FOOD SAFETY AUDITOR
HABTOOR HOSPITALITY
Total years of experience :14 years, 3 months
• Carry out daily quality checks as directed of incoming and outgoing Fresh Fruit & Vegetables, Dairy and other perishables in the Jafco operation:
• Raise product quality issues with suppliers and arrange replacement product or other actions to improve quality to acceptable
• Prepare daily documentation recording Quality Assurance issues and maintain records, photos and data.
• Oversee daily standards of staff hygiene, building premises, operation and storing cleaning requirements of an operation handling food.
• Assist the Quality Assurance officers in meeting the various quality challenges of the operation.
• Provide technical guidance, support & training to personnel on all aspects of
food safety & hygiene with particular reference to Customer Defense Program.
• Undertake internal audits as per the agreed schedule set by the QA Manager & Group Technical Manager.
• Monitor and ensure compliance with site’s Food Safety program (HACCP, ISO & Food Defense) through internal auditing and reporting deficiencies to the QA Manager.
• Reporting audit score and findings to QA Manager after each audit conducted.
• Ensure the development of the quality culture on site to increase employee awareness to factors that may compromise food safety through guidance and training.
• Conduct daily Hygiene and QA audits of the shop floor and premises
• Manage the Sensory evaluation of the meals produced and give feedback to the New Product Development Department, Technical Department & Operations Department
• Review trend (based on quality and conformance) of all incoming ingredients; cooking method; cooked components; assembled meals
• Verification & Physical Management of Hazard Analysis Critical Control Point (HACCP) system, work instructions and procedures as required by the management systems
• Verification of all ERP generated forms (work orders, pick lists and routings) against actual
• Verify, Review and maintain QA records for the operations
• Verification of CCP’s/CP’s/QCP’s in all section of production
• Verification of all GMP’s and GHP’s in production
• Verification of the functionality of all measuring equipments (weighing scales, thermometer & kettle scales)
• Verification of temperature controls in all sections of production
• Investigate & close out preventative actions for internal and external
• NCR/customer complaints in conjunction with Operations Department
• Verify cleaning methods and handovers & swabs in all sections of production Conduct Hygiene & QA internal audits
• Conduct on the Job trainings for the team members.
• Compliance with Food Point occupational health and safety regulations and procedures.
• Compliance with the Food Point food safety program
• Verification of standard Operation Procedures (SOP), work instructions, internal and external reports as needed.
• Identifying issues and opportunities for improvement to quality and food safety.
• Keep accurate and comprehensive records of a diverse range of documents
• Investigate and provide solutions to non-compliant monitoring/verification results
• Halt operations on any line when a risk to quality and food safety is perceived and ensures corrective action
• Management of Food Samples for Sensory physically.
• Stock Check Verifications.
• Technical Department Asset Management