2016 OMB Summer Meeting

AOAC OMB Meeting Book

70

Appraisal skills (Nestlé)

2006 1994

NIMA A in Marketing (Dutch Marketing Society)

A CQUIRED SKILLS AND TECHNIQUES  Leadership

o Recruitment of team members. o Monitoring performance and addressing issues. o Through objectives (projects, courses, factory/ research secondments) coach and develop people so that they reach their full potential. o Ensuring that the lab operated within budget.  Managing workload o The lab provided a high level of service to the business. o Turn around time were 99% despite a 30% increase in samples from 2004 to 2008. o Good balance between testing samples and developing people.  Quality systems o Maintained UKAS and DEFRA accreditation. o Extension of scope for new methods. o Ensured compliance to Nestlé quality standard (only high performing microbiology lab in Nestlé). o Audit external laboratories in UK, Ireland, Belgium and Holland. o Audit Nestlé Quality Assurance Centres in North America and Thailand.  Food safety: o Familiar with key Nestlé documents (e.g. manufacturing instructions) regarding food safety. o Knowledge of food safety management systems, ISO 22000 and HACCP (courses).  Methods: o Setting a strategy for the establishing and revising laboratory instructions for Nestlé Quality Assurance Centres. o Writing laboratory standards that are used by Nestlé Quality Assurance Centres worldwide. o Ensuring that methods are verified at local level before implementation. o Ongoing method verification in the form of IQA. o Implementation of a way to determine the measurement of uncertainty for enumeration methods.  Networking: o Attend ISO working group on standards such as sample preparation (ISO 6887 series), detection of Salmonella (ISO 6579) and media quality assurance (ISO 11133). o Attend general committee meetings from MicroVal. o Attended the UKAMA meetings. o Part of the Campden QA/QC working party. o From 2006-2010 Organised Northern Regional Association of Microbiologist, a group of 30 people that meet every 4 months to discuss microbiology and accreditation topics.  Health and Safety o Implementation of a health and safety team. o Designed COSHH and general risk assessments forms.  General microbial techniques: o Routine enumeration (spot-, spread-, pour-, and automatic plating). o Identification techniques. o Fermentation technology (small/medium scale, batch/continues systems).  Protein related techniques: o General protein isolation, quantification, purification techniques.  DNA related techniques: o General DNA isolation, quantification, purification techniques.  RNA transcription related techniques: o General RNA isolation, quantification, purification techniques. o Competent in setting up hybridisation using DNA – ORF based micro arrays. o Real-Time PCR.