Abdul Samad Email & Phone Number

United Arab Emirates

Responsibilities  Microbiological analysis of raw materials, finished products in the quality lab. Receiving checks of raw materials (Physical, Temperature etc….) Carrying swab test for the personnel, equipment’s and work surfaces Water analysis Finished products temperature checks during loading and recorded Monitoring cold rooms periodically  Analysing various types of hazards, locating their critical control points and taking appropriate corrective measures to control them for the safety of food items. Analysing Extended Shelf Life and Ultra Heat Treatment Products, as well as juices Analysing milk and milk products. [Fresh Milk, Flavoured Milk, Yoghurt, Cheese etc.].  Carrying chemical and microbiological for all finished goods and recorded Deviation will be reported to the QC Supervisor Monitored all production process line up to delivery of the products. Taking corrective action related to quality problems. Ensure that the production area is as per HACCP norms starting from the staff hygiene to the machines and specially the products. To ensure the control of staff with regards to their work behaviour in order for the production to run smoothly. Monitor proper sanitation on preparing the product. Get a sample of product in every batch and conduct sensory evaluation for the colour, aroma, taste and flavour. Make daily and monthly production report. Ensure the CIP efficiency Maintain the caustic and acid level during the CIP.

India

Responsibilities  Critical examination of raw, semi manufactured &manufactured food materials. Detection of spoilage &pathogenic agents for food contamination. Microbial analysis of water quality. Air sanitation test (production hall& cutting area). Machinery swab test (conveyer belt, decanter, pulper tank and pipe lines). Analysis of rinsing water after CIP. Personal hygiene test before and after washing hand. Checking the Brix of the pulp and concentrate of the fruits like Mango, Tomato and Guava by using Refractometer. Checking the Consistency by using Bostwick Viscometer. Checking the colour density by using colour flex for tomato pulp. Checking the acidity level and maintaining the PH level of the products. Checking the aseptic bags while despatching. Awareness of necessary techniques employed in the hygiene, cleanliness and HACCP certification and environmental activities. Producing products under strict hygiene measures, maintaining the microbiological standards as per the regulation.  Submitted production report to management on daily basis. Identifying areas of quality failures and take steps to rectify the system.