Food Inspector
Food Inspection Agency
Total des années d'expérience :10 years, 7 Mois
• Inspected a wide range of food establishments, such as central kitchens for children’s food and nutrition, food service facilities in Long-Term Care Homes, hospitals, student’s canteens in university, colleges, schools and kindergartens, both on routine and complaint related basis, to verify that safe food-handling and correct sanitation practices are being followed.
• Collected and submitted samples for analysis (for eg. food, water) to a technical laboratory; interpreted results.
• Prepared reports about each visit and initiated correction actions when necessary.
• Participated in studies regarding planning for food service, food processing and other facilities and services to ensure compliance with local boards and food agencies.
• Designed and developed appropriate educational resources, including newsletters and fact sheets; prepared and regularly delivered multitude of training sessions to specific audiences and general public.
• Supervised the preparation of all meals and nourishment following specified menus and standardized recipes for school students.
• Held responsibility for purchasing, receiving, storing, and controlling all departmental supplies.
• Designed menus for special school events.
• Inspected schools’ kitchens for sanitation and food safety purpose on monthly base.
• Recruited, trained, scheduled, and performed employee evaluation.
• Developed projects, determined their objectives and drafted strategies accordingly.
Implemented all projects and ensured their compliance with designs.
• Coordinated with various departments and provided technical expertise for production process.
Designed the entire manufacturing process such as the production flow, the required equipment and assembly methods
• Developed test tools for the machinery and processes and recommended the necessary changes.
Analysed the test data, developed ways to reduce the cost and improve product quality.
• Ensured that all Safety measures were adopted in the facility.
• Applied scientific and engineering principles in the research, development, production technology, quality control, packaging, processing and utilization of baked products.
• Studied methods to improve flavour, colour, texture, nutritional value of baked goods.
• Tested new products in test kitchen and developed specific processing methods in laboratory pilot plant.