Quality Assurance Officer
AATCO
مجموع سنوات الخبرة :15 years, 7 أشهر
Supplier evaluation, conduct desktop audit and on site audit. Raw material risk assessment, Implementations and monitoring HACCP and food safety policies.
• BRC Global Standard for Food Safety, Internal Auditor. Conduct QC staff training as continuous improvement of GMP - Goods manufacturing practice and SOP - Standard Monitoring and supervising for effective control of all QC daily activities in cheese, butter and chocolate factories.
• Responsible for the effective control of QC on line monitoring of all production lines while maintaining the up most level of hygienic and to carry out all laboratory testing activities with proper procedure and guidelines.
Notable Accomplishments
• Pivotal in maintaining
Microbiological and Physiochemical analysis report for finished products.
BRC internal Auditor
Water analysis and Air Quality analysis report.
Finished product release report. Dispatch control and Incoming raw materials analysis report.
Detergent and sanitizer solution testing report.
Cold storage check list.
Incubation and shelf life sample analysis report.
Fumigation and internal pest control report.
Sample detail identification for external labs
• To control and follow up for effective implementation of corrective and preventive action for any abnormalities.
• Pivotal in coordinating with production procedures in cooperation with other plant managers to maximize product quality and minimize costs.
• Effective inspection of finished products before dispatch for compliance of product quality and packing quality attributes.
• To control and monitor proper storage conditions for raw materials, packing materials in process and finished products of all cold sections and ware houses.
• To control and verify the process materials and products at different stages through close on line monitoring of process activities which meets the specification.
• Effective implementation of housekeeping, factory hygiene and pest control.
• Responsibility under ISO - HACCP System, to prepare plan and Operating Procedure.
• Conduct Microbiological analysis of spices and spice mixed products exporting from India
• Evaluation, interpretation and updating the results
• Conducts training for those doing crash course under spices