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CURRICULUM VITAE
KELVIN R. ABANERA
Brgy. Patag, Baybay City, Leyte
0910-404-8383
krabanera@@gmail.com
OBJECTIVE
Seeking a position as a Manager Trainee , Quality Assurance Officer, Laboratory Analyst,
Quality Control Inspector, Quality Control Supervisor, Research and Development staff and
Production Supervisor where extensive experience will be further be develop and utilize.
I. PERSONAL INFORMATION
Age: 24 Birthday: April 10, 1992
Status: Married Birthplace: Baybay City
Sex: Male
PAG-IBIG UMID No. :
1211-2653-6802
Religion: Roman Catholic
TIN No.: 436-796-409
SSS No.: 06-3253970-3
EDUCATIONAL BACKGROUND
TERTIARY VISAYAS STATES UNIVERSITY
June 2008-March 2012 Visca, Baybay City, Leyte, Philippines
Bachelor of Science in Food technology
SECONDARY VISAYAS STATE UNIVERSITY
LABORATORY HIGH SCHOOL
June 2004 - March 2008 Visca, Baybay City, Leyte, Philippines
PRIMARY PATAG ELEMENTARY SCHOOL
June 1998- March 2004 Brgy. Patag, Baybay City, Leyte, Philippines
II. WORKING EXPERIENCES
2.1 QUALITY ASSURANCE OFFICER
Phil-Union Frozen Foods, Inc. (PUFFI)
Mepz 1, Gate 5, Brgy. Ibo, Lapu-lapu City, Cebu, Phils.
December 9, 2015 to February 14, 2017

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A. Food Safety Officer
AUTHORITIES AND RESPONSIBILITIES:
1. Verifies process flow of the company products which accords to the national and
international standards.
2. Establish HACCP, GMP and SSOP manuals in every product line produce by the
company.
3. Verifies the implementation of the step especially the critical control point establish
base on the HACCP system
4. Conduct departmental audit as per SQMS to evaluate and assure adherence to
requirements and ensure action plans are in place.to close gaps.
5. Ensure that the operations and management follows the Do’s and Don’ts, policies,
GMP and SSOP of the company.
6. Assess the process flow of the each product line to establish the CP of the steps.
B. Internal Auditor
AUTHORITIES AND RESPONSIBILITIES:
1. Conducts audit to all assigned processing lines (operation and quality controls) and
company departments (Tuna, Crab, Shrimp, HR, etc.) to ensure compliance to food
safety, legality and quality.
2. Conduct audits to all PUFFI Picking, Buying (Crab and Tuna RM), and Farms (Shrimps
RM) to ensure compliance to food safety, legality and quality.
3. Ensures compliance with established internal control procedures by examining records,
reports, operating practices, and documentation.
4. Completes audit work papers by documenting audit tests, observations and findings.
5. Communicates audit findings by preparing a final report; discussing findings with
auditees.
6. Verifies assets and liabilities by comparing items to documentation.
7. Conduct follow up audits to monitor management’s interventions.
8. Verbally communicate findings to senior management and draft comprehensive and
complete report of audit area.
C. Pest Control Officer
AUTHORITIES AND RESPONSIBILITIES:
1. Maintains monitoring records of all pest control files.
2. Reports non-compliant on food safety and quality management
3. Develops and observes control measures for the attainment of improved product
quality and safety.
4. Conducts trend analysis of pest control monitoring records quarterly and implements
necessary changes on the pest control program based on the trends identified.
5. Checks and identifies all the possible entry of pest on the production area and apply
necessary control measures to close the gaps.
6. Maintains/keeps file of all food safety audit (In-house).

