Quality Control Manager (QC Manager)
Besma International Group
Total des années d'expérience :13 years, 5 Mois
• Responsible for creating and managing the food safety program including Good Manufacturing Practices and Good Hygiene Practices for industry certification. Oversee daily production and expansion of facility.
• Train and manage the personnel to maintain highest level of industry standards.
• Responsible for researching and conducting root cause analysis of all quality problems; coordinate correction to manufacturing procedure, purchased components, tooling, etc. to restore quality and determines proper handling of defective material/products.
• Created and maintain a system for compliance with all food safety, state and federal regulatory requirements including conduct of internal audits.
• Created company food safety program from ground up including: HACCP, ISO22000 Manuals and SOP's for the operation.
• Manage the Food Incident Reports from all locations and regulate the standards and follow-up with specific corrective actions.
• Audited and approved suppliers for meat and not meat items.
• Responsible for ordering all cleaning chemicals while maintaining budget guidelines.
• Report directly to the Deputy Managing Director of the company any new or improved food safety programs or technologies
• Managing Hygiene and Food Safety Operations
• Advises and supervises food handlers on the proper food handling practices and ensures their observance.
• Identifies key areas of risk in various food operations for early remedial actions.
• Ensures compliance with food and hygiene regulations, licensing conditions and codes of practice relating to food businesses.
• Acts as a focal point of contact with the Food & Environment Hygiene Department (FEHD).
• Provides technical advice on product labeling issues for fulfilling government (Baladiya) requirements.
• Provides in-house food hygiene training for all the food handlers, (e.g. new hires and trainees).
• Handles complaints or enquiries from customers and FEHD on food hygiene matters.
• Conducts daily kitchen inspections on the personal, environmental and food hygiene conditions and provides a corrective action plan and keeps records on the findings.
• Checks daily cleaning status in kitchens with respective kitchen managers and stewarding.
• Ensures the temperature of refrigerators and freezers are up to the standard.
• Coordinates microbial food tests with kitchens and laboratory in case of new products/suppliers and suspected food borne illness complaints.
• Conducts the regular vendor inspection with the Purchasing and Executive Chef.
Introduced the concept of MIS reporting to update the management on a regular basis
Functioned as a Curriculum and assessment leader for Food inspection programs
Holds testimonial of monitoring the entire operations pertaining to Audit & Inspection of the food preparation area
Responsible for the complete Food Safety and Hygiene operations in Food and Catering Industries by visiting certified companies/restaurants
To Train Food Auditors in the area of specification such as traceability and procedures