Quality Controller (Abattoir)

SUMMARY:
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POSITION INFO:

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.