Quality Control Staff - Poultry Processing Facility

A Quality Control (QC) position in a chicken farm and slaughterhouse (poultry processing facility) is responsible for ensuring that live birds, raw materials, and finished chicken products meet strict food safety, regulatory, and quality standards. This role involves maintaining high levels of hygiene, implementing HACCP/GMP protocols, and preventing contamination throughout the entire farm-to-table process.

Key Responsibilities

1. Farm Level (Live Bird Handling & Biosecurity)

Biosecurity Compliance: Enforce strict hygiene protocols to prevent disease outbreaks among poultry, including managing visitor access and vehicle sanitation.

Bird Welfare & Health: Monitor bird health, feed quality, and welfare standards to ensure healthy, high-quality birds are sent for processing.

Pre-slaughter Inspection: Inspect birds upon arrival at the slaughterhouse (ante-mortem) for signs of injury or illness.

2. Slaughterhouse Level (Processing & Hygiene)

• Pre-operational Inspection: Inspect processing machinery, tools, and surfaces to ensure they are clean, sanitized, and functional before production begins.
• Process Monitoring (HACCP): Monitor Critical Control Points (CCPs) such as scalding temperatures, defeathering, evisceration, carcass washing, and chilling temperatures
• Post-mortem Inspection: Inspect carcasses for contamination, disease, or imperfections, and manage the, removal and condemnation of unfit products.
• Personnel Hygiene: Audit workers' adherence to Good Manufacturing Practices (GMP), including proper use of uniforms, hairnets, and sanitizing stations.

3. Product Quality & Safety (Finished Product)

• Quality Inspection: Evaluate final products for meat type, weight, freshness, skin color, and damage (grading).
• Microbiological Sampling: Collect swab samples from carcasses, equipment, and environment for laboratory testing to detect bacteria.
• Labeling and Packaging: Ensure correct labeling, packaging, and traceability from farm to final product.
• Cold Chain Maintenance: Monitor freezer and chiller temperatures to prevent spoilage.

4. Documentation & Compliance

• Record Keeping: Maintain detailed, accurate, and up-to-date records of inspections, tests, and audits (e.g., HACCP logs, temperature charts).
• Non-Conformance Management: Identify, document, and initiate corrective actions for any non-conforming products or processes, including placing products on "QA Hold".
• Regulatory Compliance: Ensure compliance with local, national, and international standards (e.g., HACCP, ISO 22000).

Required Skills and Qualifications

• Education: Bachelor’s degree or Diploma in Food Science, Microbiology, Agriculture, or Animal Science.
• Experience: 2–5 years of experience in a food processing or poultry environment.
• Technical Knowledge: Deep understanding of HACCP, GMP, and food safety standards.
• Communication: Strong verbal and written communication skills for reporting deviations to management.
• Physical: Ability to work in cold, wet, and noisy environments, and to stand for long periods.
• Computer Skills: Proficiency in MS Office (Word, Excel) for reporting.

Working Conditions

• Environment: Wet, cold, and noisy environments (processing floor).
• Schedule: Often requires working in shifts, weekends, or overtime during high-production periods.

Job Type: Full-time

Pay: QAR3,000.00 - QAR4,000.00 per month