An IRCA certified Lead Auditor of the Food Safety Management System, heading the QA functions & Hygiene with overall 19 years experience in Aviation/ in-flight Catering. Expertise in Six Sigma, Food Safety & Hygiene Audits, Medina QSAI Food Safety & Quality Validation Audits with exposure of International Airlines inflight Catering experiences.

1. Sanjay Singh | Page 1
SANJAY SINGH
(M): +91 9911644061; (E): sks121471@gmail.com, sanju1412@live.com
SENIOR MANAGER – FOOD SAFETY & QUALITY ASSURANCE
Over 19+years of rich experience in the areas of:
Strategic Planning  Occupational Safety  Microbiological Analysis  OHSAS/ ISO 22000/ FSMS/ HACCP  Food Safety/HSE
 GMP/ Benchmarking/cGMP  Quality Control/Cost Control  Process Enhancement  Research and Development  Audit
and Implementation  Medina/QSAI Audits  Data Analysis  Documentation  Statutory Compliance  Liaison and
Coordination  Training and Development  Air Catering Solution  Risk Management  Lean Six Sigma Black Belt
PROFILE SUMMARY
 An IRCA Certified Auditor/ Lead Auditor of the Food Safety Management System (ISO 22000:2005) with experience in
project management, new product development, quality assurance, microbiological analysis and sensory evaluation.
 Versed with implementing operational strategies & quality management systems to meet organizational QA standards.
 Ability to derive substantial improvements at corporate as well as manufacturing plant level by implementing lean
methodologies including FMEA, Pareto and QFD.
 Proven expertise in chemical and health safety, good manufacturing practices (cGMP), training for safe food handling
and production, warehouse hygiene and sanitation.
 Hands on expertise in developing food safety systems/procedures, loss prevention activities and food safety-hygiene-
training programs customized to plant needs.
 Excellent knowledge of concepts and application of quality improvement and audits, food Safety, GMP, ISO and
statutory norms applicable for the food industry.
 Adept in conceptualizing quality control measures in compliance with standards while performing root-cause analysis
to prevent any reoccurrences and defective issues.
 Demonstrated strengths in designing and implementing quality assurance systems and procedures to minimize
rejections and achieve highest quality standards.
 Possess up to date knowledge of latest technological advancements, regulations/ guidelines and statutory
compliances.
 Manages Quality Engineering projects including operative supportive functions.
 Technically astute in microbiology, immunology, microbiological advance techniques, modern analytical techniques
(including spectroscopy and chromatography), and biochemistry, environment, health and safety regulations.
PERFORMANCE MILESTONES
 Displayed exceptional potential in hypothesis tests including 1 Sample T Test, 2 Sample T Test, Regression Analysis
and ANOVA, GLM, BLR, Chi-Sq, Mood’s Median, Mann Whitney, 1 Sample Sign test etc.
 Successfully conducted Six Sigma Gap Analysis and defined roadmap for Six Sigma Initiative in the team members.
 Facilitated training on Food Safety and Hygiene, ISO 22000:2005 FSMS, Health Safety Awareness, Six Sigma Awareness,
7 QC Tools, Lean and Minitab Awareness.
 Instrumental in conducting toll-gate reviews of all Six Sigma phases (DMAIC), applied business insights and formulate
strategic recommendations.
PROFESSIONAL EXPERIENCE
GATE GOURMET INDIA PVT.LTD. (UNIT: SKY GOURMET CATERING PVT LTD, IGIA, NEW DELHI)
Senior Manager Quality Assurance (Regional Quality Head with Corporate Role)-Gate Gourmet India SINCE JAN 2015
Manager Quality Assurance (Unit Quality Head)-Gate Gourmet Delhi Unit DEC 2007 – DEC 2014
 Leading the QA department as Corporate Q.A. Head supporting the QA functions at other units and acting as Food
Safety Auditor with over all accountability of hygiene & food safety factors, vendor development, calibration &
verifications, evaluation of KPI, quality scores, customer complaints analysis, Food Safety and hygiene training.
 Supporting all customer and regulatory audits with compliance on food safety management system. Managing the
company’s occupational safety program within a functional area, assuring compliance with various national standards
(OHSAS/ ISO 22000 / HACCP) and interpret safety and occupational health standards.
 Managed research quality and innovation SBU including monitoring and controlling quality by implementing effective
lean methodologies, processing & packaging, development of product range, marketing and distribution.
 Undertook planned routine essential safety, microbiological food safety, food quality, HACCP audits and
environmental risk audits to ensure ongoing awareness of need to minimize risks.

