• Managing all the quality and safety aspects of the company.• The development and review of internal policies and procedures, ensuring to conform with SALSA requirements.• Being solely responsible for the 2023 SALSA audit with 0 NC (from 5 NC on 2022).• Looking forward to BRC Food Safety accreditation within 2 years.• Managing complaints, CoA, internal trainings, laboratory results, non conformances.• Hosting external audits.• Managing internal audits.• Managing quality checks of raw materials and finished products.• Shelf life studies.• Ensuring the company meets the latest food and safety legislations.• Responsible for implementing and keeping up to date the HACCP plan + validation exercises.• Cleaning procedures, validations and trainings for production.• Responsible to create and review product specifications.• Managing suppliers specifications, specific requests + review food safety certificates.

- BRC standards and audit- HACCP lvl 3 certificate- Internal audit certificate (2021)- Dealing with more than 40 suppliers, principally from Greece, Turkey, Italy, Spain- Responsible for all the warehouse quality checks, approving goods in and goods out- Currently working for branded and own labels for the UK major retailers ( Sainsbury's, M&S, Waitrose, COOP)- Specialized in product specifications and packaging information (recyclability for the new packaging plastic tax, HFSS)- Able to work under pressure, following different projects and deadlines- Organic standards and audit

Wine and deli supervisor. Good knowledge regarding Italian premium wine and food.

High level of fish restaurant. - I managed different training for the new staff, working as a waiter/supervisor. - Useful for me to improve my communication and problem-solving skills, dealing with every kind of costumers.- It gave me a lot of confidence to manage any kind of complaint. - I organized everyday table reservations via telephone and laptop.

I followed the entire process of the manufacture of the cigars, from the plant to the cigar ready-to-be smoke. My internship was focused on QA of different brands of cigars.-QA controls ( temperature, time and humidity) during all manufacturing processes and final aging.-I also analyzed and developed the different economic vantages and disadvantages for the production of organic cigar vs not organic cigar which were grown and produced in the same area. This was also the main discussion of my dissertation.-I used to work under pressure and project deadlines, improving my communication and organisation skills with different kinds of suppliers.