Agatha Salimu
About Candidate
– Developed and implemented Quality Standard Operating Procedures (SOPs) for Nyamnyam products in accordance with applicable Malawi Bureau of Standards (MBS) requirements.
– Conducted training and orientation for staff on quality-control procedures, food hygiene and product-quality requirements.
– Ensured raw materials and production ingredients met defined quality requirements before procurement and use in production.
– Monitored factory hygiene, sanitation and production environments to ensure compliance with food-safety and hygiene requirements.
– Monitored compliance with applicable statutory requirements, including Malawi Bureau of Standards and Blantyre City Council requirements, and ensured products were manufactured according to approved company specifications.
– Monitored storage and handling of finished products and ensured transportation conditions supported product safety and quality.
– Directed and supervised production-line personnel to ensure products were manufactured according to established specifications and procedures.
– Promoted continuous product and process improvement through quality monitoring, corrective actions and process review.
– Provided technical input to Management on potential new products, product innovations and emerging market trends.
– Monitored production losses and supported initiatives to minimize wastage while maintaining product quality and food-safety requirements.
Location
Education
Relevant coursework included Food Safety and HACCP, Food Microbiology, Food Chemistry, Food Processing, Nutrition, Quality Control and Assurance, and Food Product Development. The programme also provided practical laboratory and food-processing experience.
Work & Experience
- Conducted laboratory testing of raw materials, semi-finished and finished products to verify compliance with specifications, legislation and regulatory requirements. - Inspected hygiene and cleanliness of production areas, laboratories, equipment, utensils and personnel. - Monitored production processes and stopped production where significant non-conformities were identified, ensuring corrective actions were implemented. - Maintained laboratory records, test results, procedures and quality documentation. - Managed laboratory chemicals, materials and equipment and coordinated equipment calibration. - Supported implementation and monitoring of ISO 22000 food-safety requirements to ensure safe product release. - Conducted shelf-life studies for new products and supported improvement of existing products. - Inspected packaging and labelling for conformity with product requirements. - Supervised production workers on quality, hygiene and food-safety requirements. - Delivered quality-improvement training to farmers and milk buyers and conducted field visits to assess and improve raw-material quality. - Supported occupational health and safety activities, including first-aid provision. - Introduced new laboratory tests and procedures to strengthen quality monitoring and continuous improvement.
- Developed and implemented Quality Standard Operating Procedures (SOPs) for Nyamnyam products in accordance with applicable Malawi Bureau of Standards (MBS) requirements. - Conducted training and orientation for staff on quality-control procedures, food hygiene and product-quality requirements. - Ensured raw materials and production ingredients met defined quality requirements before procurement and use in production. - Monitored factory hygiene, sanitation and production environments to ensure compliance with food-safety and hygiene requirements. - Monitored compliance with applicable statutory requirements, including Malawi Bureau of Standards and Blantyre City Council requirements, and ensured products were manufactured according to approved company specifications. - Monitored storage and handling of finished products and ensured transportation conditions supported product safety and quality. - Directed and supervised production-line personnel to ensure products were manufactured according to established specifications and procedures. - Promoted continuous product and process improvement through quality monitoring, corrective actions and process review. - Provided technical input to Management on potential new products, product innovations and emerging market trends. - Monitored production losses and supported initiatives to minimize wastage while maintaining product quality and food-safety requirements.
