Althaaf Shahmi Mohamed Ayyoob

I Plan and execute daily, weekly, and monthly production of over 150 SKUs in dairy - ice cream, cheese, yogurt, Greek yoghurts, UHT- beverages, juices, and nectars, and milk /flavored milk - based on sales projection. Additionally, I plan yearly material requirements and maintain control over material ordering and consumption trends within an acceptable range. Additionally, it is my responsibility to monitor and ensure that daily production and material consumption adhere to the standard and established recipe values are carried out with the least amount of waste possible.
Using my outstanding interpersonal skills, I collaborate with maintenance to plan, budget for, and justify preventative maintenance programmes for all production-related machinery in order to maximize OEE and minimize downtime. Create pertinent documentation in accordance with ISO requirements for all operations, including record sheets, checklists, standard operating procedures, standard operating procedures for special processes, work instructions, flow charts, and HACCP plans.
• Increased staff’s and production activity hygienic standards and GMP procedures by rigorous implementation and follow-up of a master cleaning and sanitization plan encompassing the entire facility.
• Oversaw expansion project of new cheese & dairy line, resulting in increase of productivity of ice cream line, expansion of new cold stores & freezers, erection of effluent treatment plant.
• Enhanced team performance via the planning, scheduling, conducting, and assessing of factory employees' and staff's training needs in areas such as process techniques, cleanliness, food safety, and food defense.
• Reduced pest pollution and infestations to a manageable level through the implementation of an integrated pest control programme that met both internal and external requirements.

I was responsible for authorizing and ensuring the highest quality raw materials were used in the manufacturing of bottled drinking water, tomato pastes (Tetra Pak), and vinegar products. I evaluated the quality/safety of manufacturing equipment to guarantee proper functioning and also planned and executed internal audits on quality, food safety, and food defence. I worked in close collaboration with the production manager to ensure that the proper formula is used. Periodically distributed product formulations for water/tomato paste to the manufacturing department. Created a bill of materials (BOM), issuing a quality release, assigning an inspection plan, and documenting the process on the SAP system. Technically led the water extension and tomato paste relocation projects, as well as performing regular responsibilities as a member of the project team under the supervision of the COO/Mezzan Holding. Completed the installation and commissioning of a waste water treatment system for a tomato paste manufacturing facility.
• Eliminated food safety related issues by 100% during last 03 years since 2012.
• Ensured food safety by the implementation of hygiene measures for factory employees.
• Successfully created a new mineral water formula and aided management in relaunching the brand, "Low Sodium."
• Commissioned the tetra pak line successfully and supported management in launching the tomato paste brand.

I helped this company by performing internal audits, doing gap analyses, and implementing an ISO 22000: 2005 FSM system. I also created the FSMS manual in accordance with ISO standards. As a result of management decision, I was assigned as the food safety team's leader. Scheduled and performed HACCP, GMP, and GHP training for workers. Partnered with appropriate legislation and regulatory bodies about the implementation of the aforementioned system. Additionally, I was granted power to authorise the receipt of raw supplies such as processed tea and packaging material.
• Successfully achieved the ISO 22000 certification for the company.
• Initiated, designed, and implemented the factory's GMP to ensure execution of consistent procedures within safe environments.
• Structured internal processes by developing (SOP) for manufacturing, quality control, and buying, and implemented the method through regular training, audits, and evaluation procedures.

• Completed HACCP studies and applied the CCP & CL in the manufacturing process of sea food with success.
• Created a database of approved raw material suppliers (seafood) based on supplier audits and evaluations, assisting the buying department in obtaining high-quality raw materials at a reasonable price.
• Boosted production by 70% within eight months as a result of cost reductions of raw materials while limiting losses.
• Performed gap analysis for ISO 22000:2005 standard & prepared a report to the management with recommendation for closing the gaps in order to practice the standard.

• Completed the assignment successfully and aided the tea department in selecting the finest plantation tea with the lowest fluoride ion concentration.
• Supported the food development department by conducting a stability test on a real-world distribution channel starting from margarine manufacturing process. The results were utilised to establish new ambient temperature margarine categories as a new product to the market.