Senior QA/ QC Officer
Elite Agriculture Management
مجموع سنوات الخبرة :11 years, 5 أشهر
-Oversees the Quality assurance, Quality control, compliance, certification and HSE in multiple post harvest and farm projects.
-Develop SOPs, PRPs and specifications for fruits and vegetables.
-Manage all aspects of Quality, Health Safety and Environment of the pre harvest and post harvest operations of Al Dahra BayWa Farm.
-Ensure compliance to local regulations and established standards
-Develop the Global GAP and HACCP standards and certify the site.
• Manage food safety, quality control, Health Safety & Environment systems in Al Ghalia Restaurants and farm
• Provide regulatory and compliance advice to the management
• Maintain ISO 9001, BRC Food, GlobalG.A.P., LEAF and Sedex certifications of the farm
• Implemented and maintaining HACCP food safety system in restaurants
• Responsible for continuous improvement of the system
• Conduct food safety internal audits in restaurants and farm, supplier audit and approval
• Monthly HACCP team meeting to be conducted with operation team to discuss and rectify the audit findings
• Review the manual and run the latest updates in the system
• Conduct staff health & Safety, welfare meeting and supported daily in tool box talks
• GAP analysis to assess the food safety and HSE programs in the work place and to comply maximum with system
• Reviewing the schedules and assess the working conditions of field staffs in farm
• Conduct staff training about food safety, HSE, Fire Safety, mock drill and evacuation programs
• Conduct annual senior management review meeting
Responsible to establish, manage and monitor Food Safety & HSE standards, processes, communications, training and systems in catering, retail outlets and an external body audit in a 5 star hotel. Major responsibilities include;
To comply strict QP- Mesaieed Industrial City Food Hygiene and HSE policies at IFS Mesaieed catering
To ensure existence and awareness of a suitable and relevant health and safety policy at each site to create a safe work place without risk to health
To understand the work conditions, training need analysis and develop of training modules, suitable to company work culture and successfully implement the same so as to upgrade the QSHSE standards of both retail and catering operations
To ensure that adequate provision of emergency procedures, first-aid facilities, safety signs, relevant protective safety gears, equipments and clothing are provided to staff and implement effective incident reporting systems to the relevant authorities
To prepare training calendar, coordinate with respective Operations Manager, understand their requirements and provide hands-on HSE training to respective staff
To implement HACCP, ISO 22000 and HSE standards in the kitchen and surrounding areas and conduct health & safety audit at Food Services Operations
To provide suitable and current information, supervision concerning health & safety policies and practices and implement HSE training at each site
To conduct Health and Safety audit at each operations
To ensure that proper and timely assessment of risks to Health and Safety in completed, preventive measures and arrangements are implemented as necessary
To ensure that the work place satisfies HSE requirements and all staffs meets the municipality health (Food Handlers) regulations and health requirements as per client’s operational standards
To train the supervisors and cooks on proper storage procedures of the raw material and cooked items so as to control wastage and spoilage due to mishandling and minimize the losses, achieve the budgeted food cost, control wastage and spoilage
To coordinate as necessary with clients representative, suppliers and relevant authorities for assistance and cooperation concerning audits and remedial actions
To ensure prevention and precautions against, or adequate control of, exposure to hazardous substances and danger from flammable, explosive, electrical, noise, radiation and manual handling risks
To coordinate and assist the Operations Managers during mobilization of new business operation and project
To maintain ISO 9001 records by auditing each site and ensure the documents and control numbers are followed
To have close observation and reporting on QSHSE, HACCP, ISO 22000 practices and systems, Manage HSE data, completing trend analysis and assist HSE Manager on required action
To prepare and submit day-wise weekly progress reports, on each business operation.
To assist COO and HSE Manager to develop and implement an annual HSE improvement plan for the sites
Qualitative and Quantitative sensory evaluation of Cooked and Uncooked Albaik Chicken products like Albaik broast, Nuggets, sandwiches and sea foods
Conduct Food Safety and Quality auditing as per the standards of HACCP and USFDA
Verifies pre opening cleaning standards and sanitary facilities SOPs
Monitor and verify the personal hygiene, hand washing and sanitation practice is in effect
Verifies construction, design and surroundings are well maintained by using PRPs checklist
Verifies chemical handling, using and storing as per established standards
Verifies restaurants have effective Integrated Pest Management programs
Personal hygiene and cleanliness of employees by PRPs checklists and Disease control SOPs
Ensure all the food contact surfaces, portable equipments and utensils are stored and protected from any source of contamination and it is maintained as per standards
Verifies all the materials are received and stored as per standards
Verifies Time & Temperature controls are followed and Non Confirmatory Products are discarded as per standards
Monitor the production process and verify the Cooked Product Acceptance
Verifies CCPs are monitored and cross contamination is prevented effectively as per standards
Ensure all the food safety system verification check lists are followed and are documented properly including NCM, NCS and IRs
Compare the customer satisfaction about Safety, Quality and Service by daily, weekly and monthly basis regarding customer complaint card and phone call
Verifies all the employees and management teams are trained on SOPs also train them and communicate updates about food safety and quality standards, policies, values, ethics and terms to be followed in the organization
Check for cross contamination on food contact & work surfaces by swab test (rapid detection method)
National conference on “Food and Agriculture Microbiology” National conference on “Pharmaceutical Microbiology” NCPM-08