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7. Evaluates and assists in process developments, specifications, and critical control
points monitoring to ensure desired food safety and quality.
8. Monitors and ensures that product quality meets the standards set by the company,
buyers and regulatory agencies.
9. Helps in the implementation and continuous improvement of the Company’s Food
Safety and Quality Management System (FSQMS).
10. Review and implements Pest Control Program in each department.
11. Reviews, assess and evaluate third party and in-house pest control results.
12. Assist on the Accreditation Files and Transactions of the company.
13. Conduct Orientation about GMP/SSOP, Do’s &Don’t’s of the company for the Newly
Hired Employees.
14. Update all chemicals used in the Pest control service and verify if FDA registered.
15. Assist Third party pest control during their service.
16. Conduct Corrective actions and Corrections in case of deviations.
D. Sanitation Officer
AUTHORITIES AND RESPONSIBILITIES:
1. Conduct daily monitoring at least once in the morning and once in the afternoon
2. Conducts monthly plant inspection and submit the results to all Department Heads or
Top Management.
3. Conduct validation of all sanitation controls whenever necessary. ( in events of change
or new machines)
4. Review all personnel Hygiene Records of all processing lines at least weekly.
5. Update Sanitation Program of the company at least annually.
E. Product Shelf-life Officer
AUTHORITIES AND RESPONSIBILITIES:
1. Consolidate all laboratory analysis report in the product produce (Chilled pasteurized
crabmeat, frozen shrimps, frozen tuna, frozen octopus and frozen Giant squid)
2. Keep all records or data of the laboratory analysis.
3. Conducts trend analysis in the given results for every products produce.
4. Review, assess and evaluate trend analysis.
5. Coordinates with processor owner about the trend analysis results with accordance to
food safety, quality and legality.
6. Prepare a shelf-life schedule for new products.
7. Review, assess and evaluate data submitted
F. Documentation Control Officer Deputy
AUTHORITIES AND RESPONSIBILITIES:
1. Take charge on all the documents of the company and organized it in a manner that it
is easily identified and keep confidential.
2. Monitors and Update the Masterlist of All Departmental Documents and Forms.
3. Take charge on the distribution/ retrieval of the new (revised) documents/ forms to the
affected Department.

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4. Assist on the Training Needs Assessment and analyzed it for Implementation for the
next coming year.
5. Conducts/Assist on the Refresher Trainings (e.i. GMP/SSOP/ Allergen Management,
etc.)
6. Reports non-compliant on food safety and quality management
7. Develops and observes control measures for the attainment of improved product
quality and safety.
8. Takes charge of the requisition of the things needed for the improvement of pest
control program and DCC (Documents Control Center).
9. Checks and identifies all the possible entry of pest on the production area and apply
necessary control measures to close the gaps.
10. Monitors and ensures that product quality meets the standards set by the company, buyers
and regulatory agencies.
G. Traceability Officer Deputy (for Tuna Product)
1. Conducts traceability exercise in order to verify if the company is able to trace the
product from its origin to the distributed market when there is product complain or
recall. Frequency is based on the regulatory requirements set by national and
international standards.
2. Conducts mock recall exercise of the tuna products in order to verify all the monitoring
forms of the process steps especially on the CCP of the process that is complete and
well maintained.
3. Verify the records of the process especially on the CCP.
4. Conducts evaluation to the team after the Mock recall and Traceability exercise for
continual improvement
5. Communicate with the essential government station necessary during recall process (
FDA, Government Hospital, Police Station, Fire Station, etc.)
H. Technical Trainer Deputy
1. Conduct Orientation to new hired employees prior to deployment..
2. Conduct re-orientation to the old employees in order to refresh the information that has
been taught prior to proper deployment
3. Prepare questionnaire to the new hired employees in order to assess the gap and help
them understand more the essence of the company policies.
2.2 QUALITY CONTROL OFFICER
SIEGRANZ CHEMWORKS CORPRATION
15 Sapphire St., DBP Farm Road, DBP Subd., Pulan lupa II, Las Pinas City.
August 29 2012-February 10, 2015
A. QC Team Lead
AUTHORITIES AND RESPONSIBILITIES:

