Quality Control Officer / Laboratory Assistant

Job Summary The Quality Control (QC) Officer / Laboratory Assistant is responsible for ensuring that all agricultural commodities procured, processed, and packaged by Abans | Agro Processing meet stringent internal quality standards and international export specifications. This role involves a combination of hands-on laboratory analysis, on-site processing floor supervision, and meticulous documentation. The ultimate goal is to guarantee the purity, safety, and grade consistency of the product range to maintain Abans’ reputation as a premier high-grade exporter. Range of Products Covered The officer will be responsible for the quality assurance of the following commodities and their various cuts/grades: Hibiscus Flower (Whole, Sifting, Tea bag Cut, Powder) Sesame Seeds (Natural/Unhulled) Dried Ginger (Split) Cashew Nuts (Raw and Processed grades WW320, SW240, SSW320, WW240) Moringa Leaves Cocoa Beans (Fermented) Processed Herbal Tea Cuts Maize Groundnuts/Peanuts (In-shell and kernels) Soybeans Key Responsibilities 1. Sampling and Laboratory Analysis Representative Sampling: Develop and implement strict sampling protocols for incoming raw materials, in-process goods, and finished products awaiting export, ensuring samples are representative of the entire lot. Physical Testing: Conduct physical analyses on all commodities, including: Moisture Content: Utilizing moisture meters or oven-drying methods to ensure levels are within spec (e.g., $\le$ 8% for Hibiscus, $\le$ 6% for Sesame, $\le$ 5% for Cashews). Purity/Admixture Determination: Analyzing samples to identify and quantify impurities, foreign matter, and dust (aiming for standards like 99% purity for Hibiscus/Sesame). Grading & Sizing: Sorting and grading cashews by nut count (70–200/kg) and outturn ($>48$lbs), and groundnuts by kernel size (38/42, 40/50). Color & Visual Inspection: Assessing the deep burgundy red of hibiscus, light yellow of soybeans, and the absence of moldy/damaged nuts/beans. Chemical/Organoleptic Testing: Oil & FFA Content: Arranging for or conducting tests to determine Free Fatty Acids ($\le$ 2%) and Oil Content (48%–52%) for Sesame, and oil content for Groundnuts/Soybeans. Aflatoxin Testing: Specialized testing for Groundnuts to ensure compliance with EU standards ($< 4$ppb). Protein Content: Analyzing Soybeans for target protein levels (35–40%). Sensory Evaluation: Assessing aroma and flavor for Ginger, Cocoa, and Herbal Teas. 2. Processing Floor Supervision & Hygiene (In-Process QC) Operational Oversight: Monitor sun-drying, hand-sorting, machine-cleaning, and splitting processes to ensure they do not compromise product quality. CCP Monitoring: Identify and monitor Critical Control Points (CCPs) in the processing line to prevent contamination (physical, chemical, or biological). Good Manufacturing Practices (GMP): Enforce strict hygiene standards for personnel, equipment, and the processing environment to meet international food safety standards. Pesticide Control: Verify that commodities (especially Sesame) are pesticide-free before processing. 3. Finished Goods Verification & Packaging Pre-Shipment Inspection: Conduct final sorting and grading checks before bagging to remove any remaining damaged items. Packaging Compliance: Verify that correct packaging materials are used (e.g., 40kg PP bags for Sesame/Hibiscus, Jute bags for Cashews/Cocoa) and that bags are properly sealed, unsoiled, and correctly labeled with origin, grade, and non-GMO status. Container Inspection: Inspect shipping containers prior to loading to ensure they are clean, dry, odor-free, and suitable for food-grade cargo to prevent spoilage during transit. 4. Documentation and Reporting Batch Records: Maintain detailed, accurate, and up-to-date records of all lab tests, sorting results, and in-process checklists linked to specific batch numbers. Certificates of Analysis (COA): Prepare internal COAs for every shipment, certifying that the product meets FOB/CIF contract specifications. Non-Conformance Reports: Document any deviations from quality standards, investigate root causes, and recommend corrective actions to the Operations Manager. Inventory Quality Status: Advise the warehouse team on the quality status of stored raw materials to ensure "First-In, First-Out" (FIFO) based on quality factors. Requirements Education: Bachelor’s degree or Higher National Diploma (HND) in Food Science & Technology, Biochemistry, Agricultural Science, or a related laboratory science field. Experience: Minimum of 2–3 years of direct experience in quality control within the agro-processing or food manufacturing sector in Nigeria. Proven experience working with export commodities, specifically Hibiscus, Sesame, Ginger, and Cashews, is highly preferred. Familiarity with ASTA (American Spice Trade Association) grades and international food safety standards (e.g., ISO 22000, HACCP). Skills: Hands-on capability to operate laboratory equipment (moisture meters, weighing scales, sieves, etc.). Strong analytical skills with high attention to detail (visual acuity for sorting/grading is essential). Proficiency in Microsoft Office, particularly Excel, for data entry and trend analysis. Excellent communication skills to enforce standards with processing staff and report to management. Physical Demands: Must be willing to work on the processing floor, which may involve dust, noise, and heat. Ability to stand for extended periods during inspections.