AVT McCormick is a 50:50 joint venture between the 95-year-old A.V. Thomas & Company Ltd, pioneers in Agribusiness with plantations of over 11,000 acres of land, and McCormick & Company, a Fortune 1000 company in the spices industry.
AVT McCormick has been the industry leader in food-safe spice ingredients. We offer table ready processed spices that are both indigenously grown and imported. At AVT McCormick we put our customers at the heart of everything we do. This core value is imbibed in every thought and action of the organisation, and the stakeholders are aligned to it as well. It gives us the determination to work together towards the common goal of delivering great products that pack quality, safety and innovation.
As a responsible organisation, we engage with the community, invest in them and support them in their growth. This enables us to create a sustainable sourcing model where the community becomes a stakeholder and works with us closely to build a better future for everyone
Our manufacturing facility at Aluva, Kerala is equipped with state-of-the-art processing equipment and it follows global standards, and the processes and quality control measures are constantly updated to meet the evolving needs of our customers.
We listen to our customers, follow global trends, best practices and processes to make sure that our products are fresh, consistent and flavoursome. By following the USFDA microbiology reduction protocols and journeying towards achieving UN SDGs, we strive to achieve quality and sustainability.
All our critical production processes are fully automated through a Programmable Logic Controller (PLC) system.
Our dedicated New Product Development facility and the flavour library enable us with a great scope for developing innovative new flavours. Our systems, processes and manufacturing are all designed to deliver safety, quality, reliability and consistency. These are implemented and operated by qualified professionals and technicians who champion the cause of manufacturing excellence and are passionate about the communities around them as stakeholders.
Department: Quality Assurance
Job posted on: Jan 30, 2025
Employee Type: Regular
Experience range (Years): 4 years – 8 years
- Function: Quality, Food Safety
- Qualification: Graduate in science
- Location: Aluva, Cochin Kerala
- Experience: Minimum 4 years experince in relevent field
- Role Title: QA & FS Executive
- Skill sets: Food Safety Auditing & Training Skills, Pest Control, Hygeine & Sanitation skills
- Band: Junior Executive
Objectives of this Position:
To facilitate Plant Quality Assurance, Food Safety, Good Manufacturing Practices (GMP), Pest Control,
H&S & Supplier Quality Assurance.
Functional Competencies (Essential):
Quality Assurance, Food safety and GMP; Knowledge and interpretation of food safety and GMP standards, Knowledge on Quality Management systems; Auditing and documentation skills, Training skills, Knowledge on crisis management, managing H&S and Pest control, knowledge on pests, hygiene and sanitation systems.
Prime Responsibilities of the Role:
To Handle the Food Safety functioning’s and Food Defense within the organization Responsible in the Subcontractor Quality Improvement InCharge of the Pest Control and measures taken to maintain free pest environment Incharge of the Hygiene & Sanitation activities pertaining to the facility.
Objectives and deliverables of the Role:
A. Functional:
- Plan, organize, make report of Monthly Food Safety audits
- Conduct daily walk through in the plant & lab to assess the GMP compliance
- Follow up of corrective actions with individual relevant departments (such as Production & maintenance) for GMP highlights
- Updating & maintenance of records regarding food safety Training of employees in Food Safety
- Internal HACCP audit and other HACCP related activities
- Plan and implement a pest control program in the facility which meets the requirement of a food industry
- Compile data from the monitoring system (pheromone traps, rodent traps) and send the relevant information to the management
- Ensure pest control documents are updated
- Implement a regular fumigation program for all incoming & in process materials
- Plan and conduct facility fumigation (periodic by shutting down the factory)
- Implement a program for cleaning & housekeeping at the entire facility to meet requirements of food industry
- Conducting trials and implementation of new cleaning chemicals and equipments
- Upkeep of the Plant Quality Assurance, Food Safety and GMP Program and conduct internal audits
- Facilitating visitor/ customer audits and third-party audits
- Preparation and inter-departmental coordination for the external audits such as AIBI, McCormick
- Vendor Certification audit and customer audits.
- Follow up on the corrective actions on the observations made by external auditors with the concerned departments
- Responsible for verification of internal documents related to GMR BRC, and other quality standards and Customer Codes; continual improvements related to the standards.
- Planning and conducting Supplier Quality Assurance Audits.
- Ensuring records of housekeeping are kept update as per our procedures
B. Supervisory:
- Assists in training of other operational staff on quality, food safety and GMP
- Give advice and guidance on work procedures, work instructions, reports etc.
- Establish work priorities and schedules
- Allocate staff to meet short-term fluctuations in work
- Allocate staff to meet long-term work requirement
- Assign work to ensure continuity of work flow
- Manage crisis situations related to Food safety required
- Ensure quality and quantity standards are met
- Discuss employees’ work performance with subordinate supervisors
- Discuss work performance of subordinates with my supervisor
- Formally appraise employees’ performance and discuss appraisal
- Deal with work-related employee problems
- Interview employees with attendance or performance problems
C. Analytical:
- Solve problems in situations where most problems have occurred before and their solutions are familiar
- Solve a variety of problems in situations where only limited standardization exists
- The position requires knowledge or skills which enable him to plan, organize and evaluate multiple operational activities
- Provides information. Collects, assembles, distributes, files, or stores information to produce standard reports and / or statements
- Interprets, analyzes and reports information used by others in decision-making or action taking
Organizational level:
Operationally Reports to Food Safety Manager
Functionally Reports to Food Safety Manager
Directly Supervises H&S Officers (staff)
Deputy in Absence
Internal Interface Members of Quality , Inventory, Planning, production, commercial & Supply Chain. Members of management team
External Interface Customers
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