Nora Dysi Email & Phone Number

Cambodia

1. Lead the Quality Department: Oversee the entire supply chain, from sourcing raw materials to product dispatch, ensuring compliance with BRCGS food safety standards to achieve Grade AA across all product categories, including hard-boiled candy, jelly candy, and compressed tablets. 2. Document Management: Serve as the food safety and quality chairperson, reviewing and approving all BRCGS documents, including policies, procedures, standard work instructions, and specifications. Ensure processes for supplier selection, evaluation, incoming material, production, testing, storage, and distribution comply with BRCGS standards, are practical, simple, and cost-effective. 3. Stay Informed: Keep up-to-date with the latest developments in food safety best practices, public health regulations, and industry standards. Promote a culture of quality and safety within the manufacturing plant. 4. Cross-Department Collaboration: Work closely with production and warehouse teams to implement and monitor food safety protocols, conduct inspections, and address any arising issues. 5. Training and Development: Facilitate training and refresher courses for associates to enhance their awareness of Good Hygiene Practices (GHP), Hazard Analysis and Critical Control Points (HACCP), BRCGS standards, policies, and Standard Operating Procedures (SOPs). 6. Cost Reduction Initiatives: Develop and implement effective cost reduction programs while maintaining product quality and safety. 7. Non-Conformity Management: Train quality technicians on handling non-conformities in raw materials, work-in-progress, and finished products. Conduct root cause analysis using tools like fishbone diagrams or the 5 Whys method. Regularly review non-conforming product reports and trends, making decisions on whether to dispose, rework, or release based on risk. 8. Promote Food Safety Culture: Foster and sustain a culture of food safety and quality throughout the company.

Phnom Penh, Cambodia

1. Lead Implementation: Oversee the implementation of various systems within the company, including 5S (workplace organization method), Good Manufacturing Practice (GMP), and Hazard Analysis Critical Control Point (HACCP). 2. Develop Documentation: Create and maintain Standard Operating Procedures (SOPs) and Work Instructions to ensure consistent and compliant operations. 3. HACCP Planning: Develop and review HACCP plans, ensuring they are updated prior to any significant changes in processes or products. 4. Customer Complaint Investigation: Investigate all customer complaints to identify root causes and monitor corrective actions to prevent recurrence. 5. Compliance Review: Regularly review GMP, Critical Control Points, and traceability records to ensure compliance with HACCP requirements. 6. Equipment Maintenance: Implement frequent checks to ensure that equipment is maintained and calibrated according to the schedule. 7. Internal Audits: Conduct annual internal audits of HACCP in accordance with CAC/RCP 1-1969, Rev. 4-2003 standards. 8. Audit Representation: Act as the company representative during key client and external audits.

Bachelor Of Education (B.Ed.), Teaching

Engineer'S Degree, Food Technology And Chemical Enginering, B