Nobuhle Zwane

· Annually review all food safety procedures and SOPs to ensure they still within required regulations and standards

· Collaborate with the operations managers and site leaders to form and nurture an effective food safety and compliance culture

· Conduct training and up-skilling interventions when required

· Support the development of training material and related interventions in order to create a sustainable process for skills empowerment.

· Conduct root-cause analysis on quality and food safety related concerns including customer complaints.

· Manage product recalls when required as well as mock recalls annually

· Evaluate and liaise with service providers to monitor adherence to the level of agreement

· Assign work and monitor the adherence by service providers according to the scope of work as determined in service level agreements

· Manages subordinates attendance and activities to ensure the achievement of targets and standards

· Assess performance of sub-ordinates and ensure the appropriate ER actions are implemented to correct non-conformances

· Perform internal quality audits according to the audit schedule to confirm overall adherence to organisational and quality systems standards

Assist sites with corrective actions related to food safety audit findings

• Drafted reports on quality verification activity outcomes, presenting findings to decision-makers and recommending response efforts.
• Evaluated accuracy of existing quality assurance measurement techniques, implementing improvements to increase efficacy and reduce errors.
• Addressed non-conformance issues, pausing production to correct errors.
• Recorded findings of inspection process, collaborating with quality team to implement corrective actions.
• Investigated recurring customer complaints, determining source of non-conformance incidences and recommending solution
• Ensure adherence to quality management systems and accreditation in terms of ISO9001, HACCP, GMP and other
• Conduct risk assessment and approval of raw materials, unfinished goods and finished goods.
• Conduct staff trainings
• Conduct internal audits in accordance to ISO9001and GMP
• Provide technical and quality support to customers for product related requests
• Create and maintain product documentation intended for distribution to customers (i.e. Product Specifications, Certificate of Conformance, Certificate if Analysis, Safety Data Sheet)
• Complete and implement customer requests related to the products and manufacturing environmental in a timely manner (i.e. product questionnaires, specifications, plant information etc)
• Manage product quality and safety complaints both for raw materials and finished goods, including coordination of investigation, determination of the root cause and corrective actions as well as provide feedback to the customer.
• Support other company workflows e.g. product returns, quality deviations)
• Ensure traceability and administrative records are maintained (verification records and trends)
• Ensure and monitor corrective action is implemented internally and advise production on achieving consistent quality
• Monitor suppliers on the adherence to consistent quality

• An inflight catering company servicing South African Airways, South African Express Airways, Mango, Pro flight Zambia, British Airways and presidential flights.
• Continuously monitor and evaluate the processes of the business value chain to ensure adherence to organizational procedures, HACCP, ISO Standards and customer specification/requirements.
• Provide advice to various internal stakeholders on how to address non conformances based on the relevant HACCP or ISO standards.
• Monitor the implementation of corrective actions according to non-conformances raised to ensure adherence to HACCP protocols.
• Train various internal/external stakeholders on HACCP/Hygiene processes and standards to ensure employees comply with the relevant standards.
• Complete quality record sheets reports according to departmental procedures, standards and legislative requirements.
• Ensure that all records related to the quality management process are maintained according to the requirements of the various quality systems.
• Lead quality audits when required to asses overall adherence to organizational and quality systems standards.
• Monitor external service providers to ensure adherence to quality standards or service level agreements.
• Monitor the working environment to identify possible risks that could impact on quality standards and recommend appropriate actions.
• Sampling for micro-analysis to determine the effectiveness of quality systems.
• Pest control monitoring and dealing with service provider
• Financial: Participate in cost saving initiatives and adhere to financial procedures.
• SHEQ: Adhere to all aspects of Security, SHEQ, HACCP and operational policies and procedures

• Continuously monitor, evaluate and enforce the processes of the business value chain to ensure adherence to organisational procedures, HACCP, ISO Standards and customer specification/requirements
• Receiving of raw materials and dispatching final products
• Coach operators on Good Manufacturing Practices
• Retention sampling for all produced products
• Inspect and test quality on packaging material at the stores as well as on the floor.
• Monitoring Pest control in and around the plant
• Reporting and handling of non-conformances while guiding the production supervisor on appropriate corrective action.
• Monitor the working environment to identify possible risks that could impact on quality standards and recommend appropriate actions.
• Responsible for some records related to the quality management process are maintained according to the requirements of the various quality systems
• Products handled was french and chicken polony, viennas, sausages, bacons and assorted hams,

Reason for leaving: end of contract

• Giving nutrition advice to patients including pregnant women and mothers
• Promoting breast-feeding in mothers
• Developing nutritional pamphlets to educate patients
• Promoting healthy eating and physical activity in primary school children (visited schools)
• Developing and improving recipes for the food service
• Conduct patient trainings at clinic visits
• Conduct staff training in the kitchen
• Retention sampling of food s cooked for patients in order to control and monitor breakouts
• Stock taking to control effective and receiving stock in the kitchen as well as for medications for the nutritionally disadvantaged individuals.

• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Controlling and ensuring good hygiene and food safety
• Monitoring temperatures of food and equipment
• Stock taking and ordering stock
• Internal audits
• Ensure specifications and customer satisfaction
• Work delegation of staff members

Reason for leaving: to pursue my studies