Г-н Mohan P V
18+ years of experience in QA/QC, Hygiene, FSSAI/USFDA, Food Safety, HACCP, QMS, and HSE in various food industries
Conducts FSMS & Food Safety (HACCP), Training, and Quality audits with ease
In-depth knowledge of food safety regulations and standards such as FDA, FSMA, GFSI, HACCP, ISO 2200
Ability to develop and implement quality control programs and procedures to ensure compliance with product specifications, industry standards, and customer requirements
Knowledge of food microbiology, food chemistry, food processing, food preservation, and food packaging
Ability to conduct risk assessments and develop risk management strategies to mitigate food safety risks throughout the supply chain
Excellent communication, leadership, and interpersonal skills to work with cross-functional teams, customers, suppliers, and regulatory agencies
Strong analytical and problem-solving skills to analyze data, identify trends, and develop action plans to improve food safety performance
Experience in developing and delivering food safety training programs for employees, suppliers, and customers
Familiarity with food safety-related technology and software such as LIMS, ERP, HACCP software to manage and track food safety data and documentation
Skilled in project planning, risk management, and team coordination with experience in leading and managing various projects related to food safety and quality control
Knowledgeable about food safety regulations and standards, keeping up-to-date with new and changing regulations to ensure compliance with all applicable regulations
Committed to continuous improvement with a track record of implementing process improvements and driving efficiency gains
Passionate about developing teams and individuals with experience in hiring, training, and managing personnel and empowering employees to take ownership of their work
Experienced in crisis management, with skills in risk assessment, root cause analysis, and corrective action planning
Customer-centric with experience in working with customers to understand their needs and requirements and develop strong relationships with customers, suppliers, and regulatory agencies
Familiarity with technology and software such as LIMS, ERP, HACCP software to manage and track food safety data and documentation
Skilled in using Microsoft Office Suite and developing reports and presentations for management and regulatory agencies
18+ years of experience in QA/QC, Hygiene, FSSAI/USFDA, Food Safety, HACCP, QMS, and HSE in various food industries
Conducts FSMS & Food Safety (HACCP), Training, and Quality audits with ease
In-depth knowledge of food safety regulations and standards such as FDA, FSMA, GFSI, HACCP, ISO 2200
Ability to develop and implement quality control programs and procedures to ensure compliance with product specifications, industry standards, and customer requirements
Knowledge of food microbiology, food chemistry, food processing, food preservation, and food packaging
Ability to conduct risk assessments and develop risk management strategies to mitigate food safety risks throughout the supply chain
Excellent communication, leadership, and interpersonal skills to work with cross-functional teams, customers, suppliers, and regulatory agencies
Strong analytical and problem-solving skills to analyze data, identify trends, and develop action plans to improve food safety performance
Experience in developing and delivering food safety training programs for employees, suppliers, and customers
Familiarity with food safety-related technology and software such as LIMS, ERP, HACCP software to manage and track food safety data and documentation
Skilled in project planning, risk management, and team coordination with experience in leading and managing various projects related to food safety and quality control
Knowledgeable about food safety regulations and standards, keeping up-to-date with new and changing regulations to ensure compliance with all applicable regulations
Committed to continuous improvement with a track record of implementing process improvements and driving efficiency gains
Passionate about developing teams and individuals with experience in hiring, training, and managing personnel and empowering employees to take ownership of their work
Experienced in crisis management, with skills in risk assessment, root cause analysis, and corrective action planning
Customer-centric with experience in working with customers to understand their needs and requirements and develop strong relationships with customers, suppliers, and regulatory agencies
Familiarity with technology and software such as LIMS, ERP, HACCP software to manage and track food safety data and documentation
Skilled in using Microsoft Office Suite and developing reports and presentations for management and regulatory agencies
Г-н Mohan P V
"It would be beneficial to create policies and guidelines in local languages in India, considering that there are many people who do not speak English, which is currently the predominant language used in official documents. This could help to improve access to important information and ensure that everyone has a clear understanding of the policies and guidelines."
Involve local communities: Engage local communities in the program design and implementation to ensure that their needs and priorities are being addressed. This can include working with community-based organizations, conducting needs assessments, and involving community members in decision-making processes.
Foster public-private partnerships: Partner with private sector actors to leverage their expertise, resources, and networks to support program activities. This can include working with agribusinesses, food processors, and retailers to improve supply chain efficiencies and increase access to nutritious food.
Strengthen monitoring and evaluation: Develop robust monitoring and evaluation systems to track program progress, identify challenges, and measure impact. This can include collecting data on food system indicators, conducting impact evaluations, and using data to inform programmatic decision-making.
Address policy and institutional barriers: Advocate for policy and institutional changes that support food system transformation. This can include working with governments to develop policies that incentivize sustainable agriculture and food systems, and promoting multi-sectoral coordination and collaboration.
Foster innovation and experimentation: Support innovation and experimentation in food system transformation by creating spaces for collaboration, sharing of best practices, and experimentation. This can include developing innovation labs or accelerators, and providing funding and technical support to innovative solutions.
Prioritize equity and social justice: Prioritize the needs of the most vulnerable populations, such as small-scale farmers, women, and marginalized communities, in program design and implementation. This can include implementing targeted interventions to address food insecurity, empowering women and youth in the food system, and promoting social protection programs to reduce poverty and inequality.
Obviously align to Global Sustainable Goals