QUALITY ASSURANCE EXECUTIVE AND AUDITOR.
LANDMARK GROUP - CORPORATE OFFICE
Total years of experience :11 years, 11 Months
• Implement and ensure all Landmark group outlets should meet the HACCP and Municipality requirements. with no major violations and our guests should be safe.
• Implement the Nando’s QA standards in all Nando’s outlets.
• Conduct the following audit in all Nando’s outlets to ensure all outlets are comply with their standard and upload the report in Nando’s WWL Web site. Audits are
• Nando’s Internal Health and Hygiene audit - Monthly
• Nando’s Internal Poultry audit - Monthly • Nando’s External poultry audit - Monthly
• Nando’s Supplier audit. - Quarterly
• Work with project team to ensure all Nando’s food safety standards are in place in new outlets.
• Conduct the Landmark Quality and Food safety and Health safety audit in all outlets based on corporate office schedule in UAE, KSA and Kuwait.
• Conduct the supplier audit based on the Schedule of corporate purchase department and submit the report to senior management for approval process.
• Manage Audits from Nando’s brand and Landmark group.
• Provide necessary Food Safety training all staffs and ensure learning outcomes are implemented at outlets.
• Help to in ground operations team to resolve the Projects, maintenance and supply chain issues, which are related to Health, Hygiene and Safety of our guest and team.
• Compliance of plant, process and products with legal requirements.• Assist the manager for the implementation process of HACCP, FSSC 22000, BRC, HALAL AND Dubai Municipality standards. • To schedule and conduct the audits such as supplier evaluation audit and submit report to senior management for approval process. • To Conduct GMP and food safety audit in 45 Outlets of 'Bakemart' based on schedule and plan. • Conduct food security audit, Intra department audit, Tractability audit and maintain the records. • Manage Audits from customers like Dawn foods, Mac Donlads, Emirates flight catering, Food Point, Atlantis and ensuring that all their requirements related to product quality and Food Safety . • Prepare required documents for physical tractability and control the quality of product . • Prepare specification for raw material and finished products to maintain consistency and quality of raw materials and finished products.
• Prepare work schedule for Online QA's and verify their assigned work in production area. • Prepare agenda for management meeting and make a report for same. • Conduct Mock recalls yearly twice to ensure efficiency of traceability system. • Conduct organoleptic evaluation for every batch of products to ensure the quality before dispatch. • Prepare required PRP ‘s, OPRP’s, SOP's, SSOP's and Policies for the company.• Prepare and implement the Standard Operation Procedures and Policies in the company. • Conduct internal food safety trainings to meet the needs of employees within the parameters of their positions.• Maintain and ensure the hygiene condition in plant.• Ensuring that tests and procedures are properly understood also performed and evaluated the product modifications and investigated if required.• Liaising with the external agencies for pest control and waste management.• Developing and implementing SOPs, SSOPs and updating as a part of continual improvement.
• Manage Food security audit, Intra department
audit, Tractability audit and maintained the
records. • Prepare required documents for physical
tractability system.
Prepare required PRP ‘s and OPRP’s for ISO 22000
certification.
• Prepare and implement the Standard Operation
Procedures and Policies in the company.
• Conduct internal food safety training to meet the
needs of employees within the parameters of their
positions.
• Maintain and ensure the hygiene condition in plant.
• Ensuring that the tests and procedures are properly
understood also performed and evaluated the
product modifications and investigated if required.
• Liaising with the external agencies for pest control
and waste management.
• Developing and implementing SOPs, SSOPs and
updating as a part of continual improvement.
• Isolation and identification of microorganisms in all food items by culturing methods regularly.
• Maintain and ensure the hygiene condition of factory. • Developing and implementing SOPs, SSOPs and
updating as a part of continual improvement.
• Evaluate the manufactured products and the
manufacturing systems to verify the quality and
performance standards
• Prepare standard and documents for HACCP
certification.
• Manage pest Control treatment.
• Conduct induction training for all staff to increase
knowledge of staff in foods safety.
• Monitor and ensure SOP’s of food safety.
It is DDE course