Purpose:

The Food Safety and Hygienic Design Assistant Manager (Quality) oversees the execution of corporate and plant Quality Policies, Procedures and Training elements for MNC Foods Division. The individual in this position will effectively work with Divisional Management to ensure that key Food Safety/ Hygienic design/ Sanitation/ Zoning principles and Systems objectives and goals of Organization are achieved.

The person in this role should fulfil following purpose:

- To ensure implementation, stabilisation & sustenance of MNC's Quality & Food Safety Standards in manufacturing sites. For this he has to personally audit the site with the team and validate against the standards laid down by MNC.

- He should continuously thrive towards bringing new systems to the table like 3D Quality score, eDMS, Global QP audit standards etc

- Should have adequate knowledge of hygienic design of new factories and define/ update the standards

- Setting up mechanism for monitoring effective implementation of Quality System & statutes across the plant.

- FSSC 22000 Lead auditor/ professional with extensive experience in the entire gamut of Quality Assurance & Control, Planning, Statutory & Regulatory compliance.

- Excellent interpretational and analytical skills with ability to synthesize complex information into communicate simplified technical data

- Should be disciplined, & self-motivated with excellent interpersonal, communication & organizational skill with proven abilities in team building and management and strategic leadership

2. KEY ACCOUNTABILITIES:

- Execute Food Safety related strategies, policies and procedures to direct the guidance for manufacturing sites in Food Division.

- To develop and nurture the principles of Hygienic Design for Green field and Brown field sites.

- Partner in Quality and Food Safety requirements from design stage with the Divisional Projects team and with CPO on building design, by active participation in processes to ensure safe and consistent product.

- Validate Systems and Processes for new projects - Risk based audits.

- Define and design Food Safety and Hygienic design of new factories/ upgrade existing factories for elements of infrastructure, equipment layout, zoning controls, pest management scheme, allergen control etc

- Manage and direct critical elements of the Food Safety plan including preventive controls and PRP related to the Food Safety, Hygiene/ sanitation and systems.

- Effectively communicate and work with plant to identify and mitigate Food Safety issues.

- Drive System improvement through audit management systems across FBD.

- Drives and come out with various quality themes centrally like; Quality Week, Project Beacon etc

- Audit the factories (all ICMLs and strategic CMUs) periodically and review site Quality & Food Safety audit results, root cause analysis, monitor corrective Action & preventive Action compliance.

- To drastically uplift the hygiene standards and Schedule IV compliance scores

- Drive capability building for key leaders for driving Food Safety and Hygienic Design systems across FBD.

- Participate in local supplier and third-party audit programmes, as and when deemed.

3. Pre-requisites:

Required:

- Degree in Food Science, Food technology or equivalent

- Minimum 7-10 years of experience in Quality and Food Safety, handling a Corporate Quality role with relevant experience in handling Food Safety, Hygienic Design, Sanitation, pest control, microbiology portfolio.

- Strong knowledge of Food Safety Systems and practices to Food Hygiene, Sanitation, SSOPs, GMPs

- Experience and knowledge of ISO 22000, ISO 9000 and certifications in auditing principles

- Strong computer skills including presentation, Word, Excel, etc.

- Ability to think on strategic planning in coordinated team work.

- Hunger for improvements and ability for speedy execution.

- Gives clear and honest feedback - the good and the bad

- Logical capability of providing technological solutions and has got fair statistical analysis skills

- Strong orientation towards Customer satisfaction, making things happen, Leading change with courageous attitude

- Demonstrate confidence and clarity on overcoming obstacles

Mandated Skills:

- Knowledge on Food Factory Hygienic design standards

- Working knowledge of GFSI standards, internal auditing certifications (FSSC 22000).

- Administrative

- Auditing

- Food Safety/ Hygiene/ Sanitation / Pest control

- Quality Systems

- Communication and presentation

- Quality Strategy planning

4. Key Performance Indicators (KPIs):

- Development of Hygienic Design principles for MNC- FBD

- Auditing skills and depth of knowledge of standards to be followed

- Divisional Audit performance/non-conformance

- Policy Adherence and Capability building

- Food safety incidents control (through design route for fool-proof elimination)- New Products and Existing products.

- Product Quality Performance

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