Quality Control Manager (QC Manager)
Healthy Beverages Company LLC (SFZ)
Total des années d'expérience :10 years, 1 Mois
Implement the Food safety policy and Quality Assurance plan.
Ensure compliance with food safety system and regulations to Oman quality standards
Setup the Quality control and microbiological Laboratory according to the food safety norms.
Implement QA and QC procedures and other food safety system regulations in the production firm.
Train the employee in accords to the food safety regulations and hygiene standards.
Implement ISO and HACCP system for the manufacturing with documentation system.
Managing Customer complaints, food safety related complaints and also raw materials issues.
Review general and daily production and quality report in according to the specification and standards.
Data collection and improvement for the safety systems
Regular Internal Auditing and external food safety auditing supervision.
Develop necessary SOP for entire food safety procedures and documentation.
Implement the pest control system in the factory
Ensure the GMP compliance and other factory environmental guidelines to local government authority.
Job profile:
• Monitoring Tetra pak system throughout production flow
• Direct and coach production operators in the execution of daily/weekly production schedules for multiple packaging lines
• Coordinate beverages packaging ensuring safety, quality and productivity while minimizing waste.
• Ensure that required company procedures for quality control and assurance are followed for testing and inspection.
• Complete and update all necessary production paperwork and record.
• Meet the productivity, quality, safety, health, environmental and goals established for the site.
• Calibration of laboratory equipment and materials according to the standard.
• Microbial quality check on production line during every CIP.
• Monitoring the personnel hygiene through swab testing at regular interval.
• Physical, chemical and microbiological analysis of water sample from water treatment plant.
• Physical, Chemical and Microbiological analysis of raw and finished products
• Responsible for releasing raw materials and finished products to respective process through ERP(SAP) system.
• Train the personnel in related to quality and food safety measures and defects.
• Maintain personal hygiene in and around the plant premises.
• Maintain the document in related to quality and laboratory data at a regular interval.
• Supervise the microbiological laboratory according to the GLP standard.
• Maintain and implementing HACCP system in the production line.
• Taking corrective measures in control the production line in quality related parameters.
• Maintain the shell life sample and confirm the assurance of the products.
• Maintain the ISO and QMS, Food Safety and HACCP documentation and verification.
• Assist the internal auditing with QA Manager and also Production firms.
• Documentation control with SAP system
Supervised the (internal control plan) ICP of all equipment in the inline control Laboratory.
Organoleptic Analysis of Raw, Cooked shrimps products.
Routine Microbiological Analysis of raw shrimps and frozen finished shrimps
Routine chemical Analysis of Water for the Processing Unit such as pH, temperature, conductivity, chlorides, and other salts etc through calorimetric method.
Routine Chemical Analysis of sodium meta bi sulphite residue in the Shrimps by Williams- Monier method.
Identification of hazard in the process flow Control of CCP in the shrimps processing cycle.
Online Quality Control Documentation Reports.
Systematic HACCP Document Maintenance.
Conducting training classes on sanitation.
MASTER OF SCIENCE. (Microbiology) University: Bharathidasan (Tamilnadu) Result: First Class with distinction Project handled: Biochemical and Microbiological Attributes of Cauliflower during Storage in Central Food Technological Research Institute (Mysore). From January, 2009 to April 2009