Quality Controller (abattoir)

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 Responsibilities Quality Assurance & Compliance Monitor 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 Monitoring Implement 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 & Reporting Maintain 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 Compliance Work closely with veterinary inspectors and regulatory authorities.
Ensure compliance with national meat safety regulations.
Assist in audit processes and implement recommendations.
Continuous Improvement Identify 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 standards
Reduction in product contamination and defects
Audit results (internal and external)
Accuracy and completeness of quality documentation
Response time to quality issues and corrective actions Minimum Requirements Education Diploma or Degree in: Food Science
Meat Technology
Microbiology
Quality Management or related field Experience Minimum 5 years’ experience in meat processing or abattoir environment
Experience in quality control or food safety systems
Familiarity with HACCP and ISO standards
Must have experience especially within the RED MEAT industry. Knowledge & Skills Strong understanding of food safety regulations and meat inspection standards
Knowledge of HACCP, GMP, and sanitation practices
Attention to detail and strong analytical skills
Good record‑keeping and reporting ability
Ability to work in a high‑pressure, fast‑paced environment
Strong communication and interpersonal skills Personal Attributes High level of integrity and accountability
Proactive and detail‑oriented
Ability to enforce standards consistently
Team player with leadership qualities
Problem‑solving mindset Additional Requirements Knowledge of local meat safety legislation (e.g., applicable national regulations)
Willingness to undergo medical fitness checks
Valid driver’s license (advantageous)
Attention to detail Remuneration

Competitive executive package, based on experience. #J-18808-Ljbffr