Nehit Vasavada

(Operations Management + Food Safety Management Systems- Since January 2024) Responsible for plant operations, production planning and scheduling, plant capacity utilization, obtaining operational efficiency and productivity and overall positive growth in - • UHT production plant with a production capacity of more than 1 million liter per day. • Ice cream production with capacity of more than 120 thousand liter per day. • Butter manufacturing having production capacity of more than 120 MT per day. • Leading core dairy operations of Milk processing & packing, fermented products manufacturing & packing and ghee manufacturing, product storage and dispatch. • Leading the plant with capacity of handling 5.5-million-liter milk per day, ghee (butter-oil) manufacturing 150 MT per day and 60 MT per day manufacturing of fermented product Everyday. • Planning and execution of projects on capacity enhancement of Ghee (Butter oil) manufacturing plant 80 MTPD and capacity expansion of milk processing plant from 3.6 to 5.5-million-liter as Project head. • FSSAI (Food Safety Standards Authority of India) NOMINEE, representing the organization, for various milk products. • Process optimization through identification, monitoring and controlling key performance indicators like minimizing operational losses, plant time utilization, overall equipment efficiency, operational downtime, etc.

• Successful implementation of Food safety, Quality and Environment Management System certification namely FSSC 22000 version 5.1, ISO 9001, ISO 14001 in the organization. • Established and developed various systems for inculcating Food Safety and Quality Management culture in the organization through employee engagement, training, awareness and review mechanisms. • Designing layouts for man and material movement, classification of risk zones, plant and equipment layouts, change room facilities etc. in various product manufacturing and material handling plants. • Establishing, implementing, monitoring and review of various procedures for food defense, food fraud, food safety Risk identification - Assessment and Mitigation plans, environmental monitoring, allergen management, prevention of cross contamination etc. • Addressing and analyzing customer complaints through root cause analysis and structured problem solving. • Review and upgradation on operational performance through adopting various methodologies like lean manufacturing, Refuse-Reduce-Reuse-Recycle concept, structured problem solving, Root Cause Analysis etc.