Meet The Deadline of Individual Production Tasks During the Shift. Check The Stock Level and Produce Enough Quantity. Maintain The Reports for Defective Products and The Machine. Maintain The Reports for Raw Material Damages While Production. Keep Clean the Production Area While Production to Avoided Hazards from Chemicals and Fragile Products. Review And Follow HACCP and The Product Process with The Help of QC. Prepare For New Arrivals in Product Lines. Follow The Company's Safety and Quality Guidelines . Maintain The Proper Record for Production Staff Details with Start and End Timing. Maintain The Proper Products Production List as Per the Raw Material Quantity. Maintain The Proper Products Production List as Per Flavors. Keep The Products in Store with Proper Temperature on Time. Arrange The Products Flavors Wise Inside the Storage Area with Batch Code and Barcode. Keep Ready the Goods for The Despatch as Per the Company Policies. Follow The Production Area Entry Procedure with The Proper Dress Code . Prepare and Send Item Request to Store or Inventory Person. Will Prepare Stock Transfer as Per Item Request . Transfer The Goods from Main Store to Production Store & Collect the Signature on Stock Transfer Note. All Process Should Through Software Only.. Make Sure All Equipment’s Properly Cleaned as Per the HACCP Before Start the Production. Make Sure All Equipment’s Have Proper Temperature Reading as Per HACCP Before Start the Production. Keep And Maintain the Proper Temperature Which We Needed as Per HACCP For the Production

Food Safety Team Leader•Microbiological, Physical and Chemical Analysis of Raw water, In-process water and Product water.•Taken corrective actions if necessary to ensure standards are maintained.•Scheduled and trained employees and ensured proper coverage.•Checked Production plant on daily basis to ensure cleanliness, Ensure hygiene and SSOP at all production areas, storage areas etc.•Made sure that side work duties were complete and equipments were properly set before, during and after production.•Responsible for performing other related duties as assigned.•Complete all paperwork related to the analysis.•Provided excellent customer satisfaction and increased productivity standards by utilizing available resources.•Maintenance of all the records connected with Food safety.•Calibration of test and measuring equipment.•Ensure food hygiene and SSOP at all production areas, storage areas etc.•Close observation of personal hygiene and good hygiene practice. In case of non-compliance, taking desired corrective/preventive actions. •Create maintain corrective action report, review them and ensure that the problem that arise are fixed, operators retrained and the HACCP plan is changed to reflect these development .•Ensures that all work meets applicable GSO/ESMA/HACCP/ISO 22000:2005.•Conducting internal audits.

•Food Safety Team Leader•Microbiological, Physical and Chemical Analysis of Raw water, In-process water and Product water.•Taken corrective actions if necessary to ensure standards are maintained.•Scheduled and trained employees and ensured proper coverage.•Checked Production plant on daily basis to ensure cleanliness, Ensure hygiene and SSOP at all production areas, storage areas etc.•Made sure that side work duties were complete and equipments were properly set before, during and after production.•Responsible for performing other related duties as assigned.•Complete all paperwork related to the analysis.•Provided excellent customer satisfaction and increased productivity standards by utilizing available resources.•Maintenance of all the records connected with Food safety.•Calibration of test and measuring equipment.•Ensure food hygiene and SSOP at all production areas, storage areas etc.•Close observation of personal hygiene and good hygiene practice. In case of non-compliance, taking desired corrective/preventive actions. •Create maintain corrective action report, review them and ensure that the problem that arise are fixed, operators retrained and the HACCP plan is changed to reflect these development .•Ensures that all work meets applicable GSO/ESMA/HACCP/ISO 22000:2005.•Conducting internal audits.

•Food Safety Team Leader•Responsible for the implementation of Food Safety management System ISO 22000:2005 Overall•Monitoring for the production, packaging & maintenance activities within the factory.•Efficient in internal auditing of ISO: 22000-2005& HACCP.•Conduct internal audits and supplier audits.•Conduct Training in food safety for food handlers.•Daily hygiene inspection of plant and production staff•Quality Inspection of RM.•Daily internal audit•Online process monitoring, inspection of product quality/ packaging material quality.•Verification of all labels and barcodes in final packing area.•CCP monitoring and record maintenance.•Ensure proper Staff hygiene, sanitation and cleanliness of equipment

•Monitoring production of bakery products.•Quality control of entire products, raw and finished product• Conducting study of the products with respect to quality aspects, shelf life, sensory evaluation etc.•Preparing next week’s day wise production plan & validates the same with the production planning team.•Share monthly and daily performance summary report with factory manager and provide inputs for plant performance improvement.•Review RM/PM availability and connectivity schedule on daily basis.•Manage plant quality functions including packaging and product development to ensure compliance to quality requirements.•Actively involved in developing and conducting programs of analysis to ensure quality control of raw materials, packaging materials, and finished good.•Have successfully conducted training programs to increase awareness on quality standards, product safety, etc.