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1. Coordinate with supervisor about the concern of the colleagues to ensure quality of
output and to maximize the capability of each Inspector.
2. Take necessary immediate actions and corrective actions if deviations are
encountered.
3. Coordinate and collaborate with all departments to ensure the standards are aligned.
4. Conduct seminar about the standards like GMP, SSOP, do’s and don’ts and
validated process.
5. Conduct meetings about the non-conformities of the products and make necessary
corrections and corrective actions to prevent re-occurrence of the gaps. And brought
out this to the Top Management
6. Act as QC Supervisor in behalf of her absence.
7. Responsible in assigning or making of schedule on behalf of the QC Supervisor.
8.Take lead on the team to enhance the capability and to motivate each inspector for
them to work well and gain confidence.
B. QC Process Analyst
AUTHORITIES AND RESPONSIBILITIES:
1. Inspect the area, machines, and compounders as well raw materials that are used
before starting up the process.
2. Evaluate and assess the performance of the compounders to meet the correct and
efficient way of compounding the products based on the written standard procedure.
3. Conduct sampling of the compound products, WIP (With In-Process), Reject and
other observation samples and according to the standard procedure.
4. Coordinate with Bulk Analyst, Dispenser Analyst, Research and Development Team
and Validator Analyst about the status of the product.
5. Establish forms necessary to control the potential hazard that might mix with the bulk
compounded.
6. Conduct verification of the compounding process as well other production process to
ensure the quality of the product produce.
7. Analyze and conduct assessment to the procedure with alignment to the actual
process and machines used.
C. QC Product Validator
AUTHORITIES AND RESPONSIBILITIES:
1. Ensure that areas, facilities, equipment and compounders are calibrated according to
the standard requirements.
2. Conduct inspection of the raw materials dispensed (correct type and quantity of the RM
dispensed, proper container used, proper sealing and storing of the dispensed RM).

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3. Observed and witnessed the actual compounding of the product and conduct records
and documentation of the compounding process.
4. Conduct report on the final validated procedure to the management and the deviations
encountered.
5. Conduct root cause, corrections, corrective action and preventive action on the product
produce especially on the problem encountered.
6. Collaborate with other departments on how to how to improve the process and to
prevent the re-occurrence of the deviations.
7. Tabulate all the products status such as on-going products for validation, validated
products and for revalidation products.
D. QC Dispensing Checker
AUTHORITIES AND RESPONSIBILITIES:
1. Inspect the area and dispensers that must follow the GMP and SSOP and standard
cleanliness of the company before starting up the dispensing of the Raw Materials.
2. Inspect the quality of the work of the dispenser in order to maintain the quality of the
raw materials that are dispensed.
3. Verify the Raw materials and the quantity that are dispensed in order to ensure the
right RM to be compounded.
4. Verify the storage condition of the stock Raw Materials, the efficiency of the FIFO
system and the Stocking system of the Department.
5. Coordinate and conduct report of the gaps or findings to Heads of the Department in
order to fix the gaps.
6. Lead with dispenser on what to dispense, what to priority, when to dispense, and
provide strategy to give high efficiency of output.
E. QC Line Inspector and QC Outgoing Inspector
AUTHORITIES AND RESPONSIBILITIES:
1. Inspect the area, production workers (fillers, coders, etc) as well as the bulk products
that are released by the Production Heads before starting the production.
2. Ensure that quantity output is correct base on the written output.
3. Inspect the quality of the product produce; with proper labels, correct primary and
secondary packaging used, correct orientation of the packaging and correct coding
system used.
4. Coordinate and report non-compliance to the Production Supervisor and collaborate
ideas to solve the problem encountered.
5. Provide status or disposition of the product output before it is forwarded to the
Finished Products Warehouse.
6. Conduct inspection and verification of the finished products before it is finally loaded
to the container van.

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F. QC Bulk Analyst/ Product Analyst
AUTHORITIES AND RESPONSIBILITIES:
1. Inspect the area, machines, and compounders as well raw materials that are used
before starting up the process.
2. Evaluate and assess the performance of the compounders to meet the correct and
efficient way of compounding the products based on the written standard procedure.
3. Conduct sampling of the compound products, WIP (With In-Process), Reject and
other observation samples and according to the standard procedure.
4. Conduct analysis to the compound products according to the standard specifications.
5. Report all non-conforming products to the Production Heads and Research and
Development Department.
6. Forward all conformed products to the Production Heads and its status.
7. Maintain cleanliness in the laboratory satellite and conduct internal calibration of
tools and equipment to ensure efficiency and effectiveness of it.
8. Summarize all the findings and conduct Corrective and Preventive Measure with the
Top Management to avoid re-occurrence of the findings.
9. Follows company rules and regulations.
10. Performs other tasks that may be assigned from time to time.
2.3. QUALITY CONTROL ANALYST (ON-THE-JOB –TRAINING (OJT)
PEPSI-COLAPRODUCT PHILIPPINES INCORPORATED TANAUAN PLANT
Tanuan City, Leyte, Philippines.
April-May 2011
 Product Analyst
 On-line Process Analyst
 Water Testing Analyst
 Waste Water Analyst
 Microbiological Analyst

