Quality and Food Safety Manager
Zadna
Total years of experience :19 years, 10 Months
- Ensure that food products meet standards set by the company and regulatory authorities.
- Estaqblish, develop and review quality and food safety policies and manage audits.
- Supervise team of chemists and associates whom carry out the detailed assessment of products and their components at different stages of production.
- Train quality assurance employees and oversee manufacturing and production processes.
- Inspect facilitiy for compliance with standards, determine methods to resolve any issues that arise.
- Review customer feedback and respond to any complaints.
- Prepare reports on food quality status to relay to owners and upper-level management.
- Develop and monitor continuous improvement programs, aiming to reduce the number of defects and improve levels of quality.
- Prepare the company for the NFSA verfication list via comprehensive action plan.
- Define QC&QA required resources as per needed activites and priorities.
- Particiapated in launching new products alligned with quality and food safety guidelines accrording to Egyptian standard specs.
- Installation of new chocolate coated maamoul production line; operation, commissioning, qualification and verfication.
Acheivements:
- Saving up to 250, 000 EGP of plant pudjet due to pandemic and economical crisis without affecting products quality and safety.
- Achieved carrefour traders audits ( Quality and Food safety) with zero major findings.
- Effectively reducing customers complaints via establishing branches and stores verfication lists that reflectinng on products quality and safety.
- Improving food safety culture of stuff.
Accountability:
- Verify the comprehensiveness of the tests as well as compliance of supporting documents, and ensure follow-up of abnormalities.
- Prepare & implement plans for the use of operational manuals (SOP) for production lines.
- Assist in formulating or revising quality control policies & procedures.
- Identify abnormalities and determine the cause along with establishing corrective and preventive actions by ensuring follow-up.
- Coordinate with production department & other divisions according to the approved product plan & recommend necessary application to control quality at all stages.
- Investigate physico-chemical, microbiological specs. & examine the results of the specification related to quality of the product.
- Supervise control on specification & test procedures, raw & packaging materials, finished products, & product information list etc.
- Communicate quality failures and other critical product concerns to QC Manager in a timely manner.
- Monitor adherence to GMP & GLP requirements & effective applications of systems.
- Conduct food safety awareness to operators, labours and visitors.
- Ensure initial & continuous training of QC staff as per the need.
- Identify training needs in new staff capabilities, knowledge & skills and come up with development plan followed by evaluation.
- Apply the AIBI standards for food safety and constant follow up.
Achievements:
- Effectively participated in installing; 2 PET lines (Sidel & Krones) & 1 Cans line (KHS) and 1 NRB line (KHS) with high cases/hr., in terms of line operations, trails, specs, shipment, etc (2010- 2019).
- Achieved NFSA White list registration and passed 2020 unannounced audits.
- Achieved AIB (Food safety) 945 Score( Sustain BB ) with 2.1 % improvement Vs target (925) (Golden FS award for the 3rd consecutive year and best score achieved in PCE since AIBI program has started ) and that is through daily monitoring of different food safety actives and behaviors in different product lines.
- Contributing in FSSC 22000 certification by following up the daily activities (like monitoring of CCPs, behaviors of workers, leading sanitation etc., ) and fulfill the whole standard requirements.
- Achieved 99.6% of plant quality score & 98.8% in Quality audit (2019).
- Achieved 100 % of trade quality score (2019).
- Exceed the ingredient loss with total saving of 195144$ (2019).
- Achieve water usage with 1.41 LL improvement Vs target 1.43 LL by YE (2019).
- Validation of new size 1250mL on PET category line in without external intervention during Covid19 pandemic (2019).
- Saving 3.7MLE/YE of sanitation and CIP detergents budget.
- Acquire Doctor Degree in CSD chemistry (2020).
- Investigating suitability of Candida utilis NRRL Y-900 for production of single cell protein and biomass under various fermentation parameters. Maximizing biomass and crude protein production via batch fermentation (bioreactor design).
- Investigation of fermentation parameters via mathematical equations.
- Evaluation, characterisation of essential amino acids.
- Evaluation, investigating reduction methodology of Nucleic acids contents.
- Optimizing environmental and growth conditions of Candida utilis NRRL Y-900.
- Evaluation of chemical score, biological value and protein efficiency of microbial protein.
- Responsible of processing & packaging areas.
- Observing process parameters with rapid modifications for problems along the production line.
- Enhancing production efficiency with continuous observations & optimum processing instructions.
- Continuous contact with lab analysis for changes in production processing & product standard and keep it in specs.
- Manage new approach in waste management that impact environmental and / or cost reduction policy (utilization of generated potato processing wastes for single cell protein production via industrial fermentation).
- Conducting and performing raw materials and final product Perform analytical tests.
- Coordinating with process area shift leaders optimum feed recipes based on analysis results.
- Update, revise, and maintain the Laboratory’s Standard Operating Procedures, and other related documents.
- Maintaining chemical/equipment traceability records.
- Ordering lab supplies as needed.
- Ensure that laboratory equipment are calibrated according to specified frequency & procedure.
Ph.D. of Food Industries, Food Industries Department, Agricultural sciences Collage, Menoufia University. (Utilization of Potato processing Waste as Natural Antioxidants) Source in Beverages. A work carried out at Menofia University, Food Technology Research INS., and National Research Center & PepsiCo-Central Labs: Extraction, isolation and characterization of bioactive components from selected nutritional plants, evaluation of bioactive compounds for its antimicrobial activity against Bacillus subtilis (ATCC6633), Staphylococcus aureus (ATCC 29213), Escherichia coli (ATCC 25922), Salmonella typhumurium (ATCC 14028) and Candida albicans (ATCC 10231) as pathogenic microbial strains. Extraction, isolation and characterization of bioactive compounds from selected agro-wastes, microbiological survey (total bacterial count, aciduric bacterial count, yeast and mold & total coliform and Coli) of different types of selected beverages supplemented with natural antioxidants. 2020 - M. M. Helal, T. A. El-Adawy, A.E. El-Beltagy, A.A. El-Bedawey and S. M. Youssef. EVALUATION OF POTATO PEEL EXTRACT AS A SOURCE OF ANTIOXIDANT AND ANTIMICROBIAL SUBSTANCES. Menoufia J. Food & Dairy Sci., Vol. 5 August (2020): 79 – 90 https://mjfds.journals.ekb.eg/.
2011 - M.A. of Food Industries, Food Industries Department, Agricultural Sciences Collage, Kafrelsheikh University. Thesis: Utilization of Potato processing Waste for Production of Single Cell protein by Candida utilis. A work carried out at Kafrelsheikh University, Food Microbiology and Industrial Fermentation Lab, Food Technology Research Institute, ARC, Egypt: Investigating suitability of Candida utilis NRRL Y-900 for production of single cell protein and biomass under various fermentation parameters. Maximizing biomass and crude protein production via batch fermentation (bioreactor design). Investigation of fermentation parameters via mathematical equations. Evaluation, characterisation of essential amino acids. Evaluation, investigating reduction methodology of Nucleic acids contents. Optimizing environmental and growth conditions of Candida utilis NRRL Y-900. Evaluation of chemical score, biological value and protein efficiency of microbial protein.