Jency John

• Ensure compliance with global food regulations (FSSAI, EU, FDA, GCC).
• Stay updated on regulatory changes in labeling, additives, and contaminants.
• Manage product registration, approvals, and documentation.
• Review labels, claims, and ingredients for compliance.
• Support audits, inspections, and regulatory inquiries.
• Collaborate with teams on compliance and NPD.
• Address customer queries and regulatory risks.
• Conduct training on regulatory updates.

• Quality Policies & Compliance – Develop and implement policies to meet industry and regulatory standards (FSSAI, FDA, EU).
• Expertise in Spice Extracts & Oils – Ensure quality and compliance in spice extracts, essential oils, and oleoresins.
• Quality Management System (QMS) – Maintain and improve QMS to align with global standards.
• Audits & Compliance – Conduct internal, supplier, and customer audits to ensure adherence to quality and food safety standards, ensuring timely CAPA closure.
• Process Improvement & Risk Management – Implement Lean, Six Sigma, and risk mitigation strategies for efficiency and compliance.
• Cross-Functional Collaboration – Work with production, procurement, R&D, and regulatory teams to integrate quality into operations.
• Training & Competency Development – Conduct staff training and competency assessments on quality and food safety.
• Performance Monitoring & Reporting – Track KPIs, manage customer complaints, and present quality reports for continuous improvement.

• Food Safety & Audit Standards – Explain principles, audit standards, and certifications (ISO 22000, 14001, 45001, FSSC 22000, ISO 9001, BRCGS Issue 9).
• Program Implementation – Oversee food safety programs, training, and third-party audit readiness.
• Compliance & Reporting – Provide reports with recommendations for operational improvements.
• Audit Support – Assist clients with pre/post-audit reviews and inquiries.
• Policy & SOP Development – Draft and maintain food safety policies and procedures.
• Document Control – Review and update compliance documents.
• Technical Expertise – Ensure regulatory adherence in food processing and production.
• Cross-Functional Collaboration – Work with teams to enhance food safety and compliance.
• Strategic Planning – Ensure accuracy in documentation, forecasting, and process optimization.
• Process Management – Oversee end-to-end operational processes.
• Report Writing & Research – Prepare audit and compliance reports.
• Crisis Management – Address compliance and operational challenges effectively.
• Training & Certification – Conduct food hygiene and management system training (ISO, BRCGS).

• FSMS & HACCP Implementation – Develop and enforce food safety policies across production.
• Quality Control Management – Validate processes, products, and ensure compliance with standards.
• PRP, OPRP & CCP Monitoring – Establish and oversee frequent monitoring of critical controls.
• Audits & Inspections – Conduct internal/external audits, hazard analysis, and ensure corrective actions.
• Production Monitoring – Review logbooks, investigate deviations, implement corrective actions, and ensure communication.
• Facility Compliance – Inspect operations, resolve non-conformities, and maintain safety standards.
• Management Review – Lead review meetings, assess objectives, and evaluate production capacity

• Webinar & Training – Delivered sessions on Food Fraud (TACCP), HACCP, Food Safety, BRC, and ISO 22000.
• Standard Implementation – Assisted food processing units in BRC and ISO 22000 compliance.
• HACCP & CCP Identification – Prepared HACCP studies and advised clients on process improvements.
• Site Compliance Advisory – Guided clients on aligning site standards with regulatory requirements.
• Internal Audits & Reporting – Conducted audits and provided FSMS reports to clients.
• Management Consulting – Advised top management on FSMS solutions and compliance.
• Certification Projects – Led ISO and system certification projects across multiple clients.

• FSMS & HACCP Implementation – Develop policies, procedures, and objectives for continuous improvement.
• Quality Control Management – Validate processes and ensure product adherence to quality standards.
• Supplier Audits & Compliance – Conduct audits, establish PRPs, OPRPs, CCPs, and ensure ongoing monitoring.
• Supplier Engagement – Maintain regular communication and align systems with ISO 22000:2018 standards.
• Food Safety Audits – Perform internal and external audits, ensuring corrective actions are implemented.
• QA & QC Oversight – Plan, coordinate, and maintain quality assurance policies and audit documentation.
• Hazard & Risk Management – Identify food safety risks, legal requirements, and define FSMS responsibilities.
• Internal Audits & Management Review – Conduct audits and lead management reviews for compliance.

• FSMS & HACCP Implementation – Develop and enforce food safety policies and procedures across production.
• Quality Control Management – Oversee validation of processes and ensure compliance with standards.
• Food Safety Audits – Conduct internal/external audits, hazard analysis, and ensure corrective actions.
• PRP, OPRP & CCP Oversight – Establish, monitor, and validate critical control measures.
• Production Monitoring – Review logbooks, investigate deviations, and implement corrective actions.
• Facility Compliance – Inspect operations, address issues, and ensure regulatory adherence.
• Management Review – Lead review meetings, assess objectives, and evaluate production capacity.
• Customer Feedback & Complaints – Analyze feedback and ensure timely resolutions.
• Quality Assurance Programs – Manage CGMP, ISO, FSSC, HACCP, Kosher compliance, and audits.
• Lab Coordination – Oversee sample dispatch, customer queries, and follow-ups.
• Quality Culture & Training – Promote awareness, run training sessions, and reward programs.
• Client & Regulatory Liaison – Act as a point of contact for inquiries and compliance matters.
• Product Development Support – Contribute to spice blend formulations and active ingredient checks.
• HACCP Review & Effectiveness – Ensure periodic review and implementation of HACCP plans.

Many Vibrionaceae species thrive in high-salinity environments. This review highlights their osmoregulatory mechanisms, including two biosynthesis systems (ectoine and GB) and six transporters (four BCCT-types and two ABC-types). While most are NaCl-inducible, ectoine biosynthesis is crucial for survival in nutrient-limited, high-osmolarity conditions. BCCT transporters play a primary role in osmolyte uptake, with ABC-type ProU transporters being less significant.

Key Tasks:

• Design and execute experiments, ensuring accurate data communication.
• Develop and maintain SOPs for laboratory procedures.
• Isolate and sequence DNA from various samples.

• Implement HACCP-based food safety systems and ISO 22000:2005 requirements.
• Review procedures to ensure compliance with food safety standards.
• Oversee food safety teams to establish, implement, and maintain FSMS.
• Conduct internal and external food safety audits, ensuring corrective actions.
• Manage client audits and follow-up activities promptly.

• Conduct chemical & microbiological testing per customer requests.
• Maintain records as per NABL requirements.
• Manage sample inventory and documentation.