HSEQ Officer

CURRICULUM VITAE

[pic] SAJAY

P.S.

Mob: 056-******* *****-**********@*****.***

OBJECTIVES:

Seeking challenging assignments in Hospitality Services/Food processing

Industry/Health safety and environment, with institutions of repute.

SNAP SHOTS

< A competent professional with over 05 years of experience with Catering,

food processing Industries including Oil and Gas field.

< Expertise in conducting training on HACCP/Food Hygiene/Environment Health

and Safety and various other topics.

< Completed NEBOSH International General Certificate in Occupational Health

& Safety course with CREDIT.

< Completed HACCP Level -03 certification from High field United kingdom,

with distinction

< Completed Advanced Food Hygiene Level -04 certification from High field

United Kingdom.

< Completed HACCP Internal Auditor training from Logix Tech Solution

Abudhabi.

< Exposure to Camp HACCP audits / Client audits /ISO 22000:2005 audits.

< Have gone through surveillance audit for both the systems.

< Gone through the preparation of IMS Manual, Procedures and implementation

of the IMS system in the industry.

< Expertise the Implementation of IMS System and conducting Risk

assessment, Aspect/ Impact Analysis in the industry.

< Deft in handling production on large scale with good knowledge of Quality

control and Quality assurance.

< Have knowledge regarding Hygiene and sanitization procedures.

< Posses' knowledge in the preparation of Quality, Food safety Manuals and

hazard analysis study.

< Certification in HACCP and exposure to HACCP audits.

< Expertise in working in multicultural environments with distinction of

understanding & set up/ streamline operations.

< Possess excellent interpersonal, communication and organizational skills.

CORE COMPETENCIES

Role as QHSE/Food Safety Officer :

< Assisting QHSE Manager for Implementing IMS system in the industry.

< Responsible for ensuring overall hygiene activities in the food

production areas.

< Conduct internal audits to ensure compliance with local

regulatory laws / international standards in Food safety.

< Evaluate the corrective actions taken for the non-conformance

noted during the audits.

< Monitor and check the personal hygiene conditions & working habits

of the staff.

< Identify and report structural deficiencies in the food operation.

< Manage and maintain an effective pest control system.

< Manage and maintain a satisfactory waste disposal system.

< Review and follow up on the microbiological results from food

laboratory.

< Manage and maintain the traceability system established.

< Manage and review food complaints effectively.

< Manage and maintain food safety documentation and records.

< Periodically review the food safety system.

< Conduct training in food safety and hygiene for the food handlers.

< Review the implementation of food safety skills of staff.

< Ensure the top management is fully aware of high risk areas for

the food-borne illness.

Role as Microbiologist:

< Be able to carry out basic microbiological techniques including

o basic light microscopy techniques

o microbial specimen slide preparation and staining techniques

o proper aseptic techniques

o proper use of laboratory media

o proper use of serial dilutions

o use of microbiological equipment

< Be able to work safely in a microbiology laboratory

o treatment and handling of microbial cultures (including

disposal)

o hand washing and preparation of workbench area

< Be able to give written and oral reports on microbial experiments

o using a laboratory notebook

o Using analytical skills including graphs, tables, and

descriptions of finding from specific experiments.

Employment Profile:

March' 14 - Till at Abu Dhabi National Hotels as HSEQ Officer, Abu Dhabi,

UAE.

Responsibilities:

< Working as HSEQ Officer with Abu Dhabi National Hotels for ZADCO.

< Responsible for overall kitchen, House Keeping, Central Store HSEQ

activities including four kitchen and around 400 staff.

< To follow all the food safety requirements and maintains all the

related records.

< Coordinate quality and food safety programs including HACCP and ISO

22000:2005 working towards the implementation of concerned

governmental standard.

< Work closely with Operations team to ensure conformance to company

standards.

< Conducting monthly site HACCP team meeting and discussing internal

inspections results with taking appropriate corrective actions.

< Responsible for making awareness for all staff regarding food

safety and occupational health and safety.

< Submitting Incident/Accident report with necessary corrective

actions.

< Responsible for creating and distributing weekly, Monthly and

quarterly reports of Food Safety, Health and Safety, KPI's and

Waste Management.

< As a HSEMS, ISO 22000:2005 and IMS Team member, ensure that all the

related departments in the property are well aware about the food

safety requirements and basic food hygiene.

< Conducting and reviewing Risk assessments and identifying the

control measures for deferent tasks.

< To guide the team regarding ISO 22000:2005 and HACCP development,

monitoring verification and documentation of HACCP systems.

< Performing as a part of the team in the development of HSEMS, ISO

22000:2005 and HACCP pre requisite program.

< To conduct the HSEMS, ISO 22000:2005 and HACCP system verification

audit of the good handling practices and HACCP system.

< Developing and reviewing of Safe Work Procedure for each task and

Machinery.

March'13 - March' 14 at Al Wasita Group of Emirates as QHSE/Food Safety

Officer, Abu Dhabi, UAE.

Responsibilities:

< Working as QHSE/Food Safety Officer with Al Wasita Group of

Emirates.

