Quality Assurance

Roles and ResponsibilitiesQA Executive has hands-on experience in Foods,spices testing and analysis. The role requires expertise in physical, chemical andmicrobiological testing along with proficiency in operating advanced analytical instruments, well-versed in FSSAI regulations and food safety standards applicable to the spice industry.Proven track record in Process Improvement, Operational Efficiency, Internal Audits, Compliances, Vendor Management, Inspection, Proficient in MIS, RCA.Responsible for Spice Testing & Analysis, Physical Parameters,Foreign matter, Bulk density, mesh analysis, Extraneous vegetable matter, Insect infestation, Color and appearance, Chemical Parameters, Moisture content, Total ash and acid-insoluble ash, Volatile oil content, Non-volatile ether extract,Curcumin, Piperine, Capsaicin.Aflatoxins and pesticide residues (as per regulatory limits), Water activity, pH and salt content (for blended or processed spices), Microbiological Parameters,Total Plate Count,Yeast & Mold, Coliforms, Salmonella, Bacillus cereus, Staphylococcus aureus.Responsible for oversee overall Quality Planning and performing Annual audit of the Manufacturing Units and 3P, Team Member.Instrument Handling:HPLC (High-Performance Liquid Chromatography) for active compound, quantification (e.g., curcumin, piperine, SHU), UV-Visible Spectrophotometer for color and compound analysis, GC (Gas Chromatography) for volatile oil and residue analysis, Moisture analysers, pH meters, water activity meters, muffle furnace, sieveshakers etc.Compliance & Documentation:Ensure compliance with FSSAI, ISO 22000, HACCP, BRC and customer-specific standards, Maintain accurate QA documentation, including test reports, COAs, SOPs and calibration logs, Conduct internal audits, support external audits and assist in regulatory inspections, Implement CAPA for non-conformities and support continuous improvement initiatives.Cross-functional Support:Coordinate with production, procurement and R&D teams for quality-related matters, Train shop floor and QA staff on GMP, food safety and hygiene protocols.Collaborating closely with operational staff to develop and implement procedures, standards and systems for optimal quality control, Verifying incoming materials against specifications through visual and measurement tests, rejecting and returning unacceptable materials as necessary, Authorizing in-process production by confirming specifications, conducting tests and communicating adjustments to the production manager, Conducting comprehensive risk assessments across all departments and addressing identified concerns, Enhancing product quality through thorough audits, including product, company, system, compliance and surveillance audits.NOTE :-Candidate must be :-1. B.E./B. Tech /M.Sc Food Technology and Minimum 5 years of QA/QC experience in the food industry preferably in spices.2. Strong knowledge of spice testing standards and instrumentation.3. Familiarity with FSSAI, Codex, ASTA, and BIS specifications.4. Proficient in MS Office, SAP systems, and QA documentation.5. Handling Instrument: HPLC (High-Performance Liquid Chromatography) for active compound, quantification (e.g., curcumin, piperine, SHU), UV-Visible Spectrophotometer for color and compound analysis, GC (Gas Chromatography) for volatile oil and residue analysis, Moisture analysers, pH meters, water activity meters, muffle furnace, sieve shakers etc.