EHS & HYGIENE Officer
Tilal Liwa Hotel- Danat Hotels & Resorts
Total years of experience :5 years, 8 Months
Implementation of Corporate standards & local regulations pertaining GMP, GHP, Quality, hygiene / food safety, health & safety and environment.
Successfully implemented HACCP & undertaken third party audits.
Responsible for maintaining the highest level of Food Safety and Hygiene standards in the premises.
Good working knowledge of food safety system hazards, analysis, elimination of hazards, setting of CCP’s & records.
Conduct Hazard analysis for each process and implement a strong Food safety Management System Implementing Pre Requisite Programs (PRPs), HACCP plan, Operational Pre Requisite Programs (OPRPs) Standard Operation Procedures (SOPs) & (SSOPs).
Conducted routine and sampling programs to assure compliance with standards of quality, identity and content.
Have been actively involved in giving training to all categories of staff in food safety and hygiene and also had trained staff on cleaning and sanitization.
Training & development of Production & Quality Workers.
Create relationships with Managers, Engineers and Supervisors across the site, ensuring that company procedures are followed.
Daily, weekly and monthly reporting to the Directors.
To call meetings with Managers to discuss Quality and Health & Safety issues.
To hold any work that does not conform to specification.
To enter any department for the purpose of verifying quality and its associated activities.
To stop any operations within the Plant which are considered hazardous to health.
To promote an HSE culture and lead efforts to improve HSE and Quality performance.
To make the General Manager aware of any significant incidents or accidents.
Manage the Food Safety Team (unit level) and organize its work, Ensure relevant training and education for Food Safety Team members; Ensure that the Food Safety Management System is established, implemented, maintained, and updated; Report to Management on the suitability and effectiveness of the FSMS.
Conducts internal audit and prepares nonconformity reports and audit reports. Discusses the audit results to the Managers of the audited departments and agree to corrective actions required and their completion dates. Carry out follow up audits.
Developing and delivery of Hygiene, Food Safety and HSE Training aligned to relevant international standards and local legislation, Developing and Implement Quality Procedure and Manual aligned to HACCP, ISO 9001 HSE and GMP.
Promote a positive health and safety culture, ensuring that occupational risks are minimized and stringent methods are put into place to facilitate the drive for a robust Health and Safety environment.
Maintain accurate Health and Safety records of all incidents and accidents, ensuring effective statistics are provided to Management to facilitate remedial action.
Implementation of Corporate standards & local regulations pertaining GMP, GHP, Quality, hygiene / food safety, health & safety and environment.
Successfully implemented HACCP & undertaken third party audits.
Responsible for maintaining the highest level of Food Safety and Hygiene standards in the premises.
Good working knowledge of food safety system hazards, analysis, elimination of hazards, setting of CCP’s & records.
Conduct Hazard analysis for each process and implement a strong Food safety Management System Implementing Pre Requisite Programs (PRPs), HACCP plan, Operational Pre Requisite Programs (OPRPs) Standard Operation Procedures (SOPs) & (SSOPs).
Conducted routine and sampling programs to assure compliance with standards of quality, identity and content.
Have been actively involved in giving training to all categories of staff in food safety and hygiene and also had trained staff on cleaning and sanitization.
Training & development of Production & Quality Workers.
Create relationships with Managers, Engineers and Supervisors across the site, ensuring that company procedures are followed.
Daily, weekly and monthly reporting to the Directors.
To call meetings with Managers to discuss Quality and Health & Safety issues.
To hold any work that does not conform to specification.
To enter any department for the purpose of verifying quality and its associated activities.
To stop any operations within the Plant which are considered hazardous to health.
To promote an HSE culture and lead efforts to improve HSE and Quality performance.
To make the General Manager aware of any significant incidents or accidents.
Manage the Food Safety Team (unit level) and organize its work, Ensure relevant training and education for Food Safety Team members; Ensure that the Food Safety Management System is established, implemented, maintained, and updated; Report to Management on the suitability and effectiveness of the FSMS.
Conducts internal audit and prepares nonconformity reports and audit reports. Discusses the audit results to the Managers of the audited departments and agree to corrective actions required and their completion dates. Carry out follow up audits.
Developing and delivery of Hygiene, Food Safety and HSE Training aligned to relevant international standards and local legislation, Developing and Implement Quality Procedure and Manual aligned to HACCP, ISO 9001 HSE and GMP.
