Suhasini D N

Conduct audits and inspections in all departments and outlets on board, and communicate identified deficiencies to the process owner as required

• In terms of the Integrated Pest Management (IPM) program, ensure that: the program is in effect and functional for the vessel; a central point of record collection is maintained
• As head of the Response Team, manage and control the Outbreak Prevention and Response Plan (OPRP)- Infection Prevention Control.
• Potable water bunkering, cross connections and Recreational Water facility checks. Water Analysis, Quarterly water testing for major pathogens and implementing corrective actions.
• Be familiar with the Public Health regulations and Oceania’s Biosecurity regulations of the individual countries/regions that the vessel sails in and advise all departments accordingly
• In conjunction with all relevant Department Heads, conduct Public Health and Sanitation Training for all
• Monitor and audit relevant Public Health records and retain all records that the Public Health Officer is responsible for, coordinating routine and unannounced onboard inspection events
• Periodically verify the proper storage of chemicals onboard and check all chemical stores
• Establish a cleaning schedule for food handling areas and verify its functionality
• Inspect shoreside facilities that provide onsite-cooked food to Guests
• Such inspection can occur in the following instances: at the discretion of the Public Health Superintendent; at the beginning of itineraries/seasons; in response to Acute Gastroenteritis (AGE) symptoms among passengers who have attended certain tours; or by suspicion based on previous observations by tour escorts
• Managed more than 350 crew members in operations and senior management officers.
• Managing calls and emails from shoreside, Port authority and internal communications.

• Company Overview: (MALDIVES)
• Performed client-centered and brand-specific quality evaluations reaching beyond the food stream into hospitality service, workplace safety, and workplace environments, equipment, or practices to ensure compliance with safety standards and government regulations
• The audit is done based on the Maldives local government FDA regulations, USFDA SERV Safe, UK, & EU HighField Standards
• Journeying to different resorts or Maldives businesses for services - auditing, training, or food and water sample collection
• Pre-opening audit, HACCP audit, guidance in making SOPs, and food safety manuals
• Supplier Audit and Hygienic Screening for employees.
• Training conducted on SERVSafe food handler Level 1 & 2, Highfield Food Safety Level 1 & 2, Highfield Health and Safety, Allergen's training, workplace safety training, and education programmes
• Helping resorts to qualify their Food safety certifications and re-certification audit from a third party and certification organisations.
• Maintained quality inspection records database for each organisation.
• Evaluated employees' compliance with personal hygiene standards and food industry's Good Manufacturing Practices.

• Raw materials Quality inspection while receiving from vendors & Issue to Production
• QA checks for raw material (Receiving all raw materials according to set parameters & specifications)
• Assuring the quality and sensory of final products of clients (like Starbucks, TATA cha, Big basket, Chai point, etc)
• Providing Training to new workers on GMP/GHP, Food safety & Policies to all Smoor employees at lounges
• Closing of the non-conformities after corrective action and preventive action plan (CAPA)
• SOP making for all the lounges equipment
• Implementation of hygiene standards of FSSAI for the lounges
• Shelf-life studies of fresh and preserved products

• rVisit food manufacturing sites or outlets; Perform food audits as per the instructions and procedures stated by the Department of Food Safety and Standards of India [FSSAI] and make a detailed report
• Internal auditor was responsible for auditing various departments every month and highlighting non-conformities, issues related to food safety, and scope of improvement
• Conducting Training for the employees on personal hygiene, GMP, and HACCP
• Conducting GAP audits for manufacturing sites
• Evaluating vendor performance to ensure supply of quality material
• Sensory Evaluator at (HUL- Hindustan Unilever Limited)
• Trained sensory evaluator
• Training sensory panelists from basic tastes
• Evaluating the variations obtained from the panelists
• Making web graph reports for data received from sensory panelist’s.

• Detecting adulteration in confectionary samples by qualitative and quantitative test methods
• Following the FSSAI parameters for detecting benzoic acid, sulfur dioxide, food additives like colors, and artificial sweetener detection by HPLC method, alcoholic distillation, uric acid estimation, salt estimation, and acidity estimation
• Milk adulteration detection techniques (FSSAI)
• Proximate analysis of food (Moisture, carbohydrates, protein, crude fiber, dietary fiber, ash, acid-soluble ash, reducing sugar, and fat)
• CSIR 800 training and survey of food street vendors in Mysore, about FSSAI license and Hygiene and sanitation regarding the serving of food
• Developing tech cart shops for street food vendors with all the hygiene facilities implemented to ensure food served is hygienic and safe
• Performed work according to project schedules and established quality standards
• Maintained a high level of accuracy in all project documentation, ensuring consistency and clarity throughout the lifecycle of projects
• Researched and analyzed data to support project-related decisions