Mohan Krishna K

• CK daily process observation & Process updates(Receiving/Sorting/Grading/Blast chilling/Blast freezing/Dispatch)
• Monthly Hotspot audit for Central Kitchen/Micro Kitchen/Warehouse.
• RM Supplier audit / FSSAI Audit / Internal Audit / HSE Internal Audit
• 3rd Party food safety audits for the micro kitchens and Central Kitchen.
• Customer complaints resolving with RCA (Root cause analysis) RCA & CAPA.
• Incident /Accidents / Near Miss audits as per the in-house check-list.
• Monitoring packing & Labelling compliance's for all the finished goods.
• Coordinate with PODs on market sampling and its testing involved in supplier engagements to improve process and food safety compliance.
• NC closure for the auditing finding and its effective implementation.
• Delivering training programmes on Food Safety, Quality Assurance.
• Creating Monthly Reports Pivot Chart PPT Presentation in MS Office.
• Checking Laboratory test Results (FG Goods/ Raw Water & RO Water)
• Monitoring Food handlers' Medical records
• Equipments Calibration Reports.
• NPD(New Product development) Self-life Study
• Monitoring GHP / GMP / GLP / HACCP
• Regular no job training on food safety practices & Food safety Hazards , FIFO / FEFO best Color coding practices/ Cleaning & Sanitization.

• 3p production manufacturing plant visit end to-end quality process checks.
• Sensory Evaluation for the finished products to batch release.
• New product departmental with the help of culinary chef`s team.
• RM Specification preparation and declaration.
• Labeling preparation for the finished goods as per the FSSAI labeling regulations.
• Trainings on GMP Practices & GHP Practices.
• Identified issues, analyzed information and provided solutions to problems providing with RAC & CAPA.
• Gained strong leadership skills by managing projects like blast freezing process for the NPD products from start to finish.
• Successfully Executed NPD Products such as Kathal Biryani & Frozen Biryani Graves & Khichdi
• 3p(Third party) Vendor Audits.
• 3p Manufacturing units FSSAI Monthly facility audits.

• New Site launching audits.
• Kitchen Live Process audits.
• Process SOP`s Preparation
• 3p Supplier audits
• Review on consumer complaints and reverting with proper CAPA.
• Internal audits for central kitchen
• Handled HPP Plant for Cold Press juice.
• Prepared RM / PM Receving Specifications as per the requrments.
• Monitoring Blast Chilling / Blast Freezing & Regenaration Process.
• On job training on GHP Practices / FIFO & FEFO / Cooking Temp/Blast Chilling /Blast Freezing Temp
• Live Video audits on Process handling / GHP Practices / Packing & Dispatching.

• Conducting SQVI Cross Audits every 3 months, once for South region, taking care of QSR and NON-QSR DC.
• Daily process walk through for the (Cold/Frozen/Ambient)Products.
• Annual DQMP Internal & External auditing for McDonald's.
• Daily Inbound & Out Bound vehicle QIP (Quality inspection Processing)
• Handle/implementation of Android Applications and Back-end for internal audits and supplier audits.
• Conducting Trainings on Warehouse Safety Topics And Tips & QIP.

Key Responsibilities: Taking care of quality from farm level to fork level

Field Activates : CP Farm level culture practices of shrimp and fish and Harvesting method.

Water quality checking (Water quality parameters) : PH, Alkalinity and Salinity checking at farm level: Checking quality of Raw material: Survival and Growth of Shrimp:Dissolve oxygen (DO) checking Locations Handled: Surat (Gujrat) /Kolkata / Nellore / Pondicherry / Bhimavaram.

After receiving from the level, shrimp processing.

Shrimp grading, De-Heading, Shell off, Head-on etc. (Size wise) country wise: In process Frozen Methods (IQF and block freezing)

Packing and labeling process and rechecking finished product: Storing in a cold room monitoring cold storage temp in hourly base.

Sensory evaluation of final processed RTE packed foods.

Receiving Check`s : Water Chlorination Percentage verification on (Hourly) core temperature monitoring for shrimp.

Special Training: 3months in Thailand (from 13Dec05 to 14March05)

• Charoen pokphand shrimp farms Harvesting methods and techniques (HMT)
• CP shrimp processing plant from receiving raw material and Incoming quality verification
• Packing and Shipping step by step procedures (according to customer specification)
• Hazard Analysis critical control points (HACCP)
• Goods manufacturing practices (GMP)
• Good Hygiene practices
• Clean as you go