food safety officer
Resume:
Uzma Sadiq
(***********@*****.***)
Makkah, Saudia Arabia
OBJECTIVE:
To seek the Food Quality Assurance, Research &trials, Product development, in an organization where my qualification and experience can be best applied for its benefits and also for the encroachment of my professional career. Contribute individually and holistically to achieve organizational goals, by technical inputs on the strengths of my aptitude, attitude, determination and commitment:
PROFESSIONAL EXPERIENCE :
Organization
Duration
Designation
PU lahore
1 year
Visiting faculty lecturer
HSM marketing (Pvt) Lahore
July,2012 to March 2013
Quality Assurance Manager
Sweet affairs (The Café & bakery)
Eagle group of industries, Lahore
December 2011-june, 2012
R & D Manager
Bunny s Bread Limited, Lahore
2 years
Assistant R& D Manager
Job Responsibilities (R & D Manager )
Oversees the Production Processes, drawing up a production schedule; ensuring that the production is cost effective;
Conducts meetings with the Research and Development Department on new product development Creates and/or develops products relating to defined customer needs.
Provides technology input on new product design and concepts.
Upgrade Formulations of new and existing products. Recommends adjustment to specifications for final product development. Overviews test methodology /Process used.
Job Responsibilities (QAC Manager )
Introduce, monitor and update (as warranted) quality and food safety programs in
conjunction with other departments to meet company and regulatory objectives.
Lead HACCP, Food Safety and Food Defense Teams.
Lead BRC auditing initiative.
Stop production and block and unblock inventory with quality related issues. Monitor
failed and over aged inventory. Determine, in conjunction with other department
managers, disposition of failed or over aged inventory.
Monitor performance of quality control systems to ensure effectiveness and
efficiency.
Oversee finished product microbiological program and environmental program
including issue investigation and follow-up.
Plan and perform bi-annual mock recalls. Follow-up and resolve any resulting issues.
Analyze quality control test results and communicate quality control information to all
relevant organizational departments, outside vendors, or contractors.
Complete and return customer questionnaires. Organize and maintain vendor
documents.
Direct the tracking of defects, test results, or other regularly reported quality control
data.
Identify critical control points in the manufacturing process and specify sampling
procedures to be used at these points.
Produce reports regarding nonconformance of products or processes, daily
production quality, root cause analyses, or quality trends.
PROFESSIONAL QUALIFICATION:
Degree
Year
Marks %
Institute
Post Graduate Diploma (Food safety & Control)
2012-2013
77%
University of veterinary and animal sciences, lahore
M. Sc (Hons) Food Technology
2008-2010
78.54
NIFSAT (UAF)
B.Sc. (Hons) Food Science.
2004-2008
77.00
NIFSAT (UAF)
F.Sc (Pre-Medical)
2001-2003
75.58
Bahawalpur Board
Special English language diploma from National University of Modern Languages.
Distinction: High 1St division through academic career.
COMPUTER SKILLS:
Internet, MS Windows, MS Office (Word, Excel and PowerPoint).
INTERNSHIP PROGRAMME:
Organization
Duration
Designation
Specialty of work
Nuclear Institute of Agriculture & Biology (NIAB), Faisalabad
6 months
Internship
Work on HPLC, ELISA Technique, Microbial streaking,
Chromatography, Gel Electrophoresis
Yummy Milk Product (Pvt.) Ltd. Lahore.
6 weeks
Internship
Nutritional Evaluation of Ice- cream & its processing skills
Nirala Dairy (Pvt.) Ltd. Faisalabad.
15 weeks
Internship
Work on Milk Quality Assurance & Milk Processing.
Noon Pakistan Ltd. Bhalwal.
6 weeks
Cheese production
Thesis Title: Effect of Raw Milk on different Characteristics of Mozzarella Cheese
RESEARCH EXPERIENCE:
Evaluate Effect of Raw milk on different characteristrictics of Mozzarella cheese compared to Pasteurized milk.
Evaluate Nutritional and Organoleptic quality of Mozzarella cheese prepared from buffalo milk.
Evaluate physiochemical, Rhealogical, and sensory properties of cheese on pizza.
Evaluate flavor of raw and pasteurized milk cheese
Stretchability of Mozzarella cheese as compare to Chadder cheese
TRAINING PROGRAMME:
15 days workshop on milk biochemistry organized by National Institute of Food Science & Technology in collaboration with Agro campus, RENNES, France.
4 days international conference on Recent Advances In Human Nutrition With Special Reference To Vulnerable Group.
12 days workshop on milk biochemistry organized by National Institute of Food Science & Technology in collaboration with INRA, France.
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