Lydia Chemutai

• Implement, monitor, and maintain Integrated Management Systems aligned with: ISO
9001 (Quality Management Systems) ISO 22000 (Food Safety Management Systems)
ISO 45001 (Occupational Health & Safety Management Systems), and ISO 14001
(Environmental Management Systems)
• Conduct internal audits, compliance inspections, and operational monitoring across
housekeeping, laundry, warehouse, and catering departments.
• Apply HACCP principles to identify hazards, establish Critical Control Points (CCPs),
and ensure effective food safety controls including Temperature monitoring & probe
thermometer calibration, Supplier inspections (Fresh Fruits & Vegetables), Cold chain
management, FIFO/FEFO implementation and Traceability and labelling compliance
• Lead incident and near-miss investigations using structured root cause analysis
techniques and implement effective Corrective and Preventive Actions (CAPA).
• Monitor PPE compliance, chemical handling (SDS compliance), emergency
preparedness (evacuation plans, spill drills), and equipment safety.
• Ensure proper environmental practices including waste segregation, chemical storage
control, and resource efficiency initiatives.
• Develop and Deliver staff training and toolbox talks (TBT) on food safety, occupational
safety, hygiene standards, and environmental awareness.
• Maintain documentation, records management, and compliance reporting in
accordance with international standards.
• Conduct risk assessments and hazard identification across operational areas to
minimize workplace injuries and environmental risks.
• Coordinate external certification audits and prepare departmental responses to audit
findings and Opportunities for Improvement (OFIs).
• Monitor occupational health incidents and near-miss reporting, ensuring proper
documentation and regulatory compliance.
• Improve operational compliance through regular inspections, follow-up actions, and
cross-departmental collaboration.

• Implementing methods to inspect, test and evaluate production equipment
• Ensure that products adhere to quality standards
• Prepare reports by collecting, analysing and summarizing data
• Training and managing production line staff in production practices and quality
assessment
• Tracking products through the manufacturing process to guarantee that each part of the
process is correct
• Eliminating products that are not up to standards and finding reasons for product
problems

• In charge of all food safety and food quality control activities in the company
• Responsible for checking all the raw materials, packaging materials and finished goods
coming into the firm
• Responsible for ensuring that finished goods meet the Kenya standards and are stored
in a proper warehouse
• Internal auditing of the establishment and putting in place policies as per the required
food safety policies
• Responsible for formulation and implementation of quality SOPs in the company.
• Cooperate with other departments including production and logistics to ensure that
products that reach the customers are compliant to the standard.
• Responsible for all the toolbox training in the company.

Responsibilities
• Oversaw project Food quality control activities for warehouse in Goma with Troops and
international staff strength of 10000
• Established, reviewed, implemented and monitored procedures, standards aimed at
meeting HASHIS food quality goals, and mitigate risks associated with food quality and
safety issues.
• Assisted the project manager in implementing food quality control programs, supply of
Canned, Dry, Fresh and Frozen Rations, Bottled Water (BW), Combat Ration Packs
(CRP), Catering and Warehousing Services.
• Ensured that food products procured by HASHI for UN-MONUSCO Mission operations
meets United Nations Rations Standard (UNRS)
• Worked with other parties (UN QA), transporters, Inter-departmental operations in
rations supply chain of rations, means of transportation, to ensure that food delivery
procedures are in line with stated QA, health, hygiene requirements and terms and
conditions in the rations supply contract(s), Hazard Analysis at Critical Control Points
(HAACP), CODEX, the UN Rations Management Guideline and Standard Operating
Procedures (SOP).
• Supported HASHI food new suppliers for efficient and effective delivery of safe, quality
food into the mission.
• Incoming product assessment for compliance in terms of required documentation e.g.,
COAs, HC, CO, PL, PF, AWB, SWB etc.
• Project Implementation of FSMS 22000:2018.
• 100% of aflatoxin monitoring for bakery flour, baking time temperatures, labelling,
packaging and finished product metal detection.
• Actively participated implementation of supply related standard operating guidelines on
loading, delivery, receiving and inspection, product quality assurance/control (QA)
(QC), inventory control and monitoring.
• Monitored consumption cycles/periods, inventory-control, stock checking, and write
off to ensure availability and accountability.
• Intake and inspection of incoming consignments to ensure compliance to UNSTD.
• Coordinated day-to-day Quality Control activities for smooth running of the project.
• Monitored and implemented risk-based control measures to combat and reduce food
commodity losses and, food quality and safety incidents.
• Assessment of new product validation
• Supplier validation and approval
• Ensured Personal Hygiene standards are met, monitors sanitation standards, Implies
Health and Safety measures including code of Accident prevention.

• Conduct inspections and quality control activities throughout the production process to
ensure adherence to quality standards
• Performance thorough examinations of raw materials, components, and finished
products to identify defects, deviations, or non-conformities
• Implement and maintain quality control procedures and protocols
• Collaborate with production and operations teams to address quality issues and
implement corrective actions
• Monitor and analyse production processes to identify opportunities for improvement in
quality and efficiency
• Participate in development and updating quality control documentation and procedures