Tarikul Alam Dafader

 Training Needs Analysis:
Conduct regular assessments and consultations with department heads, managers, and employees to identify training needs, gaps, and priorities.  Training Program Development:
Design, develop, and customize training programs, courses, and materials to address identified learning needs and objectives.
Collaborate with subject matter experts and external training providers to create engaging and interactive training content aligned with industry best practices and company standards.  Training Delivery and Facilitation:
Coordinate and schedule training sessions, workshops, and seminars using various delivery methods, such as, e-learning platforms, and virtual classrooms.  Training Evaluation and Feedback:
Implement mechanisms to evaluate training effectiveness, including pre-and post-training assessments, participant feedback surveys, and performance evaluations.
Analyze training evaluation data to assess the impact of training programs on employee performance, knowledge acquisition, and skill development.
Use feedback and evaluation results to identify areas for improvement and make recommendations for future training initiatives.  Training Compliance and Documentation:
Ensure compliance with training requirements, regulations, and standards, including industry certifications, safety training, and mandatory courses.
Maintain accurate records of training activities, attendance, certifications, and completion status for audit and reporting purposes.

 Carryout routine food safety, hygiene and sanitation & facility inspections as per schedule. Conduct internal audits to ensure compliance with local regulatory laws / international standards in Food safety.
 Assist in defining practices according to the requirements of ISO, HACCP, GMP, GHP, FSSAI, OHSAS, FSSC-22000, BRC and other applicable standards, covering a comprehensive management system, organizational context formulation, risks management plans and policies for the above standards.
 Conduct training in food safety, hygiene and Occupation health safety for the food handlers and other staffs.
 Monitoring production and preparation about following the proper food control, monitor storage and stock rotation of all food, beverages and food disposable in storage area, outlets, kitchen & bars, monitor cleaning and sanitation of food premises, spot check of personal hygiene.
 Prepare and Update HACCP Manual, Yearly Food Sampling Plan, Site Specific QHSE Objectives and Targets and Internal Audit Plan.
 Follow up on the actions related to the findings and non-conformities noted during the audits and inspections.
 Perform the microbiological swab test for raw materials, Machineries, Food handlers & finished Products. Review and follow up on the microbiological results from food laboratory.
 Responsible for Implementation of QHSE System, maintaining and ensuring overall compliance and standards of achievement.
 Assist in implementing the company’s food and safety program to maintain statutory compliance to the prescribed legal requirement of the industry.
 Responsible for testing and controlling the quality of all products, (Incoming, in stock and outgoing) to ensure that the product - to be Good and product to be dispatched are under the specified parameters.
 Monitoring overall Food Safety system and HACCP system of the organization.
 Assist in completing food supplier audits (against the HACCP systems implemented) identifying corrective action required and escalation of major concerns and ensure action there of as required
 Assist in evaluating and assessing customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in order to enhance customer satisfaction
 Conducts Root cause analysis of the customer complaints and follow up with the concerned department to close the complaints on time. Investigating any incidents related to food safety, hygiene, and or Occupation Health Safety related issues.
 Manage and maintain an effective pest control system.

❖ Responsible for testing and controlling the quality of all products, (Incoming, in stock and outgoing) to ensure that the product - to be Good and product to be dispatched are under the specified parameters.
❖ Responsible for maintaining the highest level of food safety and hygiene standards in the premises. Monitoring overall Food Safety system and HACCP system of the organization.
❖ Responsible for Implementation of QHSE System, maintaining and ensuring overall compliance and standards of achievement.
❖ Assist in defining practices according to the requirements of ISO, HACCP, GMP, OSHAS, and other applicable standards, covering a comprehensive management system, organizational context formulation, risks management plans and policies for the above standards.
❖ Assist in implementing the company’s food and safety program to maintain statutory compliance to the prescribed legal requirement of the industry.
❖ Carryout routine food safety, plant hygiene and sanitation & facility inspections as per schedule. Conduct internal audits to ensure compliance with local regulatory laws / international standards in Food safety.
❖ Perform the microbiological swab test for raw materials, Machineries, Food handlers & finished Products. Review and follow up on the microbiological results from food laboratory. ❖ Conduct training in food safety, hygiene and Occupation health safety for the food handlers and other staffs.
❖ Assist in completing food supplier audits (against the HACCP systems implemented) identifying corrective action required and escalation of major concerns and ensure action there of as required
❖ Assist in evaluating and assessing customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in order to enhance customer satisfaction
❖ Conducts Root cause analysis of the customer complaints (hygiene issues) and follow up with the concerned department to close the complaints on time. Investigating any incidents related to food safety, hygiene, and or Occupation Health Safety related issues.
❖ Conducts monthly HACCP meeting with all team members and highlights issues and recommends course of corrective action where needed to ensure all departments are compiling with HACCP rules and procedures
❖ Ensuring that all register, records and documentation related with HACCP, FSMS, and Quality Analysis are properly maintained ❖ Evaluate the corrective actions taken for the non-conformance noted during the audits. ❖ Manage and maintain an effective pest control system.
❖ Facing Client audit, evaluating and initiating the corrective actions for the audit. Responsible for maintaining PPE, Fire Extinguisher and First Aid. Maintaining required MSDS.

