Ruth Ratlhallane

Developed, implemented, and maintained a comprehensive Quality and Food Safety Management Systems (QFMS) to ensure product compliance with customer and regulatory standards. Defined customer needs and requirements and developed effective quality control processes. Developed and maintained key process indicators and other quality and food safety metrics. Created and implemented corrective and preventive action plans. Led cross-functional teams to develop and deploy quality control protocols and procedures. Devised and reviewed specifications for products or processes. Oversee all product development procedures to identify deviations from quality standard. Conducted root cause analysis to investigate customer complaints and review corrective actions to control non-conformances. Performed internal audits to ensure food safety and quality standards are adhered to and comply to company procedures and ISO standard requirements. Enforce a culture of lean manufacturing and continuous improvement to increase efficiency and productivity. Conducted routine inspections of all areas to monitor compliance to Procedures, Principles, Practices, Legal and regulatory requirements. Conducted induction and awareness training including toolbox talks. Schedule and maintain site records for incoming material and dispatch inspections, foreign object control, allergen management, equipment and facility maintenance and calibration. Facilitated Food safety and Quality meeting to ensure performance. Developed and reviewed SOP, work instructions and records. Consult with external parties for audits and certification. Ensure traceability of raw materials and final products. Ensure pest control service providers complies with the Food Safety requirement. Management and Trending of QFS performance as per the KPIs.

Carry external hygiene and HACCP audits on FAST foods facilities, recommends on continual improvements, give audits reports, and assist on corrective action plan.

Maintenance of the HACCP system and ISO 9001; Communication with suppliers and customers on complaints; Investigations and reporting of customer complaints; Foresee the company’s cleaning and housekeeping; Raw materials, in-process and dispatch quality control; Staff training; Communication of Quality management system from up and down and sideways; ensure compliance with applicable food laws and regulations and standards issued by regulatory agencies; manage and audit HACCP program compliance internally and audit external suppliers as needed. Conducts and coordinates inspections. Ensure process improvements and resolution of food safety and quality issues by providing technical and statistical support.

Liaison with customers for quotations, recommendations and results, statistically calculation of analytical reports, maintenance of accreditation status (SANAS) and extension of accreditation scope on an annual basis, maintaining routine operations and staff morale in the section, delegation and coordination of tasks to analysts and assistants; and responsible for the accuracy of results reported to the client; provide job training to analysts and analysts assistance on methods implementation and instrumentation use; supervision and motivate staff to facilitate target achievement.

Maintain and improve the quality systems (ISO & HACCP) of the company, aseptic sampling and microbiological and nutritional analysis of end product, surface swabs, hand swabs and processing water; Conducting induction, Safety, ISO and HACCP training on Staff; Internal auditing of the quality management systems and administration of the Quality Management system.

Establish, control, maintain and improve the quality systems (ISO & HACCP) of the company, Aseptic sampling of end product, surface swabs, hand swabs and processing water. Training of staff on chemical weighing, time and temperature control during production, analysis of product brix and pH, analyzing quality data and compiling production and quality reports to the company CEO.

Performing Microbiological analysis on the end products, syrup, and the processing water, in-process product chemical analysis, control of lab equipment and interpretation of test results.

Developed, implemented, and maintained a comprehensive Quality and Food Safety Management Systems (QFMS) to ensure product compliance with customer and regulatory standards. Defined customer needs and requirements and developed effective quality control processes. Led cross-functional teams to develop and deploy quality control protocols and procedures. Managed recruitment and on-boarding tasks. Implemented and administered the employee induction process. Provided day-to-day support to HODs on issues such as injury management and employee relations. Conducted risk assessment and root cause analysis.