< To follow all the food safety requirements and maintains all the

related records.

< Coordinate quality and food safety programs including HACCP and ISO

22000:2005 working towards the implementation of concerned

governmental standard.

< Work closely with Operations team to ensure conformance to company

standards.

< Responsible for creating and distributing weekly and quarterly

reports.

< As a HSEMS, ISO 22000:2005 and IMS Team member, ensure that all the

related departments in the property are well aware about the food

safety requirements and basic food hygiene.

< Conducting Risk assessments and identifying the control measures

for deferent tasks.

< To guide the team regarding ISO 22000:2005 and HACCP development,

monitoring verification and documentation of HACCP systems.

< Performing as a part of the team in the development of HSEMS, ISO

22000:2005 and HACCP pre requisite program.

< To conduct the HSEMS, ISO 22000:2005 and HACCP system verification

audit of the good handling practices and HACCP system.

< Exposure to external certification and site audits including HACCP

and ISO 9001:2008.

March'11-March'13 at Medina Group of Est., as HSE Officer, Abu Dhabi, UAE.

Responsibilities:

< Working as HSE Officer with Medina Group Of Establishments

(Catering for National Drilling Company)

< Expert knowledge of Food Hygiene & Health rules and regulations to

evaluate compliance, measure hazard and risk and recommend

corrective action, if required

< Maintaining High standard of Hygiene.

< Have implemented HACCP in Centralized Camp -Habshan,Western Region,Abu Dhabi.

< Take samples in premises where food is manufactured, processed,

served or sold to ensure compliance with standards.

< Coordinate destruction of unfit and confiscated food items in

coordination with representatives from Clients.

< Responsible for routine inspection of food premises, accommodation

facilities and medical facilities.

< Attend to emergency calls related to food poisoning, customer

complaints and outbreak of infectious diseases.

< Investigate complaints such as illegal labeling, adulterated food,

cases of food poisoning, customer complaints etc. to determine root

causes and advise on methods for prevention of recurrence.

< Conducting weekly training on food safety and hygiene related

topics to all the catering staffs.

< Exposure to external certification and site audits including ISO

22000:2005 and ISO 9001:2008.

May'09-Feb'11 at Synthite Food Industries LTD, as Microbiologist, Cochin,

Kerala, India.

Responsibilities:

< Isolate and make cultures of bacteria or other microorganisms in

prescribed media, controlling moisture, aeration, temperature, and

nutrition.

< Perform tests on water, food and the environment to detect harmful

microorganisms and to obtain information about sources of pollution

and contamination.

< Examine physiological, morphological, and cultural

characteristics, using microscope, to identify and classify

microorganisms in human, water, and food specimens.

< Prepare reports

< Publish the results

< Possibly supervise the work of a team

< Participate in scientific meetings

< Know the GLP (Good Laboratory Practice), GMP (Good Manufacturing

Practice) and HACP (Hazard Analysis and Critical Control Points)

< Have computer skills

< Interpretation of results and reporting to the laboratory manager.

< Preparation of media and maintaining the mother and subcultures.

< Attending External audits.

< Documentation.

Jan'07-Oct'08 at Daily Bread Gourmet Foods (I) Pvt Ltd., as Store Manager,

Mysore/Bangalore, Karnataka, India.

Responsibilities:

< Managing all operations at the location Including Production and

retail section.

< Purchasing raw materials for the production department.

< Conducting weekly training for the staff including personal hygiene

and food safety.

< Also providing on the job training for the staff.

< Responsible for routine inspection of production and retail

section.

< Maintaining high level standard of hygiene.

< Maintaining documents for ISO 9001:2008.

< Attending external audits.

< Submitting monthly report to Area Manager.

Educational Qualifications:

< Bachelor of Science in Microbiology, Biochemistry, Botany from

University of Mysore.

< +2 in Science from NHSS, Board Higher Secondary School.

< Basic computer course, Diploma in computer application.

Certifications and Training:

< Certificate course in HACCP (Hazard Analysis Critical control

Point) from central institute of fisheries technology, Government

of India.

< Attended training program 'Microbiological Analysis of Spice and

Spice products' from Spices Board, Government of India.

< Certification in HACCP Implementation level 3 course from High

Field United Kingdom, with distinction.

< Completed Advanced Food Hygiene level 4 Award in from High Field

United Kingdom.

< NEBOSHH International General Certificate in Occupational Health &

Safety Course.

< IMS awareness training certificate from TUV NORD.

< Completed HACCP Internal Auditor training course from Logix Tech

Solution Abudhabi

Personal Details:

Name : Sajay p s

Age & DOB : 26, 30-05-1985.

Sex : Male.

Marital Status : Single.

Nationality : Indian.

Passport No : H6817206

UAE Driving Licence No. : 2140837

Contact Number : Mobile-056-******* (UAE)

Landline-0091-496-***-**** (India)

E-mail : **********@*****.***

Languages Known : English, Malayalam, Hindi, Kannada, and

Tamil

DECLARATION

I hereby declare that the above written particulars are true to the best of

my knowledge and belief.

[Sajay p s]

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