Lusaka, Lusaka Province, Zambia
I am a food technologist fascinated by management systems. I leverage my knowledge and 10 years experience to create business solutions for food safety. Career highlights include participation in enforcing the regulatory requirements for food safety in Zambia, developing auditable management systems and obtaining HACCP certification within 24months. PERSONAL VALUES 1. Collaboration - working with others by sharing ideas. 2. Continuous Learning - lifelong learning. 3. Resilience - flexibility, bouncing back after adversity and recognizing opportunity for growth. 4. Punctuality - respect for own and others' time. 5. Preparedness - identifying risks and coming up with plans for action.
• Develop, implement and maintain a food safety management system based on the Food Safety System Certification (FSSC) 22,000 food safety management system that uses the risk-based plan do check act (PDCA) cycle to ensure continuous improvement. . Coordinate a team that performs periodic checks on the instant noodle production line at several process stages, conducting laboratory analyses to confirm whether materials, work in progress and products are acceptable and ensuring hygienic practices are adhered to. • Manage the conformity assessment program for samples taken for laboratory analysis to external laboratories (ZABS, UNZA, Vetlab) on monthly basis to establish conformance to requirements stipulated in the Zambian Standard for instant noodles, ZS452. • Coordinate activities to ensure quality raw materials are accepted at receiving, used in production and the dispatch of safe products for warehousing and to customers. • Contact person for regulatory compliance and mandatory inspections with relevant Government Agencies. • Develop performance targets, on annual basis, for the Quality and Food Safety Department in line with Java Foods objectives. • Prepare annual budgets to ensure that financial resources required for the Quality and Food Safety department are approved and aligned with Java Foods objectives and strategy. • Conduct and coordinate periodic capacity building trainings based on food safety and quality as per the annual training plan. • Responsible for calibration and verification of measuring instruments and equipment as per national regulation. • Lead the 17-member food safety team. • Prepare quarterly submissions to the Java Foods Board of Directors on the status of the food safety management system. • Coordinate occupational health and safety activities. KEY ACHIEVEMENTS 1. HACCP Certification within 2 years. 2. Developed and implemented the food safety management system.
• Developed a food safety management system based on the FSSC 22,000 international food safety standard. • Ensured compliance to regulatory requirements for food safety. • Conducted audits, investigated non-conformances and put in place corrective and preventive actions. • Facilitated microbiological analyses at external Laboratory facilities (ZABS, UNZA and Food & Drugs Laboratory) on animal products such as fresh meat cuts, processed meats and cold meats, materials and the environment and interpreted results. • Verified the quality of incoming materials that were supplied to the process. • Monitored personnel hygiene and housekeeping in the plant and the surroundings. • Prepared annual budgets for the Safety Health Environment and Quality (SHEQ) Department and ensured alignment with Real Meat objectives. • Member of the company executive committee. • Coordinated occupational health and safety activities. KEY ACHIEVEMENTS • Working knowledge of national regulations with respect to animal products (meat and pork) and its relation to World Organization for Animal Health (WOAH) requirements. • Developed a food safety management system based on Food Safety System Certification (FSSC) 22,000 and in line with WOAH requirements. • Designed emergency response systems for food safety in the aftermath of the Listeriosis incident that occurred in Southern Africa between 2017 and 2018. • Designed emergency response systems for incidents related to endemic animal diseases such as anthrax and foot and mouth which are prevalent in Southern and Eastern Provinces of Zambia.
TECHNICAL SKILLS .Interpret and apply the Compulsory Standards Act; .Inspect products, equipment, processes, systems and related documentation, gather and preserve evidence, and where appropriate obtain samples for testing and ensure that sample integrity is maintained; .Operate inspection, sampling and communications equipment; .Investigate complaints from the public; and .Recommend advisory, administrative or judicial actions as appropriate in cases of non-compliance to the relevant legislation. DATA ANALYSIS & REPORTING .Monitor, record, analyze and report on activities, trends, results and recommendations relating to inspection activities and / or laboratory analysis. COMMUNICATION .Communicate with relevant authorities, customers and the general public as necessary to ensure efficient and positive relations, and support. KEY ACHIEVEMENTS • Working knowledge on the national regulatory framework and environment related to food safety and the relation to regional and international quality and food safety regulations. • Working knowledge on the quality infrastructure in Zambia. • Conducted conformity assessments with regard to inspections of manufacturing premises for food and agro-commodities in towns located in the Copperbelt and Luapula Provinces.
TECHNICAL SKILLS .Interpret and apply the Standards Act and Subsidiary Legislation; .Inspect products, equipment, processes, systems and related documentation, gather and preserve evidence, and where appropriate obtain samples for testing and ensure that sample integrity is maintained; .Operate inspection, sampling and communications equipment; .Investigate complaints from the public; and .Recommend advisory, administrative or judicial actions as appropriate in cases of non-compliance to the relevant legislation. DATA ANALYSIS & REPORTING .Monitor, record, analyze and report on activities, trends, results and recommendations relating to inspection activities and / or laboratory analysis. COMMUNICATION .Communicate with relevant authorities, customers and the general public as necessary to ensure efficient and positive relations, and support. KEY ACHIEVEMENTS • Working knowledge of national food safety regulations as well as their relation to CODEX Alimentarius and other international food safety regulations such as GSSC 22,000. • Participated in the re-structuring of National Quality infrastructure. • Knowledge on National Standards, both mandatory and voluntary. • Stakeholder engagement working with partners such as the Competition and Consumer Protection Commission (CCPC), Local Authorities (in Lusaka and Copperbelt Provinces), Ministry of Health (MOH), Ministry of Agriculture, Ministry of Livestock and Veterinary Services, Zambia Metrology Agency (ZMA) and food manufacturers (in Lusaka, Copperbelt, North Western and Luapula Provinces).
Description Of Duties: • Worked with food safety managers at subsidiary processing factories in line with the company Food Safety Policy. • Implemented requirements of the international standard (FSSC 22,000) and local food safety regulations and product standards. • Developed, implemented and maintained food safety compliance measures required under national regulations (Public Health Act Cap 295, Food & Drugs Act Cap 303, Standards Act Cap 416). • Prepared food safety status reports after auditing subsidiary processing factories (bread, flour mills, poultry factory, beef factory and pork factory). • Prepared food safety related permit applications from regulatory institutions countrywide for retailing shops. • Raised incident reports for all customer complaints and non-compliances and maintained a register. • Monitored the quality and safety of water and food products in compliance with food standards and regulatory requirements. • Monitored the quality of effluent, and air emissions in line with relevant regulations (Zambia Environmental Management Agency - ZEMA) on the environment and pollution control. Key Achievements • Audited food safety systems based on FSSC 22,000 for beef processing, pork processing, poultry processing, bread manufacturing, flour (maize and wheat) processing factories. • Developed a one health approach to food safety auditing for animal production, crop production and value addition in a vertically integrated food business.