Associate Quality Assurance
About This Role
What s On Your Plate?
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Read standard operating procedures (SOPs) and specifications to comprehend the quality expectations for all butchery and poultry products.
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Select raw material and finished product samples for quality checks, utilizing appropriate inspection methods (e.g., assessing weight, cut specifications, temperature control, and packaging integrity).
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Use and calibrate measuring instruments such as thermometers, scales, and moisture analyzers to perform accurate quality and safety measurements.
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Analyze test results and inspection data to identify any deviations or non-conformities related to food safety and quality standards.
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Report inspection findings, document non-conformities, and recommend corrective actions. Follow established quality assurance and food safety protocols (HACCP, GMP).
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Build and maintain strong relationships with production employees and managers to ensure quality compliance throughout the manufacturing process.
What Did We Order?
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Proven experience as a Quality Inspector or relevant role within a butchery/poultry manufacturing or processing facility. Strong knowledge of manufacturing quality control processes.
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Butchery experience or a strong understanding of meat cutting specifications and processing is highly preferred.
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Certificates: Food Safety Certification (e.g., HACCP, GMP, or equivalent) is essential.
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Knowledge of meat/poultry quality inspection techniques and food safety procedures.
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Familiarity with measuring instruments such as thermometers, pH meters, and calibrated scales.
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Understanding of QA/QC (Quality Assurance/Quality Control) and Food Safety principles.
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Strong attention to detail and accuracy in performing inspections.
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Excellent problem-solving skills to identify and resolve quality issues.
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Good communication skills to collaborate with cross-functional teams.
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Make appropriate decisions, work independently, and communicate clearly and effectively.
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Fluent in English (written and spoken) is required. Knowledge of Arabic is a plus.
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