HAFSA K HAMEED

 Conducting lectures and laboratory section for undergraduate students in microbiology and monitoring students in academic research and projects.  Providing lectures to students based on food poisoning, Microbial contamination of food products.  Assigning practical’s on water analysis, preparation of culture media used in food examination  Detection and determination of Coliforms, direct microscopic count of food samples  Providing a detailed lecture on various Biochemical tests.

 To conduct daily Hygiene, Quality and Food safety-based inspections.  Checking GMP, GHP, CCPS, HACCP and SOP’s during the production.  Records keeping such as: Daily quality reports,Metal detection records, Factory cleaning check list, Personal hygiene check list, Sanitation check list, daily sensory check list.  To make sure pest control treatments are happening as per standards and all pest issues are addressed in a timely manner.  Preparing and monitoring the temperature control of product during the production.  To prepare Covid 19 circle management SOP and monitoring records.  Updating HACCP manual, plan, flowcharts and policies as required  Fumigation of lab, go downs and production area.  Monitoring the results and updating daily records.  Samples collection preparation, checking and release of raw materials and finished products.  To liaise with production team when non-conformities observed and guide them to ensure complying requirements.  Microbiological analysis of Air, food products (salmonella, coli forms, staphylococcus and streptococcus),Equipment swab and Hand swab

 Monitoring the microbiological quality of the water  Preparation of medias and dilution blanks for plating and autoclaving.  Aseptic &Sterile Techniques for bacterial culturing, bacterial staining and Plating Methods.  Proper incubation of bacterial and fungal plates.  Discarding of Medias and cultures and conduct sterilization of materials and its operating.