Mohd Shvaib Kuraishi

 Conduct scheduled and unscheduled food safety audits and onsite inspections of production facilities,
warehouses, kitchens, and distribution centers to ensure compliance with food safety regulations and industry
standards.
 Perform risk assessments to identify biological, chemical, and physical hazards and recommend corrective
and preventive actions to minimize operational and food safety risks.
 Implement and monitor food safety systems including HACCP, GMP, GHP, PRP, CCP, SOPs, and SSOPs
to maintain compliance and product quality standards.
 Generate detailed audit reports, identify non-conformities, and recommend corrective actions to ensure
continuous compliance improvement.
 Provide food safety training and awareness programs to employees and food handlers on sanitation practices,
allergen management, hygiene standards, and regulatory compliance.
 Inspect and approve incoming and outgoing materials to ensure compliance with quality and food safety
standards.
 Maintain product traceability, stock accuracy, and inventory control activities in compliance with food
safety and operational requirements.
 Implement FIFO/FEFO systems for effective stock rotation and reduction of expiry-related losses and
wastage.
 Monitor warehouse hygiene, storage conditions, and material handling practices in accordance with food
safety standards and company procedures.
 Plan and monitor material flow between warehouse, production, dispatch, and distribution operations for smooth
workflow management.
 Coordinate with dispatch and transport teams to ensure timely and efficient movement of goods and materials.
 Ensure proper loading and unloading practices to prevent contamination, product damage, and material losses.
 Maintain documentation related to HACCP records, sanitation logs, stock movement, logistics operations,
supplier certifications, training records, and regulatory compliance.
 Review SOPs, QA records, hygiene reports, pest control records, and compliance documentation to verify
adherence to food safety standards and audit requirements.
 Conduct follow-up audits and monitor corrective actions to ensure sustained compliance with internal policies
and regulatory standards.

Adept at managing comprehensive document control systems to ensure compliance with ISO standards, project
specifications, and regulatory requirements.
• Preparation and updating of documents as per standards SOPs, SSOPs, work instructions, policies
(Food Safety Policy, Vendor Policy, Hygiene Policy, etc.), checklists of audits for suppliers/vendors, outlet
stores, agreements of suppliers, suppliers’ quality assurance plans.
• PRP manual, HACCP manual, cleaning and disinfection schedule, food safety and
quality objectives, opportunity and risk identification.
• Validation study reports of food products and each CCP of food processing areas. Risk and
opportunity analysis of food safety in the production process, review of customer requirements.
• Customer order register, customer satisfaction feedback records, customer complaint register, suppliers’
Performance and evaluation reports, product traceability reports, vehicle cleaning, washing, and disinfection
records.
• Prepare audit compliance reports for external and internal audits.
• Prepare letters, applications, reports, and records as required by government authorities
(CPCB, APEDA, ISO, FSSAI, etc.).
• Production and stock reports monthly, yearly production, and dispatch reports. Prepare
product specification reports as required by buyers.
• Conduct internal audits and training, and prepare plans for APED Audits, FSSAI
audits, government pollution board audits, and delegations.
• Audit suppliers, vendors, production departments, stores, raw material purchases, and utility departments.
• Food safety audits of outlet stores.
• Conduct internal training of food handlers on GMP and food safety policy(FSMS).
• Review departmental documents to maintain proper documentation and records: master list of
documents, list of employees, list of qualified food safety auditors, external raw materials, and
calibration of instruments (autoclaves, laminar flow cabinets, weighing balances, sterilizers, ovens,
flow meters, temperature meters, glassware, etc.).
• Amend documents(issue/revision), document control register.
• Maintain records, documents, and continual improvement.
• A proactive and dependable professional committed to maintaining high-quality standards,
improving operational efficiency, and fostering a culture of continuous improvement.

Demonstrates strong expertise in monitoring and maintaining food quality standards, implementing HACCP and
ISO 22000 protocols, and ensuring compliance with local and international food safety regulations.
• Proficient in conducting inspections, audits, and lab testing procedures to ensure product quality, hygiene, and
consistency across all stages of food handling from sourcing and production to packaging and distribution. Skilled
in identifying quality deviations, leading root cause analysis, and implementing corrective and preventive actions
(CAPA).
• Food safety management (HACCP, ISO 22000:2018), quality control &
assurance, regulatory compliance & audits.
• GMP &hygiene monitoring, product testing &sampling, documentation &recordkeeping, supplier
quality evaluation, team training & SOP implementation.
• Food safety hygiene audits at every outlet to ensure food is prepared following all food safety
and quality parameters as per standards.
• Conduct training on GHP and GMP to maintain the food safety and quality system.
• Implement standard operating procedures(SOPs), sanitation standard operating procedures(SSOPs),
and hygiene standards for environment, food handlers, packaging material, water, employees, and
visitors.
• Monitor and manage hygiene of plant premises, equipment, environment, and personnel
on a daily basis to maintain FSMS (PRP, OPRP, CCP, and HACCP).
• Handle online floor production inspection teams to ensure food safety and quality.
• Ensure product manufacturing, packaging, and storage are executed as per ISO, FSSAI,
GHP, GMP, and HACCP standards.
• Prepare food certificate analysis reports.
• Conduct dispatch inspections of finished products, container temperature before and
after loading, and internal and external product quality to ensure food quality and
safety.
• Handle customer complaints and prepare corrective and preventive actions.
• Conduct root cause analysis monitoring.
• Oversee microbiological analysis of raw food materials, in-process food,
finished products, and packaging materials.
• Perform microbiological testing: personal hygiene swab samples of food handlers, equipment,
and air sampling to monitor hygiene practices and maintain PRPs and OPRPs throughout the
plant.
• Impart training to new microbiologists as per standards.
• Ensure all microbiological and chemical testing is properly interpreted, analyze sanitation requirements, conduct
environmental studies, and maintain GLP (ISO 17025) with documentation and recordkeeping.
• Review and manage laboratory records for media, chemicals, reagents, cultures, glassware, and
equipment, external and internal lab testing reports, calibration reports, analysis reports, validation
reports, SOPs, SSOPs, manuals, traceability reports, and recall reports.
• Conduct chemical and physical analysis of food materials and finished products.
• Conduct chemical and microbial analysis of potable water, boiler water, ETP, and STP water.
• Provide training to food handlers on personal hygiene and food safety policy.

• Hygiene monitoring ofthe plant to maintain (PRP, GHP, OPRP, CCP).
• Personal hygiene monitoring of food handlers.
• Calibration of equipment before starting production.
• Check product quality organoleptic properties (color, appearance, odor, texture, taste), external (proper
printing, product name, sealing, DOP, DOE, batch code, shift code, manufacturing unit, weight, exporter
and importer name and address).
• Monitor metal detectors(Fe, NFe, SS) and emergency bells of chiller, blast, and cold storage areas.
• Dispatch inspection of food product quality and vehicle hygiene before and after loading (temperature).
• Inspect product panels.
• Monitor light intensity using a lux meter.