Quality Controller
ETIHAD AIRWAYS
Total years of experience :9 years, 8 Months
Ensure and monitor HACCP is being followed and maintained.
To check the temperatures of food and ensure that the food be safe for consumption.
Collect microbiological samples and send it to labs for further testing.
Conduct internal quality audits to ensure implementation of documented procedures, manuals and ISO standards.
Raise non-conformance reports and follow up on any corrective action.
Follow up on audit action plans resulting from internal audits and surveillance audits.
Supervise staff and ensure they carry out jobs to the required standards.
Provide training on quality related topics for all IFCS staff.
R & D
Various chemical analysis and tests on milk such as milk sampling, bacteriological testing, fat, etc.
Common analysis by organoleptic test.
Responsible for all oil refinery, hydrogen gas plant, boiler maintenance and safety in factory premises.
Production process of crude oil into refined oil, artifical ghee and fatty acidis.
Increase maimum yeild of refined oil.
Send samples to lab for testing colour and the amount of fatty acids present.
Introduced safety features(PPE) like compulsory face masks, industrial boots, etc for workers.
Staff with poor health were given medical leave and medical allowances.
Helped in increasing the productivity and raising the quality to a good level
Responsible for food processing machines like pasteurize, homogenizer, form fill sealers, boiler, storage tanks, etc.
Ensure refrigeration system is always working( NH3 ammonia).
Check working staffs follow protocol of personal hygiene and proper dress code
Quality evaluation of Spray Dried Shell protein from Leg Shrimp ( Litopenaeus vannamei ).
Elimination of land and water pollutant by converting shrimp shell into edible protein powder.
Comparison of physio, chemical and functional properties of shrimp meat and shell.
Add a value added process in the fishery waste industry.
Extraction of gelatin from cuttle fish skin
Project Title :- Waste Utilization of Shrimp Shell into Protein by Using Spray Drier
Engineering properties of Food Fruits and Vegetable Processing Technology Food Biochemistry and Nutrition Principles of Fluid Mechanics and Heat Transfer Unit Operation in Food Processing Food Engineering and Packaging Engineering Mathematics – 1,2,3,4 Organic Chemistry Food Microbiology Business Management