El Amine Mbae
Toronto,Canada
Summary
Have over 20 years of progressive experience in HACCP certified facilities, CFIA establishments, SQF sites, and BRC sites. Bring 30 years of combined experience in research & development, Canadian and U.S. food regulations, Canadian Food Labelling, U.S. Food Labelling Under the FDA and USDA, food microbiology, nutrition, and quality assurance. Extensive experience and knowledge of Safe Food for Canadian Regulations (SFCR), Safe Food for Canadian Acts (SFCA), FSEP, CVS tasks with CFIA inspectors, MOP, GMPs, food microbiology, USA Federal food regulations, EU food law, standards and rules, and halal food certification. Proficient with Implementation of various food safety standards as known throughout the industry, including GFSI, CFIA and local health department standards. Thorough knowledge of quality principles, food production, food science, auditing testing, quality systems and strong in CFIA/Health Canada/FDA/USDA/GFSI/HACCP Benchmarks Auditing. In depth knowledge of method of production claims on food labels such as halal, kosher, and novel foods. Consistent experience managing audits. Extensive experience and Knowledge of Recalls and Food Laws relating to product labeling, nutrition fact panel and product identification. Demonstrating HUMILITY by displaying good leadership by helping the TEAM succeed. Strong analytical and project management skills, excellent interpersonal and communication skills, ability to make cogent recommendations. Proficient with office 365, Microsoft Word, Excel, Outlook, PowerPoint, SharePoint, Teams, Nutritional Analysis Software (e.g. ESHA Genesis, Micro Gesta) and statistical methodology (e.g. Minitab, SAP). Ability to manage and communicate sensitive and confidential information with professionalism and discretion. Excellent ability to focus and prioritize in a fast-moving environment. Bilingual (French, English) with strong communication and interpersonal skills.
Overview
22
22
years of professional experience
Work History
Senior Director of Food Safety & Quality Assurance
Prep Culinary Inc.
Toronto, Canada
12.2021 - Current
- Responsible for company Food Safety and Quality Assurance technical & management system, FSQA policies, procedures and program to assure company FSQA programs comply with the regulation and meet company objectives at retail store, merchandising, distribution center, private label, and ecommerce
- Represent the company FSQS elements during major complaints negotiations
- Investigate and responds to Customer complaints
- Implement changes (if necessary) and write corrective actions for complaints
- Conduct Suppliers audits and provide guidance on food safety crisis management
- Review, create and maintain regulatory information (e.g
- Product specifications, product labels, nutritional and allergen information) related to food labels
- Review new packaging proofs at all design stages to ensure the accuracy of grammar, ingredients and nutrition facts (French, English)
- Inspecting and audit the operation in all phases of quality performance (incoming materials, production, packaging, distribution, HACCP, GMP’s, etc.) Apply total quality management tools and approaches to analytical and reporting processes within each department
- Work with vendors to ensure quality of all purchased product, associated equipment and materials meet established quality standards
- Directs the QA team in utilizing appropriate methodology to identify root causes and associated CAPA related to customer concerns and plant identified non-conformances to prevent reoccurrences
- Serve as a SQF Practitioner and oversee quality control processes
- Liaises with regulatory bodies, internal and external partners to obtain alignment and collaboration for continue improvement on the food safety, quality assurance and compliance
- Oversee, execute, and report proactively on regulatory changes, audit results and national Food Safety performance for continue improvement and risk management
- Resolves complex regulatory & QA challenges by using appropriate judgement and industry expertise
- Maintain proper documentation relating to QA reports, KPI’s and ensure trends identified in audits and HACCP validations are tracked and preventative actions are developed
- Keep up with the technology trend to ensure right skills and tools are used by the team and meet industry standard
- Responsible for establishing a strong food safety and quality assurance team and culture in the organization
- Plan and guide the team to achieve related KPIs to support the business goals effectively and professionally
- Keep up employee’s engagement level and spirit in a winning culture environment
- Accomplishments: Recipient of Prep Culinary’s Employee of the Month award
- With meticulous approach to implementing SQF standards, guided the company to attain our Safe Quality Food (SQF) Certification.
