QA Laboratory Specialist
Del Monte Foods
Total years of experience :9 years, 5 Months
Key Result Areas:
Empty can manufacture, seaming defect analysis and processing of
canned food.
Calibration and Validation of retorts with respect to F0 values.
Process optimization using statistical Process Control & knowledge of
Quality control tools.
Coordinates, prioritizes, assigns and reviews the daily work of assigned
Quality Assurance Staff.
Supports in external audits of AIB, FSSC 22000, ISO 14001 and
OSHAS 18001 standards.
Lead change initiatives and continuous improvement efforts, including
the pursuit of Quality Management System, GMP, 5-S’
Management of NCR with root cause analysis & corrective actions
Inspection and approval of Raw materials, Ingredients and packaging
material.
R & D, New product development activities, Accelerated shelf life
study and Sensory Evaluation of food with hedonic scale.
Packaging Material quality control (GSM, bursting strength, bursting
factor).
Organizes routine laboratory analysis of food, water and
environmental samples as per Laboratory calendar.
Utilizes knowledge of microbiology and its potential consumer safety
risk to support site HACCP plans, pre-requisite programs and on-going
verification.
Identification of CCP and monitoring the CCP and handling customer
complaints. Investigate (and correct) customer issues and complaints
relating to quality.
Knowledge in development of SOPs, COA, Check lists & conducts
Internal audits.
ELITE Foods, India as Food safety & Quality Assurance Executive
Key Result Areas:
Processing and canning of Oats & Wheat Flour
Maintain Site Quality document control compliance
Assist Project Managers with quality management practices and
project documentation
Key Result Areas:
Processing of wheat flour, canning of oats
and value addition for Wal-Mart stores.
Adhere to cost effective practices as well as continuous improvement
and Kaizen encouraged in the department
Trend analysis of pest control as per the schedule
Laboratory: Instrumental methods of Analysis, Physico-Chemical,
Microbiological & Sensory evaluations of Food
Food safety standards: BRC, IFS, FSSC22000, AIB, HALAL and
HACCP.
Education Examination Discipline/ Specialization Year of Passing Country