Food Safety Systems Specialist

Company Description

Smartedge Consulting is into the business of providing consulting services to various management systems standards like ISO 9001-Quality, ISO 14001-Environment, ISO 45001-OH&S, ISO 50001-Energy Management Systems, ISO 22000, FSSC 22000, BRC food, ISO 27001-Information Security, Good Manufacturing Practice, Process Improvements like TPM, 5S & Lean Six Sigma, Safety Audit, Sustainability and Energy efficiency improvements.

Serving to different industry sectors like Manufacturing, Services like IT & ITeS, Infrastructure, Education, Health care, Energy and Engineering

Role Purpose

Implement and mature robust Food Safety Management Systems for client sites (manufacturing, processing, packing, cold-chain, warehousing) to achieve and sustain BRCGS Food, FSSC 22000, or ISO 22000 certifications—delivering audit readiness, risk reduction, and measurable product safety outcomes.

Reporting To

Practice Head – Food Safety / Managing Partner

Location

Hyderabad (preferred) | Travel 30–50% PAN-India & GCC (as projects demand)

Key Responsibilities

1) Diagnostics & Road-mapping

• Conduct gap assessments against BRCGS Food, FSSC 22000 (ISO 22000 + ISO/TS 22002-1), and ISO 22000.
• Build project charters, implementation roadmaps, resource & training plans, and certification timelines.
• Baseline risk: HACCP study reviews, PRP adequacy, CCP/OPRP determination, TACCP/VACCP scoping.

2) System Design & Documentation

• Develop/upgrade FSMS documentation: policies, manuals, HACCP plans, PRPs, procedures, SOPs/WIs, forms, records, and DML (Document Master List).
• Establish PRPs (e.G., allergen management, hygiene & sanitation, water & air quality, pest control, maintenance & calibration, supplier approval, traceability, lab controls, waste & rework).
• Define CCP/OPRP monitoring, limits, verification, validation, and deviation handling workflows.

3) Implementation & Controls

• Deploy shop-floor controls: HACCP, OPRPs/CCPs, sanitation standard operating procedures (SSOP), allergen changeover, label & pack controls, line clearance, glass/brittle plastic, foreign body prevention, environmental monitoring programs (EMP).
• Set up Supplier Quality Management: risk-based approval, specifications/CoA, audits, and incoming QC.
• Build Traceability & Mock Recall routines (forward/backward, mass balance) with time-bound KPIs.
• Digitize checklists and logs (where feasible) and create KPI dashboards (complaints, NCs, recalls, micro trends).

4) Training, Culture & Competence

• Deliver role-wise training: FSMS awareness, GMP/GHP, HACCP team competence, allergen control, hygiene, sanitation, pest control, foreign body prevention, EMP, label & pack controls.
• Coach HACCP Team;
  institutionalize daily/weekly Gemba and leadership routines.

5) Internal Audits & Management Review

• Plan and execute internal audits against relevant scheme requirements;
  lead RCAs & CAPA.
• Facilitate Management Reviews with risk-based KPIs, trend analysis, and improvement actions.

6) Certification Readiness & Liaison

• Prepare sites for Stage 1, Stage 2 / Certification audits, surveillance, and re-certification.
• Coordinate with certification bodies;
  ensure timely closure of NCRs/Observations within scheme SLAs.

7) Compliance & Regulatory

• Align with FSSAI, Legal Metrology (pack declarations), applicable Codex/IS standards, customer codes, and retailer schemes where applicable.
• Maintain change control, incident/recall management, and regulatory notifications.

Qualifications & Experience

• Bachelor’s in Food Technology/Science, Microbiology, Biotechnology, or related discipline.
• 5–10+ years in food safety/quality;
  trouble shooting and hands-on implementation of BRCGS Food and/or FSSC 22000/ISO 22000 at manufacturing sites.
• Trained/Certified in HACCP (Level 3/4), Internal Auditor (ISO 22000/FSSC);
  Lead Auditor preferred.
• Strong working knowledge of PRPs, HACCP validation/verification, EMP, allergen control, packaging & labeling controls, TACCP/VACCP (food defense/fraud).
• Bonus: Experience with high-risk/high-care, ready-to-eat, dairy/beverage/bakery/meat/seafood;
  lab microbiology basics;
  retailer standards (e.G., Tesco, M&S).

Core Competencies

• Risk-based thinking & problem solving (RCA, 5-Why, Ishikawa)
• Documentation rigor & audit discipline
• Stakeholder facilitation and training delivery
• Data literacy (trends, micro counts, CCP deviations, complaints)
• Project management & change management
• Supplier quality & cross-functional collaboration (Production, Maintenance, Stores, Procurement)

KPIs (Quarterly Review)

• Certification outcomes: Pass/Grade;
  number of majors/minors
• NCR closure on time (internal & external) ≥ 95%
• Complaint rate and micro failures trending down;
  first-time-right batch % up
• Traceability/Recall drill time within target;
  mass balance accuracy
• Training effectiveness: post-training assessment scores;
  on-floor behavior adherence
• Supplier performance: % approved, audit scores, CoA compliance
• Documentation health: % on-time reviews, version control compliance