Quality Control Team Member

Role Overview

This is a hands-on quality control position on the factory floor of a fast-moving consumer goods food operation. Working with little direct oversight, you will own the checks that confirm raw materials, in-process product, and finished goods match established specifications, and you will have the authority to stop or hold anything that falls outside acceptable limits. Your independent verification keeps the production line honest, protects customers, and prevents non-conforming product from moving forward.

Key Responsibilities

• Plan your own shift by reviewing the day’s production schedule with the planner, then position yourself where you can capture the most critical process and product measurements.
• Carry out line checks, visual inspections, and sampling according to quality control, HACCP, and standard operating procedures.
• Use ingredient specs, batch formulas, product specifications, manufacturing instructions, and in-process records to compare actual conditions against tolerance limits.
• Apply the agreed decision matrix when results drift out of range, choosing the lowest-level escalation that resolves the issue while protecting product integrity.
• Serve on the sensory panel, tasting or smelling product at set intervals, and help turn findings into corrective actions and continuous improvement.
• Record every check and measurement—whether on paper or in digital systems—noting the product or process, work order number, and pass/fail outcome.
• Quarantine ingredients, products, or processes that fail checks, and immediately notify the shift manager and quality supervisor with the specific reasons and details.
• Monitor quality continuously from raw material intake through packing, positive release, and dispatch, acting as an independent set of eyes for the end customer.

Requirements & Qualifications

• A food science degree or diploma from a recognised institution.
• At least two years in a quality control role within an FMCG manufacturing environment.
• Confident computer skills for entering, reviewing, and retrieving quality data.
• Formal qualification or practical experience with ISO 22000 and HACCP.
• A working style that is consultative, collaborative, analytical, proactive, and structured—yet flexible when production conditions change.
• Results-driven mindset with the ability to solve problems when adverse results or conditions arise.
• Proven ability to manage your own time and work with minimal supervision during a shift.