![NOUSHAD MOOTHEDATHU, Head of QHSE [Food Safety Team Leader / MR]](http://secure.b8cdn.com/images/uploads/user_photos/05/7769705_20211116131424.jpg)
Head of QHSE [Food Safety Team Leader / MR]
ZAD CATERING SERVICES
Total years of experience :12 years, 10 Months
• Preparation, Updating and Implementation of ISO 22000, ISO 9001, ISO 45001 and ISO 14001.
• Developing and review of written documentation - ISO Manual, procedures, HSE Plans, Work Instruction, Safe Work Procedures, SOP’s, RA, COSHH, KPI’s, Guidelines and formats.
• Prepare & Review- Risk & opportunity Assessment and Environmental Aspects Impact Assessments
• Advise management to develop Internal & External Issues and Needs & Expectation Register.
• Planning and executing QHSE team meeting and Management Review Meeting and communicate all QHSE aspects to top management as Food Safety Team Leader/MR.
• Sustaining of Integrated Management System in all ZAD locations along with Client requirements.
• Liaise as necessary with relevant authorities to ensure legal compliance and statutory requirements related to QHSE are in-place at all ZAD locations.
• Management and coordination - ISO Certification/Surveillance Audit; client -QHSE Inspection from Q-Rail/ Supreme Committee/ Ashghal / Baladiya / MOPH / Consultancy / Civil Defense Etc.
• Conducting supplier Audit and approving suppliers as per Supplier Audit program; Provide guidance to Recall process as needed.
• Approving & monitoring external service providers like chemical supplier, Fire Safety Maintenance provider, Pest Control Service Provider, Maintenance providers & other outsourced activities.
• Planning and executing ISO verification program such as internal audit, micro-sampling of food, Safety inspections, Equipment Calibration, etc.
• Conduct fire Safety assessment for the project; ensure environmental requirements are in place.
• Conducting facility management Audits, Risk Assessments and gap analysis of new projects/ on-going project. Ensure Housekeeping standards are in-place.
• Working closely with operation for planning and achieving QHSE objectives & KPI’s goas.
• Managing of all QHSE Dept. activities such as planned inspection/Audits (in Soft service, camps, Restaurant, central kitchens), Mock drills /Recalls, Non-conformance, Incident investigation etc.
• Verification of Non Conformity report and EHS Incident report; Propose necessary corrective action and verifying effectiveness of the corrective action taken.
• Preparing Bulletins & lesson learned to reduce food safety deviations & occupational accidents.
• Organize & conduct Technical Training, Modules preparation, Training Matrix and Training plan for entire ZAD locations.
• To review the QHSE effectiveness of the projects; reporting Food Safety Performance and HSE performance statistics report to senior management for continual improvement.
• Advise management on Workers Safety Representative agendas and Staff welfare programs.
• Review tenders & contracts documents and developing QHSE documents for new tenders.
• Review & Implementation of ISO 22000, ISO 45001 and ISO 14001 in the company projects.
• Accountable for QHSE aspects of catering & soft service delivery in the project locations.
• Participate in Supplier Audit program.
• Conducting inspections based on both Food Safety and Health & Safety in company locations.
• Conducting Hygiene & Safety Inspections in the Camps, Laundry, Accommodations and Pantries.
• Conducting Risk Assessments, Internal Audits & gap analysis and Corrective actions.
• Prepare and coordinate - ISO Audit, Third party QHSE Inspection, QP MIC, SCH Etc. to ensure all QHSE activities are in accordance with local legislation and as per the company QHSE standards.
• Incident investigation & reporting; preparing & implementing action plan for achieve the KPI’s.
• Conducting Fire evacuation drills and food recall drills in Kitchen operation.
• Chair the monthly HSE meeting with clients as company representative.
• Providing the different levels of Technical Training to all employees concerning Food Safety, HACCP, Health Safety and Environmental management.
• Mobilizing resources to new locations as per the said standards.
• Ensure the optimal degree of safe and proper usage of pest control measures to eliminate pests by developing and maintaining pest control management.
• Provide necessary guidance to all Project departments’ proper documentation and record-keeping. Documenting all Inspection/Audit /Incident report through ERP.
• Co-ordinate the development and implementation of Food Safety Management Systems in conjunction with Management & Staffs.
• Maintain and update quality system through analysis, auditing and administration.
• Initiate HACCP programme for new lines/ Products and review existing HACCP, Conduct Quality and HACCP Awareness Training for staffs.
• Initiate and Manage Product Development programs and Develop products according to Market Trends.
• Manage the laboratory functions, and ensure effective, timely and efficient performances and analysis to maintaining company specifications and cost objectives.
• Ensure an appropriate laboratory test/testing equipment/procedure is introduced to maintain effective Q.A. within the production. Provide technical advice to Management on Quality issues or gaps in effectiveness.
• Initiate, manage and follow up investigation /audits of all quality issues. Ensure Corrective actions are implemented and measures are incorporated into quality system to prevent recurrence.
• Analysis of raw & packaging material and approve for production. Also recommending procurement department to maintaining and improving standards of incoming material.
• Liaise with legislative and enforcement bodies such as Bahrain Standards /GSO to ensure that relevant directives are complied with.
• Work closely with Sales / Production to investigate and resolve customer complaints or internal NC and recommend Management any procedures technique that need to the introduced or corrected.
• Monitor hygiene & housekeeping standards, conducting in-house inspections and analysing related data.
• The duties and responsibilities also included shelf life steady of UHT products and End product analysis of all finished product and approved for sale (release).
• Quality defect investigation of Tetrapak products and advice to improve traceability system.
Food processing, Food Chemistry, Food Microbiology, Food testing and Analysis, Food Safety, Food Engineering and Application, Animal & Plant food Science, Dairy Technology, Pesticides and Insect Controls, Hygiene & Sanitation, Food Safety Standards and Guidelines Etc.
Food processing, Food Chemistry, Food Microbiology, Food testing and Analysis, Food Safety, Food Engineering and Application, Animal & Plant food Science, Dairy Technology, Pesticides and Insect Controls, Hygiene & Sanitation, Food Safety Standards and Guidelines Etc. HOLD UNIVERSITY SECOND RANK
