Raymond Van Eijk Email & Phone Number

Vlijmen

Supporting the QA management system in relation to ISO and BRC, testing this system by doing, coaching, planning, reporting and following up the results of internal audits. Working on the optimalistation of the ISO-22716. Responsible for an effective CAPA system and the following up of audit observations done by certifying institutions and third parties..

• Executing sensory work related to raw materials and finished products.independently and as a team with both junior sensory evaluators andsenior sensory evaluators.
• Working together with ACG, processengineers, flavorists to investigate deviated products.and communicate these deviations to the responsible departments.
• Making decisions on the final destination of deviated productions together with senior sensory evaluators.
• Taking part in the investigation of complaints… Show more
• Taking part in the investigation of complaints or requests of clients and reports conclusions (member of Golden Triangle teams with representatives of Customer Service, production and QC).
• A trained memory regarding smell- and taste senses are main skills. Student of the Tilburg Sensory University.

• Responsible of productpanels and tastings with the additional analyses, reports and presentation trying to improve the quality of products. To assist with the implementation and improving of the international.
• Collecting and checking of productionfigures of different locations, including sensory analyses and maturedata, to evaluate deviated products. Coördination of actions coming out of this, e.g. extra tastings and.
• The… Show more
• The coördination and carrying out of BBD-tests; doing sensory, chemical and bacteriological analyses of products halfway and at the end of the BBD in dedication of e.g. the RDC’S, RPP’s.
• Doing of proposals to improve the quality-levels of new and existing products in collaboration with R&D, the RDC’s and the RPP’s.
• To carry out checks on incoming products and raw materials. To set up a system of controling the labels.

• Carrying out several tastings (with clients) with the relevant analyses, reports and presentation trying to improve the quality of the products.
• Performing of the bacteriological sampling of different productionlines and materials. Judging of the analyseresults and starting of actions in case of deviations of the standards.
• Monitoring of the chemical productanalyses and starting of actions in case of deviations of the standards.
• To carry out internal and external audits on the… Show more
• To carry out internal and external audits on the subject of HACCP, ISO and GMP.
• Accompanying COKZ-inspectors, evaluate the inspectionresults, starting of actions in case of deviations of the standards.

• The creating, practising and reporting of technological tests.
• Upscaling of tests and analysing of the results on the department “maturing”.
• Supporting of the linemanagement in the matters quality-assurance, technology and maturing, cleaning and desinfection, attribute to several projects.

Food Innovation : Sensoric & Moleculair Cooking Course

Course Biomolecules

Education record

Education record

Fizz Calculations

Internal Auditor Iso 9001:2000

Qesh-Course

Business English

Qualitymanagement In The Foodindustry

Bachelor Of, Foodtechnology

Activities and Societies: Profile: qualitymanagement. Followed disciplines e.g. qualityassurance, Projectmanagement, adviseryskills.