إكرام الله

Over all experience related to R&D, Food Safety, Quality, Laboratory and Product/Process Development:

• Developing new Products by using new ingredients with limited resources.
• Worked on costing of recipes and comparative study of different raw materials to improve products quality and evaluate ingredients cost cutting.
• To ensure and monitor batch standardization and running production analysis and recipe verification.
• Problem solving and troubleshooting with customers, suppliers and production teams and processing techniques
• To ensure GMP, GLP, and GHP on shop floor during operation and giving trainings to employees
• Studying shelf life and conducting trials with new ingredients and different process parameters to enhance product stability and customer acceptance
• Develop new products concepts and do quantitative and qualitative laboratory testing.
• Manage and coordinate a companywide regulatory guidance and compliance efforts as per instructions
• To maintain high level of awareness and product quality standards as per ISO 22000, HACCP, HALAL etc.
• Lead and control shop floor workers as per instructions. and company
• Develop and perform new lab test procedure as per need.
• Lead and control shop floor worker accordingly to the instruction of Plant manager and company’s strict policies.
• Inspect premises and work of personnel to identify issues or non-conformity
• Work on data analysis and internal control on it.
• Lead various quality and food safety improvement projects and quality circles in the system.
• To ensure food safety and quality of all types of products from production to dispatch and its shelf and product stability before and after chilling and freezing.
• Validate and verify of all CCPs and do internal calibration monthly and annual calibration externally.
• Manage and organize staff trainings internally and externally as per requirement of legal and regulatory authorities.

My Expertise related to Quality and R&D:-

 Responsible for establishing and executing policies, procedures and programs that assure products are developed, manufactured and marketed with superior quality in compliance with in-house specifications and all applicable legal and regulatory agencies.
 I have worked on lab base trials of cheeses including Mozzarella, Cheddar, Akkawi, Halloumi, Nabulsi, and White gold, Gouda, Bulgari and Cream Cheese.
 I have worked on premium quality Ice cream (Hazelnut, Pistachio, Strawberry, Dates, Ginger, Cinnamon, Saffron, Vanilla, Chocolate etc. filling in latest cup filling machine of 125 ml and 400 ml by using Skim milk powder, Milk cream, Full cream milk powder, Condense milk etc.
 To monitor and conduct start up production trials.
 To manage, develop & sustain the formulas, process to manufacture, raw material to finish product specification and other R&D related documentation.
 Conducting and proper documenting the chemical & physical analysis
 To control R&D laboratory base job descriptions as per defined.
 To arrange Customer sample requirements.
 To arrange and Participate in internal Sensory taste panel sessions by using different scale like hedonic scale, Triangle testing etc. by applying sensory evaluation rules and regulations
 Interact with suppliers and participate in workshops/seminars to ensure that up to date ingredients, technologies and trends are used in new different products by using new innovative and creative mind set.
 Problem solving & trouble shooting with customers, suppliers and production teams and processing techniques as well using minimum resources.
 Conducting different trials by using different raw materials and applying different processing techniques.
 Evaluating stability and consumer acceptance by conducting sensory.

 Develop and amendments in existing SOPs.
 To ensure and monitor Batch Standardization and Running Production analysis as per defined standards of company.
 Well acquainted with standard operating procedures, good manufacturing practices and decision making, manpower handling
 Works on sampling protocol and revision of all documents related to QMS requirements and regular updates.
 Work on Record keeping, In housekeeping and provisions of all documentation
 Works on quality based suppliers performance and searching on new supplier
 Works on data analysis and internal control
 Works on glass ware and chemicals consumption and calibrations records on monthly basis
 To monitor the performance and efficacy of QA staff
 Development and Improvements of QC/QA Labs
 Vendor development and Vendor approval in association with purchase department through periodic supplier audits and improvements.
 Recipe verification of products at the chemical store
 Get trainings how to cross check and monitor the Online Packaging Integrity.
 To ensure all types of UHT Cream analysis from production to dispatch and its shelf life and product stability after chilling and just before releasing/dispatch.
 To check all dairy and non dairy standardized products before packaging in storage tanks to ensure all parameter as per defined QA norms.
 Lead various quality improvement projects and quality circles in the system.
 Generate, Record and Maintain the reports as per requirement of company
 To supervise the long life and chilled products from batch processing to finished products.
 Analyze consumer complaints, carryout root cause analysis and implement the corrective and preventive actions.
 To ensure the hygienic condition of plant for safe quality product
 To ensure the availability of standardized solutions and calibrated equipment and glassware in factory.
 To monitor Lab activities and update all records as per SOPs.
 Auditing of Ware House, production & QA Lab.
 To ensure product quality consistency all the time
 Manage and organize staff training as per requirement
 Additional responsibility is to bring innovations in variants of food segment along with renovations in the existing chain of products for cost effectiveness and process developments, as well as providing support to production.


 Complete Monitoring and Analyze Microbiological results/data on daily bases of wide range of products (Dairy and Non Dairy (Culinary). ANJR is also producing about many different Sausages including French dressing, Mayonnaise and Ketchup in different SKUs and in different flavors and in packaging. I am responsible to check and ensure all products according to defined In-house ANJR specifications.
 Preparation of reports of non-conformity and making decisions about products.
 Performance and Analysis of the Micro Biological Tests of All ANJR Products e.g. "Coli form, TPC, (Aerobic & Anaerobic), Staph Aurous, Lactobacillus, SalmonellaMesosphilic and thermophilic, Yeast and Mold, Gram staining. Water Analysis by membrane filtration technique.