Kumari Priya Rajesh

• Lead the implementation of HSEQ management systems across food service operations to ensure compliance with local and international standards, such as ISO 9001, ISO 22000, ISO 45001, and HACCP.
• Conduct regular audits and inspections to evaluate adherence to food safety, hygiene, and environmental standards, identifying areas for improvement, and implementing corrective actions.
• Collaborate with management to establish and enforce health and safety policies and procedures, ensuring a safe and efficient working environment for staff and customers.
• Monitor and assess risks, particularly in relation to food safety, sanitation, and workplace accidents, and take necessary action to mitigate any potential hazards.
• Manage environmental sustainability initiatives, reducing waste, energy consumption, and environmental impact, while maintaining operational excellence.
• Investigate and document accidents or incidents, prepare detailed reports, and recommend improvements to prevent future occurrences.
• Provide training to staff on safe food handling, hygiene practices, and emergency procedures to ensure ongoing compliance with HSEQ policies.
• Maintain up-to-date records of compliance documentation, certifications, and audit reports to ensure accurate reporting and adherence to regulatory requirements.
• Serve as the primary point of contact for regulatory agencies during inspections, maintaining a strong rapport with local health authorities, and ensuring timely resolution of any issues.

Record Maintenance:

• Document Control & Maintenance: Manage all HSEQ-related documentation to ensure timely, accurate, and compliant records are maintained. This includes food safety logs, hazard analysis documents, incident reports, audit findings, corrective action records, and risk assessments.
• ISO Compliance: Oversee the maintenance and renewal of ISO certifications (ISO 9001, ISO 14001, ISO 45001) through systematic documentation management, ensuring timely submissions, accurate reporting, and seamless audit processes.
• Audit and Inspection Documentation: Prepare and maintain detailed records of internal audits, external audits, safety inspections, and regulatory inspections. Organize audit findings, and facilitate the documentation of corrective actions, ensuring proper follow-up and closeout of non-conformities.
• Training Documentation: Track and maintain employee training records related to food safety, hygiene standards, safety procedures, and emergency protocols. Ensure records reflect current certifications and training completion dates.
• Incident Reporting: Oversee the documentation of safety incidents, accidents, and near misses. Investigate root causes, maintain detailed incident reports, and ensure that corrective actions are documented and implemented in line with organizational safety policies.
• Regulatory Reporting: Compile and maintain records for regulatory bodies, ensuring that all required reports and documents are submitted on time. Respond to regulatory inquiries, and maintain clear documentation of all communications.
• Quality Control Documentation: Establish and maintain documentation related to quality control processes, including product quality inspections, supplier quality audits, and customer feedback logs. Ensure all documents reflect up-to-date practices, and meet compliance standards.
• Food Safety & Hygiene Documentation: Manage records related to food safety standards, including temperature logs, cleaning schedules, pest control documentation, and compliance with HACCP (Hazard Analysis and Critical Control Points) protocols.
• Environmental Compliance: Maintain records related to environmental sustainability practices, waste management, energy consumption, and compliance with local environmental regulations. Ensure proper documentation for waste disposal and recycling initiatives.
• Continuous Improvement: Collaborate with cross-functional teams to improve HSEQ processes, ensuring that all documentation reflects updated procedures, regulations, and best practices.

• Supported product development projects by conducting research, formulation, and sensory evaluations.
• Assisted in developing new food products from concept to commercialization, ensuring compliance with regulatory requirements.
• Conducted shelf-life studies and stability testing to assess product quality and durability.
• Participated in quality assurance activities, including conducting ingredient analysis and monitoring production processes.
• Contributed to the optimization of existing products and processes through data analysis and experimentation.

• Assisted in managing day-to-day operations of the production floor, ensuring adherence to safety and quality standards.
• Conducted quality control checks on raw materials, intermediate products, and finished goods.
• Participated in troubleshooting production issues, and implementing corrective actions to improve efficiency.
• Collaborated with cross-functional teams to optimize production processes, and minimize waste.
• I learned about dairy processing techniques and gained insights into dairy product manufacturing.