MOHAMMAD AIMAN

Good Knowledge of HACCP, ISO17025

Microbial analysis of Fresh Meat, Chilled Meat and Frozen Meat

*Detection of TOTAL PLATE COUNT

*Detection of Coliform count

*Detection of E.coli

*Detection of Staphylococcus aureus

*Detection of Salmonella

*Detection of Yeast and Moulds

Microbial analysis of Water and Ice

*Coliform (MPN Method)

*E.coli (MPN Method)

Microbial analysis of Hygiene Sample ( Personal Hygiene, Product Contact Surfaces and Environmental Hygiene)

· Monitoring of plant, processing of Meat product and finished product.

· Responsibility for implementation, monitoring and documentation of all Quality Parameters.

· Responsibility for maintaining and monitoring of Good Laboratory Practices

· Responsibility for calibration of lab equipment (pH Meter Calibration)

· Responsibility of maintaining Good Hygiene Practices on Plant Hygiene including personal Hygiene.

· Monitoring of all microbiological report finished product, water.

· Monitoring of chemical analysis of waste water.

· Investigating root cause analysis of deviations and designing their appropriate corrective and Preventive action plans. Execution, monitoring and preparation of documents.

Continuously observe the Meat on Shop floor to obtain good Quality of meat.

· Continuously observe the customer specification on shop floor.

· Supervise the pest control activity and effective monitoring the all-pest related documents.

· Maintaining Plant Hygiene & Sanitation as per guideline of GMP & GHP.

· To ensure relevant training of workers and supervisors.

· Effective monitoring of all lab documents.

· Monitoring of pre-shipment inspection both chilled and frozen Meat.

· Preparation of weekly, monthly quality report & finally forwarded it to Quality Head.

· Providing need base training to shop floor staff wrt. SOP/SSOP/WI & GMP, Good Hygiene practice, Quality Management System, Food Safety Management System to increase competency level of Personnel & to increase productivity.

· Good Knowledge of GMP, GLP, ISO 17025, HACCP, ISO 22000.

· Member of food safety team.

· Microbiological analysis of Fresh Meat, Chilled Meat and Frozen Meat.

· Effective monitoring of plant, processing of product and finished product.

· Effective Monitoring of all microbiological report finished product, water.

· Effective Monitoring of chemical analysis of waste water.

· Investigating root cause analysis of deviations and designing their appropriate corrective and Preventive action plans. Execution, monitoring and preparation of documents.

· Continuously observe the Meat on Shop floor to obtain good Quality of Meat.

· Maintaining Plant Hygiene & Sanitation as per guideline of GMP & GHP.

· To ensure relevant training of workers and supervisors.

· Effective monitoring of all lab documents.

· Preparation of weekly, monthly quality report & finally forwarded it to Quality Head.

· Providing need base training to shop floor staff wrt. SOP/SSOP/WI & GMP, Good Hygiene practice, Quality Management System, Food Safety Management System to increase competency level of Personnel & to increase productivity.

· Determination of Ash, Fat, Moisture, and Protein by Kjeldahl Method of By-product (PFS) etc.

Effective Monitoring of Microbiological analysis of Meat, Poultry Feed Supplement, Product Contact Surface, Environment, Hand wash & water sample.

· Preparation of weekly, monthly quality report & finally forwarded it to Head Laboratory.

· Microbiological testing of raw materials & Finished Products.

· Established strong IPQC (In process Quality Control System) member within the organization & upgraded the Quality of product.

· Monitoring of various parameters such as temperature, relative humidity, pH.

· Preparation & destruction of different culture media used in lab.

· Preparation of external reports calendar & time to time send samples to NABL lab.

· Responsibility of providing training to shop floor Supervisor

· Pre shipment inspection of both chilled & frozen dispatch.

· Determination of FFA, Moisture, of By-product (Tallow).

· Purity test of Disinfectants (NaOCl, CaOCl), Salt.

· Analysis of pH, TDS, Hardness, Alkalinity, Chloride, Phosphate, Sulphate of Potable water.

· Analysis of pH, TDS, BOD, COD, TSS of Waste Water as per Specification.

· Monitoring and Maintaining Plant Hygiene, Sanitation & Process as per guideline of GMP & GHP.

· Monitoring and Maintaining the Quality of Vacuum Chilled Product.