Quality Assurace Officer
Hamwi co ltd
Total years of experience :2 years, 8 Months
• Implement and monitor all pre-requisite programs of HACCP food safety management system and strategic development and auditing of quality system such as HACCP, GMPs, GHPs, SOPs, SSOPs and regulatory requirements.
• Conduct internal audit, second party audit (Supplier audit) and assist in the preparation of third party audit according to ISO standard and the company’s procedure and identify improvement and compliance opportunities, and develop specific action plans and compliance deadlines.
• Ensure and maintain all temperature record of all chillers, freezers and other storage areas, monitoring all CCPs, Conduct internal audits to ensure compliance with local regulatory laws / International standards in Food safety, take corrective actions if deviations occur and maintain records.
• Conduct daily inspection regarding hygiene and sanitation conditions of all food production and storage areas
• Proactively identify food safety risks by monitoring 3rd party certification process; proactively develop mitigation strategies and ensure those are communicated to relevant stakeholders in a timely fashion.
• Collect and prepare samples for analysis with external laboratories, follow up on the actions related to the findings and non-conformities noted during the audits and inspections.
• Reduce risk by food handlers and supervisors through consistent training on food handling techniques and food protection principles (GMPs- Food Safety training), food defense and bioterrorism.
• Ensure compliance with relevant food safety and quality regulations; monitor consumer trends and prospective regulatory activity and develop forward-looking communications and compliance strategies.
• Monitor storage and stock rotation of raw material stores through FIFO and FEFO, manage and maintain an effective pest control system.
• Provide daily, weekly and monthly activity reports as directed by General Manager.
• Conduct training of food handler according to municipality specifications like:
(Food safety, HACCP awareness, Personal hygiene, cleaning practices) to ensure product quality consistency all the time
• Monitor and maintain the traceability system established.
• Identified key areas of risk in various food operations for early remedial actions, prepared SOP's, and ensured their implementation.
• Conducted daily checks on the personal, environmental and food hygiene conditions of the food establishment, keep records on the findings and and Monitored the health condition of food handlers and to arrange medical examination or suspension of work where necessary..
• Liaised with the Head Chef to ensure that all the appropriate record logs are completed and up to date, Conducted food/kitchen/personal hygiene audits and conduct internal audits to ensure compliance with local regulatory laws / international standards in Food safety.
• Liaised closely with Department heads to ensure all health and food hygiene aspects to the hotel are well planned and coordinated to achieve maximum impact, demonstrated advanced knowledge of health and food hygiene issues, conducted health and food hygiene inspections and food tests according to standards and procedures.
• Evaluated the corrective actions taken for the non-conformance noted during the audits, rreviewed and followed up on the microbiological results from food laboratory, managed and maintained the traceability system established and maintained food safety documentation and record.
• Reported, assessed and investigated on food safety complaints and incidents, conducted Pest Control program of the facility and developed, reviewed and updated cleaning procedures and schedule.
• Coordinated with engineering department to implement preventive and corrective maintenance, advise food handlers on the proper food handling practices and ensure their observance.
• Acted as a focal point of contact with the Food and Environmental Hygiene Department and performed other duties as assigned by the hygiene manager.
• Conducted literature reviews, collected and analyzed data.
• Prepared materials for submission to granting agencies and foundations.
• Evaluated the nutritional value, colour, flavor and texture of food.
• Tested food samples for particular types of molds, yeast and bacteria that may be harmful.
• Explored alternative processing methods and Worked closely with other food production staff including microbiologists, engineers, packaging specialists and buyers.
• Investigated and set standards for safety and quality.
• Provided ready access to all experimental data for the faculty researcher and supervisor.
• Requested or acquired equipment or supplies necessary for the project.
• Managed and responded to project related email.
• Prepared, maintained, and updated website materials.
• Attended area seminars and other meetings as necessary.
• Summarized project results.
• Prepare other articles, reports, and presentations.