Quality Associate – Chicken Processing

About the role

Keep IT Cool is hiring a Quality Associate to support its Quality Lead in ensuring every chicken product leaving the Karura facility is safe, Halal and meets specification. The role covers routine quality and hygiene checks, accurate record keeping and early problem flagging, from live bird receiving to dispatch.

Key responsibilities

• Carry out pre-operational checks of the slaughter hall, equipment, knives, crates and hand-wash stations and record the results.
• Support live bird receiving: count and weigh birds, record dead-on-arrival, sick and injured birds, check delivery documents and record batch numbers for traceability.
• Monitor scald and chill water temperatures, chlorine levels, carcass core temperatures and cold room temperatures.
• Inspect carcasses for feathers, damage and contamination, and record findings.
• Check finished product for weight, appearance, odour, packaging, labels, batch codes and dates before release, and set aside non-conforming items.
• Help keep Halal records complete, ensure rejected birds are kept apart and report suspected Halal breaches immediately.
• Check staff hygiene and PPE, verify cleaning schedules and sanitiser concentrations, and support swab sampling.
• Record non-conformities, help investigate causes and follow up corrective actions, and trace batches behind customer complaints through production records.
• Keep quality records complete and filed on the day, and prepare a short daily quality summary.
• Join the Quality Lead on farm visits covering bird quality, biosecurity and withdrawal periods, and help prepare for internal audits, KHBC inspections and FSSC 22000 audits.

Required profile

• Diploma or degree in Food Science and Technology, Food Safety and Quality, Microbiology, Animal Production / Health or a related field.
• 2-3 years' experience in quality or food safety at a licensed slaughterhouse or meat processor, such as the Kenya Meat Commission, a commercial poultry processor or a KHBC-certified abattoir.
• Strong attention to detail and accurate record keeping; honest and willing to speak up about poor results.
• Clear communication with production staff at all levels.
• Comfortable with live birds, cold and wet conditions, and early starts.

Required skills

• Basic HACCP or food hygiene training is an advantage.
• Understanding of Halal requirements is an advantage.
• Basic computer skills (Excel, email).