Quality & Food Safety Manager
Wattania Food Industries
Total des années d'expérience :12 years, 7 Mois
• Managing all Quality/Food Safety-related activities (In-Process Control, Laboratory & Quality System)
• Qualifying the Facility to Comply with International Food Safety Standards & National Food Safety Authority (NFSA)
• Leading the Project of Co-Manufacturing for “World Food Programme (WFP) - Branch of United Nations promoting Food Security”
• Set up & Implementation of Quality/ Food Safety Standard Systems including in-house training for all Staff
• Accountable for Quality budget, forecast control spending activities. Lead food safety/quality related CAPEX
• Initiating Food Safety / Quality development Strategy including Short, medium and Long terms’ plans
• Building up of Quality department including choosing members, Internal/External Training, Coaching and Evaluation System
Managing all Quality/Food Safety-related activities (In-Process Control, Laboratory & Quality System)
Lead QMS, HACCP, ISO22000 and FSSC implementation.
Implementing new Product Evaluation System according to Customer eye basis.
Managing the Quality & Lab Teams and Responsible for Quality Continuous Training.
Coordinate to implement food safety CAPEX projects & Quality OPEX.
Investigating the Justification, the root causes and Preventive actions for Customer Complaints.
Preparing Daily Quality Scorecard, Monthly and annual Quality Reports.
Evaluates CAPA responses to the assessment findings for adequacy, including root cause and timelines. Evaluates observation issues to management as appropriate.
Responsible for R&D activities (Recipe, Process & Trials) inside Egypt Site.
Implementing new Process control system & new Sampling role according to international Standards
Initiating new Statistical Data entry systems for Weighing, Product evaluation and ongoing CAPA Records.
Setting up new lab devices and carrying out training for lab Engineers on Quality Analysis techniques.
• Supervise and coordinate all activities related to Quality and inspection of production lines.
• Food Safety incidents investigation and reporting & conducting internal audits.
• Monitors of (CCP’S) periodically and take the corrective action in presence of deviation.
• Make Sure the Adherence to Know How through carrying out IPC and Know How audits.
• Ensure adherence to ISO 22000 & (AIB) requirements and training of new workers on food safety basics and GMP.
• Applying statistical process control methods for analyzing data to evaluate the Current process and process change.
• Issuing required Standard Operating Practices (SOPs) at all times.
• Insure the Efficiency of the Traceability System and carry out Traceability and Recall Trials.
• Design and apply Visual Instruction Programs.
• Update the Review HACCP plan according to any Modifications and Coordinate the Food Safety Committee Meetings.
• Preparing Monthly Reports Calculating RFT percentages, Total CAPA’s Review and their Status.
• Customer complaints investigation and preventive actions development.
• Evaluation of finished product according to Std. specs & regarding to customer eye basis.
• Inspecting the raw materials, the In-Process and finish products.
• Performing chemical, physical, sensory and microbiological analysis.
• Calibrating lab. Devices.
• Troubleshooting production problems
• Making certificates of analysis and checking delivery notifications.
• Implementing of Lean Projects.
• Performing SAP duties such as Data entry, taking UD, Requiring, creating new Batches, etc …
• Handling with Instrumental Analysis such as:
o Gas Chromatography
o Malvrin Particle size Analyzer
o Flash Point, pH meter, Conductivity meter, Boiling Point
o Karl Fischer, Density-meter, Refractometer
o Salt Content Analyzer
In-Process Control Chemist (12 hours Shifts)
• Solution Department: Analysis of Assay, pH, Conductivity, Particulate Matter, LAL, Total Organic Carbon and other chemical tests for Bulk & Finished Product.
• Tablet Department: Analysis of Assay, Dissolution, Water Content, Identification, Disintegration, Friability, Thickness & Hardness.
Using Instrumental Analysis such like:
• HPLC (Waters)
• Karl Fischer
• AAS(NOVAA)
• UV-VISIBLE(SHEMADZU)
• Polarimeter
• Autotitrator
• Particulate matter Counter (HIAAC)
• Calibrate of Most of Instruments.
Analysis of Chemical Properties such as:
(Free Fatty Acids, Peroxides Value, Wax Percentage, Iodine Value, Soap Content, Phosphatides, melting Point, Solid Fatty Content using H-NMR, Refractive Index) ..
And Physical Characters such as: (Color, Clarity, Weight, and outer Shape)
Water Analysis
Releasing of Bulk Tanks & Final Products
Supervising of all workers in Production Department
• Leading the Quality Control team
• Water analysis (WFI & Purified)
• Media preparation for bacterial testing & viral growth
• Raw materials testing, chemicals analysis and packaging material testing & approval.
• Environmental analysis & personal hygiene assurance
• Final product & production Analysis: (Microbial & Viral Sterility, HA test, Residual Formalin…)
• Sterilization & Decontamination of Equipments & Instruments
• Chemicals & Buffers preparation
• Calibration of All Devices that are being used.
• Make new SOP ‘S, Forms & Certificates.
Chemical Contamination of Food Microbial Contamination of Food Food Safety Management Systems Legislation and Compliance Food Manufacture Technology Seminar