Job Details

Raw Material Inspection

• Inspect incoming seafood and meat for freshness, temperature, texture, and appearance.
• Check for signs of spoilage or contamination before processing begins.
• Ensure all raw materials meet internal and regulatory quality standards.

Process Monitoring

• Supervise hygiene practices during cleaning, cutting, deboning, marination, and packing.
• Monitor production lines to ensure adherence to HACCP, FSSAI, and GMP guidelines.
• Record processing temperatures and times as per standard operating procedures (SOPs).

Finished Product Quality Check

• Inspect final packaged products for proper sealing, labeling, weight, and shelf-life.
• Verify that packaging meets branding and regulatory requirements.
• Conduct random sampling for microbial, chemical, or sensory testing (if applicable).

Hygiene & Sanitation Oversight

• Conduct routine audits of workstations, cold storage areas, and equipment for cleanliness.
• Ensure employees follow personal hygiene standards (hand washing, PPE usage, etc.).
• Check cleaning and sanitation logs maintained by operations staff.

Documentation & Reporting

• Maintain daily quality logs, checklists, deviation reports, and corrective action records.
• Report non-conformance issues and assist in root cause analysis.
• Prepare quality summaries for management review.

Temperature & Cold Chain Monitoring

• Ensure continuous monitoring of cold storage, transport vehicles, and chillers.
• Record temperature logs and escalate deviations immediately.
• Check compliance with cold chain SOPs during dispatch and delivery.

Regulatory Compliance

• Stay updated on FSSAI, BIS, and industry-specific food safety standards.
• Assist in internal and external audits (FSSAI, ISO, etc.).
• Ensure traceability from raw material to finished product.

Team Coordination & Training

• Work closely with production, procurement, and logistics teams.
• Conduct basic food safety training for floor staff.
• Promote a quality-first culture within the processing and retail teams.

Minimum Qualification:

Bachelor’s Degree in any of the following fields:

• Food Technology
• Microbiology
• Biotechnology
• Fisheries Science
• Meat Science / Animal Science
• Dairy / Poultry Technology
• Food Science & Nutrition

Preferred Certifications:

• HACCP (Hazard Analysis & Critical Control Points) – Level 2 or above
• FSSAI – Food Safety Training and Certification (FoSTaC)
• ISO 22000 / FSMS Awareness Certification
• Internal Auditor Training (Optional but preferred)

Additional Considerations:

• Candidates with diplomas in food safety or meat/seafood processing may be considered if they have relevant work experience.
• Fresh graduates with strong theoretical knowledge and internship experience in food processing units are welcome to apply.
• Practical knowledge of quality control tools, sampling methods, and lab testing is an added advantage.

Required Experience:

• 2 to 5 years of hands-on experience in quality control or quality assurance roles
• Seafood processing units
• Meat processing or slaughterhouse operations
• Cold storage and packaging facilities
• FMCG food production or retail (fresh or frozen category)

Preferred Experience:

• Experience conducting FSSAI or HACCP inspections and documentation.
• Familiarity with cold chain monitoring, sanitation audits, and microbial testing.
• Working knowledge of ISO 22000, GMP (Good Manufacturing Practices), or GHP (Good Hygiene Practices).
• Experience using digital quality checklists, temperature loggers, or basic lab equipment.
• Previous participation in internal/external food safety audits.

Freshers:

• Fresh graduates with a degree in food technology or microbiology may apply if they have:
• Completed internships or industrial training in food safety/processing units.
• Certification in FSSAI FoSTaC, HACCP, or related food safety programs.

Skills & Competencies

• Strong attention to detail and ability to spot quality deviations quickly.
• Good understanding of food spoilage indicators, texture, smell, and appearance of fresh meat/seafood.
• Familiarity with temperature control systems, pH meters, and basic food safety test kits.
• Ability to read and interpret technical documents, SOPs, and compliance reports.
• Strong documentation and reporting skills (Excel, checklists, audit logs).
• Effective communication skills (able to report issues clearly to production or management teams).
• Ability to train or guide staff on hygiene and quality procedures.

Working Conditions

• Comfortable working in cold storage environments (0–4°C or frozen storage areas).
• Willingness to wear protective gear (PPE): gloves, lab coat, boots, hairnet, etc.
• Physically fit to stand for long hours and inspect large batches of products.

Availability

• Flexible with shift work, including early morning or evening shifts (depending on processing times).
• May be required to work during peak production times, weekends, or public holidays.