Director of Food Safety & Quality Assurance
R.T. Fresh Prepared Foods Inc. & Skor Culinary Creations Concepts Inc.
Toronto, Canada
01.2015 - 11.2021
- Defined manufacturing performance standards and reviewed the performance outcomes to set future targets
- Direct and guide QA staff, identify key performance indicators for top brands, track complaint data, and develop corrective action plan for quality improvement initiatives
- Ensure ingredient declaration, nutrition panel, allergen statements and other regulatory elements are accurate and comply with government regulations
- Provide information for supplier, co-packer and customer requests and databases
- Update/maintain supplier and raw material documentation
- Liaise with CFIA inspectors to identify discrepancies between product formulations and labelling infractions, outlining action plans to correct non-compliant issue and follow up with regulatory officials with corporate correspondence
- Remain abreast of current and upcoming regulatory changes within Health Canada, Canadian Food Inspection Agency, U.S
- Food and Drug Administration, USDA, other regulatory agencies as required; and Serve as key contact and leader for all third-party audits and CFIA inspections
- Accomplishments: Eliminated 99% of food safety items requiring correction within CVS reports from CFIA
- Reduced customer/client complaints by 99.5%
- Increased third-party audit scores leading to the signing of new customers including Walmart, Sobeys, Longo's, Freshii, Shoppers Drug Mart and 7-eleven
- Developed three HACCP plans.
Quality Assurance Manager
R.T. Fresh Prepared Foods Inc.
Toronto, Canada
01.2011 - 12.2014
- Developed, maintained and updated allergens program, specifications sheets, finished product list, raw materials and suppliers; Entered/maintained all ingredients and product information in Genesis and ensured that nutrition and ingredient labels are electronically available to key account managers, marketing, R&D and customers; Ensured that all product labels (ingredient declaration, nutrition panel, allergen statement) meets government standards and are representative of all associated manufacturing plants; Managed supplier and raw material documentation and procedures; Provided guidance and support to the marketing, R&D, sales, food service or other internal teams on risks associated with labelling such as developing appropriate claims and product names; Responded to customer inquiries, completed customer documents/forms, and uploaded information to customer (such as 7-eleven, Longo's, Sobeys, Walmart); Provided assistance to manufacturing plants to ensure requirements for 3rd party and/or customer audits are met; and Serve as key contact and leader for all third-party audits and CFIA inspections
- Accomplishments: Increased external audit scores from 75% to 98.8%
- Taught and trained QA and plant management employees resulting in staff ability and autonomy to contribute to, and strengthen the HACCP System
- Generated over 2,500 nutrition and ingredient labels for new and existing finished products using ESHA Genesis or Micro Gesta
- Native French language skills have eliminated all spelling French mistakes on ingredients and allergens listed on labels which has saved the company money.
Quality Assurance Manager
Premium Brands Cooperation.
Toronto, Canada
02.2010 - 12.2010
- Designed, approved, implemented, maintained, and reassessed the HACCP System (prerequisite programs, HACCP plans, SOPs) and validated CCPs; Maintained and updated Quality Manual to align with Corporate QA requirements; Interacted with production, maintenance, sanitation departments and line personnel when quality/food safety issues arise; Advised Senior Management staff of any quality control and food safety issues in addition to presenting plausible solutions; Serve as key contact and leader for all third-party audits and CFIA inspections; Audited chains stores and supermarkets to ensure that we continue delivering safe food products; Reviewed new labels and act as a point of contact for Private Label Vendors, CFIA; Reviewed and analyzed shelf life studies and environmental results and follow up to ensure problems are rectified
- Accomplishments: Reduced the cost of microbiological/environmental tests by 90% and pest control interventions by 50%.
Food Safety & Quality Assurance Supervisor
Maple Leaf Foods Inc.
