Quality & Food Safety Consultant
Freelance
مجموع سنوات الخبرة :31 years, 6 أشهر
Design, development, establishment, support in the implementation and support during and after the certification process of Quality Management and Food Safety Systems against ISO 9001, ISO 22000, FSSC 22000, BRC Standards (Food) and IFS (Food), as well as training of the relevant staff in over 100 Organisations.
• Development of new products (smoked fillets of herring, sea bream, sea bass, mackerel, cod, taramo salad base).
• Participation in the reorganization of production processes and costing.
The overall objective of the project was to develop a Quality & Food Safety Management System, which conforms to the requirements of all the Standards that were recognised by the Global Food Safety Initiative (GFSI) at the time the contract was signed, namely:
• BRC Global Standard for Food Safety, Issue 7
• IFS Food, Version 6 (updated version - April 2014)
• FSSC 22000 (Version 3.2)
in the chicken slaughterhouse that the Company owns at Chekka, Lebanon
The overall objective of the position was to assist the Company to:
• Form and organise the function of a top management team (Board of Owners), which will have the responsibility and authority to establish the vision of the Company and to make the necessary decisions for the effective operation of the business;
• Design and execute an appropriate Business Plan, based on a clear and sustainable Business Strategy,
• Establish and maintain effective internal communication within the organisation,
• Define suitable objectives for the Company,
• Cascade these objectives throughout the whole organisation in the form of measurable targets for each Department / function,
• Monitor and evaluate the achievement of these targets,
• Review objectives and targets under the light of domestic and international business environment.
Preparation of the training programme and elaboration on the training material for the following courses to be delivered:
• 3-day training courses on the EU Food Hygiene Pack (EU Regulations 178/2002, 852/2004, 853/2004);
• 5-day training courses on HACCP and prerequisites to food inspectors;
• 5-day “train the trainer” course to 8 food inspectors
Preparation of a detailed action plan for the implementation of a Food Safety Management System (FSMS) in five (5) of the twenty (20) selected SMEs (Usine Lavelux, Maatouk, Aoun Foods, Delta, Abido):
• Conduct of 2-day audit in the above mentioned SMEs (confectionary, spices and coffe production establishment), to collect information and needs and therefore elaborate detailed action plan for the establishment;
• Implementation of the action plan and provision of consulting services to the above mentioned food SMEs. Dedication of 20 man-days for the selected SMEs to be consulted in order to achieve a level compatible with ISO 22000 Certification.
Third party audits in Europe, South Africa (Nestle & Kraft factories), Middle East (Nestle Factories in Dubai and Iran) against Nestle Quality Management System (NQMS), ISO 22000, FSSC 22000
Third party audits in Greece, Italy, Serbia and Bulgaria, against ISO 9001, ISO 22000, BRC (Food) and IFS (Food)
Training of auditors for ISO 22000. Third party audits in Greece against ISO 9001, ISO 22000
Supervision of the implementation of the Quality Management System (certified against ISO 9001:2008)
Training of inspectors of the Hellenic Authorities responsible for the Official Control of Food and Feed, in accordance with the European legislation \[Regulation (EC) No 882/2004\]
Development of the content and teaching of courses in Food Science & Microbiology, Food Production, Food Commodities, Food Policy & HACCP, Sanitation & Good Catering Practices, Nutrition
Third party audits in Greece against ISO 9001 and ISO 22000
Third party audits in Greece against BRC (Food)
Management of the Quality and Food Safety Management Systems (ISO 9001 and HACCP). Research & Development of pasta and confectionary products. Evaluation of equipment for production and quality control. Second party audits to suppliers. First party audits against ISO 9001 and HACCP.
Management and training of production and quality control personnel (35 persons). Elaboration and application of optimization techniques for Quality Control methods & Production processes. Cost accounting and budgeting. Research & Development of confectionary products. Evaluation of equipment for production and quality control. Second party audits to suppliers.
Management of the Quality and Food Safety Management Systems (ISO 9001 and HACCP). Research & Development of pasta and tomato products. Evaluation of equipment for quality control. Physicochemical, instrumental and microbiological analyses of pasta and tomato products. Sensory analyses in product development and quality control. Elaboration and application of optimization techniques for quality control methods. Coordination of research programs for the evaluation of different varieties of durum wheat, in collaboration with the Agricultural University of Athens. Participation in Technical Committees. In-house training of colleagues on quality related issues. Second party audits to suppliers. First party audits against ISO 9001 and HACCP.
Principal subjects/occupational skills covered: Microbiological and Chemical Food Safety, Food Processing, Food Chemistry, Biochemistry, Applying Chemistry to Food Systems. Thesis Title: “Distribution of benzoic acid in water-in-oil emulsions”
Principal subjects/occupational skills covered: Mathematics, Physics, Instrumental Analysis, Analytical Chemistry, Inorganic Chemistry, Organic Chemistry, Food Chemistry, Biochemistry, Physical Chemistry, Textiles Chemistry and Technology, Corrosion Protection – Principles of Paint Technology, Polymer Science and Technology, Oenology.