Corporate QA Manager
Allanasons Limited
Total des années d'expérience :26 years, 1 Mois
Assisting the Head - Corporate QA in devising, implementing, and sustaining quality, hygiene & food safety management standards including auditing related to exports of Buffalo Meat as well as Fruits & Vegetable (Mango & Guava).
Closely coordinating with Marketing & Sales department with respect to Customer Satisfaction i.e. resolving customer complaints, maintaining complaint statistics, assisting them in new market development by meticulously & logically replying to new customer’s questionnaires, etc.
Assisting Head - Corporate QA in planning, assigning, and driving the Corporate QA Team for various plant specific QA visits, thereby generating plant specific issues report for Quality Review Meeting with the CEO, Directors, CMD, & MDs (Corporate Top Management).
Conducted several Facility Hygiene & Food Safety Audits for Allana’s Integrated, Non-Integrated Processing Plants, Leased Processing Plants, Leased Abattoirs, etc. It covers approx. 96 man days of audit per year.
During audit visits, closely coordinating with Processing Plant management (GM, Production Management, QA Management, and their team), and highlighting to them in a professional manner the Best Practices followed by their plant as well as the SOPs/SSOPs/CCPs violations noted & their respective role in controlling these issues as part of continual improvements of their respective processing plants/abattoirs.
Coordinating with respective Plant QAs for any specific QA/QC, Hygiene & Food Safety issues and supporting/strengthening them as much as possible by facilitating support from top management esp. during Quality Review Meetings.
Responsible for assisting the team in three verticals i.e. Audits, Consultancy, & Training.
Consultancy services in Food Safety & Facility Hygiene Services to enable our clients to benchmark against various National and International Standards like Food Safety and Standards Acts and Regulations (FSSA), Good Hygiene Practices (GHP), Good Manufacturing Practices (GMP), HACCP, Safe Quality Food (SQF), ISO 22000: 2005 FSMS, and SAFEKEY™ Customized Program.
Conducted customized iMAP (Internet Mobile Auditing Program) SAFEKEY™ Hygiene & Facility Audit for IHCL (TAJ Group of Hotels) properties in India and SAARC Region. It covers approx. 68 properties on a semi-annual basis.
Conducted FSMS audits for Hyatt Group of Hotels in Hyderabad and Mumbai.
Conducted FSMS audits for 13 kitchens & 37 kiosks in Infosys, Electronic City, Bangalore.
Handling ISO 22000: 2005 Consultancy Project for Sofitel Luxury Hotel, BKC, Mumbai as well as assisted in the final stages of certification at Hyatt Regency, Pune.
Completely responsible for implementation, sustaining and continual improvement of FSMS (ISO 22000) & HACCP in the unit and outlets.
Actively involved in carrying out the entire administrative paper work including “auditing” related to Hygiene & Food Safety which encompasses ISO 9001:2008, ISO 22000 (FSMS), and HACCP, Supplier’s audit reports, monthly reports, daily report, weekly reports, presentations, etc apart from routine interoffice communications, etc.
Instrumental in implementing FSMS Standards, IFSA-AEA’s World Food Safety Guidelines, QSAI 2012 and HACCP on the floor of the unit and outlets.
Organising Hygiene & Food Safety Training of food handlers (new hire training, refresher training, on-job-training, and Management).
Core member of Sensory evaluation of foods (in-house) responsible for food tasting in coordination with Head Chef, Sous Chefs, CDPs, and Head of Marketing & Sales.
Responsible for Pest Control Activities at strategic locations in the unit and outlets.
Distinction of organizing filing and retrieval system which plays pivotal role during audits by internal / external auditors.
Responsible for conducting Hygiene & Food Safety Audit of the unit on a daily basis.
Actively involved in carrying out the entire administrative paper work related to Hygiene & Food Safety which encompasses ISO 9001:2000, SQF - 2000, ISO 22000 (FSMS), and HACCP, Supplier’s audit reports, interoffice communications, faxes, e-mails, etc.
Involved in aseptically drawing samples viz. food, water, ice, finger prints, and equipment bacteriological control samples in order to analyze them by the central laboratory.
Instrumental in implementing QMS & FSMS standards viz. SQF, CAC Guidelines, IFSA-AEA’s World Food Safety Guidelines, QSAI standards, and HACCP System.
Organising Hygiene & Food Safety Training of food handlers (new hire training, refresher training, and on-job-training) working in production and operation sections of the unit.
Core member of Sensory panel responsible for tasting food in coordination with Executive Chef, Sous Chefs and Marketing & Sales Executives.
Closely interacting with Pest Control Technician for conducting pest control activity.
Document Controller in Hygiene & Food Safety Office & assisting / advising department manager in various audits / inspections.
Recipient of Employee of the Month (EOTM) Award for August 2004 and September 2005 and Employee of the Year (EOTY) Award 2006 for outstanding performance.
Responsible for managing the quality & food safety related issues concerning the unit; involved in inspection & testing of inputs viz. packaging material, additives, consumables, etc.
Actively involved in calibration / verification of instruments & equipments used in unit.
Closely interacted with various Government and Regulatory Agencies like EIA and MPEDA.
Implemented Quality Management System (ISO 9002) in the organisation.
Played a major role in managing overall operations related to Hygiene & Sanitation of the unit; implemented Food Safety System (HACCP) in the unit.
Organised training of Laboratory Staff in microbiology manipulation techniques.
Instrumental in completing set-up of Microbiology Laboratory for Taloja unit in Mumbai.
Responsible for complete chemical analysis of oils, fats, shortening, margarines, butter and other related materials. Actively involved in microbiological analysis of butter, margarine, recombined butter, industrial margarines and table margarine.
Pivotal role in inspection/testing of packaging materials, additives & consumables.
Stellar role in implementing Quality Management System (ISO 9002) and HACCP on the floor of the plant.
Responsible for carrying out research work related to ‘Predictive Microbiological Modelling of Growth and Survival of Bacillus cereus in foods’ and devising model from the researched data in coordination with HUL food scientists.
Ranked 4th in the Department of Microbiology during Baccaleurate in Wilson College (Grade A) Ranked B+ during Masters course conducted by University of Mumbai
