• Design and deliver Lead Auditor/ Internal Auditor/Awareness courses for QMS, FSMS, EMS, through use of appropriate teaching, learning and assessment methods.• Facilitate examination paper marking based on guidelines provided by scheme owners.• Develop customized training programs based on customer/market requirements.• Mentoring the Auditors/new tutors to enhance their training delivery skills.• Ensure technical compliance to the accreditation requirements like IRCA, JAS ANZ requirements.• Auditing experience on IMS management systems (ISO 9001. 22000. 14001) and Tutor experience as Tutor any Certification body or as Internal Tutor for Various management Systems.• To conduct Open house in house trainings including IRCA Registered Lead Auditor trainings.• To provide support to the training marketing by facilitating the leads for different courses.

• Proficiency in site HACCP, FSSC and iL6s requirements and support in second party and third - party audits. • Internal Audit Quality Process Owner - on site and other sister locations • Site Sensory Champ and MSA (Measurement System Analysis) Work Process Owner. • Steering team member for Plant HACCP Validation and Verification Process. • Verify CCP's and SPP's like Metal Detectors, Allergen, Mallow batch Cook temperatures and so on related to Food Safety. • Initiate corrective actions and place non-conforming finished goods on hold. • Program date codes, checkweigher and validate label specifications. • Calibrate and Set up analytical equipment's like Refractometer, Scale, pH meter, Colorimeter, Aw meter and Moisture machine. • Lead plant trials and develop dropper, oven profile and sampling plan to meet the product specifications and CTQ / CTP parameters with R&D's support. • Investigate and complete quality and food safety incidents using iL6s tools such as RCA, 5WHY, 6W2H and OPL. • Develop Quality and Food safety and technical related trainings and coach the core team. • Perform Microbiological analysis by doing environmental and clean equipment swabs and certified allergen inspector.

• Formulate, direct and participate in the development and implementation of goals, objectives, policies and procedure for the quality assurance department. • Manage internal external quality audits. • Lead and present highly technical quality projects to cross functional corporate teams. • Manage Quality Assurance staff members; conduct staff meetings periodically; and provide staff performance review according to company process. • Oversee the resolution of non-conforming areas and analyze the trend of consumer complaints. • Develop and update product specifications. • Support recovery and recall processes, including traceability policies and procedures. • Review and approve the suppliers for raw materials and lab equipment. • Hire, train, monitor and coach the team. • Interface with FSSC: 22000, third party auditors, Kosher Council as pertains to GMP, HACCP, regulatory, quality and food safety requirements. • Collaborate with production to maintain operations SOP’s and related Work Instructions. • Collaborate with production by participating in variance and corrective actions. • Comply with federal, state, and local legal regulations by studying existing and new regulations; anticipating regulations; enforcing adherence to requirements; seeking continuous improvement; advising management on needed actions. • Oversee plant sanitation and pest control programs. Ensure compliance with GMP, PRP's HACCP, and quality SOP's.

Quality Assurance Technician April 2016 - May 2016 Speedo Foods & Flavors Inc. Oct 2015 - March 2016 Tradition Fine Foods • Establish SOP's to fulfill FSSC 22000 audit requirements. • Monthly verification of allergens, FIFO and lot codes of raw materials, and best before dates of finished goods. • Receive and release incoming raw materials based on COA's. • Manage raw materials for product trials in the facility. • Investigate and document quality incident / deviation reports to assist QA manager. • Perform CCP checks, clean equipment, allergen and environmental swabs as per the schedule. • Train new employee on GMP and safety. • Provide quality specific trainings to the core team. • Perform shelf-life evaluations of fruit & caramel fillings based on factors like soluble solids, pH and viscosity. • Calibrate the equipment example kettle thermometers. • Perform sensory evaluation for the flavours and finished products.