Garima Khardwal Email & Phone Number

Boston, Massachusetts, Us

Boston, Massachusetts, Us

Responsible for continuous compliance with SQF most recent codes and successful recertification SQF Audits (announced/unannouced) for Food Manufacturing and Wholesale Storage and Distribution.Successfully achieved inital certification and approval for USDA Organic Processing, USDA Meat and Poultry and FDA Seafood Processing. Leading the effort for deveoping, implementing, maintaining and continuously evaluating Food Safety Culture across the company.Proactively participating in OSHA audits and requests for Employee Health Safety concerns, Chemical Hazard Training and COVID Mitigation Strategies.Successfully leading Regulatory Audits (FDA, USDA, DPH) and customer set up audits (Sweetgreens, Chick-Fil-A, Avendra).Developed financial budgets for Food Safety and Quality testing programs and monitored department performance against estimates, price hikes etc.

Boston, Massachusetts, Us

Responsible for leading the development and implementation of various prerequisite food safety and quality programs for an RTE food manufacturing and warehouse distribution operations to ensure regulatory compliance with FDA, USDA, DPH, USDA Organic as well as SQF systems.Conducting detailed process risk assessment on parameters of food safety risk, quality control and food fraud risk to validate and verify effectiveness of implemented food safety system to continuously improve the set standards and customer satisfaction.Proactively managing various programs under SQF System – HACCP, Approved Vendor Program, Food Defense and Food Fraud, Product Traceability, New product development, Environmental Monitoring, Pest Extermination, and Employee training.Continuously improving processes by conducting root cause analysis and implementing CAPA to customer complaints, non-conformations, environmental monitoring results, other prerequisite program deviations.

East Lansing, Mi, Us

Actively assisting course instructors in conducting lectures and grading exams for courses, FSC - 440 - Food Microbiology and FSC 325 - Food Processing : Unit Operations. Helping students by responding their queries via e-mail or, by one-on-one meeting.

East Lansing, Mi, Us

Supervised and assisted two undergraduate under Summer Research Opportunities Program (SROP) and two high school students in completing their small research in the area of food science by providing them lessons and training on various food analysis and laboratory experiments to build necessary skill sets. The research for undergraduate students included development and evaluation of pineapple/tart cherry juice. The prepared juice was analyzed for total phenolics content, total ascorbic acid content, color, clarity, total soluble solids, and sensory characteristics.

- Actively assisting the dining manager for successful culinary service operation, serving approximately 7,500 customers.- Communicating and coordinating with the manager to ensure employees are trained and follow hygienic work practices during culinary operation, training newly hired employees, and address customer issues and requirements.- Ensuring the danger temperature zone, hygienic and sanitary conditions are strictly followed by the employees during the preparation, storage and culinary service operation.

Efficiently worked with FSQA Manager and team members for company's BRC Audit and Certification (2015) by preparing the required SOPs, SSOPs and related record-keeping formats.Assisted the FSQA Manager in conducting the monthly internal audits, and resolving the non-compliance issues.. Proactively prepared the quality reports for incoming raw material, packaging material and hence actively prepared reports supplier monitoring based on timely delivery and product quality.Assisted the FSQA Manager to handle a recall by organizing the raw material supplier list, cross-functioning with production and scheduling department.Actively assisted the R&D Manager in conducting trials for vacuum cooling of leafy vegetables, newly set up ripening chambers, and trial runs of instant quick freezing of corn, okra and carrots for newly installed IQF set up.Proactively participated in learning about the grape export procedure to European markets and design of HACCP system applied at the plant.

Master’S Degree, Food Science

Bachelor’S Degree, Agricultural Engineering

High School, High School/Secondary Diplomas And Certificates