As a Quality Control Officer I ensure adherence to quality and food safety policies by all stakeholders in our production environment. I analyze and test products to ensure they meet quality specifications and standards. I do monitoring, inspection and validation of HACCP, VACCP and TACCP Plans.

Physico-chemical Laboratory▪️Analyzed cocoa products for fineness, particle size, moisture, fat, pH, and free fatty acid content▪️Analyzed cocoa butter for turbidity, refractive index, slip point temperature, saponification value, unsaponification value, iodine value, and peroxide value▪️Ensured accuracy of results, verifying laboratory equipment had undergone required servicing and calibration before use.▪️Maintained up-to-date equipment records and logbooks, ready for audits at all times.Microbiology Laboratory▪️Conducted microbial analyses to detect presence of salmonella, coliform bacteria, E Coli, enterobacteria, yeast, and mould as well as total plate count of cocoa powder, cocoa liquor, cocoa cake, cocoa butter chocolate, chocolate drinks, and chocolate spread▪️Conducted pathogenic environmental monitoring analyses such as air sampling analysis, water analysis, equipment swap analysis, personnel swabs and floor swap analysis▪️Prepared media for culturing microorganisms and alcohol (70%) for disinfectionQuality Assurance▪️Inspection and report of sanitary and storage conditions of the production floor, warehouses, machines, and surroundings.▪️Ensured raw materials and other materials such as cartons, and pallets received met requirements.▪️Ensured good manufacturing practices were observed.

National President of Ghana Science and Industrial Laboratory Technology Students Association