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III. TRAININGS AND SEMINARS ATTENDED
HACCP Awareness and Implementation Course
Global Standards for Quality and Food Safety Managing Sustained Success through Effective Use of QC and
Management System Tools by Mr. Harvi Abangan
Management System Standard for Testing and Calibration on Laboratories ISO/IEC 17025:2005 Awareness
and Implementaion Course by Mr. Harvi Abangan
Global Standards for Quality and Food Safety Food Fraud Risk Management Training Course by Mr. Harvi
Abangan
3M Food Safety Seminar and 3M Clean-Trace Luminometer Launch by Mattew P. Turner.
Safety in the Laboratory (Safe handling of all reagents as an environmental support by Lorraine Vallo
Veratox for Histamine and Veterinary Drugs Residue Awareness Seminar by Jaedie Ruth Mabita
Alert Sulfite Hands-on Training by Jaedie Ruth Mabita
Pest Awareness Seminar, An understanding of the principles , fundamentals and application of Integrated
Pest Management by Princess Mhelyer Fernando
ISO 17025:2005 Awareness Seminar by April Thessa L. Diaz
3M Refresher course on Allergen by Angel “Jun” Barnes Jr.
Food Safety, GMP, Cleaning and Sanitation and Proper Chemical Usage by Karen Nudalo of Kalinisan
Chemical Corp.
IV. AWARDS AND RECOGNITION
4.1 Certificate of Completion for Internal Audit Training based on the Requirements of FSSC
22000, BRC Version 7, and Best Aquaculture Practices by HMA.
4.2 Deans’ list for A.Y. 2008-2009 (First and Second Semester)
4.3 Certificate of Completion for Basic ROTC for Academic Year 2010-2011.
V. MEMBERSHIPIN ORGANIZATIONS
2015-2016
Secretary, Health and Safety Team-PUFFI
Member, Internal Auditor-PUFFI
Member, HACCP Team -PUFFI
2008-2012
Member, Philippine Association of Food Technologists – Kappa Student Chapter at
the Visayas State University (A.Y. 2008-2012)

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VI. SKILLS
 Also knowledgeable about:
 British Retail Consortium (BRC)
 Food Safety System Certification (FSSC 22000)
 Best Aquaculture Practices (BAP)
 European Union (EU)
 HACCP, GMP, & SSOP Certified by SGS Phils
 Philippine Bureau of Fisheries & Aquatic Resources (BFAR)
 Dolphin Safe
 Halal
 Processed Plant and Animal Food Products,
 Analyzed physico-chemical and microbial analysis of foods.
 Conducted various sensory evaluation and food preservation techniques.
 Knowledgeable about 5S, sSOP, cGMP, HACCP and ISO.
 Capable to function with food Hygiene/Sanitation and Food Quality/ Safety
 Conducted a marketing management strategies and business feasibility study
 Good communication and organizational skills.
 Knowledgeable in the basic operations of MS Word, MS Excel, MS PowerPoint and
Internet Operations.
VII. CHARACTER REFERENCES
1.8.1 JOSHUAREVESENCIO 8.4 MARIROSE MIGUEL
QA Supervisor, QA Dept.
Phil-Union Frozen Foods Inc.
09266896969.
QC Supervisor, QC Department
Siegranz Chemworks Corporation
09177679133/09237465672
8.2 JESSIE M PATRICIO 8.5 LYNETTE CIMANFRANCA
QC Manager., QC Department
Siegranz Chemworks Corporation
09258262166
Professor and Adviser, Department of Food
Science and Technology.
Visayas State University
I 09152246411
8.3 RIA JIMENEZ 8.6 ROBERTAD. LAUZON
QC Supervisor, QC Department
Siegranz Chemworks Corporation
09213588137
Professor and Adviser, Department of Food
Science and Technology.
Visayas State University
I 053-335-2619