Precious Makgari Tema

• Sourcing product and supplier
• Drafting sop ,quality and food safety document for the warehouse
• Supplier Evaluation
• Handled customer service complaints with utmost professionalism and knowledgeable responses to maintain trust and company loyalty.
• Reviewed and verified invoices and purchase requests to confirm accuracy.
• Loaded trucks and safely secured merchandise to prevent damage during transportation.
• Drafting loading and receiving sheet
• Pest control
• Implementation of R638 for warehouse and Transportation

• Maintaining and Updating FSSC 22000 System ,
• Conducting Internal Audit monthly
• Conducting Food safety meeting monthly
• Conducting Annual Management Review :
• Microbiological sampling , Micro Tending
• Conducting Training & Schedule Training :
• Verifying QC and Production checklist
• Ensure all SQA are up to date
• Reviewing and creating checklist
• TACCP & VACCP Implementation
• Managing cleaning and pest control services
• Manage and resolve customer complains
• Hygiene Monitoring of the Plant and Ablution
• Acted as Standby Chairperson for cleaning meetings.
• Audit coordinated/Involved : FSSC 22000 Certification : Export Certification : HAS Audit : Woolworths Audit
• Other duties Involved ;Beef Abattoir (4 months) Duties : Food safety management system implementation : Managing customer complaints : Document Review
• Acted as SHE Chairperson for 4 Months,
• Maintaining food safety management system
• Supplier Quality Assurance
• Drafting specification internal specification
• Investigating customer complain
• Temperature monitoring of Preparations area, Chillers and Freezers Checking raw materials during receiving
• Allergen control management
• Issuing COC/ COA for product being dispatched :

• Implementing and maintaining HACCP
• Ensuring continuous improvement in quality system :
• Ensure that product are manufactured according to legal standards and customer requirement
• Conducting and organizing training programme
• Conducting and organizing internal auditing
• Representative for external audits
• Conducting supplier audits when necessary
• Creating or drafting quality documents :
• Maintain all inspection records
• Preparing micro sample and interpreting the results
• Control of non-conformance and take corrective action
• Investigating customer complain :
• Drafting and updating product specification :
• Drafting labels for new product and revising labels for modified product
• Supplier approval and managing supplier quality assurance
• Team leader and Management representative
• Supervising quality controllers
• Planning traceability and mock recall study
• Planning maintenance schedule for all equipment and ensure they are serviced per schedule :
• Drafting recipe for new product
• Drafting and updating procedures
• Allergen management control

• Checking temperature of final product : Checking freezers, chillers and room temperature
• Checking incoming raw materials
• Recording quality control sheet : Assisting in internal audit
• Sensory evaluation for finished product
• End of Shelf life test
• Supervising employees in production area
• Preparing exports product, paperwork and doing quality checks before loading
• Doing quality checks during receiving of carcass (ph & temperature)
• Monitoring cooking of High risk products (Vienna & Polony)
• Hygiene Inspection of all Departments
• Retaining retention sample Department worked in are as follow.
• Receiving = Receiving of raw material.
• Deboning = Monitoring staff ensuring that the follow hygiene practise.
• Processing /Mixing area.
• Weighing room.
• High risk.

Department : Quality control or Quality assurance Duties

• Analyzing the final product and raw materials
• Microbiological testing of final product and raw material
• Moisture analysis
• Salt analysis Period :

Lab Technologist

Duties

Compounding flavours and seasonings

: Sampling flavours and seasoning for customers

: Application of flavours and seasonings to variant food product (baked product, beverages, confectionery, snacks)

: Evaluation of a final product

: Evaluation of raw materials

: Modification of existing product

: Involved in product development (beverages, snacks, baked product)

Responsibility

: Making samples for customers

: Ensure that customers receive requested sample

: Labeling final product and raw materials

: Compounding

: Equipment calibration

: Flavour and seasoning application