🇴🇲Eng.Fatema AL-Hatmi

• To Developed & approved new and reformulations for products based upon quality & customer requirements. • Includes reviewing product performance, product sensory evaluation, researching product standards and attributes, determining product safety, and directing consumer testing and analysis by third parties if needed. • TO Develop, reviewed & approved packaging & labels for new & reformulated products. Includes ensuring technical accuracy, regulatory compliance, and internal requirements. • Creating & managing the product specifications. Includes requesting product specifications and other technical documentation from suppliers, creating internal specifications, and reviewing & approving any updates to current product specifications. • Managing internal & external suppliers, contractors & other outside resources. Includes directing requested product changes, evaluations, consumer testing, and analysis. • Proven knowledge and understanding of new product development process. • Knowledge about ingredient functionality, product formulations, and basic food preparation. • Working knowledge about sensory evaluation procedures; utilizing a well-developed sense of taste, smell, and texture (mouthfeel). • Strong knowledge about understanding of manufacturing equipment & plant systems.

• Select products for tests at specified stages in production process, and test the products for variety of qualities, such as Checking the Quality of Reception Fresh Milk, UHT Milk, Juice & Cheese (FAT, CLR, Acidity, MBRT, PH, Temperature, COB, Alcohol, Brix, Viscosity, Determination Dry Matter & Salt, Antibiotic Test, Phosphate test, & other Dairy Quality checking Tests) • Responsible for the periodic Hygiene and Safety audit to maintain the hygiene parameters. • CIP strength checking(Caustic & Nitric Acid strengths) • Heading the Team huddles every day to analyze previous day’s goal achievements and analysis and directions for the day’s task. • Responsible for personal hygiene, safety of workers. • Compliance to standard parameters for manufacturing towards customer satisfaction. • Implementation of continuous improvement by training of workers, motivation about food safety and quality. • To Control hygienic conditions along with HACCP & Good Manufacturing Practices (GMP) implementation. • Monitoring product standards and implementing quality-control programmes • Process Control Monitoring • Conducting Internal Audit in Plant as per Good Manufacturing Practices (GMP). • Check recording of parameters of whole processing and filling line, verify and report abnormality to Production Head. • To check the quality of incoming raw material and finished products and assurance according to given parameters. • Quality checking of Machines cleaning as per the Schedule • Check Processed Milk, Yoghurt, Laban, Flavored milk, UHT, Cheese and Juice for chemical analysis to comply the Omani standards & GCC standards practiced.