.
• Establish and oversee Food Safety Plans and HACCP Plans.
• Ensure compliance with local and international food regulations (e.g. FDA, Codex, Thai FDA).

1. Raw Material & Packaging Quality Control

• Review and approve Specifications and Certificates of Analysis (COA) for raw materials and packaging.
• Control incoming material inspection and release decisions.
• Ensure packaging materials comply with food contact and thermal processing requirements.
• Manage traceability, lot control, and shelf-life systems.

1. Process Control & Production Support

• Monitor and control CCP / OPRP according to the HACCP plan.
• Supervise thermal processes such as Retort, Hot Fill, or Pasteurization.
• Investigate quality deviations and implement Corrective and Preventive Actions (CAPA).

1. QA Team Management

• Lead and manage QA, QC, and laboratory teams.
• Plan manpower, shift schedules, and workload allocation.
• Conduct performance evaluations and develop team competency.
• Promote a strong food safety and quality culture throughout the organization.

1. Audit & Certification

• Plan and conduct Internal Audits.
• Act as the main contact for external audits (customers, certification bodies, regulatory authorities).
• Prepare responses to NCRs/CARs and ensure timely closure.

1. Supplier Quality Management

• Evaluate and approve suppliers in collaboration with the Procurement team.
• Conduct supplier audits and monitor supplier performance.
• Manage quality issues related to suppliers and packaging vendors.

1. Complaint Handling & Product Recall

• Investigate customer complaints and implement corrective actions.
• Develop, conduct, and review Product Recall and Mock Recall programs.
• Report food safety incidents and quality risks to top management.

1. Cross-functional Coordination

• Work closely with Production, R&D, Engineering, and Procurement teams.
• Support NPD.

Requirements

1. Bachelor’s or Master’s degree in Food Science, Food Technology, Food Engineering, or related fields.
2. Minimum 7-10 years of experience in QA within a food manufacturing.
3. Proven experience in team leadership and people management.
4. Strong knowledge of sauce manufacturing, thermal processing, and food packaging.
5. Certifications or training in HACCP, GHPs, BRCGS, Internal Auditor preferred.