Toronto, Canada
09.2009 - 01.2010
- Developed, maintained, updated, and reassessed HACCP plans, prerequisite programs, and Standard Operating Procedures (SOPs) to meet CFIA guidelines; Supported the SQF Food Safety and Quality System and worked in compliance with Food Safety Modernization Act regulations; Overseen proper maintenance and sanitation of all facility to comply with food safety requirements; Conducted Lot Traceability assessments and Mock Recalls and implemented corrective actions where required; Provided training to management and to QA technicians, Machine Operators, and line employees in the fields of food safety, food defense, allergens, shipping, receiving, storage, GMP's, CCPs and procedures of monitoring; Inspected labeling, packaging and storage of the finished products to ensure that they meet Canadian regulatory standards and record the results observed; Serve as key contact and leader for all third-party audits and CFIA inspections; and Created and maintained labels for all products according to the food allergen labeling regulations
- Accomplishments: Reduced food safety issues by 99% (e.g
- Numbers of CAR and CVS reports).
Food Nutrition Lecturer
Guelph University (Campus d'Alfred).
Alfred, Canada
01.2009 - 08.2009
- Developed and lectured nine courses towards a food safety certificate (Communication and the Food Service Worker, Nutrition In Health Care - The Basics, Quantity Food Preparation and Service, Role of the Food Service Worker, Nutrition in Health Care - Diet Modification, Customer Service for Long Term Care, Sanitation and Safety); Mentored and guided students in their job search and career development; and Evaluated the effectiveness of the training program
- Accomplishments: Students who attended the food safety certificate obtained the skills necessary for safeguarding food in commercial and institutional food service which enabled 90% of them to receive job offers upon completion of the program.
HACCP Coordinator
Le Groupe Martel
Québec, Canada
09.2007 - 12.2008
- Maintained and updated SOPs, prerequisite & HACCP programs to meet CFIA/Regulatory guidelines; Ensured that critical control points are monitored, documented, and initiated corrective action plan as per plant FSEP/HACCP plans; Verified documentation to ensure accuracy and completeness, and issued non-conformances, when necessary; Established effective record keeping to document the HACCP system; Responsible for the control and release of Products, Ingredients & Processes which were on Hold or under approval Process; Collected and prepared samples of raw materials, in-process and finished products for subsequent laboratory analysis to test for residues, disease agents and contaminants; and Performed sanitation checks (pre-op, in-process), environmental swabbing, and risk base sampling as per schedule and interpreted testing results upon receipt
- Accomplishments: Maintained negative environmental and sampling results throughout my tenure.
Senior Microbiology Laboratory Supervisor
Le Groupe Martel
Québec, Canada
05.2007 - 08.2007
- Responsibilities included all aspects of microbial support and laboratory operations, such as sample receipting, protocol generation, conduction of microbial challenge experiments, method verification and interpretation of results, calibration of equipment, inventory development, troubleshooting, and creation of supporting documentation for all activities mentioned above; Responsible for managing laboratory supplies and microbial analysis budget; Monitored Good Laboratory Practices (GLP), supervised microbiological projects and activities of technicians and students in training; Performed shelf life study of finished food products and microbiological tests (e.g
- Aerobic Colony Count, Coliform, Generic E.Coli, Yeast and Mold) of raw materials, food products in-process, including sample preparation, dilutions, enrichments, plating, and colony counting; Recorded tests and results in detail within appropriate logbooks and programs (eg
- SAP, Micro Apps); and Performed multiple tasks in order to meet tight product release deadlines in a fast-paced laboratory environment
- Accomplishments: Improved the GLP and reduced cross contamination of tests caused by poor aseptic techniques
- All shelf life studies of food products in development and air testing from all plants sisters were performed in house
- After three months in this particular position above, I was promoted to a HACCP Coordinator.
