Quality & Food Safety Officer

About the role

Donna Mello is looking for a Quality & Food Safety Officer to work on the production floor, monitoring food safety, quality and hygiene procedures, and to support loading inspections before shipment. The role involves staying at assigned control points, keeping accurate records and reporting risks and deviations immediately.

Key responsibilities

• Follow and enforce food safety, quality and hygiene procedures on site, and carry out routine quality and food safety checks throughout production.
• Run QC controls on incoming, in-process and final inspection stages, and monitor X-ray inspection systems, including sensitivity checks and X-ray and rejection records.
• Check that magnet inspections, cleaning and maintenance are done correctly and on schedule, and verify critical control points (CCPs) are documented.
• Work with factory teams and the in-house QA/QC team, escalate food safety, quality or compliance risks, and follow up on corrective actions.
• Record QC checks, deviations and daily reports, maintain batch-level traceability (LOT, production date, expiry, palletization), and prepare for audits.
• Ensure goods meet quality standards before shipment, coordinate with logistics and production teams for accurate loading, take photos and videos of the loading process, and record quantities, container number and seal number.

Required profile

• 1-5 years of hands-on experience in food manufacturing, quality control, food safety inspection or factory operations.
• Detail-oriented, reliable, disciplined and able to follow checklists and maintain accurate records.
• Proactive in identifying risks and investigating issues on the production floor.
• Comfortable working on fast-paced production lines and willing to travel between facilities and cities.

Required skills

• Practical understanding of production equipment and inspection systems, particularly X-ray and metal detection, is a strong advantage.
• Basic knowledge of maintenance procedures is a strong advantage.
• Technical or vocational training in food safety, quality control or industrial operations is an advantage but not required.