General Manager Quality Assurance , Food Safety & Biosecurity
Supreme Foods
Total years of experience :23 years, 3 Months
National Aquaculture Group is the world largest sea food company in the world having its on-site production & processing for Shrimp and Fish (30000 Tonnes annual production). National Aquaculture Group exporting its products to Europe, North America and Far East Asia as well as Gulf regional countries.
Being Head of QA Laboratories my assignments are:
Managing fully integrated Laboratory Services Department consisting of 5 analytical sections (i.e. food microbiology, food & feed chemistry, water chemistry, Soil chemistry, pathology & disease Control).
Managing the analytical activities for approx. 4000 samples on monthly basis being received in various sections.
Managing a team of 30 technical staff members including three managers, microbiologist, chemist and pathologist.
Implemented analyst proficiency training program to have a consistency and reliability in analysis.
Reviewed and revised all SOPs for food microbiology (TPC, Coliforms, E-Coli, L. monocytogenes, Salmonella, V. cholerae, S. aureus) food and feed chemistry (Ash, protein, Fat, Fibre, Minerals), water chemistry, soil chemistry as per standard referenced procedures ( BAM, ISO, AOAC, APHA, AOCS, SASO)
Developed and implemented the procedures for histopathology laboratory to identify and control the infection/disease (White spot syndrome virus, Streptococcus iniae, Aeromonas hydrophila and Pseudomonas aeruginosa) and antibiotic sensitivity testing.
Equipped the laboratory sections with new automated instruments (PCR, AAS, Kjeltech) to meet the analytical requirements and to enhance the accuracy and efficiency.
Developed specification & nutritional labels for new range of the products (MAP, chilled and frozen shrimp and fish products)
Managing the regulatory affairs with SFDA, SASO & ADMA regarding products approval and to meet standard requirements.
Interaction and meetings with regulatory officials regarding products specifications, approval and food safety issues.
Managing budget of 5 Million SAR for Laboratory services Department.
Achievements:
Implemented fully validated microbiology and chemistry procedures to have an objective evidence of analytical accuracy and precision.
Established a fully sample traceability system to track from receiving to reporting.
Established analyst performance monitoring system and achieved 95 % TAT target for all the samples submitted to the laboratories.
Implemented quality assurance protocols on routine basis while doing analysis and achieved 100% compliance to accuracy.
Implemented the computerized inventory control system to monitor the utilization of materials in the labs and reduced the consumption to 40%.
Sourced alternate suppliers for materials resulting in 30-40% cost reduction.
Kout Food group (formerly known as Al-Homaizi Food Stuff Co) is a leading food group in Kuwait. Kout food group is having franchisee operation of Burger King, Pizza Hut, Tacobell, Applebees, Boost Juice & Kabab Ji in Kuwait and Iraq and also managing casual dining restaurants i.e. Seven seas, Ayamee and Burj Al Hamam in Kuwait. Group has own BRC and HACCP certified food processing facilities for all quick service restaurants and as well as 3rd party customers.
1) Direct and ensure the setting and implementation of short and long term production plans.
2) Ensure increasing levels of customer and employee satisfaction while improving the efficiency of manpower, materials and machines.
3) Determine operations head count needs and ensures compliance with Company policies.
4) Responsible for the development and implementation the Food Safety & Quality Management System BRC (British Retail Consortium) at all production units, which cover the requirements of HACCP (Food Safety), Food quality and GMP.
5) Ensure that all products released to Homaizi Brands (Burger King, Pizza Hut, Applebee's, Kabab Ji) and to external customers are within the standards.
6) Responsible for the development of products recipes and setting the costing cards.
7) Provide leadership for employee relations through effective communications, coaching, training, development, recruitment and problem resolution to facilitate fast improvements and improved working relationships.
8) Identify, communicate and drive implementation of capital investments and improvement projects.
9) Manage compliance with state and regulatory bodies.
10) Daily supervision of a team of supervisors and technicians.
11) Participates in overall developing, planning and budgeting processes
12) Leading six sigma and lean manufacturing project
Meyer supply & services is providing instrumentation, analytical and R&D services for dairy and meat industry.
1) Setup and standardise new automated instruments such as HPLC, GC, FOSS-Kjeltec etc.
