Auditor cum Trainer• Conducted around 70 third party certification Audits for HACCP and various Management System Standards.• Audit, Assess, Train and coach employees on Food safety Systems. • Conducts Regular Food Safety training program for the staff of all level. • Arrange Conduct monthly internal audit with team members and raise Non Compliance Report (NCR) against each food safety violation/deviation.• Basic food hygiene training to employees as required.• Arrange advance food hygiene training to employees as required.• Arrange HACCP Awareness training as required.• Ability to lead and promote a positive safe working culture . Review the food safety systemApproved Trainer for HABC Courses (High Field Awarding Body)Approved E.F.S.T. trainer from Abu Dhabi Food Control Authority.Participated in a 5 days training called “Train the Trainer” conducted by Abu Dhabi Food Control Authority to enhance the skills on training program .Level 3 Award in HACCP for Food Manufacturing from Royal Society for Public Health( RSPH ) .ISO 22000:2005 FSMS Lead Auditor Training Program from National Accreditation Board for Education and Training (NABET ).Level 3 HACCP Certificate from Quality Assurance Consultants Completed ISO 9001:2008 Quality management System Awareness Course.As a Microbiologist, doing all microbiological analysis of food, water,spices,cosmetics ,environmental samples,as per FDA BAM methods and recording and documenting the results.Shelf life study and analysis of various food products.Maintaining good laboratory practices.

Conducting Essential Food Safety Training in English, Malayalam, Hindi and Tamil. It involves the integration of using theory, practical demonstration, exercises and evaluation of the trainees. Handling all administration works related with the training.

Conducting Basic Food Hygiene Trainings. Handling all administration works related to trainings. Assisting various food safety trainings.

Microbiological and chemical methods to analyze water, food, spices, oils, cereals and other raw and processed food products using FDABAM, AOAC methods.