Specialist in food safety management systems with extensive experience in developing, implementing, auditing, training, presenting and consulting the food & beverage sector across Europe, Middle East, and Asia. The scope of this work reaches across the supply chain (from farm to consumer). The current focus is aimed at restaurant and distribution food safety systems globally.
I am trained in Media engagement, crisis management, Advanced Food Hygiene Certificate (with credit), First Aid, and other internal supply chain and operations management. I have extensive project management experience and business development skills and have been responsible for scientists, technicians, and students to advance leadership skills and leadership qualities.
My scientific background makes me a microbial physiologist, with research experience in Staphylococcus aureus, Clostridium botulinum and Bacillus spp. spore injury and the viable but non-culturable state of Salmonella (formation, rapid detection and recovery).
Experience in organizational behavior, financial accounting, quantitative analysis, marketing, international business, and other related subjects. The external engagement is to be advanced to form a global communication base to drive advancement in the industry.
I have expertise in all Food Safety Management Systems, Social Accountability, and Issue Management. I regularly conduct training courses at all levels in food safety, microbiology, HACCP, and auditing both on-site and at customer premises. I have, through confidential links, audited, developed, and implemented HACCP in various food sectors in Europe, including training of government auditors in Sri Lanka, Masters students in the UK (Cranfield University) and Japan (Kagoshima University).