My Work Experience
HACCP/Food Safety Assurance Lead
Work History
Milaha - Doha - Qatar
Provide direction to site management in response to any identified regulatory and other obligation nonconformance to assure a timely and adequate response.
Coach and mentor site management and supervisors to understand and implement zero-incident management strategies consistent with site/project needs and in accordance with Milaha HSEQ Management Systems.
Lead:
- HACCP and Food Safety strategy within the site operational environment
- Assurance process within the site operational environment to drive sustained improvement
- Implementation of direct changes within the site to achieve a position HACCP and food safety process culture
- Site management maintain compliance against regulatory, contractual, Milaha HSSEQ framework and accept industry practice requirements
- Provide expert technical guidance to line management functions
- Mock activities (crises management, traceability, etc)
- Conducting internal audits and inspections
- Management review
Quality Assurance Specialist
Tasti Foods - Auckland New Zealand - Fixed Term Contract.
From July 2020 to March 2021
Tasti has multiple departments offering different product lines, including fruit cereal bars, nut bars, ready-to-eat snacks, baking ingredients, cereals, oil, and a new gluten-free facility. Some of the product lines have been on market since the 1930s.
My role focuses on quality improvement of both the systems and processes at Tasti, including the gluten-free line and products. Apart from the regular line and product inspections (QC), sensory testing and working alongside the new product development team.
I also work on numerous projects leading to improvement of our products, as well as regularly training operators or team members, and performing internal audits.
Tasti foods complies with multiple quality standards which I had the opportunity to work, for example, Woolworth, SQF, Aldi, General Mills, Halal, and Gluten Free (USA and FSANZ).
Here it is more details about my responsibilities:
setting & monitoring quality standards;
simplifying processes;
training and supporting operational staff;
production line quality control activities occur as specified;
product quality meets tasti’s standards;
GMP, audit standards, and required testing are followed and maintained;
equipment, testing, and measuring tools are operating correctly and fit for purpose including validation, and
non-conformance issues are addressed promptly and escalating where appropriate quick resolution is not possible.
Achievement: I have developed and managed a GMP project with the supervisors. I received a company award, see it besides.
Quality Assurance Specialist
Golden State Foods Fresh - Auckland New Zealand - Fixed Term Contract.
From July 2019 to April 2020:
To assist with writing/updating Policies and Procedures along with quality SOPs for the company. To provide hands-on support to the manager with audits and certifications and ensuring everything from a QA and food safety perspective is effective and efficient.
Develop, lead and implement projects (continuous improvement). Assist the site to upgrade the quality standards by coaching, guiding and educating.
Other tasks include, but not limited to:
- To conduct internal audits of systems and process
- Ensure customer standards (including SQF) are understood and met
- Create formal documentation and SOPs
- Review HACCP Plans and procedures
Achievements: I have developed, managed and implemented multiple continuous improvement projects that promoted the food safety and quality standards of the company. I received two company awards (GSF Golden Spirit Award) for these achievements, see it below.
Standards Development Lead
Fonterra Brands New Zealand - Auckland, New Zealand.
Since May 2016 to June 2019:
Lead best practice food safety, quality standards and management systems compliance. Assist the Standards & Compliance Manager to coordinate best practice food safety, quality standards and management systems across the Fonterra businesses to ensure they are in line with Fonterra's Food Safety, Quality System and FSSC22000. Key areas of focus include:
Facilitate the continuous improvement of the food safety and quality management system and alignment of all sites to the Fonterra Quality System;
Development and maintenance of HACCP plans and Pre-requisite programs to FSSC 22000 standard;
Conduct system audit;
Delivery training;
Planning and facilitating complex project timelines and teams;
Being the technical expert to provide assistance with troubleshooting, and acting as the "go to" person for Standards;
Maintaining partnerships with internal and external stakeholders as the key to success in driving change.
The key challenges of this role are; to ensure that there is continuous improvement of food safety and quality systems, and uniformity of standards across FNZ which are relevant and provide for the achievement of world-class practices and performance within the internal/external regulatory framework Fonterra operates in.
Achievements: I have developed a procedural document for risk assessment (food safety and quality). Actively contributed to the implementation of Fonterra compliance system and Fonterra compliance calendar.
Senior Food Safety Quality & Compliance Specialist
All Systems Go Ltd – Auckland, New Zealand.
From May 2015 to May 2016:
Assisting food businesses in the development, management and validation of the quality system to meet government, industry and customer requirements (where relevant). Key areas of focus include:
Providing technical advice and assistance to food industries, the public and authorities on any matter associated with risk management, food safety;
Developing and managing HACCP, Food Safety Programme and Food Control Plan pursuant to the New Zealand Food Act, relevant standards and guidelines;
Providing food safety training to food businesses;
Assist clients’ businesses in the development and/or maintaining standards like ISO Programmes, customer programmes such as BRC and Woolworths;
Issue quotes and manages a budget;
Conduct internal audits for food companies.
Achievements: Obtaining the recognition and authorisation by the local council to provide a food safety course as a service for this company.
Senior Quality Adviser
Ministry for Primary Industries (MPI) – Auckland, New Zealand – Fixed term contract.
