Quality Assurance Assistant

Role Overview

This role is the frontline guardian of product quality and food safety, ensuring every shipment of raw ingredients and every batch of finished flour meets strict specifications. Day to day, you will systematically inspect incoming materials, perform laboratory analyses, and monitor production lines to catch non-conformances before they reach customers. Your vigilance keeps the plant running smoothly, protects the brand's reputation, and directly supports the company's commitment to safe, nutritious food.

Key Responsibilities

• Receive and sample all raw ingredients, packaging materials, bulk intermediates, and finished products according to approved procedures; conduct timely analyses and decide on acceptance or rejection based on set specifications.
• Segregate rejected or non-conforming materials immediately to prevent accidental mixing, and oversee offloading operations to sample from hidden sections of vehicles and store areas.
• Monitor the fortification of maize and wheat flour daily, record results, and escalate any deviations from required nutrient levels.
• Perform organoleptic assessments (appearance, odour, texture) of wheat, maize, and porridge flours each shift to verify product performance against standards.
• Inspect critical control points (CCPs), operational prerequisite programs (OPRPs), and prerequisite programs (PRPs) every shift; report and document any deviations that could compromise product safety or quality.
• Conduct daily GMP surveillance, correct observed abnormalities immediately, and guide production teams on proper hygiene and manufacturing practices.
• Monitor pest control records, ensure pest-sighting sheets are acted upon and closed within required timelines, and support awareness training on GMPs and the food safety management system.
• Maintain all quality records—both paper and electronic—required for ISO 22000 compliance, and participate in internal audits (GMP, glass, or FSMS audits) as assigned.

Requirements & Qualifications

• Minimum of a degree or diploma in Food Science, Analytical Chemistry, or a directly related field.
• Working knowledge of a Quality Management System, including HACCP principles and ISO 22000 standard requirements.
• Hands-on experience with chemical analysis methods and understanding of nutritional content in common raw materials (e.g., cereals, flours).
• Strong organisational and time-management skills to handle multiple sampling and testing priorities across shifts.
• Excellent interpersonal abilities for cross-functional collaboration with production, storage, and maintenance teams.
• Clear verbal communication skills for reporting issues, training colleagues, and documenting findings accurately.
• Demonstrated commercial acumen, ability to lead change, drive execution, and actively develop own and others' capabilities.