Quality Manager

Decotam

1. Quality and Food Safety Management System

Design and develop the Quality Management System (QMS).

Prepare quality system documents (Manuals, SOPs, Work Instructions, Forms).

Develop and periodically measure Quality KPIs.

Ensure system compliance with international standards (ISO 9001, ISO 22000, FSSC 22000).

Implement the Food Safety System.

Prepare and update the Hazard Analysis and Critical Control Points (HACCP) plan.

Supervise the application of Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP).

Ensure implementation of prerequisite programs (PRPs) such as pest control, hygiene, and equipment maintenance.

2. Process and Product Control

Raw Material Quality Control:

Verify specifications of received meat (temperature, color, odor, source, health certificates).

Approve or reject raw materials based on sensory or lab analysis results.

Production Process Control:

Ensure all production stages (mincing, mixing, filling, sterilization, packaging) meet standards.

Regularly check cooking/sterilization temperatures and processing times.

Monitor line stoppages and take immediate corrective action in case of deviations.

Final Product Inspection:

Review packaging for weight, labels, expiry date, and batch number.

Conduct random tests for microbiological, chemical, and sensory quality verification.

Coordinate with internal or external labs for analysis.

3. Team Leadership

Manage quality technicians and supervisors across shifts.

Assign tasks and review daily reports.

Conduct annual evaluations and develop individual improvement plans.

4. Training and Organizational Culture

Conduct awareness and training programs for employees on quality and food safety.

Promote a culture of Quality is Everyone s Responsibility across the plant.

5. Auditing and Continuous Improvement

Internal Audits:

Prepare an annual audit plan covering all operations.

Conduct both scheduled and surprise audits to ensure compliance.

Prepare audit reports highlighting strengths, non-conformities, and recommendations.

External Audits:

Prepare for audits by regulatory authorities and clients.

Respond to audit findings with corrective action plans and close open issues.

Continuous Improvement:

Analyze production and quality data to identify improvement opportunities.

Lead projects to reduce waste, enhance efficiency, and improve customer satisfaction.

6. Complaint and Product Recall Management

Complaint Handling:

Receive and analyze customer complaints related to quality or safety.

Investigate root causes and apply corrective and preventive actions (CAPA).

Prepare periodic reports on complaints and customer satisfaction.

Product Recall:

Prepare emergency product recall plans.

Coordinate product traceability and recall of affected batches.

Communicate with regulatory bodies and customers when necessary.

7. Compliance and Administrative Reporting

Regulatory Compliance:

Monitor updates in national and international food and health regulations.

Ensure product and factory registration as per regulations.

Prepare technical product dossiers.

Reporting:

Submit periodic reports to management on KPIs, risks, and compliance status.

Prepare food incident reports and investigations.

Support top management with required data for decision-making.