Swati Sarabhai

• Maintain internal systems to ensure quality and continuity of standards, including the delivery of internal and external service level agreements.
• Assist in implementing food safety and hygiene programmes / processes throughout stores, Support Centers and Vendors.
• Assist in establishing, maintaining, and controlling Quality Management Systems including writing of quality related procedures and policies.
• Responsible for gathering data and issuing KPI reports about store audits, vendor and customer complaints.
• Compile research and feedback findings and develop opportunities to benefit the Business
• Carry out audits on vendors and stores.
• Assist in establishing and following up on HACCP (Hazard Analysis Critical Control Point) at stores. Train store partners in quality related policies and procedures.
• Conduct vendor and internal store audits ensuring strict compliance with departments and operating principles, procedures and standards.
• Develop and implement systems and procedures to enhance department contribution to business and overall security of assets and information in compliance with company policy and local law.
• Develop internal and external relationships and liaises with key areas to benefit the Business.
• Investigated issues and developed effective solutions.
• Planned and scheduled field activities according to set timelines and order of operations.

I worked at General Mills as a Technical Consultant with One Global Sourcing Headquartered in Minneapolis United states of America

• § Understanding functionalities of General Mills ingredients, individually and in given matrix
• § Analytical analysis and characterization of ingredients and Finished products
• § Understanding commercial (costing, vendors etc) aspects of various ingredient portfolio
• § Extensive data analysis and recommendations for various ingredient management options
• I have been working on (Holistic Margin Management) margin management projects at General Mills, which have helped me gain knowledge in a wide array of food ingredients
• Ø Marie Kondo-Spec 1300 spec cleanup project which includes different ingredient category.
• Ø Worked on Nature Valley Protein/cereal Bars
• Ø Worked on influence of different wheat flour varieties in Pillsbury cake premixes – Eggless & Egg based.
• Ø As mentioned above, I am testing many specific ingredients to understand their functionality, reduce the usage, formula development and how they are perceived and liked by consumers thus generating profits for the company. This process involves a lot of foundational learning and several professional sensory panels and statistical analysis that helps to interpret the outcome that benefits the organization and consumer at the maximum potential.
• Ø Analysis of flour and establishing new methods for Flour testing such as Solvent Retention capacity.
• Ø Involved in formulation of cake premixes and baking
• Ø Working on Development of cereal and protein bars.
• Ø Shelf life study of bakery product.
• Ø Involved in food safety trainings.
• Ø Vetted out $ 1.5 Million opportunity in starch which is in charter stage
• Ø Achievement during the Tenure: Awarded for Generating $ 0.8 Million profit to Company by consolidating cheese powders

• Raw material Physio-chemical analysis
• Rheological studies of flour
• Snack products study and analysis
• New product development
• Microbiological analysis
• Hands on experience in implementation of HACCP
• Conduct risk assessment and establish preventive measures
• Prepared policies, procedures and guidelines
• Organize food safety trainings
• Conduct Internal audits and management review
• Handling customer complaints