From October 2013 to May 2015:
I worked in the quality department at Biosecurity New Zealand on the implementation of a project for the optimisation of the SOPs.
The purpose of this job is to complete the project which facilitates the continued accreditation of ISO 17025 and compliance with the relevant Acts, standards and procedures. It also involves the following:
Amalgamate, develop and write SOPs;
Develop, improve and maintain documents of the control system;
Manage and develop direct reports;
Ensure Supplier Management requirements are met;
Advice and provide training on quality systems;
Promote awareness of quality requirements;
Assisting with the audits of approved suppliers of diagnostic and incursion investigation service;
Ensuring that the business operates consistently with MPI policies, standard operation procedures and legislation.
Achievements: The project has been successfully completed and the accreditation of ISO 17025 was maintained.
Senior
Adviser Food Production and Processing
Ministry for Primary Industries (MPI) – Wellington, New Zealand – Fixed term contract.
From January 2013 to August 2013:
I worked in the Food Production and Processing department. I provided technical advice and support for the development, maintenance and review of implementation standards, programmes and tools for the production and processing of wine and wine related products. The main tasks of this job were:
Work directly with the Wine Act, Food Act, HACCP, WSMP and other food standards;
Monitor the performance of the food laboratories and the food verifiers that audit food companies;
Ensure that official assurances for the product derived from the premises are valid and will withstand third-party audits;
Work with the market access requirements and issue official assurances analysing market access information;
Work with requirements for processing and selling wine, wine product, cider and mead in New Zealand as well as for export;
Liaise among different departments, e.g. suppliers, managers, government, auditors and recognised laboratories;
Ensure local quality systems are maintained and updated, including desk file and reliever procedures;
Evaluate technical data and develop technical reports, provide high-quality technical inputs into standard-setting and other regulatory activities of MPI.
Achievements: I developed new technical procedures to the Food Production and Processing department of MPI.
Laboratory Manager
Spring Creek Vintners Ltd – Blenheim, New Zealand
From March 2011 to January 2013:
I conducted the analysis of chemistry, biochemistry and physics of fruit/wine sample processing. Also:
Managed and coordinated new and existing quality control laboratory equipment including the purchase, calibration, maintenance, validation and servicing of all QA equipment;
Managed requests from clients and production managers, preparing approval of quality reports and data entry of results;
Conducted testing in a timely manner and managed abnormal results;
Performed a preventive/corrective action when required;
Manipulating and discarding of chemicals;
Delivered training and monitoring of laboratory workers.
Achievements: I developed and led a local inter-laboratorial analysis.
Laboratory Manager and Cellar Hand
Marlborough Vintners Ltd – Blenheim, New Zealand – Seasonal job.
From March 2010 to March 2011:
Initially, I worked in the production department as a cellar hand. The main tasks were:
Crushing and pressing;
Additions, mixing, transfers and racking;
Red and white wine fermentation management;
Cleaning and sanitation operations;
Warehouse operations (operations with forklift) and barrel work.
Also, I also worked in the laboratory as the laboratory manager. This is the department where I spent most of the time. The main activities included:
QA/QC of the laboratory;
Conducted laboratory trials;
Calibration of equipment;
Preparation of chemical reagents;
Data entry (lab results).
Winemaker Assistant
Clos du Bois – Geyserville, California, USA – Seasonal job.
From September 2009 to December 2009:
I worked as a winemaker assistant with the production of wine and the control of the quality of the production. The role required me to utilise the wine management system AS400, Excel and a proprietary tank temperature monitoring system. Additionally:
Writing work orders for the cellar;
Monitoring cellar operations;
Helping with overall system organization in the office;
Provide support to the winemakers on their activities.
Laboratory Assistant
Clos du Bois – Geyserville, California, USA – Seasonal job.
From August 2008 to January 2009:
I worked as a laboratory assistant my main tasks include laboratory analysis with preparation work associated. Support the laboratory manager in all tasks including:
QA/QC of the laboratory;
Conduct laboratory trials;
Calibration of equipment;
Preparation of chemical reagents;
Data entry (lab results).
Pharmacist
Panvel Farmácias – Arroio do Sal - RS, Brazil.
From December 2006 to March 2007:
My tasks as a pharmacist:
Ensuring that different treatments were compatible;
Dispensing prescription medicines to the public;
Advising patients of any adverse side-effects of medicines or potential interactions with other medicines/treatments;
Monitoring blood pressure and cholesterol levels;
Managing, supervising and training pharmacy support staff;
Budgeting and financial management.
Food Microbiologist Assistant
CIENTEC – Porto Alegre - RS, Brazil.
From January 2003 to April 2003:
This was an internship where I worked as a technician (QC) researching and analysing micro-organisms for the Brazilian government food microbiological laboratory.
The primary tasks were conducting lab analysis in food samples sent by manufacturing companies preventing food-borne diseases, food poisoning, spoilage, and preservation, as well as participating in food legislation establishment and enforcement. Tasks include:
Preparing and analysing samples for qualitative and quantitative analysis by following methods outlined in SOPs
Analysing microbiological testing of samples using culture-based methods
Ensuring compliance with GLP requirements, ISO/IEC 17025 and safety guidelines at all times
Ensure that testing is completed before client deadlines