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 Drove the management of quality assurance activities and implementation of food safety and quality management
System viz. ISO 22000:2005, HACCP Codex, ISO 9001: QMS and ISO 14001: Environmental Management System.
 Involved in safety & regulatory audits, internal & external audits, and developed modified safety protocols to reduce
incidents.
 Executes monthly self-assessments on the elements of food safety and works as part of the corrective action team to
address non-conformities related to product, process and service.
 Ensured compliance to information requests, audits, labeling, testing requirements, specifications, shelf life study of
products, complaints, production support, problem solving, developed.
 Assisted in supplier qualification and vendor approval programs including supplier on-site facility & program audits.
 Closely worked with QA and Hygiene teams for statistical sampling & microbiological analysis, sterility tests,
environmental monitoring, rapid ATP tests & Listeria testing, integrated pest management & enforcement of hygiene
compliance, annual calibration & verification of lab equipment, thermometers & scales, supplier’s audits, vendors
training and development, procurement specifications and central QA.
 Provided leadership support to the quality assurance supervisor and a team of quality assurance technicians and
ensuring all products are produced according to expectations while making all quality related oracle (ERP) entries.
 Enforced global Food Safety Standards in food production and food handling areas across the unit that resulting in
the score of 98% above in all unannounced QSAI/ Medina food processing safety and quality validation audits.
OBEROI FLIGHT SERVICES, EAST INDIA HOTEL LTD, I.G.I.A., NEW DELHI FEB 2002 – DEC 2007
Senior Microbiologist
 Managed overall functions including microbiological quality control, training, vendor audits, calibration etc.
 Reorganized overall activities in safe and efficient manner while implementing quality standards for achieving the
targets within pre-set time and cost parameters.
 Conducted Internal cross functional audits on hygiene and food safety with overall accountability of vendor’s
assessment and ratings on quality, raw materials/in-process/finished products inspection for process compliance.
 Streamlined Hygiene and Food Safety compliance across the Oberoi group of Hotels by implementing strategic plans
for continuous quality improvements.
 Nominated as the Best Employee of the month and the Best Employee of the year.
 Ensured adherence to quality standards and successfully maintained all CCPs and SOPs records and documents.
 Involved in the generation of comparative monthly quality performance reports, microbiological analysis reports, F.O.
analysis statistics, customer complaint data, service quality report, monthly food safety audit reports.
 Updated, reviewed and implemented CCPs, SOPs, PRPs, OPRPs and HACCP Plans in the food chain including periodic
revision of ‘Food Safety Quality Manual and Lab Manual’.
MOUNT EVEREST MINERAL WATER LTD MAY 2000 – FEB 2002
(Himalayan Mineral Water), Paonta Sahib, HP
Chief Microbiologist cum Quality Control In-Charge
 Kept a close control on release and logistics of products.
 Performed swabbing to prevent cross contamination along with verified satisfactory sanitation programme of
equipment’s/facilities.
 Formulated strategic plans for continuous quality improvement, good hygienic practices and training and managed
microbiological & chemical analysis of raw water and packed bottled water of every batch production as requisite of
BIS.
 Established the central microbiological and chemical laboratory and secured ISI mark on packaged drinking water
bottle granted by BSI.
THE AMBASSADOR’S SKY CHEF (NARANGS INTERNATIONAL HOTELS PVT. LTD.), I.G.I.A., NEW DELHI SEP 1997 – MAY 2000
Microbiologist (Executive)
EDUCATION
 M Sc. (Microbiology), G .B. Pant University of Agriculture and Technology, Pant Nagar-263145.
 MBA – HR, IGNOU, New Delhi.
 Technical Skills: MS Office (Microsoft Word, Excel, PowerPoint, MS Visio), Minitab, Internet Explorer, Outlook.
THESIS, RESEARCH PUBLICATION AND WORKSHOP
 Thesis Title: Characterization of Entomopathogenic Bacillus sphaericus strains as potential biocontrol agent of
Spilarctia obliqua wlk (Lepidoptera: Arctiidae)

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 Research Paper & Publication: Singh SK, Mishra PK, Tandon SM. Bioefficacy of Bacillus sphaericus R3 against
Spilarctia obliqua wlk (Lepidoptera: Arctiidae). Nature and Science 2015; 13(3): [58-62] (ISSN:1545-0740) http://
www.sciencepub.net/nature:
 Workshop: Attended first APME Quality Assurance & Food Safety workshop on 9th
June till 11th
June, 2015 at Narita,
Tokyo (Japan).
 Workshop: Attended Food Safety QA Audit Calibration/ Standardization process and Kaizen workshop with 8D
Problem Solving Approach on 11th
April, 2016 till 15th
April, 2016 at Mumbai (India).
CERTIFICATIONS/ TRAININGS
 Six Sigma Green Belt (CSSGB) Professional, Advance
Innovation Group.
 Six Sigma Black Belt (CSSBB) Professional, Advance
Innovation Group.
 ISO: 9001-QMS Certification from Advance Innovation
Group.
 ISO: 27001-ISMS Certification from Advance
Innovation Group.
 LEAN Certification from Advance Innovation Group.
 Foundation Certificate in Food Safety and Hygiene
from Royal Institute of Public Health and Hygiene,
U.K (with credit).
 Intermediate certificate in Food Safety and Hygiene
from Royal Institute of Public Health and Hygiene,
U.K (with credit).
 ISO 22000: 2005 Food Safety Management Awareness
Course from BSI.
 ISO 22000:2005 Food Safety Management System
Lead Auditor IRCA Certified Course from BSI.
 General Guidelines of Halal Assurance System and
accreditation of Halal Certification conducted by Dr.
Mazhar Hussaini (Scientific Advisor, USA).
 Food Safety, HACCP and Sanitation Procedure of
Equipment conducted by Diversy Group.
Languages known: English, Hindi and French;
Passport Number: Z3060703
References: Available upon request.