QHSE Manager
Novus catering service
Total years of experience :21 years, 6 months
• Oversight of the Development of Food Safety Management Systems compliant with Company standard and as per ISO requirements.
• Oversight of a program of Health Safety and Emergency response Inspections of contracted facilities. Pre- hire/Routine/with cause.
• Conduct with others QHSE Management systems Audits of Key Suppliers.
• Manage the workflows for departmental QHSE and Hygiene services Inspectors.
• Ensure QHSE meetings are conducted with respect to Schedule.
• Oversee progress towards Food Safety Management System implementation.
• Develop and deliver HSE & Food Safety training programs and presentations to maintain continuity of knowledge.
• Coordinate and conduct facilities and Catering QHSE Forums.
• Providing advice and whenever necessary hands on support in such activities as Job Hazard Analysis Risk Assessment environmental monitoring and Incident investigation and analysis;
• Ensuring that monthly QHSE statistics are collated and reported in a timely manner;
• Providing timely advice in respect of appropriate Safety Management and Performance evaluations to ensure the avoidance of negative financial impacts.
• Providing inputs into tender packages relating to catering facilities specification and food safety management system requirements.
• Acting as the focal point for the implementation of the company and Contractor HACCP programmes.
• To lead the promotion and training of the HACCP type system Hazard Analysis and Critical Control Point system on sites managed or contracted to the company.
• Leading HACCP Pre-start audits on site and support a departmental Contract Monitoring strategy.
• To regularly review suppliers in Market and review the Compliance with requirements for Food supply chain management.
• Responsible for the collation and interpretation of data relating to HACCP and hygiene management
• Responsible for producing the monthly key performance indicators.
• To be a team member on incident investigations that are related to Catering management related incidents.
• Maintain the departmental risk and issues register for Food safety management processes and participate in risk evaluations.
• Highly capable, detail-oriented, and seasoned professional, with combined management, research, and Laboratory management skill to promote a cohesive team work environment and motivate members to perform their best in completing tasks.
• Proven track record in effectively handling multiple projects simultaneously, taking full responsibility and initiative to deliver quality results on time. Equipped with well-honed interpersonal and communication abilities; capable of giving credit to others and dealing effectively with individuals from different backgrounds.
Notable Accomplishments
Supervised and directed various aspects of the workshop, including advertising and promotion, experiment planning, budgeting, designing, and production.
• Ensured that all business, financial, and customer demands were met by providing necessary support with experience in both independent and team laboratory research with application experience in a variety of fields.
• Extensive supervisory experience in analytical laboratory operations managing personnel, finances and client interactions with a common sense approach.
• Detail-oriented with expertise in analyzing, interpreting and solving problems.
• Experienced in lab-site transitioning projects both in design and execution.
• Hands-on chemist skilled in instrumentation and wet chemistry techniques.
Key activities.,
Involved in the develop and oversee all of the food safety regulations, policies, develop, implement, enforce security, food safety standards, other programs including HACCP, BRC and ISO Documentation, regulatory audits, food safety training programs, standard operating procedures (SOP’s), product inspections, standardized work instructions.
• Monitoring and supervising for effective control of all QC daily activities in cheese, butter and chocolate factories.
• Responsible for the effective control of QC online monitoring of all production lines while maintaining the upmost level of hygienic and to carry out all laboratory testing activities with proper procedure and guidelines.
Notable Accomplishments
• Pivotal in maintaining
Microbiological and Physiochemical analysis report for finished products.
Water analysis and Air Quality analysis report.
Finished product release report. Dispatch control and Incoming raw materials analysis report.
Detergent and sanitizer solution testing report.
Cold storage check list.
Incubation and shelf life sample analysis report.
Fumigation and internal pest control report.
Sample detail identification for external labs
• To control and follow up for effective implementation of corrective and preventive action for any abnormalities.
• Pivotal in coordinating with production procedures in cooperation with other plant managers to maximize product quality and minimize costs.
• Effective inspection of finished products before dispatch for compliance of product quality and packing quality attributes.
• To control and monitor proper storage conditions for raw materials, packing materials in process and finished products of all cold sections and ware houses.
• To control and verify the process materials and products at different stages through close online monitoring of process activities which meets the specification.
• Effective implementation of housekeeping, factory hygiene and pest control.
• Responsibility under ISO - HACCP System, to prepare plan and conduct QC staff training as continuous improvement of GMP - Goods manufacturing practice and SOP - Standard Operating Procedure.
Environment
• Updating of analysis results through LIMS - Lab information management system.
• Microbiological & Chemical Controlling and analysis.
• Quality Control Analysis.
• Process Control work
Responsibilities & Duties
• Microbial analysis such as Mesophilic bacteria, Thermophilic spore former, Anaerobic thermophilic spore former, Sulpide spoiling spore former & Yeast & Moulds.
• Responsible for all analysis of refined sugar which include % Polarization, % Moisture, % Ash, % Reducing sugar, Color, Turbidity(ICUMSA), Seive analysis, Insoluble matter, Bulk density, Caking Test e.t.c.,
• Other analysis such as Starch (Australian Method) & Dextran (Alcohol Haze Method) performed as per the request from the management.
• Analysis of Final Molasses %Pol, %Brix, Apparent Purity, %Reducing sugar, % Ash conductivity, % Sucrose, Gravity Purity and Total invert sugar.
• Water analysis responsible for all the analysis of pH, TDS, Hardness, Total suspended solids, Nitrate, Nirtite, Chlorides, Dissolved O2, Iron, Phosphate, E.t.c.,
• Specialty sugar quality and Hygiene.
• BOD (Biological oxygen demand) & COD (Chemical oxygen demand) analysis from waste water and sewage water before discharge into the environment.
• Pharmaceutical Sugar quality (Floc Test).
• Analysis of Lime deliveries.
• Calibration of instruments such as pH meter, Conductivity meter, Analytical balance, Hot air oven, Autoclave, Saccharimeter, Refractometer, Turbidimeter, E.tc.,
• Routine Analysis work in Shift.
• Special Analysis.
• Microbiological & Chemical Controlling and analysis.
• Quality Control Analysis.
Responsibilities & Duties
• Responsible for microbial analysis of post and pre-processed water mainly involved in the identification Aerobic microbial count, Sulphate reducing anaerobes, Coliforms, E.Coli, Pseudomonas and Yeast & Moulds.
• Daily Manufacturing Report Calculations.
• Responsible for Chemical Dosing at raw water.
• Microbial contamination in air, Routline check up by using Sartorius air sampler at different flow rates using gelatin filters.
• Special Analysis.
• Calibration of all Laboratory Instruments .
• Bio-chemical test such as Catalase test, Oxidase test, Gelatin test, Indole test, Methyl red test, Citrate ulitization test, Starch hydrolysis test, Carbohydrate fermentation and Nitrate reductase test.
Major subjects include Immunology,Genetics, food microbiology,Industrial microbiology.