Research Professional (Microbiology)
Food Research Center
Moncton, Canada
01.2002 - 03.2007
- Used pilot facility of Food Research Centre of Moncton University to initiate and nurture new product ideas as well as improve existing products and processes; Conducted operational assessments to identify potential improvements of Food Safety Programs of customers
- Revised formulas for existing products, developed the right mix for new products, and collaborated with customers on new packaging concepts; Developed product usage information including serving suggestions, cooking instructions, nutritional information and key product claims; Studied methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience; Compiled all data obtained from testing and observations and completed report summaries; Carried out statistical computations and the writing of manuscripts (e.g
- Published articles, reports, posters etc.) for particular projects; Tested new products for flavor, texture or consistency, color, nutritional content (e.g
- Fat, protein, moisture, fiber, carbohydrates, sugar profiling, calories, and vitamins), and adherence to government and industry standards; and Determined the shelf life of food products using microbiological, physio- chemical and sensory tests
- Accomplishments: The results of the projects I undertook have been presented in posters and at seminars and conferences
- Some studies were published in the Journal of the American Society for Microbiology.
Education
Master of Science - Food Science and Nutrition
Université de Moncton
01.2006
Certifications Training
- Feb 2023, SQF Practitioner – Implementing SQF Systems Exam – Manufacturing, SQF institute
- Feb 2023, SQF Practitioner – Implementing SQF Systems, NSF-International
- Jan 2023, HACCP Training for Processors Online Exam, NSF-International
- Nov 2023, Nutrition Labelling Online Course, Health Canada and the Public Health Agency of Canada
- Jul 2023, Workplace Hazardous Materials Information System (WHMIS) Training, Total Loss Control Group Inc., Ontario
- Aug 2023, SQF Practitioner – Risk Management: Food Defense Program, SQF institute
- Sep 2023, SQF Practitioner – SQF Risk Management: Allergen Management Program, SQF institute
- Aug 2023, SQF Practitioner – SQF Risk Management: Data Insight, SQF institute
- Aug 2023, SQF Practitioner – SQF Implementing: Risk Assessment, SQF institute
- Aug 2023, SQF Practitioner – SQF Risk Management: Food Fraud Program, SQF institute
- Mar 2023, SQF Practitioner – SQF Risk Management: Document Control and Records Program, SQF institute
- Apr 2023, SQF Practitioner – SQF Risk Management: Recall and Crisis Management Programs, SQF institute
- Sep 2023, SQF Risk Management: Raw and Finished Product Specifications, SQF institute
- Feb 2023, SQF Practitioner – SQF Implementation: Approved Supplier Program, SQF institute
- Nov 2020, Introduction to Safe Food for Canadians Acts and Regulations, Canadian Food Inspection Agency
- June 2017, Canadian Labelling Workshop, NSF-International
- June 2017, U.S Food Labelling Under the FDA, NSF-International
- June 2017, Canadian Ingredient labelling, NSF-International
- June 2017, Canadian Nutrition labelling, NSF-International
- Aug 2016, HACCP Refresher Training, NSF-International
- Aug 2015, SQF: Internal Auditor, NSF-International
- Aug 2015, BRC: Internal Auditor, NSF-International
Timeline
Senior Director of Food Safety & Quality Assurance
Prep Culinary Inc.
12.2021 - Current
Director of Food Safety & Quality Assurance
R.T. Fresh Prepared Foods Inc. & Skor Culinary Creations Concepts Inc.
01.2015 - 11.2021
Quality Assurance Manager
R.T. Fresh Prepared Foods Inc.
01.2011 - 12.2014
Quality Assurance Manager
Premium Brands Cooperation.
02.2010 - 12.2010
Food Safety & Quality Assurance Supervisor
Maple Leaf Foods Inc.
09.2009 - 01.2010
Food Nutrition Lecturer
Guelph University (Campus d'Alfred).
01.2009 - 08.2009
HACCP Coordinator
Le Groupe Martel
09.2007 - 12.2008
Senior Microbiology Laboratory Supervisor
Le Groupe Martel
05.2007 - 08.2007
Research Professional (Microbiology)
Food Research Center
01.2002 - 03.2007
Master of Science - Food Science and Nutrition
Université de Moncton
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