Management Systems Expert, BRCGS Foods, Packaging and Consumer and Household Products, FSSC 22000 Food and Packaging, ISO 9001, HACCP, ISO 22000, ISO 14001, ISCC, FSC COC, ISO 45001

Implementation of the International Standards FSSC 22000 VERSION 5,HACCP, HALAL PS 3733, FSMS 22000 2018 AND QMS 9001:2015.

Implementation of FSSC 22000 for Manufacturing of Food Grade Packaging Material i.e PET bottles and Cluosers.

Implementation of QMS 9001:2015, Health and Safety and Legal Requirements.

Implementation of FSSC , URSA and Halal standards.

Execution of Halal, BRC, QMS, EMS, cGPM, FSSC standards, audits.Establishment of laboratory for Testing of Himalayan Pink Salt, White Sugar, Honey and Spices.

Implementation of FSSC 22000, FSMS 22000, Dutch HACCP, QMS 9001 and Halal 3733.Execution/ Testing of Microbial Laboratory.

Implementations of BRCGS Packaging, FSC CoC and HACCP

ISO 22000, ISO 9001, HALAL

Design and Draft and training on FSSC 22000, QMS 9001 & PS 3733 Halal Food Management System

Implementation of FSSC-22000 Ver 4.1 and QMS 9001:2019 Standards for Manufacturing of bubble gums and chew candies.

Implementation of the International Standards FSSC 22000 VERSION 5, HACCP, QMS 9001 and Halal PS 3733.

Implementation of cGMP.PSQCA Requirements of hair color and dyes.

Implementation of FSSC-22000 AND HALAL 3733: 2016

Implementation of FSSC 22000, for Food Packages.

Implementation of GFSI requirements and Halal.

Implementation of Quality Management System 9001:2015.Execution of PSQCA standards.Analysis of Beauty Creams and Soap.

Product Categories: (Milk Powder, Butter, AMF, Desi Ghee, Sweetened Condensed milk, Malted Milk, Pasteurized Cream, High Density Diet.)Reporting to General Manager Production.Hygiene monitoring of all processes and monthly auditing.Customer and Consumer complaint handling.Manning of whole plant and timely target achieving by reducing waste.New product development.To manage the Production Planning and Control.To control the production and quality of online running products.Calculation of Daily Gain & Loss %.Troubleshooting of spray Dryer, Multistage MVR and TVR effect Evaporator.Implementation of insect pest management system throughout the factory.HACCP implementation, annual review & training.To ensure implementation of protocols of plant and personal hygiene.Product Wastage KPI Compliance & Daily Calculations of recipesTo conduct internal and external audits.

Conduct Research to develop and evaluate new formulas for the manufacturing of Dry milk powder products, Desi Ghee, Butter, Malted Milk, and Sweetened Condensed Milk for consumer market.Assist in conducting accurate methods of analysis for quality parameters.To assure the material received is according to set standards of quality e.g., fresh milk quality, packaging material quality, raw material quality, imported Milk quality analysis.To control and assure the quality of products, during production and after packing and also make sure that finished product is fit for release.Supervise all the manufacturing process as per health and safety procedures.Implementation of insect pest management system throughout the factory.HACCP implementation, annual review & training.To ensure implementation of protocols of plant and personal hygiene.Monitoring and implementation of Halal, FSSC-22000, ISO 9001-2015, ISO 14001-2015 & HACCP, URSA.To design and organize training program to minimize skill deficit.

Job Responsibilities:• To confirm the accuracy of all operations carried out for Food Quality Assurance.• To implement and record all activities performed in Quality Assurance department.• To assure the material received is according to set standards of quality, e.g., Fresh Milk quality, chemical quality and packaging material quality.• To assure the hygienic condition of plant and workers.• To assist HOD to develop product(s) specific testing methods according to needs.• To analyze shelf life samples preserved for Food Products sensory evaluation.• To check quality of food products in manufacturing process.• To perform the Milk adulteration analysis.• To assist HOD to conduct research and development of new products and test product nutritional values and sensory evaluations and conduct experiments to improve the existing products.• To perform and cross check lab analyst’s analysis and lab chemist’s report about1. Solids in skim milk and concentrated milk.2. Fat% in skim milk and finished product.3. Cream analysis.4. Vegetable fat analysis.5. Butter and butter oil quality and fat%.• To check and confirm the activities carried out in packing department, e.g.1. Hygiene conditions.2. Weight of bags.3. Number of bags produced.4. Classification of product.• To perform and check the in-line process of evaporator, dryer and other sections and make proper report with maximum information.• To assist HOD to monitor, respond / investigate root causes of any market complaints related to Food Product Quality. Find solutions and develop methods to reduce customer complaints relating to product quality.• To check the concentrate from evaporator for solid%, pH, acidity and viscosity and note these in format provided• To control pest management activities and train people in controlling pests.• To log and inform AMQA Manager about all abnormalities in production.• Monitoring and implementation of ISO 9001-2008, ISO 14001-2004 & HACCP.

 Food Safety Management System implementation for FSSC 22000 Certification Coordinating Food Safety Team to ensure the compliance with requirements  Handling Customer Complaints