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To ensure that all meat processing activities within the abattoir comply with food safety standards, regulatory requirements, and company quality policies. The Quality Controller is responsible for monitoring hygiene, product quality, and operational processes to guarantee safe, high-quality meat products for consumers.Key ResponsibilitiesQuality Assurance & ComplianceMonitor daily slaughtering and processing operations to ensure compliance with food safety standards (e.g., HACCP, ISO, local regulations).Conduct routine inspections of carcasses, equipment, and facilities.Ensure adherence to hygiene and sanitation standards at all stages of production.Identify non-conformances and implement corrective actions.Food Safety MonitoringImplement and maintain HACCP plans and food safety programs.Monitor critical control points (CCPs) and maintain accurate records.Ensure proper handling, storage, and transportation of meat products.Verify temperature controls and cold chain management.Documentation & ReportingMaintain accurate quality control records and inspection reports.Prepare daily, weekly, and monthly quality reports for management.Ensure traceability of products from slaughter to dispatch.Assist during internal and external audits.Liaison & Regulatory ComplianceWork closely with veterinary inspectors and regulatory authorities.Ensure compliance with national meat safety regulations.Assist in audit processes and implement recommendations.Continuous ImprovementIdentify opportunities to improve quality systems and processes.Support implementation of new quality initiatives and standards.Investigate customer complaints and implement corrective actions. Key Performance Indicators (KPIs)Compliance with food safety and regulatory standardsReduction in product contamination and defectsAudit results (internal and external)Accuracy and completeness of quality documentationResponse time to quality issues and corrective actions Minimum RequirementsEducationDiploma or Degree in:Food ScienceMeat TechnologyMicrobiologyQuality Management or related fieldExperienceMinimum 5 years’ experience in meat processing or abattoir environmentExperience in quality control or food safety systemsFamiliarity with HACCP and ISO standardsMust have experience especially within the RED MEAT industry. Knowledge & SkillsStrong understanding of food sa
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