Chemical analyst at dairy clusterISO 17025 Implementation.Maintain and sustain lab procedures implementation and lab competence by training (ICPs verification). Line release verification , ATP swabs Results. NCRs for every case within lab , filling or Loading ( 4 days closure). Calibration Implementation for all lab devices and ICP Verification according to Calibration program. 100% sticking to raw materials sampling plan. Shelf Life samples analysis and feedback with any change Monthly shelf life evaluation.

Quality Control at WarehouseRoot cause verification and NCR non-conformance report generation for all download defects and branch complaints.Adhere to the FIFO rule while loading the product.Follow the pest control program.Achieving a score in external inspection (Food Safety Standard & Food Safety Inspection (FSSC), NFSA, SQMS, BRC).Maintain GWP standards.

microbiological analyst at Cluster DairyCalibration Implementation for all lab devices and required production devices ICP Verification according to Calibration program.ISO 17025 Implementation.GHP verification by swabs. "Effective monitoring OPRPs and CCPsNCRs for CCPs deviation cases with Root cause and corrective action 100% closure within 4 days (excluding NCs related to Raw milk) MQR (NC Evaluation & Closure).Adhere to Environmental monitoring plan.Root Cause Analysis and Corrective action and preventive action taking (NC issuing and closure measure) Monthly Measure.

In Process Control at Cluster Dairy

In Process Control at Cluster Juice

- Inspection of raw materials in manufacturing when received in the department.- Inspect the equipment and tools and ensure their safety, cleanliness and operation.- Ensure the cleanliness of the workplace and the absence of any signs of insect activity or rodents.- Ensure that the operating environment is suitable for operation.- Checking the weights of the raw materials involved in the manufacture, the order of the addition of the raw materials and the values of the operating parameters (temperature, time, pressure).- Check products in different stages and ensure compatibility with standard product characteristics.- Limiting defects of products in different stages.- Ensure that the final product is free from any risks that may cause direct or indirect harm to the final consumer's health.

- Follow up the various production steps- Sampling- Inspection and receipt of raw materials- Evaluation of finished products- Perform various laboratory tests- Procedures and records of quality management systems and food safety