p.wabwilewekesa

Quality Control Technician (Home
and Personal Care Products)
JUL 2024- PRESENT
Pwani Oils Products Limited
1. Water Analysis
 Testing water used in production for:
 -pH
 -TDS (Total Dissolved Solids)
 -Hardness
 -Chlorine Content
 -Silica Levels
2. Raw Materials Analysis Roles
a. Oils (CPO, CPKO, PST, PFAD, CPOL):
 -Moisture Content Analysis
 -Colour Measurement
 -Peroxide Value (PV) Test
 -Iodine Value (IV) Test
 -Free Fatty Acid (FFA) Test
 -Gas Chromatography (GC) Analysis
b. Sodium Silicate:
 -Purity Testing
 -Silica Content Analysis
 -Free Soda Ash
c. Magnesium Silicate:
 -Purity Testing
 -Moisture Content Analysis
d. Caustic Soda:
 -Concentration and Purity Testing
 -pH and Alkalinity Measurement
3. Intermediate Samples Analysis
(Intermediate products during oil refining and soap manufacturing)
Crude Oil Samples:
 -pH Measurement
 -TDS and Purity Testing
Distilled and Refined Oil:
 -Colour Measurement
 -Purity Check
 -Free Fatty Acid (FFA) Analysis

Pitch Samples:
 -Measurement of Acid Value (AV)
 -Moisture Content Analysis
 -FFA Level Determination
Soap and Soap Noodles Analysis
 -Moisture Analysis.
 -Free Caustic Alkaline (FCA) Analysis
 -Matter Insoluble in Alcohol (MIA) Analysis
 -Matter Insoluble in Water (MIW) Analysis
 -EDTA Titration Analysis (for Total Hardness/Calcium content)
 -Salt (Sodium Chloride) Analysis
Other Tests:
 -Crack Test
 -Foam Volume Test
 -Rate of Wear Test
 -Mush Test (for soap durability and quality)

Quality Assurance Technician (Home
and Personal Care Products)
SEP 2021-JULY 2024
Pwani Oils Products Limited
 -Documentation and Record-Keeping: All incoming materials must be documented, including
supplier information, batch numbers, and test results. Any deviations or rejections should be
recorded for traceability.
 -Training employees on GMP requirements to ensure they understand hygiene practices,
equipment handling, and quality protocols.
 -Verification and Inspection: QA ensures that raw materials and packaging materials meet the
specifications and quality standards. This includes checking certificates of analysis (CoAs),
physical inspection, and sampling
 -Identifying, assessing, and managing risks to quality at each production stage, along with
implementing CAPA for any identified issues.
 -Process Monitoring: Ensuring that each step in the soap-making process adheres to quality
standards, with in-process controls at critical points.
 -Real-time monitoring of critical quality attributes, such as temperature, pressure, and flow
rates, using automated systems to maintain consistency.
 -Conducting quality checks at specific intervals and at the end of each batch. Any deviations
require batch analysis and possible rework or rejection.
 -Ensuring that equipment is calibrated and validated to produce consistent results, whether in a
batch or continuous process.
 -Guide production team on product status to advise the production team on necessary changes
to process improve product quality.
 -Initiation of Root Cause Analysis that will assist in closure of quality gaps.
 -Approve finished products and raw materials by conducting visual and chemical tests.
 -Collaborate with production teams to ensure product quality and safety.
 -Generation and issuance of Certificate of Analysis for every dispatch.
 -Analyses customer complaints and provide quality improvement advice.
 -To ensure the loading is done as per Quality Standards and specifications for the safety of the product during transit.

1. Cooking Oil Production:
 -Assisting in the operation and maintenance of oil extraction and refining machinery.
 -Packaging and labelling finished oil products.
 -Monitoring production processesto ensure quality standards.
2. Soap Manufacturing:
 -Weighing and mixing raw materials, such as caustic soda, Colour, perfume and additives.
 -Operating soap production machines like molds, cutters, tapping and coding machine.
 -Inspecting and packaging soap bars for distribution.
 -Cleaning and maintaining production areas to meet hygiene standards.
 -Mixed and prepared raw materials such as Caustic Soda, EDTA, colours etc. according to
production specifications.
3. Blow Molding:
 -Inspecting bottles, containers, or plastic products for defects.
 -Handling raw materials, such as plastic resins.
 -Physical stamina and ability to perform repetitive tasks.
 -Adherence to safety and hygiene standards.
 -Packaging and labelling of finished products.
 -Monitored product quality and performed regular inspections.
 -Maintained cleanliness and complied with safety protocols.
 -Packaged, labeled and prepared products for shipping.

Ensure all incoming raw materials and packaging meet the bakery's quality and safety
standards.
 Verify quantities received against purchase orders or delivery notes.
 Conduct quality checks for any signs of spoilage, contamination, or defects in packaging.
 Monitor stock levels of raw materials, packaging, and other supplies to ensure sufficient
quantities are available.
 Rotate stock to minimize waste and spoilage (FIFO - First in First Out).
 Coordinate daily production based on customer orders, forecasting, and stock levels.
 Set production schedules to meet demand while minimizing waste.
 Oversee production processes to ensure consistency and quality in each batch.
 Implement standard operating procedures (SOPs) for quality control at each stage of
production.
 Conduct final product inspections and ensure that finished products meet the bakery’s
standards.
 Training and guiding bakery staff on proper procedures, safety, and hygiene practices.
Ensuring that all staff follow food safety regulations, including personal hygiene, hand
washing, and proper handling of ingredients.
 Ensuring the bakery complies with local food safety and sanitation standards. &Conduct
regular checks of the bakery area to maintain a clean and organized workspace.
 Training staff on proper handling of equipment and emergency procedures.
 Oversee the regular cleaning and maintenance of all baking equipment to ensure smooth
operation.
 Report any equipment issues promptly and arrange for repairs when necessary.
 Maintain records of daily production, inventory usage, and waste for tracking and
accountability.
 Compile production reports, noting any issues that arose and steps taken to resolve them.
 Oversee the packaging of finished products to ensure they meet quality and presentation
standards.
 Organize products for delivery or customer pick-up, checking order accuracy and packaging
integrity.

Key Responsibilities and Achievements:

Conducted quality checks on raw materials, production processes, and finished products to ensure compliance with established standards.

Performed microbiological analysis of meat products, including:
-Bacteriological control of cleaning and disinfection through surface swab testing.
-Salmonella Shigella analysis in meat and bone meal.
-Coliform and total viable count assessments in meat and meat products.
-Air quality examination in processing areas.
-Carried out chemical analyses of meat products, including:
-Moisture content determination.
-Fat content analysis using Soxhlet extraction method.
-Salt content determination.
-Ensured in-process quality control and monitored chlorine levels in processing environments.

-Participated in the production of a variety of baked goods including bread, cakes, doughnuts, mandazi, and hamburger buns.
-Assisted in the entire baking process: accurately weighed and measured ingredients, mixed doughs and batters, monitored fermentation and proofing, and operated ovens and mixers under supervision.
-Maintained cleanliness and hygiene standards in accordance with food safety regulations (e.g., HACCP and GMP).
-Packaged finished products efficiently and ensured proper labeling and storage.
-Supported quality control efforts by checking product consistency, appearance, and shelf life.
-Collaborated with the baking team to meet daily production targets and fulfill customer orders on time.