Head of Quality control & Product Development
Petra Food Manufacturing Company
مجموع سنوات الخبرة :15 years, 8 أشهر
JOB RESPONSIBILITIES:
1. Regarding Quality control:
• Handling of all Quality Control related matters
• Preparation of quality Control / Quality assurance policies and procedures
• Development of quality assurance plans by conducting hazard analysis which includes identifying critical control points and preventive measures, establishing critical limits, monitoring procedures, corrective actions, and verification procedures, monitoring inventories.
• Interpret and implement quality Assurance standards
• Evaluate adequacy of quality assurance standards
• Review the implementation and efficiency of quality and inspection systems
• Plan, conduct and monitor testing and inspection of materials and products to ensure
finished product quality
• Investigate customer complaints and non-conformance issues
• Analyze data to identify areas for improvement in the quality system
• Develop, recommend and monitor corrective and preventive actions
• Identify training needs and organize training interventions to meet quality standards
• Coordinate and support on-site audits conducted by external providers
• Evaluate audit findings and implement appropriate corrective actions
• Monitor risk management activities
• Responsible for document management systems of the department
• Validates quality processes by establishing product specifications and quality attributes, measuring production, documenting evidence, determining operational and performance qualification, writing and updating quality assurance procedures.
• Prepares quality documentation and reports by collecting, analyzing and summarizing information and trends including failed processes, stability studies, recalls, corrective actions, and re-validations.
• Ensuring the proper placement of Pre Requisite Programs ( PRPs)
• Update the test procedures and product processing procedures based on the updates of standards of Public Authority for Industry.
• Handling of Pest control activities.
• Regular monitoring of warehouse status ( Storage temperature, Humidity and Hygienic
conditions, FIFO ).
• Maintain Good Laboratory Practices ( GLP ) in the lab.
• Audit the factory for effective implementation of PRPs ( Pre Requisite Programs ).
2. Regarding New Product Development (NPD):
• Selection of high quality raw materials by coordinating with International and Local raw material suppliers
• Ensure that all new raw materials comply with GCC and International standards
• Conduct Market research for new products to be developed and the existing products to be improved
• Assesses market competition by comparing the company’s products to competitors products
• Responsible for new recipe formulations and Development of existing recipes
• Responsible to design the Product manufacturing process and establish Process control parameters
• In Charge for the manufacturing of samples on laboratory scale and conducting commercial production trials.
• Responsible for Trouble shooting of product manufacturing and Product Quality
• Responsible to conduct sensory evaluation tests with the tasting panel of the company and with the outside consumers by doing blind test along with the competitive samples.
• Responsible to prepare Food products labels according to GCC and International food labeling regulations.
• Ensure that labeling and Marketing literature match product specifications
• Keeping up to date with changes to legislation
• Follow up on matters relating to recipe, Procedures, equipment and quality of new products
after commercial production has been commenced
• Establish and maintain a database containing all the records and information pertaining to Product development
• Responsible to conduct nutritional research as required by the market.
ACHIEVEMENT :
In the span of 2 years 45 market demanded products had been developed together in Bakery, Beverage (Juice & Milk ) & Dairy sections.
In Kuwaiti Danish Dairy Company(Kuwait) (as a Microbiologist) :
• Routine Microbiological analysis of food samples by Standard Plate Count, Yeast and Moulds count and coli form count by following ISO standards.
• Conduct Swab test of product handlers to assess the personal hygiene.
• Calibration of test equipment.
• Maintain quality control documents.
• Microbiological Analysis of raw materials and their selection.
• Good hand on microbiological analysis and sensory evaluation of finished goods.
• Maintaining and review documentation such as SOP’s and test formats etc.
• Monitoring Air quality in clean rooms and various factory areas by Settle plate method.
• Quality checks including Intermediate checks of lab equipments, maintenance of stock culture, evaluation of media and documentation.
• Equipment maintenance, running, record keeping.
• Implementation of good laboratory practices.
• Implementation of good manufacturing practices (GMP) in production.
• Implementation of good hygienic practices (GHP) in processing area.
• Activities regarding the Food Safety Principles of the company.
• Food poisoning bacteria and fungi identification and their control (Eradication).
• Good experience in the detection of E.coli, salmonella spp., MPN value of total coliforms, Total Plate count, Detection of Staphylococcus spp., Detection of Bacillus spp., Clostridium spp. etc.
• Receiving Raw materials and Milk from RMS and Farm and test the quality in microbiology parameters.
• Good hand on preparation of various culture Medias.
• Responsible for Quality Control, Food Safety, GMP's, lab personnel training on Personal Hygiene, Cross Contamination detection, HACCP, Microbiology testing and sampling.
• Thorough Knowledge of quality control of the following products, Milk, juice, tomato paste, yoghurt, laban, labneh, thick cream, Ice cream and all other raw materials.
• Comply with GMP’s, HACCP, ISO, and other quality and safety requirements.
In Al Seedawi sweets factories company: (as Quality control supervisor)
> Inspection of production lines & effective implementation of HACCP, GMP, GHP throughout the production and performing various Microbiological and Chemical tests.
> Quality testing of raw materials and finished products and maintain the records.
> Food safety hazards identification and finding the causes of their presence, complete elimination from the products and finally produce the safe food for the consumer.
> Performing chemical tests such as PH detection, Reducing sugar test, Moisture analysis, Detection of fat percentage, detection of density & viscosity of the products, Organoleptic test, Ash Percentage detection test.
> Selection of new colours & flavours, packaging materials, cartons.
> Implementation of effective Housekeeping system in the factory.
>Inspection of the final products before shipment.
> Train the production staff regarding food safety and GOOD MANUFACTURING PRACTICES
>Preparation of various daily reports regarding the quality of the products i.e., WAFERS, CHOCOLATE, TOFFEE, LOLLIPOPS, HARD BOILED CANDIES.
, > Inspection of stores and implementation of GOOD HYGIENIC PRACTICES
> Preparation of NON CONFORMITY REPORTS and find the root cause for the presence
Of NON CONFORMITY...
> Take the CURRECTIVE ACTIONS to stop the reoccurance of non conformities
> Implementation of FIFO system
Preparation of daily reports regarding fermentation, Collection of samples at regular intervals and analyse the samples. Controlling of fermentation process, Inspection of down stream process, Reporting the output of product Anti cholesterol drug("Lovastatin "), Approval of raw materials.
I have Bachelor's degree in Microbiology,Chemistry,Zoology. Master's degree in Applied Microbiology. Bachelor's degree passed with distinction marks(78%). . Master's degree passed with first class marks(70%).