Chindhu Kavara

Hygiene Officer at Rajah Group of Companies

• India - Chennai
• October 2012 to November 2014

Nutrition & Hygiene officer Rajah Group of companies, Resorts and hospitals


Maintain quality and Food safety management systems of the facility (HACCP, ISO 9001:2008)
• Developed better Food Safety culture
• Raw material reception and quality management, Supplier evaluation and approval.
• Monitor/ verification of HACCP and ISO documents
• Organize Cleaning and Disinfection schedule and Check list implementation
• Monitoring and supervising of hygiene activities
• Provide hygiene training and awareness programs to all food handlers
• Food Hygiene and Sanitation
• Monitoring of product lines in all F&B areas- Provide on the job training in food safety and hygiene procedures
• Formulate policies concerning improvement of the present quality standards
• Waste management
• Pest management
• Customer food safety complaint management
• Personal hygiene management
• Third party micro lab coordination for the validation of HACCP
• Held traceability and mock recalls
• Coordination with engineering department for calibration
• Conducted internal calibration for chef’s thermometer
• Developed staff competency database (Food Hygiene/Safety