Quality Control Coordinator
Rafic Abi Nasr Sons SAL
Total des années d'expérience :8 years, 4 Mois
• Controls the quality parameters of raw materials (green coffee beans), end products (roasted coffee beans and ground coffee) and packaging materials, from receiving to dispatching.
• Coordinates and follows up on production and traceability issues while ensuring that all processes are established, implemented and maintained in respect to the highest food safety standards.
• Supervises the work of employees and delivers the needed training materials based on proper evaluation.
• Takes charge of all documents and records related to health and personal hygiene, cleaning and disinfection, pest control, raw material specifications and external laboratory tests for water and products, and oversees the completion of production and preventive maintenance sheets.
• Achieved food safety and hygiene auditing, inspection and testing for FIFA World Cup 2022™ while performing inspections on production and service premises in compliance to standards and legal requirements.
• Executed ATP swab tests, and collected food and water samples for testing in laboratory, while completing administrative reports and maintaining records and files as required.
• Recorded temperatures of products across all stages of the food chain, such as receiving, storing, thawing, cooking, cooling, reheating and serving, while notifying the person in charge of any deviation.
• Classified defects and non-conformities in collaboration with the ministry inspectors while advising the catering supervisor to take corrective actions.
• Led and supervised a team of 2 people involved in the research and development of new products and processes, by satisfying food trends and innovations, and staying competitive in the market.
• Optimized recipes to improve food quality and shelf life, and reduce customer complaints, while conducting sensory evaluation to ensure the flavor, texture and appearance are attained.
• Accomplished cost reduction in terms of manufacturing processes, product formulation and materials used, while ensuring regulatory and customer requirements are met.
• Created recipes and generated food costs on the company’s business system for better understanding and utilization of resources.
• Evaluated bakery and pastry ingredients through specification sheets review, production trials and taste panel scores, to identify approved alternatives and substitutes.
• Prepared and updated packaging information, nutrition facts labels, nutrition and health claims, technical instructions and application sheets.
• Organized and maintained laboratory activities and documentation while testing the quality of new food products and improved existing products.
• Initiated research to ensure that products comply with standards while developing improved food processing, storage, and transportation methods.
• Implemented monthly factory food safety audit, and followed up corrective actions while ensuring compliance of processes with standards and procedures.
• Performed laboratory physical, chemical and microbiological testing on water, raw materials and finished products, while handling root cause analysis and correction in case of non-conformance.
• Ensured that routine method quality control checks are performed, and out of control situations are corrected.
• Inspected in-process activities while ensuring that standard specifications are met in different production areas.
• Conducted inspection of processes in all phases of production up to packaging while performing assessment of raw materials, semi-finished and finished products.
• Monitored overall cleanliness and personal hygiene, while documenting inspection results by completing reports and logs, summarizing and entry of data into quality database.
• Verified that good storage practices are fulfilled while ensuring that all products are properly labeled, and that first in first out inventory method (FIFO) is implemented in warehouses.
• Reported food items that do not meet the applicable quality criteria while taking the appropriate measure.
• Conducted a market intelligence study on the Lebanese food segment in terms of food ingredients and raw materials, while visiting various grocery stores in different Lebanese regions.
• Carried out production control on process and production lines of fruit juices and tomato ketchup while using HACCP and ISO 22000 checklists.
• Performed quality control tests and laboratory analysis on raw materials (juice concentrates and water) and final products (fruit juices and tomato ketchup): titratable acidity, pH, Brix, percentage of salt, viscosity, weight, temperature, chlorine test, alkalinity, hardness.
• Participated in the production control on further processing of poultry and meat products (such as chicken nuggets and tenders, chicken Kiev, and mortadella).
• Monitored and inspected many processes, and controlled food packaging using visual and weight methods.
• Worked in the quality control department of Fantasia Potato Chips and Pain d'Or food industries.
• Inspected and controlled different production lines of potato chips using checklists.
• Performed quality control tests on raw materials (potatoes and frying oil) and end products (potato chips): dry meter test, TPM oil test, weight control, water test, humidity test, sugar test, density test.
• Participated in the production control on different processes and production lines of pastry and bakery products using checklists.
• Conducted laboratory analysis on water (chlorine, microbiological analysis), wheat flour (gluten test, alveograph, consistograph), and bakery and baked goods (water activity, microbiological analysis).