Odwa Mapompo Email & Phone Number

P1 Hammersdale

Pietermaritzburg Area, South Africa

Nottingham Road Kzn

HACCP implementation Conducting internal auditsConducting farm visits / supplier auditsManaging laboratory staffControlling the budget in the labRepresenting the company during external auditsInvestigating and closing customer complaintsInvestigating and closing non-conformancesEnsuring proper sanitation of the production facilityPest control management

Durban

Compilation of monthly board reportsManaging laboratory staffManaging cleaning contractors on siteControlling of the department’s budgetConducting monthly GMP auditsLeading HACCP team to ensure HACCP certificate is retained on all auditsManaging 20 keys (Key 1 and 11)Leading QC INVOCOMsResolving customer complaintsEnsuring sanitation of plant equipment in accordance to SOPEnsuring canteen hygiene is monitored to ensure food safety on meals provided by the catering contractors.

Durban

Micro-testing on raw materials and finished productAttending HACCP meetings and closing of findings from the HACCP meetingsRecord keeping and report writingConducting micro-tests in new trial productionConducting swab programs (production lines and hand swabs)Conducting hygiene checks on all lines to ensure compliance before productionDoing environmental air testingIsolation/rejection of nonconforming productsTesting chemical strength to ensure effective CIP before productionGenerating NCR/CAR for non conformances Placing orders for the micro laboratory consumables

Durban

Determining free chlorine on water samples Conducting quality control checks on all raw materialsCalibration of laboratory instrumentsIsolation and rejection of non-conforming productsReleasing and blocking of raw materials on the JDE systemLiaising with raw material suppliers and senior management regarding raw material rejections

Bloemhof

Inspection of finished goods against set specificationIn - process product quality checks Instrument calibration (NIR, gas analyser and the pH meter)Bio-tracing of production surfaces to ensure that the factory is clean before productionConducting GMP auditsConducting the swab programsGrading the process cheeseConducting air samplingRetention sample managementSampling and clearance of all packaging materialMaintaining 20 keys and HACCP systemsHygiene control bio-secure areasConducting chemical analysis on the NIR lab N - 200 and preparing samples for calibration purposesQuality control on all raw materials and authority to reject product if necessary

Durban

Supervision of house-keeping, cleaning and sanitationConducting GMP auditsHolding, checking and releasing the incoming raw materialsChecking the finished goods for acidity, pH, brix and the preservativesInvestigating and keeping records of customer complaintsHighlighting and isolating non-conforming product Keeping retention samples for the length of shelf lifeChecking the fill heights, label position and the seals

Durban

Determining ash content on raw materialsDetermining reducing sugars by titration methodsDetermining fat content by soxhlet extractionDetermining fat content using butyrometer and NMR methodsColor determination using spectrophotometerDetermination of free fatty acids, peroxide and iodine values of fats Determination of moisture content using Karl Fischer, Halogen analyser and oven drying methodsDetermination of flow points and viscosity on batches of chocolate using viscometerDetermination of gel strengths and glucose syrupsDetermining product centres using relevant chemical solventsEntering results in the computer, releasing and freezing raw materials on JDE programInspection of finished goods against set specificationIsolating nonconforming productInspection of stock returned by customersIn - process product quality checksGenerating weekly quality reports used by senior managementRetention sample managementMedia preparationTaking swabs on each production department to ensure the cleanliness of all machinery surfacesCollecting samples in the factory according to the CCP's identified to test for :EnterobacteriaceaColiformsTotal plate countYeasts and molds + E.Coli

Certificate In Total Quality Management, Total Quality Management

Programme in Total Quality Management (NQF level : 6).

Post-Graduate Diploma In Management

Completed the following subjects: Human Resource Management, Business law, Business Management & Strategy, Marketing Management, Finance.

Master Of Science, Food Security

Honors Degree, Food Science

Bachelors Degree, Food Technology

Matric, Maths & Physics