Auditor / Trainer
TUV Middle East LLC
Total years of experience :17 years, 1 Months
• Lead Auditor in HACCP & ISO 22000, ISO 9001, ISO 14001, ISO 45001 and FSSC 22000
• Approved Food Safety Trainer under Dubai Municipality
• Conduct 3rd party and 2nd party Food Safety audits throughout the Middle East.
• 200+ onsite mandays on ISO 22000 & HACCP covering various food companies covering catering and hospitality, dairy manufacturing, Sea food processing, Meat and meat processing including slaughtering facilities, Fresh produce, Distribution centers (warehouse), Milling, Bakery and Confectioneries, Packaging facilities, Retail outlets (Hyper markets, Supermarkets), Beverage and water companies etc
• 50+ mandays on IMS audits (ISO 9001:2015, ISO 14001:2015 and ISO 45001:2018)
• Approved Auditor for conducting HACCP Audit in ADNOC locations for the catering services provided by NCTH / ADNH.
• Approved Auditor for Yum Food Safety Compliance Check (FSCC) in KFC & Pizza Hut Restaurants throughout the Middle East. Audited more than 1000 Pizza Hut & KFC Restaurants (1000+ mandays)
• Approved Auditor for Yum Supplier Audits (FSA, QSA, PFA & DC - Covering FSSC 22000 and BRC requirements) and Retail Audits.
• Approved Auditor for Yum Operational Compliance, ROCC Audits in KFC and Yum ACE audits in Pizza Hut
• Approved Auditor for Yum Supplier Audits (STAR). Conducted more than 100 supplier audits
• Approved Auditor for Carrefour Hypermarket & Supermarket. Conducted more than 100 Carrefour Hypermarket and 50 Supermarket audits
• 2 year auditing experience in Sharjah Cooperative Society in implementing hygiene standards
• Clients audited includes Carrefour, Spinneys, Sharjah Cooperative Society, NCTH, ADNH, NFPC, GCC, PepsiCo, KFC, Pizza Hut, Emirates Flight Catering, Freshly Frozen Foods, Modern Bakery LLC, Perfect Foods, Majan Printing and Packaging, Trofina Foods, Fruits Garden LLC, Sheraton, Gulf Sea Food LLC etc.
• Appreciation received from Yum Restaurants Intl and TUV Middle East
• Manage stewarding staffs and HSEQ officers and assign their duties and ensure the proper functioning of HSEQ department
• Conduct HACCP, Safe Food Management and QHSE Training to all staffs.
• To conduct routine and random visit to all catering locations and ensure that the implementation of Food Hygiene Policies, procedures and standards are adhered to.
• Conduct regular and planned Hygiene Inspections & Audits, take corrective actions if required and maintain all necessary documentation.
• Conduct Vendor/Supplier Audits and Approve Raw Material & Packing material
• Introduce new cost effective Hygiene Systems and Methods and Cost Benefit Analysis
• Documentation Management of IMS (ISO 9001:2008 + ISO 14001:2004 + OHSAS 18001:2007 + ISO 22000:2005 + HACCP SYSTEMS)
• Investigate any Food Hygiene related complaints and Customer Complaint Closure with proper CA and PA
• Conduct IMS internal audits and coordinate IMS Surveillance audit
• Maintain all Hygiene Documentation including Training records
• Update Management on Hygiene related matters on a daily basis and recommend required changes to enhance the food hygiene systems
• Conduct Company Basic Food Hygiene Course to Food Handlers & issue relevant certificate
• Conduct Elementary Food Hygiene Course to Supervisory Team and liaise with the Royal Environmental Health Institute of Scotland, U.K. to obtain related certificate for those who pass the examination
• Conduct HACCP and Safe Food Management Training to Camp Bosses and Chief Cooks/Cooks
• To conduct routine and random visit to all catering locations and ensure that the implementation of Food Hygiene Policies, procedures and standards are adhered to.
• Conduct regular and planned Hygiene Audits, take corrective actions if required and maintain all necessary documentation.
• HACCP Team Leader and communicate to the team on a regular and monthly basis through HACCP Meetings, Audits and related
• Implement HACCP, GMPs, SOPs system
• Investigate any Food Hygiene related complaints
• Conduct HACCP internal audits and coordinate HACCP Surveillance audit
• Maintain all Hygiene Documentation including Training records
• Update Management on Hygiene related matters and recommend required changes to enhance the food hygiene systems
• Check & Verify the Day to Day Production as per Company Quality Standard & Procedures.
• Check the Food Safety and QM systems in the companies including HACCP, ISO 9001:2008 and ISO 22000:2005.
• Conduct TQM Audit in all units monthly to ensure the effectiveness of system
• Conduct SEMINARS & TRAINING to internal staff on Food safety, Hygiene, GMP, GHP, TQM, 5S, Pest Control, ISO 22000, FSSAI etc
• Conduct VENDOR/SUPPLIER AUDIT and Approve Raw Material & Packing material
• CUSTOMER COMPLAINT CLOSURE With correct CA& PA
• Conduct SENSORY EVALUATION of products & product BENCHMARKING with competitor samples.
• Revise QUALITY MANUAL of all units
• Implement GREEN STRATEGY & check GMPs, GHPs, SSOPs in all units
• Rewriting and Updating Quality & Production Procedures (SOPs)
• Introduce Cost Effective Raw Materials and Cost Benefit Analysis
• Systematic Record Keeping
• Well expert in handling PLC based machines like Pasteurizer (APV, TETRA PAK), Homogenizers (APV, TETRA PAK), Freezers (TETRA PAK HOYER), Filling Machines and CIP units. And Printers like DOMINO, WILLET, MARSH, IMAJE, and MATTHEWS.
• Documentation of complete quality parameters ISO 9001:2008, FSMS, and EMS.
• Manage a team of 150 people and their allocations.
• Member of the food safety team and organize its work to ensure that Food Safety Management System is being implemented
• Implementing laboratory operations to ensure testing that product has been delivered with fully Quality Standards.
• Physical, Chemical & Microbiological Analysis of Ice cream and other Dairy Products.
• Check the complete Hygienic Practices in factory.
• Physical, Chemical and Microbiological analysis of spices.
• Well expert in handling equipments used in lab like HPLC (High Performance Liquid Chromatography-SCHIMADSU) for the analysis of Capsaicin and Aflatoxin, and Spectrophotometer.
• Manage the food safety team and organize its work to ensure that Food Safety Management System is being implemented. Also in charge of giving seminars to the staff with regards to Basic Food Hygiene and the CCPs of the company.
• Worked as a team member in HACCP Management.
• Documentation of complete quality parameters ISO 9001:2008, ISO 22000:2005 (HACCP), FSMS, and EMS.
M Sc Food Science & Technology Institution: Mar Athanasios College for Advanced Studies Tiruvalla.
Name of University: Mahatma Gandhi University Aggregate: 89 % B Sc Food Technology
Institution: D.G.M.M.E.S College Mampad Name of University: Calicut University Aggregate: 67%
Name of Examination: SSLC Aggregate: 83.6%
