Food Technologist
Spinneys Fresh Food Industries
Total des années d'expérience :15 years, 1 Mois
Develops quality assurance plans by conducting hazard analyses, identifying critical control points and preventive measures, establishing critical limits, monitoring procedures, corrective actions, verification procedures and monitoring inventories.
Maintains and improves product quality and safety by completing internal and surveillance audits, investigating customer complaints, collaborating with other members of management to develop new/revise product manufacturing and training methods.
Prepares quality documentation and reports by collecting, analyzing and summarizing information and trends including failed processes, stability studies, recalls, corrective actions, and re-validations.
Involves in new supplier development and approval, auditing, devise approved supplier criterion and maintains and updates approved supplier records.
Coordinating launches of new products or running trials alongside/together with product development;
Provide training to management and employees regarding the adequacy of food safety program (HACCP Awareness, Food Safety Level 2, Level 3 Person In - charge & Good Hygienic Practices), operational methods and maintenance for food safety and cleaning practices.
Develop & ensure implementation of microbiological sampling plan. Review root cause analysis and preventive actions in case of microbiological failure to internal standards developed in the guideline of SASO/GSO/ESMA.
Development, implementation and maintaining Food Safety & Quality auditing requirements for FSSC 22000, HACCP and complying country regulatory requirements for manufacturing and retail.
Raising and Follow up of Supplier Non Conformance with Corrective actions and required measures and verification of corrective actions.
Involving launch of new products & Trials Management along with R&D/New Product Development Department.
Achieves quality assurance operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans, completing audits, determining system improvements and implementing changes
Managing Online QC Monitoring and cleaning Teams, ensuring daily online production activities as per quality standards and specifications
Key member of HACCP and FSSC 22000 Team for frozen Meat Division for internal audits
Supplier Audits based on Approved supplier systems for incoming materials
Maintaining and responding for Supplier Complaints and responding with NCIR for corrective actions
Oversee materials management working with purchasing department to ensure proper availability of all medias
Microbiological analysis of all raw materials, in process samples, finished goods, water, swabs and environmental microbial monitoring with a major focus on all the pathogens
Execution of Monthly production plan, RM, PM management.
R & D Work in Fully cook section
Training of workers for their quality skills improvement
Training of staff for good manufacturing practices
Ensure Personal Hygiene of Labor to implement GHP and GMP, Environmental Hygiene, Food Safety & Security, Process quality and finished product quality