Quality Assurance Technician
Resume:
JAYATI SHITUT
admp86@r.postjobfree.com
Summary
Bachelors and PGDM in Food Processing Technology and HACCP Certified, with 1+ years experience as QA Technologist, focusing on food safety and quality.
2+ years of experience as a Laboratory Analyst in ISO: 17025 Certified Laboratory; ensuring clients get correct result at defined time
Work Experience
Quality Assurance Technician- Mary Macleod’s Shortbread, Etobicoke, ON Jan. 2020 – Jan. 2021
● Performed onsite product analysis for compliance with product specification (gluten testing)
● Performed holds for quality, performed investigation and issued hold report
● Monitored compliance of all processes with GMP, HACCP, and BRC regulations
● Performed pre-op and in-op inspection and issued work orders in case of deviation
● Conducted and analyzed sanitation ATP results, followed up on trends and non-compliant results
● Issued reports on non-conformance raw materials received
● Maintained documentation and record keeping in organised manner
● Assisted during BRC audits, conducted internal audits
● Participated in Mock recalls, ensuring the traceability system was in order
● Conducted Root Cause analysis for non-conformities and customer complaints
● Issued and oversaw disposal of non-conforming products
● Reported non-conformances and investigation reports to Supervisor in concise and timely manner Laboratory Analyst- Bureau Veritas Canada, Mississauga, ON Oct. 2018 – Dec. 2019
● Performed quantitative assays of indicator species in food samples, using techniques such as MPN, pour/ spread plating, and petrifilms, aseptically
● Interpretation of microbial count as per requested detection limits
● Experienced in determination of Aerobic colony count, S. aureus, Enterobacteriaceae, B. cereus
● Carried out detection of pathogens by BAX and Bio-Rad real-time PCR as well as interpreting results by analysing data on thermocycler software
● Familiar with Root Cause Analyses (RCA) and corrective/preventive action (CAPA)
● Possess a strong knowledge of computer fundamentals including Microsoft Word, Excel, Access, and PowerPoint
● Results-oriented to produce high quality defensible data by following applicable Standard Operating Procedures (SOPs) and Work Instructions
● Met TAT specifications by collaborating with the team to ensure enhanced productivity and efficiency
● Developed problem solving skills
● Multi- tasking ability and attention to detail
Laboratory Technician- Bureau Veritas Canada, Mississauga, ON (Part-time) Jan. 2018 – Oct. 2018
● Performed environmental monitoring by settle plate method and surface swabbing
● Calibrated and verified equipment and instruments and maintained instrument logbooks
● Carried out documentation review, approval and validation using LIMS
● Participated in the laboratory audits for quality control, as well as prepared reports on audit findings
● Performed temperature monitoring in the lab; and took corrective action in case of deviation
● Developed leadership and decision-making skills by overseeing new staff and co-ops
● Focused on high impact goals, without loosing site of lesser goals and realistically adjust the priorities as work situation change
● Exceptional organizational skills that have helped to enhance productivity and create structure and order Co-op Student- Bureau Veritas Canada, Mississauga, ON Sept. 2017 - Dec. 2017
● Proficient in pipetting for performing serial dilutions of food and swab samples following aseptic techniques
● Carried out sampling of food samples adhering to GLP
● Maintained proper documentation for traceability Page 2, Jayati Shitut
Quality Assurance Technologist- Madhav Agro Foods Pvt. Ltd., Gujarat, IN June 2016- Dec. 2016
● Monitored the implementation of HACCP, took corrective action when CCP went out of range
● Conducted pre-operational inspection and performed environmental swabbing to ensure sanitation efficiency
● Analyzed in-process and end product to establish its conformance with the Company Standards
● Performed organoleptic and chemical analysis (brix, pH, acidity)
● Drafted SOPs for new product, revised and updated other SOPs when needed
● Assessed physical and chemical properties of incoming raw material for pickle and paste processing
● Trained production workers on GMP and personal hygiene and monitored its compliance
● Assisted in internal and third party audits
Certifications
Implementing SQF Systems- Manufacturing - SQFI May 2021 Traceability- Food Standards Agency May 2021
Food Labelling- Food Standards Agency May 2021
Food Allergy and Intolerance- Food Standards Agency May 2021 Six Sigma Foundations – Lynda.com April 2021
ISO 22000:2018- Elements of Food Safety Management System -Alison April 2021 Food Safety and Employability Skills (SAW) - Food Processing Skills Canada Jan 2021 Introduction to Root Cause Analysis- Food Standards Agency June 2020 HACCP for Processors and Manufacturers - International HACCP Alliance May 2020 WHIMS 2015- AIX Safety March 2019
Education
Diploma in Food Science and Technology Jan. 2017 - Dec. 2018 Centennial College GPA 3.75
Bachelor of Engineering, Food Processing Technology June 2012 - May 2016 Gujarat Technological University CGPA 8.78
Projects
Formulated HACCP plan for Cheddar cheese- with PRPs and 11 forms Sept. 2018 - Dec. 2018 New Product Development- Tofu chips Jan. 2017- April 2017 NPD through concept development, market and sensory analysis, nutritional analysis, and formulated packaging and labelling Formulated Quality manual for pizza company Sept. 2018 - Dec. 2018 Including product and process development, supplier management, product traceability, controlling non conformance, CAPA, product testing, and allergen control
Development, testing and drying kinetics of Refractance Window Dryer June 2015 - Apr. 2016
• Refractance window drying is based on transferring thermal energy from circulating hot water to a film of puree or concentrate sprayed on a thin sheet of infrared transparent membrane kept in contact with water.
• It was compared with tray dryer and vacuum dryer, to assess functionality and effectiveness, where we deduce that tray drying took most time for drying, followed by vacuum drying, then RW drying.
• The project report was also published in ‘International Journal of Innovative and Emerging Research in Engineering’, titled as ‘Refractance Window Technology – A Promising Drying Technique for the Food Industry’.
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