Quality Assurance Manager
Role Purpose
The Quality Assurance Manager is responsible for embedding a culture of food safety, quality, and continuous improvement across the business. This role manages technical risks, ensures compliance with BRCGS, regulatory, and customer standards, and maintains robust systems to protect product integrity.
Key Responsibilities
Develop, implement, and maintain the Quality Management System (QMS) in line with BRCGS, HACCP, and customer requirements.
Lead the site’s internal audit programme, ensuring full coverage of quality, food safety, hygiene, GMP, regulatory and customer requirements.
Host and manage external audits (customer, certification, and regulatory), ensuring non-conformances are closed out promptly.
Maintain and update the HACCP plan, ensuring reviews and meetings are completed on schedule.
Oversee incident management and risk management processes, ensuring effective response and preventive action.
Ensure hygiene programmes and standards are consistently achieved across the site.
Manage the site’s pest control programme, ensuring compliance with regulatory, customers and BRCGS standards.
Oversee and review supplier of raw materials, packaging and services performance.
Implement and manage sampling and testing programmes for raw materials and finished goods.
Review and interpret microbiological, analytical, and quality test results, ensuring timely corrective actions.
Manage distressed stock, including the handling of out-of-date raw materials.
Oversee water testing and environmental monitoring programmes.
Manage allergen validation programme across the site.
Lead, coach, and develop onsite QA team, ensuring resources meet business priorities.
Drive engagement and training across the wider workforce on GMP, hygiene, food safety, and quality standards.
Provide quality support and act as a key point of contact for customer and regulatory bodies.
Conduct trend analysis to identify risks, recurring issues, and opportunities for improvement.
Escalate significant food safety, quality, or compliance issues promptly to the lien manager and senior leadership team.
Provide accurate, data-driven reports to management and customers (as required), supporting transparency and continuous improvement.
Qualifications & Skills
Degree in Food Science, Microbiology, Chemistry, or a related discipline.
Significant experience in food manufacturing quality management, with strong knowledge of BRCGS standards.
Proven ability to lead audits, manage non-conformances, and maintain certification.
Strong leadership and team development skills, with the ability to influence across functions.
Analytical mindset with excellent trend analysis and problem-solving skills.
Effective communicator, confident in escalating issues and engaging with external stakeholders.
Previous experience in Quality Management role in food industry.
Essential qualifications: Level 3 HACCP or equivalent, Level 3 Food Safety or equivalent.
Desirable qualifications and experience: Experience with BRCGS audits, customer audits and supplier/customer complaint management, Experience managing or developing QA/QC teams, Knowledge of allergen-controlled or gluten-free manufacturing environments, Experience using QMS systems, ERP systems or document control platforms.