Quality Control Liaison Officer
ES-KO International Ltd(MONUSCO mission)
Total des années d'expérience :13 years, 7 Mois
PERSONNEL TRAINER.
As a Food Quality Assurance Officer with ES-KO International, I have been training food handlers (warehouse and bakery) on practical hygiene and sanitation. This has been under the UN missions of MONUSCO and UNMISS.
FOOD QUALITY & SAFETY MANAGEMENT
As a member of the Food safety team I'm tasked with maintaining the FSSC 22000 food safety system at various locations where food services are provided. This involved monitoring the GHPs and HACCP systems within the food warehouses and bakeries.
Carry out daily spot checks at the warehouse and bakery hygiene conditions to ensure no deviation from the set requirements.
Validation of local suppliers for adherence to food safety standards set in our food safety policy.
Carry out periodic aflatoxin tests on wheat flour to ensure safety of bread products from the bakery.
Monitor the overall pest management program, through periodic training on pest management and handling of pesticides under COSSH
developing a food quality and safety system to ensure all baked products produced are of good quality and safe to eat;
drafting and implementing the Human resource and quality assurance policies;
Drafting training and orientation material for the production and accounting departments;
Developing recruitment and appraisal procedures for the technical staff;
Training diploma/certificate food technology students in food processing, food microbiology and food quality & safety;
DUTIES
Oversee all operations within the bakery to ensure optimization of resources and achieving of targets.
Conduct shortlisting and supervisory staff for interviewing with the company directors.
Prepare weekly and monthly budgets for consumables and manpower requirements.
Set daily production targets in accordance to market demand.
Develop a food quality and safety system and train the staff on GHP and GMP.
Research on new product development or formulation improvement for making better products.
Preparing weekly reports for the directors on output, sales and emerging challenges in matters production.
ACHIEVEMENTS
Improved bread quality through research on new ingredients, reformulation of recipe and carrying out numerous trials on small scale.
Reduced casual labour expenses reorganizing the shifts and having enough buffer stock.
All processes were streamlined by the SOPs I drafted and made outcomes more consistent.
Export processing company that processed fishery products for the European Union market. I worked here as the Quality Assurance Supervisor and also the food microbiologist. I was responsible for maintaining the food quality and safety system which was hinged on HACCP, GHP and GMP.
DUTIES:
Daily monitoring of adherence to SSOPs
Maintained the HACCP system to ensure all fishery products were all safe.
Periodically trained the staff on GHP and GMP.
Inspection of raw material for adherence to quality parameters like temperature and physical features.
Sampling of water and products for testing in our labs and by third party laboratories.
Enforcing personnel hygiene and premise hygiene and sanitation on a daily basis.
Drafting and updating food safety manuals as required by the national fisheries authorities.
Maintaining and updating documentation as required by industry standards and regulatory authorities e.g. Food handlers health certificates, premise public health certificate, instruments' calibration certificates.
Verification of the HACCP system effectiveness through quarterly internal audits.
Handled logisitics duties on WFP cargo at the Mombasa Port and various warehouses, but at the same time verifying the cargo's quality and quantity.
Inspected warehouses and transport vehicles for food grade quality before approving storage and transportation of food respectively.
Recording and keeping documentation for all receipts/dispatches and monthly stock audits.
Overseeing pest management and ensuring the warehouses were pest and vermin free.
Quality and quantity inspection of food cargo at the Port of Mombasa and various warehouses.
Sampling of products for lab analysis where there's suspected deviation from quality standards.
Inspecting warehouses for suitability in food storage.
Overseeing the pest management program
Recruiting, training and supervising clerks for port and warehouse operations.
Training on the scientific principles applied in modern day processing of food for large populations,so as to maintain their quality and safety.