Jun 2013 - Jul 2015
UNITED FOOD INDUSTRIES CORPORATION(UFIC)
Groupe Lactalis International, DAMMAM, SAUDI ARABIA WORKED AS-PLANT HYGIENIS/QUALITY SUPERVISOR DUTIES AND RESPONSIBILITIES: Quality control in-process inspection(deep visual inspection). Conducted routine and sampling programs to assure compliance with standards of quality, identity and content. Handled improvements in food production Worked directly in conjunction with senior production management staff in addressing problems on food safety standards. Maintained all records and documentations pertaining to the establishment's codes and rules for production. Involved in Microbiological Testing of Samples. Checking and tasting of different types of processed cheese including Mozzarella Cheese, Cheddar Cheese, Emmental Cheese, Parmesan Cheese and Mature Cheese. Involved in Chemical Analysis of Cheese Samples like Dry Matter Test, Protein Estimation and Fat Test. Work closely with Operations Manager, and production employees to ensure conformance to company standards. Involved in Verification of critical control point procedures and parameters for completion as per established food safety program. Regularly involved in Verification of sanitation procedures through pre-operational inspection and microbial swab analysis. Involved in Checking metal detector, seals and date codes every half an hour to ensure good results. Maintaining Good Quality Consistency of the all finished products at optimum cost. Maintaining accuracy, precision, repeatability, reproducibility etc. Procedure for the experiment of each parameter. Involved in assisting QC online technicians and QA technicians Responsible for monitoring plant hygiene Look after the Chemical & Physical, Biological & Microbiological test validation etc Implementing and maintenance of the Management System in the laboratory. On line Checking of the Raw Materials and Checking the Quality of all Finished Products Determining, negotiating and agreeing in-house quality procedures, standards and/or specifications. specifying quality requirements of raw materials with suppliers working with operating staff to establish procedures, standards, systems and procedures assessing customer requirements and ensuring that these are met setting customer service standards Responsible for the development, implementation, maintenance, and validation of the plant's HACCP program and procedures relating to Food Safety and Food Quality programs.