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Curefoods (EatFit) BTech, MTech Food Tech Food Safety & Quality Operations Job
Curefoods (EatFit) BTech, MTech Food Tech Food Safety & Quality Operations Job. BTech Food Technology Jobs. MTech Food Technology Job. Interested and eligible applicants can check out all of the details on the same
Check out the possible interview questions and answers on the role below
Assistant Manager- Food Safety & Quality Operations
Location: Bengaluru, Karnataka, India On-site
About the job
Job Description:
Key skills
Process Excellence/Food Safety & Hygiene/ R and D Design/Retail/Operations/Food Regulatory & Compliance/ Consumer Services/Commissary Operations/FSMS/QMS/ Inspection, Training and Development/Supply Chain Management/Vendor Management.
Detailed Responsibilities
- Driving the process Implementation of Food Safety Management System, Health & Safety procedures in line with Food & Beverage Operations – Cloud Kitchen, QSR, Café, Kiosk – Offline Gates, Central Commissary – Bakery, Food Production, Fruits and Vegetables, Grocery, Retail stores.
- Team Building – across Cities and ensuring Food safety Management systems implemented as per FSSAI requirements across various verticals
- Strategic Planning for Business Development – Designing the model of Central/Cloud Kitchen, Central Commissary, QSR, Dark Kitchen, Cluster Kitchens, Parent- Child Kitchen, Food Trucks, Beverage Processing Unit, Offline Kiosk, Open Serve , Commissary for Fruits & Vegetables, Cold Press Beverage Manufacturing Unit, Warehouse for Food & Beverage Units, 3P Cold Supply chain Units model in line with Food Safety compliances
- Setting up Process design for Manufacturing of fresh food for upto 30000 meals per day and Beverages – 8000 bottles per day
- ISO 22000 certification for the Central Production Units of Food, Bakery and Beverage Units.
- Exposure on Six Sigma, 5 S, Kaizen initiatives.
- Manage finish product evaluation system to drive improvements in New products and Sign off for launch along with Business Partners
- Handle vendors across cities in building Food Safety requirements on the product supplies
- Perform key metric, incidents and Continuous Improvement reviews to ensure transparency at management level and coordinate site CAPA activities
- Build Automation – Support system in developing tools of Temperature controls (data loggers), Automated audit checks/Daily checklist- Wooqer, Expiry Controls, Video audits, Pest Control
- Coordinate/Support for External Client Audits for BV, hygiene Audits from external 3rd party, B2B client audits
- Risk Assessment, Training & Development
- Proficiency in handling the Overall Quality Aspects, Food Safety Trainings, Product, Supplier Selection, Internal Audits, and Projects handling.
- Expertise in Quality & Food Safety Systems including FSSC 22000, FSSAI – FOSTAC, HACCP, ISO, GMP, Food Allergens, Equipment Calibration, Laboratory Techniques Training and Audit Management; skilled in designing and communicating effective food safety control programs to meet consumer, regulatory, and operational needs.
Educational Qualification:
M.tech/B.tech – Food Technology
Work Experience and Skills required:
Min 7 yrs experience in
- Quality & Food SAfety Management System
- New Product Development.
- Lead Auditor in ISO 22000/FSSC 22000/ BRC/ESG
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Check out the possible interview questions and answers on the role below
- Can you describe your experience in implementing Food Safety Management Systems and Health & Safety procedures across different food and beverage operations? How have you ensured compliance with FSSAI requirements?
- Answer: In my previous role, I successfully implemented Food Safety Management Systems and Health & Safety procedures across various food and beverage operations such as Cloud Kitchens, QSRs, Cafés, and Central Commissaries. I ensured compliance with FSSAI requirements by driving the process implementation, conducting training programs, and establishing quality control measures. By regularly monitoring and auditing the operations, I maintained high standards of food safety and hygiene.
- How have you contributed to strategic planning for business development in the food and beverage industry? Specifically, how have you designed models for Central/Cloud Kitchens, QSRs, and other food production units while considering food safety compliance?
- Answer: I have actively participated in strategic planning for business development in the food and beverage industry. I have designed models for Central/Cloud Kitchens, QSRs, and other production units, taking into account food safety compliance. By collaborating with cross-functional teams, conducting risk assessments, and staying updated on industry regulations, I have ensured that the process designs align with food safety standards while supporting business growth.
- Can you discuss your experience in achieving ISO 22000 certification for Central Production Units of food, bakery, and beverage units? How did you ensure compliance with quality and food safety systems, including FSSAI standards and HACCP principles?
- Answer: I have led the process of achieving ISO 22000 certification for Central Production Units of food, bakery, and beverage units. This involved implementing quality and food safety systems in line with FSSAI standards and HACCP principles. I conducted thorough internal audits, developed and communicated control programs, and provided training on food safety practices. By ensuring equipment calibration, effective allergen control, and adherence to laboratory techniques, I maintained a robust quality and food safety framework.
- Can you share an example of a situation where you successfully managed vendors across multiple cities to meet food safety requirements for product supplies? How did you ensure consistency and compliance throughout the vendor network?
- Answer: In my previous role, I oversaw vendor management across multiple cities to ensure food safety requirements were met for product supplies. I established clear guidelines and communicated them to the vendors, conducted regular vendor audits, and provided necessary training and support. By maintaining strong relationships with vendors and emphasizing the importance of food safety, I ensured consistency and compliance throughout the vendor network.
- How have you contributed to continuous improvement in quality and food safety through initiatives like Six Sigma, 5S, and Kaizen? Can you provide an example of a successful improvement project you led?
- Answer: I actively drive continuous improvement in quality and food safety through initiatives such as Six Sigma, 5S, and Kaizen. By analyzing processes, identifying inefficiencies, and implementing improvement measures, I have achieved notable results. For example, I led a Kaizen project that focused on reducing the time taken for quality checks during food production. By streamlining the process, implementing standardized checklists, and training the team, we significantly reduced the time required for quality checks while maintaining the highest standards of food safety.
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