PROCESS-R & D
AL ISLAMI FOODS
Total years of experience :12 years, 8 Months
Develops technical documents, including SOP’s for Production methods and technical references to support products. Writes SOP’s to conform to GMP and FDA regulations •Analyzes and provides effective solutions for chemical, physiological, biochemical, biological, and manufacturability issues •Perform New Products Development • costing •Obtains information related to raw material characteristics, processing techniques, environmental conditions, packaging requirements, and production feasibility •Perform analytical methods and product specifications to be used, samples for validation quality control, and product stability testing and formulation development. •Complies with all safety and GMP requirements. • Supervise formulating new and/or existing products based on the priorities of meeting product quality, profitability objectives, company deadlines, operating budget responsibilities, and departmental goals •Technical support for new product development and existing product improvement, such as manufacturability, by applying specific biological and chemical knowledge to structure/function claims and product analyses. •Perform theoretical evidence and/or experimental verification for new product concepts. •Documenting and Maintaining /updating on legal regulations in UAE and other export territories •Documenting and Maintaining/updating Specifications, test reports and process specifications for intermediates & finished products •Establishing Process Parameters •Updating and creating BOM in SAP (cs01, cs02) •Stocking ingredients used for development and general organization •Conducting Production trials at Production plant •Packaging materials design and fix Parameter •Ensure that all norms are followed. This includes FOOD PACKAGE REGULATIONS AND food labeling laws •Co-coordinating the continues improvement in Production Process
2012-Present DIAMOND MEAT PROCESSING (ETA) ltd, Dubai, U.A.E
PRODUCTION SUPERVISOR
and steered the Production Matrix. Ensure that the Daily production milestone is being maintained and improved.
The Production rate is maintained without compromising in quality.(over hundred verities and tree hundred packing options)
(Mortadella, IQF, Frankfurter&sausage, burger, basturma, pastarami, primecuts, beef&turkey, Bacon, , Salami, wings, cubes, minced meat)
Production Planning (SAP), BOM
Manage and prioritize all production processes and implement all Production Plans. with SAP and Reports to Factory Manager
Co-coordinating the continues improvement and Product Development
Continued Monitor and study all operations and implement cost control programs
Manpower management (Manage 123 workers in production shift )
DPR (daily production report)-data handling and maintaining
Review weak areas and give recommendation and action plan
Packaging/Raw material inventory, staff requirements and work procedures.
Review production schedules and make decisions concerning
Review goal settings and periodic performance reviews
Mentor and train new recruits to perform their jobs effectively
Drive cross functional training within the team to have better multi-skill and flexibility
Co-ordinate with the Quality Team and ensure that Quality of Finished Product is maintained. Ensure that Product Quality and
Sensory parameters are improved.
Ensure that all norms are followed. This includes FOOD PACKAGE REGULATIONS AND FOOD LABELLING LAWS
Ensure that all norms are followed GCC Standers & ESMA, DUBAI MUNCIPALITY Regulation
Monitor and Ensure FIFO of Raw materials & Finished goods
Monitoring and recording parameters of products before and after cooking/final product
Monitor and Ensure equipment color coding in each process area (low risk and high risk area)
Monitor and Ensure CCP, CIP, PRP
Monitoring preventive maintenance
Train subordinate to follow SSOPs, SOP relating to the area of supervision
Implementation of shift production plan (by SAP)
Maintain accuracy of production & stock record entries by technicians& workers
Maintain Casing register, job card and Production Confirmation
TPM reviewing (includes OEE, KPI factors)
Supervise all Production and Packing activity & Work allocations to workers
Maintain sanitation and hygiene standards as per the company’s approved Standard Sanitation Operating Procedures (SSOP)
within production section (CIP)
Train subordinate to effective machine operation procedure for good efficiency subjected to improve OEE
Ensure Machine parameters are correct before operation & Maintaining Preventive maintenance check list
Setting & ensure Production date, Expiry date, Batch no
Maintain daily Operations Report & Downtime record and Reporting
Promote Team work and scheduling shift team
Maintain daily Production Traceability Report
Online inspection and confirmation of Metal detector and cooking parameters
2011-2012 MEAT PRODUCT OF INDIA (A GOVERNMENT OF KERALA UNDERTAKING) Ernakulum,
Kerala, India
Production Engineer.&Quality controller
• Played a key role in all phases including Production Process, Product Development. This
involves Food additives and Preservation. Ensure that Product Quality and Sensory
parameters are improved.
• Oversee that the Total Quality Management is maintained. This means that GMP (Good
Manufacturing Practices) is properly regulated.
1. Bachelor of Technology in FOOD PROCESSING TECHNOLOGY, 2007-2011 Anna University 2. Pursuing MBA in Operational Management (Distance Education). 3. HSE (SCIENCE-BIOLOGY) IAEHSS Kottakkal ,calicut,kerala 4. FSSC 22000 Implementation –Awarded by Safe hand Food Consultancy (Dubai Municipality Approved) 5. ISO 22000 Internal Auditor - Awarded by Safe hand Food Consultancy (Dubai Municipality Approved) 6. PIC (PERSONS IN CHARGE) With merit Awarded by Dubai Municipality 7. ISO 9001 :2008 Internal Auditor Course (Awarded by ETA Star) 8. HACCP Internal Auditor Course –TUV 9. HACCP LEVEL 2, Manufacturing (HABC UK.) 10. International workshop on “HACCP AND GMP IN FOOD INDUSTRIES AND ISO CERTIFICATION” 11. Basic Food Hygienic, Awarded by Dubai Municipality Project : • Fermented milk as a nutraceutical-presented at Tamilnadu agricultural University Tanjavoor (paper) • Solar powered water desalination-exhibited in Kongu engineer college (project) • Organic wheat grass powder- presented at Tamilnadu agricultural University Coimbatore (paper)
Summary of Qualifications: 1. B-Tech Food Science Technology, 2007-2011 Anna University.
• Grape skin powder-exhibited in kongu engineering college (project) • Value Added Product from Sapodilla (main project) INPLANT TRAINING • Subicsha Coconut products co Ltd, perambra, calicut kerala, india • Dhanya oil traders kinfra.Koratty pvt ltd koratty trissuure kerala, india
Food Chemistry , Analysis &Engineering Principles,Methods,and Techniques of Quanditive Physical ,Chemical and Biological Analysis of Food and Food ingredients, TDS,Nutritional Biochemistry,Seam Analysis,Brix Determination,Engineering principales including Mass and Energy Balances ,Fluid flow Microbiological Analysis (Total colony count, Sampling, taxonomic characteristics of bacteria) Influence of the food system on the growth and survival of microorganisms ISO & HACCP&UAE Legal regulation Documentation Food Ingredient Physicochemical Properties and Characteristics Food Process Plant Layout and Process Flow Diagram & Packing Design. Develop SOP & SSOP Good knowledge in Good Manufacturing Practice(GMP)& Hazard Analysis Critical Control Point(HACCP)