Quality Management System Officer

The Quality Assurance Officer is responsible for establishing, implementing, maintaining, and continuously improving the Food Safety and Quality Management System (FSQMS). The position ensures compliance with regulatory, customer, and company requirements by overseeing food safety programs, documentation control, audit management, supplier quality, procurement of QA/QC requirements, and continuous improvement initiatives.

Food Safety and Quality Management System

· Establish, implement, and maintain the Food Safety and Quality Management System (FSQMS).

· Ensure compliance with GMP, HACCP, SSOP, PRPs, customer requirements, and applicable regulatory standards.

· Develop, review, revise, and control Quality Manuals, SOPs, Work Instructions, Forms, Specifications, and Policies.

Regulatory Compliance

· Ensure compliance with FDA regulations and other applicable food safety laws and regulations.

· Prepare, process, and maintain License to Operate (LTO) and Certificate of Product Registration (CPR) applications, renewals, variations, and other regulatory submissions.

· Coordinate with regulatory agencies regarding inspections, registrations, licenses, and compliance requirements.

Product Label & Documentation Management

· Prepare, review, and approve product labels and packaging artworks.

· Verify the accuracy of ingredients, allergen declarations, nutrition information, coding, and other mandatory labeling requirements.

· Prepare, review, and provide quality and regulatory documents requested by the Marketing and Sales Departments (e.g., Product Specifications, COAs, Technical Data Sheets, Nutrition Information, Allergen Statements, Certificates, and other customer requirements).

· Maintain and control approved labels, packaging artworks, and quality documents.

Audit & Compliance Management

· Plan and conduct internal quality and food safety audits.

· Coordinate customer, certification, and regulatory audits.

· Monitor and verify the implementation and effectiveness of corrective actions arising from audit findings.

CAPA & Customer Complaint Management

· Review of customer complaint investigation reports submitted by the Quality Control Officer.

· Conduct Root Cause Analysis and implement appropriate corrective and preventive actions.

Documentation Control

· Control the issuance, revision, approval, distribution, and retention of controlled documents and records.

· Maintain document control systems to ensure only current and approved documents are in use.

Training

· Conduct GMP, HACCP, Food Safety, Hygiene, and Quality System training.

· Maintain training records and evaluate training effectiveness.

Continuous Improvement

· Analyze quality trends and recommend process improvements.

· Participate in product validation, shelf-life studies, process improvement initiatives, and quality projects.

Other Duties

· Perform other quality assurance functions assigned by Management.

Qualifications

· Bachelor’s degree in food technology, Biology, Microbiology, Chemistry, Chemical Engineering, or related field.

· At least 2–3 years of experience in Quality Assurance within the food manufacturing industry.

· Knowledge of GMP, HACCP, Food Safety Management Systems (FSSC 22000/ISO 22000), and FDA regulations.

· Familiarity with LTO, CPR, product labeling requirements, and regulatory submissions.

· Strong analytical, problem-solving, and organizational skills.

· Proficient in documentation control, root cause analysis, and CAPA implementation.

· Effective communication and coordination skills with cross-functional teams, customers, suppliers, and regulatory agencies.

· Proficient in Microsoft Office applications.

Physical Demands and Working Environment:

· Primarily office-based work with regular visits to production, warehouse, and storage areas.

· Conducts routine inspections, internal audits, and production monitoring within manufacturing facilities.

· Requires standing and walking during facility inspections, audits, and production observations.

· May occasionally be exposed to manufacturing environments, including varying temperatures, noise, dust, and food ingredients, while following GMP and safety requirements.

· May be required to work beyond regular office hours, weekends, or holidays to support audits, regulatory inspections, customer requirements, or production activities.