ندين Brahmadasan

To plan and complete Food Safety Management System audits in a timely and effective manner,
employing the relevant risk assessment standards.
▪ Plan and complete comprehensive process audits within required timeframe and according to relevant
standards.
▪ Maintaining audit process rigor and technical integrity, in order to meet internal and external
accreditation requirements.
▪ Project managing multi-site activities.

Conducts HABC international training (Level 1 to 4 Food Safety, Level 3 HACCP) for Food safety
professionals.
▪ Provided Food Safety Training (BFHT, PIC and all levels of HACCP and Food safety) for all kind
of Food Service (Hotels, Restaurants, Catering, Food Trading, Food Manufacturing Industries)
▪ Act as a

To assist in development, implementation crosses verification of Food Safety Management System programs
(ISO 22000:2005 & 9001: 2008).
• Conduct food safety audits on all suppliers once in a year.
• Evaluation of all food suppliers and grading them based on complaints registered and major audit findings.
• Raising NCR’s to suppliers who deviate from hygiene and safety standards and guidelines.
• Advising internal departments on food safety compliance. Regular food safety compliance checks by spot visits to
the in-house catering facility.
• Microbiological analysis of raw and processed food products, water, ice, equipment and hand swabs.
• Ensure that food-handling staff fully understands food hygiene procedures and practices.
• Investigate and comment on customer complaints in respect to food hygiene and safety.
• Training staff in food hygiene and safety.
• Monitoring of pest control activities & Waste Management system established.
• To attend Quality related issues of the product and Dealing with customers in case of complaints.
• To demonstrate and prove the Quality Assurance Procedures (HACCP and Hygiene Controls) to customers and
inspectional bodies during factory visits.
• Manage and support bakeries to optimize product quality and efficiencies.
• Provide EFST refresher training to all food handlers.
• Verify and compute the nutritional value of Finished Products against the customer needs.
• Provide nutritional advising/ counseling, Evaluate, interpret, monitor and document the nutritional status.
• Verify CCP monitoring records regularly and advice as required.
• Apply the quality policy and quality system established in accordance with ISO 9001:2000 by executing all
responsibilities according to department work procedures.
• Review and update hygiene procedures and policies as per national and international requirements.

Co-ordination of production as well as shipment activities.
• Preparing Daily Production Report.
• Maintaining GMP, SSOP &GHP.
• Train all production crews regarding HACCP & Hygiene standards.
• Involved in the Implementation of HACCP &BRC.
• Analyzing Profit and Loss and Co- ordination of Raw material purchasing.