Minimum 10 years of experience in Quality Control , preferably in the seafood/fish processing industry
Strong hands‑on experience in food microbiology and laboratory testing
Experience with Total Plate Count (TPC), water & ice testing and swab testing
Strong practical knowledge of HACCP and food safety standards
Experience with ISO/FSSC/BRC or other food safety systems
Experience handling raw material, process and finished‑product quality
Exposure to internal/external audits, supplier audits, traceability, RCA & CAPA
Experience handling customer complaints and quality improvement initiatives
Qualification in Food Technology, Food Science, Biotechnology, Microbiology, Food Engineering, Coastal Aquaculture or a related field

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quality control manager

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