Behavioral Traits

• Strong sense of accountability and integrity—no compromises on food safety.
• Proactive and alert—can act quickly in case of a food safety risk.
• Team player—works well with production, logistics, and packaging teams.
• Willingness to learn continuously about new quality standards, audit protocols, or customer requirements.

Competitive Pay & Transparency

• Salary Range: ₹20,000 – ₹30,000 per month
• (Final compensation will depend on the candidate’s experience, certifications, and technical expertise.)
• Compensation Highlights
• Base Salary: Aligned with industry standards for food quality control roles in seafood and meat processing.
• Performance Incentives: Eligibility for monthly or quarterly bonuses based on achieving quality targets such as audit scores, reduced non-conformance rates, or successful pest and hygiene compliance.

AdditionalBenefits:

• Paid Sick & Safety Leave
• Shift Allowance (for early, late, or rotational shifts)
• PPE Provision (e.g., gloves, boots, lab coats, hairnets)
• Employee Discounts on in-house products (meat and seafood)
• Training Stipend for certifications (HACCP, FSSAI, ISO, etc.)

Salary Justification

• The ₹20k–₹30k range is designed to be competitive yet sustainable for an expanding business, aiming to attract mid-level professionals who understand nuances in fish/meat freshness, hygiene control, and regulatory compliance.
• You can adjust the range upward or downward based on:
• Location of operation (metro vs. tier-2/3 city)
• Experience level (fresh graduate vs. seasoned inspector)

Qualifications and Certifications

• Seasonal Demand (peak harvest or holiday periods)
• Optional Add-On: Salary Precision Tiers

Core Benefits

• Competitive Salary
• Industry-aligned monthly pay with performance-based bonuses.

• Shift Allowance
• Extra pay for early morning, night, or rotational shifts.

• Overtime Pay
• Compensation for approved overtime work during peak production periods.

• Paid Leave
• Includes annual leave, sick leave, and emergency leave.

• Weekly Off
• Rotational weekly day off based on shift schedules.

Workplace Safety & Comfort

• Free PPE Kit
• (Gloves, boots, aprons, hairnets, masks provided to ensure hygiene and safety.)

• Sanitized Work Environment
• Regular cleaning and food-grade sanitation across all areas.

• Cold Room Comfort Support
• Scheduled warm-up breaks and gear for cold storage areas.

Learning & Development

• Training in HACCP, FSSAI & ISO Standards
• Regular internal workshops and certification support.

• On-the-Job Skill Development
• Hands-on experience with quality control tools, equipment, and audits.

• Cross-Department Exposure
• Opportunities to work with procurement, logistics, and compliance teams.

Additional Perks

• Employee Discount on Products
• Exclusive discounts on fresh seafood, meat, and value-added products.

• Festival Bonus / Seasonal Incentives
• Special bonuses during major festivals or peak business seasons.

• Recognition Programs
• Awards for “Employee of the Month,” safety excellence, and attendance.

Work Culture

• Team-First Environment
• Supportive culture with regular team check-ins and open communication.

• Equal Opportunity Employer
• We promote diversity and inclusion across all levels of our business.

Work Environment

• This role involves working in cold storage areas, processing units, and near raw seafood and meat.
• You must be comfortable wearing personal protective equipment (PPE) at all times on the production floor.
• Standing for long periods and handling inspection tools is part of the daily routine.

Compliance & Responsibility

• You will be responsible for strictly enforcing food safety and hygiene standards in line with FSSAI, HACCP, and other applicable regulations.
• Any negligence or failure to report quality issues may lead to disciplinary action, as food safety is non-negotiable.
• You must maintain accurate and honest records of all inspections and reports.

Work Hours & Shifts

• This position may require early morning, late evening, or rotational shifts depending on processing schedules.
• Weekend and holiday availability may be required during peak operational periods (festivals, seasonal demand, etc.).

Learning Commitment

• Selected candidates may need to undergo in-house or external training programs related to food safety.
• Willingness to learn and keep up with new quality standards and compliance protocols is essential.

Zero-Tolerance Policy

We follow a zero-tolerance policy for:

• Food safety violations
• Falsification of reports
• Mishandling of products or equipment
• Harassment or misconduct of any kind

Important Documents Required (at time of joining)

• Government-issued ID proof (Aadhaar, PAN, etc.)
• Educational certificates (originals and copies)
• Previous experience letters (if applicable)
• Food safety certifications (HACCP, FSSAI FoSTaC, etc.)