2) Developed and validated new liquid chromatography methods for rapid analysis of Cholecalciferol (Vitamin D3) Retinyl Palmitate (Vitamin A) and lactose contents for skim, 1%, 2% and 3.25% fat milk products, according to Canadian regulatory (CFIA, HC) standards and AOAC methods.
3) Developed FOSS-Kjeltech based method for rapid analysis of protein contents in milk and cheese products.
4) Revised the standard operating procedures for fat determination in milk and meat products according to ISO 17025.
5) Completed research and development projects to standardise fat, Vitamin A and Vitamin D contents in milk products for two local dairy manufacturing units.
6) Developed a dye-binding based method for rapid in house determination of protein contents in milk for dairy manufacturing units. The method is still under validation process.
7) Developing methods/procedures for determination of cholesterol and FAME (Fatty acids methyl esters) in meat products by using gas chromatography.
8) Standardizing the nutritional labelling methods according to Canadian Food Inspection Agency and Health Canada protocols.
9) Developing new fast methods for determination of moisture and ash in dairy and meat products by using Microwave instruments.
10) Integrating the quality control documents in accordance with standards council of Canada.
Reids dairy is leading regional manufacturer for variety of dairy products.
1) Supervised the quality control and food safety operations of whole processing facility.
2) Developed raw product specifications and enforced quality standards thereby reducing the waste of raw materials by 10%.
3) Monitored and continuously improved the Quality and HACCP Systems, established new monitoring procedures and critical limits related to processing operations and increased the processing efficiency by 5%.
4) Implemented finished products specifications keeping in view clients requirements and CFIA regulations, and increased the shelf life of the products by 2 days.
5) Conducted internal audits in accordance with corporate policy and guidelines, scheduling of external audits, in house testing for air quality, swabbing equipment inspections, data gathering, equipment specifications and testing.
6) Established measurable product standards and procedures and reduced the product return rate by 8%.
7) Prepared documented complaint handling procedure, including communications, investigation action/recovery and follow up.
8) Implemented full computerized traceability program to effectively handle the raw materials, finished products distribution and recall program.
1) Prepared samples (fruit juices, soft drinks, mineral water), reagents, calibration & quality control standards, duplicates and spikes.
2) Determined pH, titratable acidity, total solids, total soluble solids and mineral contents in different kind of fruit juices and soft drinks.
3) Determined pH, electrical conductivity, total solids, total soluble solids, and hardness in mineral water.
4) Developed four standard operating procedures (SOPs) for analytical parameters to reduce time and to increase the accuracy in results.
5) Verified and validated analytical results by using LIMS to increase confidence in results.
6) Calibrated different analytical instruments/equipment to increase the instrumental efficiency and productivity.
7) Conducted spot audits in order to verify the compliance with ISO 17025.
8) Managed and updated all the quality control documents related to various analytical tests.
Al-Khalediah Agriculture Company produces variety of Agriculture and live stock products.
1) Developed new food products (fresh and frozen poultry and quail meat, fresh fruits & vegetables) to provide the products in different grades and sizes in order to be more cost effective and to compete the market.
2) Prepared Quality System (ISO 9001) and HACCP documents for various food products (poultry & quail meat, fruits & vegetables).
3) Introduced new packaging for fresh and frozen meat to enhance the product shelf life.
4) Conducted internal audits to evaluate the existence, efficiency and improvement of the company HACCP and Quality system.
5) Managed local supplier and third party audit programs.
6) Organized the product sampling plan for chemical and microbiological analysis according to company policy and regulations to produce safer products.
7) Monitored and implemented good agricultural practices (GAPs) and good manufacturing practices (GMPs) in production facilities to enhance process capability and production targets.
8) Performed biweekly hygiene and sanitation audits for the processing facilities and employees accommodation areas.
9) Handled food safety complaints and investigated the root cause of the problem.
10) Conducted food safety and hygiene seminars to new production workers and staff.
Certified Quality Auditor (CQA)
Certified HACCP Auditor
McGill university is number 1 in Canada and at number 12th in the world. I have completed MSc level courses of food science in perspecive, Nutraceutical chemistry, Herbs, foods and phytochemicals, Post harvest storage, Separation and analytical techniques and food traceability.
I did BSc (Hons) four years degree in Agriculture Engineering with specialization in Agricultural Chemistry from the world well known Agricultural Institute . I completed my education with above than 70 percent marks .