Quality control Assistant
Fraser & Neave (F&N) Malaysia
Total des années d'expérience :5 years, 5 Mois
Laboratory analysis of raw and finished products and their evaluation.
Planning and Execution of QC & QA activities for food products and processes.
Inspection and testing of raw materials and finished products.
Laboratory analysis of raw and finished products and their evaluation.
Assist and ensure Standard Operating Procedures (SOP) are followed for all instruments.
Monitor hygienic & sanitary conditions and GMPs of processing facility
Ensure and implement Good Lab Practices (GLPs)
Calibration of monitoring and measuring devices
Work out labeling and packaging requirement of product
Assist in the Internal auditing in the quality and food safety team (ISO, HACCP, HALAL)
Ensure implementation of FSMS assisting Management Representative.
Maintain regarding Food Safety and Hygiene, HACCP systems
Maintain pest control program
To carry out microbiological test, sensory testing, pH test, benchmarking and quality
index, lab scale preparation and trial run of dried noodles.
To conduct peroxide value test, free fatty acid test of oil and moisture tests in food products
To ensure instruments requiring calibration or other standardization are calibrated and
standardized.
To ensure Standard Operating Procedures (SOP) are provided for all instruments.
To assist R & D Manager in developing new and improving current products and to implement and conduct R&D projects to improve formulations for existing products, maximize productivity and cost effectiveness.
Preparation of Media and chemicals according to the Microbiological quality standards
Identification of pathogens using selective media and identification kits
Growth of pathogens and their antimicrobial susceptibility testing
Identification of human pathogens using microscopic methods
Ensuring the hygiene status of the Laboratory is kept.
Monitoring the compliance with the standard procedures at every step of the laboratory work
Ensuring good standard operational procedures of the laboratory is maintained.
Direct detection of pathogenic organisms by microscopy
Microbiological staining such as Gram staining, spore staining, Capsule staining.
Growth, identification, and antimicrobial susceptibility testing of pathogenic microorganisms
Direct detection of specific products of infecting organisms using chemical, immunologic, or molecular techniques
Detection of antibodies produced by the patient in response to an infecting organism
Managing and overseeing laboratory work
Environmental monitoring of the Microbiological Laboratory and working area
Observing the hygienic condition of the Laboratory
Performing Sterility testing
Report preparation
Media and buffer preparation
Growth, Isolation and identification of pathogens from human specimens
Identification of pathogens in samples
Microbiological staining (Gram Staining, Spore Staining, Capsule Staining)
Report preparation
Major courses: Microbiological Food Safety, Food Safety Management, Food Safety Toxicology, Food Quality Assurance, Food Diagnostics, Quality of Food Products, Macro components of Food, Micro Components of Food, Issues in Food safety and Quality Assurance,Philosophy of Halal Science, Research project and thesis.
Fundamentals of microbiology, Molecular biology, Cell biology, Microbial physiology, Food Microbiology, Probiotics, Microbial genetics, Human genetics, Bacterial metabolism, Advanced topics in molecular biology, Oncology, Recombinant DNA technology, Genetic counseling, Human genetic disorders, research, and thesis
Field of Study : Pre-medical Major : Biology, Physics and chemistry Grade : C
Field of Study : All Subjects Major : Biology, Chemistry, Physics, Mathematics Grade : B