Nhân Viên Qa / Qc Nguyễn Ngọc Anh Trúc | ứng viên tìm việc Dược/Hóa chất/Sinh hóa tại Đồng Nai

Tên trường: ĐH Công Nghiệp TP.HCM

Giai đoạn: 2008 -2011

Tên khoa: Cử nhân Công Nghệ Thực Phẩm

Địa chỉ: Đồng Nai

Ghi chú học tập: Công Nghệ Thực Phẩm

Tên trường: ĐH Kỹ Thuật Công Nghệ TP.HCM

Giai đoạn: 2011 -2014

Tên khoa: 6

Địa chỉ: Đồng Nai

Ghi chú học tập: Công Nghệ Thực Phẩm

Tên trường: ĐH Kỹ Thuật Công Nghệ TP.HCM

Giai đoạn: 2009 -2012

Tên khoa: 6

Địa chỉ: Đồng Nai

Ghi chú học tập: Food Quality Management

Tổ chức: Cty Newlife Health Product

Giai đoạn: 12-2015 -5-2016

Hình thức làm việc:

Chuyên môn: Key responsibilities: + Document control, records: - Drafting and editing of documents, forms as required by the manager. - Ensure profile folders are stored in full, latest update. - Guide the department to comply with document control procedures, records, ensure proper use parts of the current form. + Check the import of raw materials and ensure adequate records requested documents. + Considering the quality of the production batch: - Check the recording data production profile, detection of errors and omissions, ask the production department revised. - Report inappropriate issues of quality. - Statistics, data entry quality results of the production department. + Establish and implement plans to test samples according to the HACCP plan, monitor and update the results, records. + Preparing documents for the shipment and shipment monitoring process. + Monitor and supervise the implementation of the SSOP records control. + Ensure water quality. + Monitoring the calibration of measuring equipment as planned ensuring general hygiene situation of the entire plant. + Coordinated implementation in assessing suppliers, customer evaluation, evaluation of certification bodies. + Other duties as required by the manager.

Tổ chức: Cty Masan Food

Giai đoạn: 2-2012 -4-2013

Hình thức làm việc:

Chuyên môn: Key responsibilities: + To receive samples from the department, conducting analysis and testing samples according to the targets is required, such as testing the amount of NaCl, Ca, Mg, Fe, and related ions of the salt form seeds, salt food, instant noodles, sugar, sodium glutamate, RO water, fish sauce, soy sauce, tomato sauce, spices ... Check the indicators pOV, AV in short oil fried noodles. Check the lipid content of instant noodles. Check moisture, melting point, pH, acidity, acidity, density, viscosity ... of raw materials, semi-finished and finished products. + Ensure correct results of physicochemical tests help the final product can be manufactured in accordance with standards set out and meet the criteria of food safety as well as the physical and chemical indicators nutritional composition of the product. + Manage and ensure laboratory equipments are available to use. + Implementation of 5S (Seri, Seiton, Seiso, Seiketsu, Shitsuke) in laboratory work. + Join the group building the factory ISO system: new coordinated documentation to meet the requirements of ISO 9001: 2008, ISO 22000: 2005. Support Quality management group leader in organizing and updating the safety management systems of food quality. Coordinate with staff related departments to develop detailed documentation forms, ensuring the latest form of the relevant documents are provided to the users concerned. Collaborate to organize all the activities involved in implementing internal assessment and external to check whether the system is consistent with the documents. Monitoring and inspection activities adjusted and summarized reports. Update the documents, the legal provisions relating to food hygiene and safety.

Tổ chức: Cty Green Food

Giai đoạn: 4-2010 -8-2011

Hình thức làm việc:

Chuyên môn: Key responsibilities: + Controlling the production process, from the receipt of raw materials powder, mixing dough, checking the rolling and cutting fiber, steamed noodles, cut cup, dip soups, fried noodles, until the pack to be finished. + Quality control after noodle dried: the noodle is cooked, drain the oil, sensory test of instant noodle strands, test accessories like seasoning spices, vegetables. + Check the packaging of finished products: labels, production date, expiry date. + Ensure quality semi-finished and finished products shipped ultimate standard. + Make sure the entire production process under GMP standards. Participation in the working group implemented ISO 9001 and HACCP to ensure food safety in all stages of the production process, from the beginning is the raw material until the final steps such as packaging, storage, preservation and distribution of products to consumers.