HYGIENE OFFICER
LA PATISSIERE
Total years of experience :6 years, 3 Months
HACCP team leader to co ordinate with 80 food staffs and management to control all over Quality and safety assurance of entire factory.
monitor, verify process flows and operations.
update HACCP documents and hazard analysis plans for the food production flow.
Performed as a hygienic control member. Implementation of HACCP concepts and GMP practices for food safety assurance of dairy products.
Performing microbiological and biochemical tests to analyze quality of fishes and fish products.
Quality assessment of seafood products.
HACCP concepts.
observational skills in canning and freezing techiniques.
dissertation work on DNA barcoding of shrimps using mitochondrail DNA.
BIOCHEMISTRY AND FOOD MICROBIOLOGY AS SUBJECTS.
