Professional equipped with more than 9 years of extensive experience in Quality Control& Assurance Department in foodprocessing field combined with successfully thrives on challenges to maintainhigh level of excellence standards. Proven track record in approving new foodproducts, team coordination and supervision.
· · · Ensures that the organization’s standards meet legal compliance and clients’ expectations.
Opening of all the standard ofproducts regarding to customer needs and government regulations.
- Establishment of Chemical and MicrobiologyLaboratory.
- Working with operating andMaintenance staff to establish the Standard Operating Procedure (SOPs).
- Established SOPs of laboratoryanalysis.
- Specifying quality requirements ofraw materials with suppliers.
- Inspect facilities forcompliance with standards.
- Determining methods to resolve anyissues that arise.
- Review customer feedback and respondto any complaints.
- Prepare reports on food qualitystatus to relay to upper-level management.
- Keep records of all tests andinspections that have been conducted.
-Implementing ISO 9001:2008 QMS
- Making and implementing the HACCPplan.
- Implementing of ISO 22000: 2005 FSM.
- Determining staff training needs.
- Keeping the improving of performanceand quality.
- supervising online QC andlaboratory staff.
Prepare and test samples from allphases of a manufacturing or other handling process and determining if thesubstance meets the standards or requirements of the company.
- Keep the record of lab analysis.
- Responsible for minor equipmenttroubleshooting and repair.
- Preserving workplace safety andsafe chemical handling.
- Assign, review and evaluatedstaff’s work (Lab Technicians).
- Coordination with other departmentssuch as production, warehouse, and maintenance, to ensure the flow of theproduction process according to the company requirements.
- Ensuring that equipment isfunctioning properly and is ready to use, and that the right materials areavailable for particular lessons.
- Ensure that students makethe best use of the time they spend in the laboratory.
- Ensure that students useequipment safely.
- Ensure that studentsaccurately record the results of their work.
- Work closely with students toexplain or demonstrate experiments or how to use equipment aswell as helping teachers with a class and supporting individual students onresearch projects.
Check raw ingredients for maturity orstability for processing and finished products for safety, quality, andnutritional value.
- Documents that report the results ofthe lab work.
- Responsible for minor equipmenttroubleshooting and repair.
- Preserving workplace safety and safematerials handling.
