Food Safety Manager
National Food Products Company
مجموع سنوات الخبرة :9 years, 0 أشهر
➢ Organizing and maintaining the regulatory mandatory food safety training (Basic Food Hygiene, Essential Food Safety Training, Good Hygiene Practice Training, Food Hygiene Training, PIC Training etc.) for all food handlers in entire locations in UAE.
➢ Conduct monthly Food Safety & GMP Internal audits in the NFPC Manufacturing sites (NFPC Juice & Dairy plant, Oasis Water Plants, International Royal Bakers & Modern Plastic Company) and report to the team and Senior management for corrective action.
➢ Conducting internal training on GMP, Food safety, HACCP, SOPs and on job training to all food handlers in regular interval as per the annual training schedule.
➢ Assist the auditors during second party (customer audits) or third-party audits (Regulatory audits or customer consultant audits) and support auditors with resources, documents and accompanying during site tour & throughout the audit.
➢ Implement and ensure the Juice & Dairy (Fresh & Long shelf life -UHT), Mineral Bottled drinking water & Bakery Products processed as per regulatory requirements and ISO 22000 Food safety Management System and HACCP.
➢ Implement and ensure the fresh produces (Fresh cut vegetables & Fruits), fresh juices, prepared salads, and sandwiches process as per regulatory requirements - Dubai Municipality food code and Trakhees standards (FZIO), BRC Global Food safety standard and HACCP.
➢ Assist the auditors during second party (customer audits) or third-party audits (Regulatory audits or customer consultant audits) and support auditors with resources, documents and directing during site tour throughout the audit.
➢ Implement and ensure the process and products as per the customer requirements like Mc Donald’s SQMS and GMP standards, YUM QSA/FSA standards (Pizza hut, KFC), Subway standards, RBI standards (Tim Hortons, Burger King) and other retail (Carrefour, Spinneys, ADNOC, ENOC etc.) & HORECA (Rotana, EKFC etc., ) customer requirements.
➢ Verification of all implemented standards through internal audits & periodic review of standards and ensure to pass all external regulatory and customer audits without any major findings.
➢ Preparing, verifying, establishing & review HACCP manual, documented procedures, SOPs, Specifications, Validations, Risk assessments, records to support the quality and food safety system.
➢ Verifying Critical Control points (CCP) records, microbiology analysis records & report (food, water, and environmental monitoring program), other monitoring records.
➢ Supervising all QAHSE team members by designating activities - RM inspection, online production monitoring, FG and dispatch inspection, Microbiology analysis, Hygiene inspection, Sanitization, Health and safety inspection, Waste management, Pest control etc.
➢ Conducting internal training on GMP, Food safety, HACCP, SOPs, Specifications (RM & FG), Health & safety and on job training to all food handlers in regular interval as per the training schedule.
➢ Verify and ensure all prerequisite programs maintained based on the food safety requirements.
➢ Communicating & handling of customer complaints through proper root cause analysis and resolving by implementing proper corrective and preventive action.
➢ Team member in new product development trials, sensory panel and verify the Shelf-life analysis reports.
➢ Verifying the internal & external calibration of instruments and ensure the third-party service providers complies with local regulatory requirements.
1. Develop and implement the Documentation relevant to GMPs and HACCP.
2. Coordinate with Municipality, Customers and other regulatory body regarding Food Safety, Hygiene and QMS Audit.
3. Responsible for maintaining the (Processed Raw, Cooked, Smoked and Roasted Meat & Poultry Products).
4. Quality standards from raw material to finished products
Monitor and ensure the assurance loop right from selection of appropriate raw materials till the final goal of customer satisfaction and assess the efficacy of assurance system.
5. Conduct the supplier quality assurance program through continuous evaluation of the vendors.
6. To maintain and manage the laboratory for testing and verification of different parameters or standards related to raw material, packing material, and finished product.
7. Designed and implemented the product recall & traceability mechanisms.
8. Ensure proper hygiene of handlers and delivery staff daily.
9. Conduct internal audits to ensure compliance with food safety regulations
➢ IPQA (In Process Quality Assurance monitoring) (as per cGMP guidelines) on (Dispensing of raw materials, Media preparation, Revival, Subculturing and Harvest, Bulk preparation, and Filling of BCG vaccine products, Sealing, Visual inspection, Labelling and Dispatch) critical areas during each stage of the production of BCG products.
➢ Preparation of Internal Audit Schedule and co-ordinate Internal Audit for all department as a part of Quality Assurance, also prepare the audit checklist, Non-compliance report, CAPA and its Compliance Report in regular frequency.
➢ Preparation follow up and implementation of Corrective and Preventive Action (CAPA) based on the External Audit compliance report.
➢ Preparation of SOP training schedule and Conducting QA Common SOP Training to all employees.
➢ Preparation of Vendor Evaluation and vendor approval form based on the Vendor audit and Quality Control test report.
➢Implementation and Introduction of Changes in controlled system (SOP, Protocol, Specification and Facility) through Change Control.
Project Undergone: I have done my project in CASHEW EXPORT PROMOTION COUNCIL OF INDIA, QUILON on the topic of “PRODUCTION, CHARACTERIZATION & OPTIMIZATION OF β- GLUCOSIDASE BY Aspergillus niger UNDER SOLID STATE FERMENTATION & ITS APPLICATIVE STUDIES” during January 2014 to April 2014.