Food Quality and Hygiene Executive
Bundu Khan Restaurant
Total years of experience :6 years, 2 Months
Monitor CCPs on daily basis of different batches of product.
Training of all food handlers regarding food safety, GMP, GHP.
Maintaining the record of food quality and safety documentation.
Attended quality and safety meetings and made recommendations.
Observed employees at work stations and documented behaviors.
Maintained updated knowledge of all quality and safety regulations.
Monitoring and evaluate processing procedure and storage procedure.
Inspection of raw material regarding food safety and hygienic to consumer.
Offered technical advice and assistance on all quality, hygiene and safety matters.
Implementation of HACCP, GMP, GHP, HALAL, ISO 9001, ISO 22000 through SOPs.
Formulate safety policies and monitor the proper implementation of these policies through SOPs.
Attend continuous professional development workshops on training techniques, regulations, and materials handling procedures.
Coordinated and performed internal, secondary, and third party audits, and made
Corrective action recommendation as deemed necessary.
Monitor CCPs on daily basis of different batches of product.
Monitoring of daily production, safety and QA documentation.
Conducted classroom safety training to improve employee actions.
Implementation of HACCP, GMP, HALAL, ISO-22000 through SOPs.
Handle internal Audits and make report and manage corrective action.
Analyses work processes and determine areas in need of improvement.
Inspection of raw material regarding food quality, safety and hygienic to consumer.
Communicated with employees, managers, and other departments to facilitate safety and quality improvements.
Survey employees on concerns and daily processes.
Improve new hire training to reduce workplace incidents.
Draught reports for management detailing safety compliance.
The focus of studies was on the physical and organoleptic properties of food materials and to know about the all type of operations performed from reception of raw material to distribution of product and pre-harvest, post-harvest operations which are performed to save product from damage and to increase the shelf life which include heat and mass transfer, food storage engineering, food packaging engineering, food quality control, food product and plant design, food processing and preservation, industrial waste management. These courses are studied by online video link with University Putra Malaysia. (www.upm.edu.pk).