ANIKET CHOUDHURI

• HACCP lead for MLF London Poultry since start up in September 2022, responsible for ensuring that the HACCP system (Pre-requisite and HACCP plans) is maintained and up to date as per current SFCR, FSEP and other applicable legislative requirements.
• Developed and implemented over a 100 SOPs for a start-up facility and forms as necessary from HACCP system reassessments and program changes
• Conduct audits to comply with pre-requisites bullets and HACCP plans. Participated and presented the HACCP system during BRCGS and internal audits with no findings.
• Provide technical (HACCP system and Food Safety) guidance to 1500 production staff.
• Assist and accompany 30 CFIA inspectors at MLF London Poultry during performance of their SIP tasks.
• Primary point of contact for 30 CFIA inspectors and VICs responsible for ensuring completion of monthly SIP tasks and provide corrective actions for non compliances.
• Develop annual HACCP system reassessment, pre-req monitoring, and annual validation schedule.
• Assist with investigation of complaints, develop and submit responses for customer complaints and consumers.
• Lead and participate in food safety meetings.
• Assist with conducting CCP and prerequisite training, annual GMP and food defense training.
• Track and trend HACCP system performance and provide input to management meetings, period review, meetings
• Provide direct Supervision of HACCP Specialist position.
• Actively participate in facility leadership meetings.

Provided technical advice and/or assistance to members of MPO on:

• Food safety and regulatory-related issues such as process controls including CCPs, GMPs, documentation and record-keeping requirements to comply with the Provincial regulations in Beef and Pork Slaughter facilities.
• Development and operation of control programs to ensure food safety non compliances issued by the regulatory departments were addressed in a timely manner.
• Development of compliance strategies and E.coli sampling and testing programs
• Meat processing and hygienic slaughter practices to prevent recalls and product withdrawals.

• Certified trainer by CFIA for Modernized Poultry Inspection Procedures (MPIP)
• Successfully managed, trained and scheduled 30 FSQR stakeholders across primary/ evisceration, de-boning and further processing in a unionized environment to drive maximum efficiency and productivity
• Demonstrated leadership by creating and executing training and on boarding plans for new FSQR supervisors in 2021 and 2022
• Communicated all process deviations with corrective actions to senior management team and CFIA to ensure program compliance
• Routinely completed food safety risk assessment reports for deviations and managed corresponding product holds and releases along with recommendations for product disposition
• Successfully completed McDonald's Supplier Quality Management System (SQMS) and No Antibiotic important for Human medication (NAIHM) audits in 2020 and 2021 along with monthly HACCP reassessments and Cargill internal audits
• Successfully managed daily product holds, releases, and inventory disposals to ensure supply chain conformance.

• Trained and led a team of 25 FSQA Process Leaders and Laboratory technicians along with mentoring 6 direct reports to achieve maximum efficiency and productivity
• Generated and published thermal deviation and foreign material risk assessments for ready to eat (RTE) and raw products describing corrective actions required
• Participated in BRC and internal audits in 2018 and 2019
• Completed annual traceability exercises as per the MLF standards to achieve and demonstrate over 90% product reconciliation rate
• Assisted with product withdrawals and recall in 2019 using SAP traceability and supported the team with corrective action implementations around allergen control
• Developed and directed food safety, quality, and regulatory strategies in support of overall business goals
• Facilitated investigations into customer complaints and recommended responses containing root cause determinations and issue resolutions.

• Performed daily on-sites and verification of HACCP documents and prerequisite programs including critical limits and process control points
• Implemented and trained stakeholders on Quality Management System (QMS) to improve product quality and reduce customer complaints
• Performed daily SAP hold and release procedures of raw materials and finished products to meet daily conformance
• Participated in making accurate product dispositions to reduce product hold duration and meet supply chains demands
• Supervised and trained new process leaders on the Canadian weights and measures compliance for RTE products
• Worked collaboratively with members of operations department to improve processes and optimize productivity.

• Analyzed and interpreted test data and determined performance and reliability of materials
• Performed pathogen swabbing in raw and ready to eat areas of production and communicated results to senior management team at weekly meetings
• Performed daily fat, moisture and protein analysis of meat samples using Food scan (FOSS) and NIR spectroscopy techniques and reported deviations to procurement and scheduling departments
• Gathered and inputted data in Laboratory information management system (LIMS) to develop models and assess trends.

• Reviewed literature to remain current with new procedures and apply learnings to related research
• Assisted in developing a protocol to detect food borne pathogens in food and blood samples using Fourier transform infrared spectroscopy (FTIR).