Mohammed Noufel Azad A

• Ensure overall food safety and hygiene activities in the food production area.
• Implement and maintain Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP) through weekly and monthly audits.
• Perform quality checks on incoming raw materials (RM), packaging materials (PM), and finished goods to ensure they meet specified standards.
• Identify and escalate equipment performance and maintenance-related issues.
• Raise Non-Conformance Reports (NCR) for products that do not meet the established standards.
• Conduct online inspections of products to ensure they adhere to Standard Operating Procedures (SOP).
• Assist in food safety audits and assessments in accordance with company standards.
• Collaborate with cross-functional teams to implement and develop food safety and other product-related improvements.
• Perform online checks to ensure Ultra High Temperature (UHT) products meet established standards.
• Conduct laboratory analysis for tetra packets, including tests for Total Solids (TS), Loss on Ignition (LS), Conductivity, and Dissolving properties.
• Assist with laboratory analysis for dairy and juice products, including measurements of Brix, Fat content, viscosity, pH, and acidity levels.

• Responsibility for checking incoming RM, PM and Finished Goods. Analysis of various tests for the RM, PM and Finished goods.
• Development of HACCP, SOPs, SSOPs and GMPs program assist with product development, product process control and operational control.
• Approval of Domestic and Export Stickers.
• Daily Monitoring of line clearance, production checklist and online Qc check.
• Development of technical service for New Product Development, research and troubleshooting to food quality control and safety.
• Responsible for conducting audits in Halal.
• Assist in R&D sector for new product development.
• Development of labels using ingredients and specs for different country.

ACHEIVEMENT

• Developed a new product (Mango flavored Soanpapdi) flowchart and established Critical Control Points (CCP) for those developed product.
• Implemented weekly oral/PPT presentations on personal hygiene, GMP, GHP, and food safety for workers.
• Developed daily production and packing waste reports, addressing supplier defects and machine damage for the quality department.
• Created Standard Operating Procedures (SOP) for the newly developed product.
• Assisted in the development and successful market launch of Mango-flavored Soanpapdi.

• Inspection on daily production area and ensure hygienic practice of employee.
• Checking raw mangoes for maturity stability for processing and quality of raw materials.
• Maintaining documentation on SOPs, GMPs, GHPs and HACCP.
• Creating awareness program for workers about personal hygienic and safety measures.
• Manage QC and QA process to ensure products meet quality standards.