A final year Bachelor of Biotechnology student at Tshwane University of Technology, currently busy with a research project to complete bachelor’s degree, who is seeking graduate Biotechnology and Food technology opportunities for 2021. Ambitious and driven to succeed, successfully applying to work in Quality as a Quality Assurance Manager, willing to grow and acquire new skills and knowledge.
EXPERIENCE
Started working at clover SA as a trainee from 2015 Jan-2016 Dec.
Became permanent in 2017 at Clover SA.
Alternating between the labs based on schedule.
Currently employed by Clover SA.
ANALYTICAL LAB (2015-2021) Laboratory Analyst
• Daily verification and calibration of equipments.
• Preparation of laboratory testing solvents standards
• Ensuring maintenance and verification of equipment.
• Testing raw, UHT and pasteurised milk, creams and yoghurts based on their specifications.
• Develops and reviews the incoming raw material and outgoing product.
• COD (effluent) testing.
• Packaged product weight checks according to specification.
• Titration of CIP chemical concentration.
• Consistent and correct application analytical methods or procedures.
• Implementation of QMS (ISO 17025, ISO9001 & ISO9002).
• Ensuring service delivery to customers.
• Testing pH, temperature, butterfat, protein, total solids and lactose, freezing point, total solids, phosphatase, alizarol, resazurin and antibiotics on raw milk.
• Realizing products complying with specification.
• Test regime and monitors the program, recommending corrective action where required.
• Conducts analysis of development samples, packed products and consumer complaint sample and recommends changes to processes.
• Validates and verifies effectiveness of cleaning processes and procedures and recommends corrective action where required.
• Identifies behaviours that will impact microbiologically on raw materials, product, equipment and recommends relevant actions.
• Understanding of HACCP and FSSC requirements and participates in HACCP/FSSC reviews.
MICROBIOLOGY LABORATOTY (2016-2021) Microbiologist position
• Daily verification of equipments such as incubators, water bath, thermometers, analytical weighing balance and pipette.
• Identifies bacterial growth in finished products.
• Counting of coliforms using a colony counter.
• Updating DQR daily and non-conformance records keeping.
• Recording, analysing, interpreting data, report writing and reporting of deviation.
• Ensuring that data is recorded accurately in accordance to guidelines.
• Preparation of media according to manufactures instructions.
• Collection of samples from a variety of locations and plating.
• Preparation of ringers and buffer solutions.
• Aseptically taking Environmental swab (listeria), hand swabs, clothing swabs, environmental air plates and packaging material.
• Inspection of products and manufacturing processes to check for possible contamination.
• Sampling aseptically, handling technique of samples.
• Actively participating and leading sensory panel.
• Testing E.coli, coliforms, total plate count, lactic acid bacteria, spores, yeasts and moulds.
• Gram staining technique.
BEVARAGE LAB (2017-2021) Senior Laboratory Analyst
• Calibration and verification of equipments.
• Analyzing juice pH, brix, acid, temperature, sedimentation and pantone.
• Doing water analyses.
• Keeping records of all analysis performed.
• Capturing data analysis.
• Colour coding of juice using pantone.
QUALITY CONTROL (2018-2021) Quality Assurance Manager Assistant
• Participating in lab, production and management meetings.
• Implementation of Quality Management Systems (ISO 17025, ISO9001 & ISO9002).
• Ensure QMS and production procedures remain aligned.
• Observing high health and safety standards.
• Reviewing, developing and updating PRPs and standard procedures.
• Evaluation of recipes and production methods to ensure compliance with
customer requirement and product standards
• Quality analysis and shelf life of product determinations.
• Planning and carrying out new products trials.
• Conducting a sterility test on newly developed products.
• Creating a dump certificate and opening a QNON for responsible department.
• Factory GMP and 5S inspection per department.
• Conducting internal audits for all departments.
• Doing personal hygiene check list at entrance.
• Inspection and release of final product and truck at distribution.
• Participating on coaching review meetings.
• Data capturing of entropy QS (Quality System).
• Overseeing Factory Glass and Hard plastic monitoring checklist.
• Job card writing for any equipment that needs maintenance service.
• Raw material stock taking and placing purchase order.
• Monitoring quality of material received from supplier
• Monitoring food processing from raw to final product.
• Monitor product quality after manufacturing/produced.
• Monitor quality of the finished product before final release to the market.
• Product quality evaluation in the warehouse storage.
• Inspection of personal hygiene in workplace and pest control that being maintained.
• Carrying out new formulation trials.
• Regulating traceability on non-conformance products.
• Response to customer complaints.
• Ensuring packaging material, labels, expiry date and production date corresponds.
• Factory line check hourly during production running.
• Factory incidents registration.
• Receiving and release of raw materials with COAs from suppliers.
• Cleaning sign-offs record keeping
• Manage storage and handling of Raw Materials and Packaging in department.
• Manage date coding of all products.
• Monthly summary on test results per supplier, product & batch number of products
HEALTH AND SAFETY
• Managing health and safety monthly checklist as SHE rep on quality department.
• Understanding Food safety and forms part of food safety team.
• Supervise incident investigation in the workplace.
• Controlling a near miss register.
• Health and safety internal audits.
• Ensuring necessary measures are in place.
• Direct risk assessment in workplace.
HYGIENE
• Applying HACCAP principles at workplace.
• Ensures that the manufacturing process is hygienic and microbiologically safe for the production, by monitoring and implementation of appropriate and sustainable hygiene program is in place, according to GMP.
• Conducts audit and together with the SHEQ manager and Production team identify suitable corrective actions.
• Ensures that immediate corrective action is implemented in the case of non-conformance and possible risk to product safety.
• Conducts hygiene audits of the factory environment, site canteens and ablutions, people and 3rd Party, makes recommendations with respect to changes that need to be made to management or the maintenance department.
TRAINING
• Basic hygiene training for all staff
• Conducts training on 5S, GMP, GLP, GPP, GHP, CIP&COP, PRP&OPRP, CCP clean SOPs and food safety for new personnel, students and refresher training for existing Staff.
• Training records (Hygiene/ GMP/ GLP/Cleaning).