Promote a positive health and safety culture, ensuring that occupational risks are minimized and stringent methods are put into place to facilitate the drive for a robust Health and Safety environment.
Maintain accurate Health and Safety records of all incidents and accidents, ensuring effective statistics are provided to Management to facilitate remedial action.
Manage the Food Safety Team (unit level) and organize its work, Ensure relevant training
and education for Food Safety Team members; Ensure that the Food Safety Management
System is established, implemented, maintained, and updated; Report to Management on
the suitability and effectiveness of the FSMS.
Conducts internal audit and prepares nonconformity reports and audit reports. Discusses
the audit results to the Managers of the audited departments and agree to corrective actions
required and their completion dates. Carry out follow up audits.
Developing and delivery of Hygiene, Food Safety and HSE Training aligned to relevant
international standards and local legislation, Developing and Implement Quality Procedure
and Manual aligned to HACCP, ISO 9001 HSE and GMP.
Promote a positive health and safety culture, ensuring that occupational risks are
minimized and stringent methods are put into place to facilitate the drive for a robust
Health and Safety environment.
Quality control in- process inspection (deep visual inspection).
Conducted routine and sampling programs to assure compliance with standards of quality, identity and content.
Handled improvements in food production
Worked directly in conjunction with senior production management staff in addressing problems on food safety standards.
Maintained all records and documentations pertaining to the establishment's codes and rules for production.
Involved in Microbiological Testing of Samples.
Checking and tasting of different types of processed cheese including Mozzarella Cheese, Cheddar Cheese, Emmental Cheese, Parmesan Cheese and Mature Cheese.
Involved in Chemical Analysis of Cheese Samples like Dry Matter Test, Protein Estimation and Fat Test.
Work closely with Operations Manager, and production employees to ensure conformance to company standards.
Involved in Verification of critical control point procedures and parameters for completion as per
established food safety program.
Regularly involved in Verification of sanitation procedures through pre-operational inspection and microbial swab analysis.
Involved in Checking metal detector, seals and date codes every half an hour to ensure good results.
Maintaining Good Quality Consistency of the all finished products at optimum cost.
Maintaining accuracy, precision, repeatability, reproducibility etc.
Procedure for the experiment of each parameter.
Involved in assisting QC online technicians and QA technicians
Responsible for monitoring plant hygiene
Look after the Chemical & Physical, Biological & Microbiological test validation etc
Implementing and maintenance of the Management System in the laboratory .
On line Checking of the Raw Materials and Checking the Quality of all Finished Products
Determining, negotiating and agreeing in-house quality procedures, standards and/or specifications.
specifying quality requirements of raw materials with suppliers
working with operating staff to establish procedures, standards, systems and procedures
assessing customer requirements and ensuring that these are met
setting customer service standards
Responsible for Overall Hygiene and QA QC of Organization.
*Qualified individual with M.Sc. Biotechnology from Post Graduate Studies & Research Centre in Biotechnology, Karnataka College, Bidar. *Characterization, Electrophoresis techniques with the ability to handle various therapeutic kits. *Understanding of the functioning Molecular Biology & Protein Techniques: Plasmid DNA isolation, Genomic DNA isolation, AGE, PCR (Polymerase Chain Reaction), ELISA, Chromatography such as thin Layer & Paper Chromatography, Immunological Techniques like ELISA, Electrophoresis techniques, handled various therapeutic kits. *Understanding of the functioning and capable of handling instruments like UV Spectrophotometers, Calorimeters, Incubators, Centrifuges, Ultra centrifuges, and Electronic balance. Autoclave, Bioinformatics tools like searching BLAST/Sequence analysis, searching Pub Med and primer designing. *Completed project “Assessment of Microbial Quality of Water in Selected Lentic and Lotic Pond Ecosystems” as a part of academic curriculum. *Given Academic Seminars on Various Topics in of Medical Biotechnology, Industrial Biotechnology, Molecular Biology,Genetic Engineering & Biochemistry etc.
Qualified individual with M.Sc. Biotechnology from Post Graduate Studies & Research Centre in Biotechnology, Karnataka College, Bidar, backed by B.Sc. (Chemistry, Biotechnology & Botany); determined to carve a successful and satisfying career in the industry.