Lead QA/QC
Gulf Fruits Trade Company.L.L.C
Total years of experience :8 years, 0 Months
• Supporting and maintaining HACCP and food safety in the entire production.
• Implementation HACCP based FSMS guidelines in all operations.
• Design, Implements, and inspects GMP, GHP and personal hygiene practices.
• Prepares and maintains Food safety related Manuals.
• Conducting Physical, Chemical and microbiological examination for both raw materials and finished goods.
• Ensures that food products meet standards set by both the company and regulatory authorities.
• Microbiological analysis for Coliforms, Salmonella, Fungus, etc
• Preparation of specifications and product description (FG/RM).
• Preparing and implementing SOPs as per ISO 22000, SASO, and ADFCA standards.
• Conducting Internal audits in production line and warehouse.
• Analysing and making standards for packaging materials.
• Maintaining pest control system both inside and outside the premise.
• Food safety documentation.
• Ensure the safety and quality of food products as per mandatory legal requirements and voluntary standards including export regulations on food safety and quality
• Conduct root cause analysis to identify product/quality issues.
• Problem solving and taking appropriate corrective action.
• Giving onsite training and tool box talks to all the working personnel.
Supporting and maintaining HACCP and food safety in the entire production.
•Implementation HACCP based FSMS guidelines in all operations.
•Design, Implements, and inspects GMP, GHP and personal hygiene practices.
•Prepares and maintains Food safety related Manuals.
•Study about raw ingredients, for replacement or fine tuning in recipe.
•Trial applications of new ingredients and products to ensure quality.
•Conducting Physical, Chemical and microbiological examination for both raw materials and finished goods.
•Ensures that food products meet standards set by both the company and regulatory authorities.
•Microbiological analysis for Coliforms, Salmonella, Fungus, etc
•Preparation of specifications and product description (FG/RM).
•Preparing and implementing SOPs as per ISO 22000, SASO, and ADFCA standards.
•Conducting Internal audits in production line and warehouse.
•Analysing and making standards for packaging materials.
•Maintaining pest control system both inside and outside the premise.
•Food safety documentation.
•Ensure the safety and quality of food products as per mandatory legal requirements and voluntary standards including export regulations on food safety and quality
•Conduct root cause analysis to identify product/quality issues.
•Problem solving and taking appropriate corrective action.
•Giving onsite training and tool box talks to all the working personnel.
Topic: Comparative assay of in-vitro anti oxidant activity and co-relation study with composition of fresh mushroom and canned mushroom. (Duration 2 months)