1. MUTHU MARIKANI.G
S/O. R.GURUSAMY
24/A,W-2,PONNAGER,
CHINNAMANUR-625515, TAMILNADU, INDIA
E-mail: mmkanig@gmail.com
Linked in Profile: https://in.linkedin.com/pub/muthu-marikani-g/b9/2b3/7a3
Mob: +919789080166
Career Objective:
“To achieve the level of expertise unmatched and unsurpassed in my field thereby being an asset
to my organization”.
Field of interest:
1. PRODUCTION & QUALITY
2. TECHNICAL MARKETING
3. RESEARCH & DEVELOPMENT
4. REGULATORY AFFAIRS: GMP, HACCP, ISO, BIS, BRC
Educational Qualification:
BSc in Chemistry under Madurai Kamaraj University at Hajee Karutha Rowther Howtheya College
of Art & Science (2002-2005)
Bachelor Education in Chemistry under Tamilnadu Teacher Education University (May-2012)
Awareness and Internal Auditor Training Program on ISO 22000:2005
Work Experience:
Working as SENIOR TECHNICAL OFFICER IN QA & QC DEPARTMENT in EASTERN CONDIMENTS PVT LTD at
Theni, Tamilnadu, INDIA FROM November 2007 TO PRESENT. Deep rich experience in successful
management and production manufacturing control. Expert at streamlining operations, increasing
efficiency and improving product Quality & delivery process.
Eastern Condiments Private Limited. Largest exporter of chilly in India. An ISO 22000:2005,HACCP, BRC
KOSHER & HALAL Certified Company , Manufacturer & Export of All Types Powdered Spices (Chili,
Turmeric, Coriander, Cumin etc...), Masalas (Chat Masala, sambar Masala, Fish Masala, Pickle Masala,
Meat Masala, kanda lasoon masala, sambar masala etc...), Powdered rice products( Puttu podi,appam
podi, etc..), Coffee, Pickle( fish, garlic, veg etc..), Oil , Tea, coffee ,water etc...

2. - Good Knowledge & experience of GLP, IPQC, PDCA, HACCP, ISO 22000, GMP, GHP etc.
- Analysis of incoming raw material.
- Implementation of Systems as per the HACCP and ISO 22000 Certifications.
- Online analysis of spices and condiments: Physical (Appearance, Infestation, Foreign Matter and Sieve
Analysis) Chemical (Moisture Content, Volatile Oil Content, Non-volatile Oil Content, Crude Fibre, Ash
Content etc.).
- Online production and packaging monitoring, product weight and coding and printing of products.
- To keep the environment of Production hall premises in hygienic conditions.
- Develop new, and modify existing Standard Operating Procedures and Working Instructions.
- Check and improve quality control procedures from the raw material stage through to the finished
product.
- Addresses issues of Food Safety and Quality.
- To provide technical assistance in the operational goals to meet production requirements.
- Research on latest technologies to develop new product ideas.
- Ensure the calibration of Laboratory Equipment and Process Validation.
- Consumer Complaint Handling, CAPA and Root cause analysis
- Handling and managing manpower.
- Outsourcing unit auditor
- Classes for workers regarding GMP, GHP, SOP...etc.
- Lead TPM (Total Productivity Maintenance), TQM (Total Quality Management) and 5S for quality.
- Supervised entire factory day to day operation entailing factory GMP, GHP, IPQC
- Daily and Monthly Reports, ISO Compliances and Quality Management.
- Responsible for Sensory Evaluation
- Certified by CIFT (Central institute of fisheries technology) KOCHI, for HACCP AUDITING and handling
practices
- Exceptional coordination skills; adeptly coordinated with the Production, Quality and Commercial
Department.
- Conduct Root Cause Analysis for deviations and carry out trouble shooting with manufacturing as well as
engineering.
- A quick learner with the ability to work under pressure and meet deadlines.
- Exceptionally well organized with a track record that demonstrates self-motivation, creativity and
initiatives to achieve the set goals.
- Procurement of Raw Materials from third party on the basis of Quality and Sensory Evaluation.
Worked in Jai GANGAAI FIRE WORKS Pvt Ltd, SIVAKASI. (Crakers manufacturing and exporting
company) in SIVAKASI, TAMILNADU, in Store Department as a Quality Control Supervisor /
inspector from October 2005 To October 2007. (2 years work Experience)
-Work distribution of our team mates in the process line.

3. -To check process control
-Training of new staffs and old staff
-Timely feed back to our senior.
Industrial Training:
Training program on “FOOD SAFETY AND SUPPLY CHAIN MANAGEMENT OF SPICES AND BOTANICAL
INGREDIENTS in CII-Jubilant Bhartia Food and Agriculture Centre of Excellence, Hyderabad”
Skills
Windows, Team Management, PowerPoint, Project Management, Research, Outlook,
Troubleshooting, Market Research, Fermentation, Operations Management, Gas
Chromatography, Competitive Analysis, Sales Management, HACCP,ISO,GMP Training, ISO
22000 ,Sop, FDA, Food Technology, TQM, Food Science, Food Processing, Food Manufacturing,
Sensory Evaluation, Flavours ,Food Safety Management System, Food Industry, FMCG ,Food
Safety, Food Chemistry, Spices ,Food Microbiology ,Microsoft Office, Quality Assurance, BRC
,SSOP, Food Quality, Hygiene ,GHP, Kosher, FSMS, Allergens, Food Labelling, FDA GMP,
Ingredients, ISO 14001, Industrial Microbiology, Thermal Processing
Declaration:
I hereby declare that the above information is correct and true to the best of my knowledge.