 Responsible for Implementation of QHSE System, maintaining and ensuring overall compliance and standards of achievement.
 Conduct internal audits to ensure compliance with local regulatory laws / international standards in Food safety.
 Monitoring overall Food Safety system and HACCP system of the organization.
 Evaluate the corrective actions taken for the non-conformance noted during the audits.
 Responsible for ensuring overall hygiene activities in the food storage areas. Responsible for Store Inspection regarding food safety and hygiene. Maintaining FIFO Policy, Proper storage and racking system.
 Manage and maintain an effective pest control system.
 Periodically review the food safety system. Manage and review food complaints effectively.
 Review and follow up on the microbiological results from food laboratory.
 Review the implementation of food safety skills of staff.
 Conduct training in food safety, hygiene and Occupation health safety for the food handlers and other staffs.
 Maintaining required MSDS.
 Facing Client audit, evaluating and initiating the corrective actions for the audit. Responsible for maintaining PPE, Fire Extinguisher and First Aid.
 Conducting meeting with key personnel and also organizing Hazard identification sessions.
 Preparing Reports. Manage and maintain food safety documentation and records.
 Conduct emergency drills relating to HACCP.
 Investigating any incidents related to food safety, hygiene, and or Occupation Health Safety related issues.

 During Receiving checking the quality of receiving items.
 Responsible for Store Inspection regarding food safety and hygiene, Checking Expiry date of storage items and maintaining FIFO Policy, Proper storage and racking system.
 Checking Temperature of Chiller, freezer, hot-cabin, Bain-marie, Dry Store room, Display Chiller, Checking Food quality and test and If required discuss with chef and clients, Collecting sample.
 Conduct training in Food safety, Proper hygiene, PPE, etc. For the staffs, cleaners and all food handlers. Responsible for ensuring overall hygiene activities in the food production areas.
 Evaluate the corrective actions taken for the non-conformance noted during the audits. Implement HACCP System.
 Checking cleaning and sanitization of floor, wall, drain, dry store, working table and tools, various equipment, cold kitchen, hot kitchen and butchery section.
 Responsible for maintaining PPE, Fire Extinguisher and First Aid.
 Responsible for maintaining food safety documentation and records, like- Daily GHP, Health certificate record, Temperature log sheet, Pest control documents, Food quality record, Equipment cleaning record, Receiving log sheet, FIFO log sheet, Food temperature record, Closing check list, Deforesting sheet, Monthly expiry check list record, MSDS record and others relevant documents regarding to HACCP and ISO-22000.

 Raw material/ingredient and finished product inspection and testing, Preparing Ingredients for Production. Manpower handling.
 Planning for the material and batch operation & maintaining GMP, SOP, HACCP.
 Ensuring the quality standards of the products meets the requirements before they are sent to the dispatch section for being marketed
 To execute the production planning effectively by achieving the target.
 Maintaining product quality, Checking and maintaining TSS (Brix), Acidity, Moisture Content, and Oil Content.
 During production checking Time, Temperature and Machinery, TDS of water. Maintaining sanitization, Food Safety & hygienic condition.
 Controlling Labor and motivating them to quality output.
 Maintenance of a safe and healthy work place, by minimizing risk and elimination of hazards to product and people’s safety.
 Maintaining packaging condition and Preparing Documents.