Quality Control Coordinator
National Food Products Company
مجموع سنوات الخبرة :10 years, 6 أشهر
Responsible to meet the microbiological specifications of all Food products.
Co-ordinate with production, purchase and maintenance to make sure that the processes and products are microbiologically safe.
Responsible to reduce the internal microbiological failures of all the products and to minimize the customer complaints from market.
Promote Quality standard awareness among operators and monitor the process performance and effectiveness
Train the new employees and existing in Hygiene, GMP and Food safety
Coordinate EFST training and examination according to Abu Dhabi municipal regulations
shelf life monitoring and on time reporting in case of deviation
Perform investigations on customer complaints, and internal non-compliance reports relating to product performance, foreign material contamination and determine root causes of the issue determine appropriate corrective and preventative actions, and verify its effectiveness.
Verify in-house hygiene and sanitation control, waste disposal, and personal Hygiene for staff members
Conduct statutory inspections and internal audits of plant, Accommodation and premises
HACCP Implementation
Responsible to meet the microbiological specifications of all frozen Food products for export local sale and as well as QSR supply.
Co-ordinate with production, purchase and maintenance to make sure that the processes and products are microbiologically safe.
Responsible to reduce the internal microbiological failures of all the products and to minimize the customer complaints from market.
Promote Quality standard awareness among operators and monitor the process performance and effectiveness
Carry out all works in microbiology lab including sample receipt, analysis, On-time reporting, result interpretations etc.
Maintain Good laboratory practices and Lab Safety in microbiology lab.
Experience in ISO 22000, FSSC,
EXperienced in QSR operations and quality systems
Conduct microbiological tests for raw materials, semi- finished goods and finished products from sampling plan to reporting.
Experienced in various tests for Salmonella detection including ELFA (using VIDAS), conventional culture methods, biochemical and serological tests.
Enumeration, isolation, characterization and identification of microbes from water, foods, milk, raw materials, soil and clinical specimens.
General microbiological quality of foods and spices including mesophilic aerobic count, yeast and mold count, aerobic and anaerobic spore forming bacteria etc. Detection and enumeration of pathogens like S. aureus, salmonella, Enterobacteriaeae, E. coli, Vibrio Cholerae and etc.
Experienced in the frozen food processing spiral freezing, plate freezing and block freezing, Export specification quality requirements.In House trouble shooting.
Responsible to meet the microbiological specifications of all Eastern Condiments products.
Co-ordinate with production, purchase and maintenance to make sure that the processes and products are microbiologically safe.
Responsible to reduce the internal microbiological failures of all the products and to minimize the customer complaints from market.
Carry out all works in microbiology lab including sample receipt, analysis,
On-time reporting, result interpretations etc.
Co ordinate external lab analysis and inter lab tests as per NABL and regulatory requirements.
Maintain Good laboratory practices and Lab Safety in microbiology lab.
Experience in ISO 22000 and NABL Accredited Laboratory
Conduct microbiological tests for raw materials, semi- finished goods and finished products from sampling plan to reporting.
Experienced in various tests for Salmonella detection including ELIFA (using highly sophisticated instruments like VIDAS), conventional culture methods, biochemical and serological tests.
Enumeration, isolation, characterization and identification of microbes from water, foods, milk, raw materials, soil and clinical specimens.
Microbial DNA, RNA and Plasmid isolations and purification techniques.
General microbiological quality of foods and spices including mesophilic aerobic count, yeast and mold count, aerobic and anaerobic spore forming bacteria etc. Detection and enumeration of pathogens like S. aureus, salmonella, Enterobacteriaeae, E. coli, Vibrio Cholerae and Vibrio parahaemolyticus etc.
Chemical parameters like volatile ether extract, non volatile ether extract, color value (chilly), pungency (chilly), piperine (pepper), curcumin (turmeric), Aflatoxin contamination in foods, Sudan dye and ethion adulteration in chilly and other condiments, fiber and ash content in spices etc.
Experienced in Veg pickle, Rice products and Coffee chukku kappi unit IPQC.
Associate to Control and document all activities of marine pickle unit as per the internal and EU requirements.
Responsible to verify and improve the process control for all units from microbiology perspective.
Experienced in total quality of Blended spice powder and straight powder production in microbiological perspective.
Experienced in quality pickle production in microbiological perspective.
Report all non conformities in the processes to the concerned people on time and review the corrective actions taken.
Carry out Environment Quality Monitoring Program (EQMP) across the Eastern condiments units in order to ensure microbiological safety of processing and storage areas, contact surfaces, instruments, water and air
Coordinate with Export Dept to satisfy the regulatory and statutory requirements from Governmental authorities like Export Inspection Agency, MPEDA etc.
Handle the water purification process inside the plant and monitor its effectiveness at times.
Co ordinate with maintenance and production team to ensure that the water purification processes happen without fail.
Contact person from QC department for the day to day activities in Effluent Treatment Plant (ETP) of Eastern condiments.
Troubleshooted the issues in Effluent treatment plant of Eastern condiments cleared the issues from bottom line and implemented an SOP for ETP.
Eliminated the frequent failure of one of the major product due to coli form contamination by thorough study on Raw materials and cleared the issue.
Troubleshooted the frequent failure of Yeast and mould in recently developed new product and cleared the issue.
Successfully faced ISO-22000, HACCP, KOSHER, HALAL and ISO-17025 (NABL) audits.
Handled special project to improve the microbiological quality of blended spice powders for export.