Mohammad Imam Hossain has over 15 years of experience in quality assurance and food safety roles. He holds a Master's degree in Food Safety and Control and a Bachelor's degree in Agriculture. His experience includes implementing food safety systems like SQF, developing HACCP plans, conducting audits, ensuring compliance with food safety standards, and responding to customer complaints. Currently he works as a Quality Assurance Senior Food Technologist and SQF Practitioner at QST Ingredients and Packaging, where he helped the company achieve SQF certification and developed their HACCP plans.

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Mohammad Imam Hossain
Mob: 9092240072, Phone: 9094663669, E-mail: hossainbd_ca@yahoo.com
Professionalprofile:
A professionally qualified Food analyst& Agriculturistwith good knowledge in the field offood safety and control
along with applied Good Agricultural Practice (GAP) experience.
Carrier Objective:
Desire a managerial level challenging position in the technical departmentof a food/pharmaceuticals company or
a research/related organization where my hard work, dedication and the ability to acquire new skills will benefit
any organization I work for.
Qualifications:
Master of Science in Food Safety and Control (2008-2010, London South Bank University, London, UK)
Completed courses
■Advanced Food Composition and Analysis ■ Food ProductDevelopmentManagement(NPD)
■Food Microbiology and Hygiene ■Practical Food Safety and Control
■Food Legislation ■Research method
■Food Quality Management ■Food Control Operation
Bachelor of Science (Hons) in Agriculture (Sher-e- Bangla Agricultural University, Sher-e-Bangla Nagar, Dhaka,
Bangladesh).
Further Skills:
 Advanced SQF Practitioner Certificate of Attainment (SQFI, Certificate Number: A0036847)
 Implementing SQF Systems (Post-Farm Gate) Certificate of Attainment (SQFI, Certificate
Number: A0030287)
 Implementing SQF Training, Version 7.2, Santa Ana, CA, March 10-11th (Organized by SCS
Global Services).
 ''Advanced HACCP Certification - Verification, Validation and Auditing- HACCP System (Fulfills
USDA, FSIS and FDA Regulatory) '' - The International HACCP Alliance and Professional Food
Safety Ltd. Recognize.
 Completed 12 Modules of the Seafood HACCP Alliance Internet Training course (Segment
one) from Cornell University and National Seafood HACCP Alliance Distance Education
Program
 Short Course on Food Safety Microbiology (November 4, 2013, Las Vegas, NV) - Organized
by FoodHACCP.
 Internal Auditing Training based on requirements ISO 19011 standards, HACCP and GFSI
Programs (Organized by SCS Global Services)
 SQF Internal Auditor Training Level 3 Module 11 Certification (Vinca LLC)
 Introduction to SQF Level 3 and SQF Food Safety Fundamentals Module 11 Certification
(Vinca LLC)
 FSSC 22000 Internal Auditor For Food Safety Management System Certification (Based on
ISO 22000 - Vinca LLC)
 BRC Global Standard for Food Safety Internal Auditor Certification(Vinca LLC)
 Good Manufacturing Practices Internet Training Course from Cornell University (based on
US Code ofFederal Regulations Title 21, Part 110).
 Attended on 8th International Conference for Food Safety and Quality (November 5-6, 2013,
Las Vegas, NV) - Organized by FoodHACCP.
 Level 3 Award in HACCP for Food Manufacturing (awarded by Royal Society for Public Health,
RSPH, UK).
 Completed Training on Chemical Safety and Basics of Cleaning (Shepard Bros., Inc.).
 Training Food Allergen Essentials (StateFoodSatety.com)

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 Certificate ofAttendance of FDA’s Sanitary Transport Rule: Who it Applies to and its Impact on
the Food Transportation Industry (Organized by IFSQN)
Computer Skills: MS-Word, MS-Excel, Access, PowerPoint, and Outlook.
 Basic Certification on SAP ERP
Best presentation award in the New Product Development Management unit by the unit leader Dr. Ken Spears
(LSBU).
Career Summary:
02/29/2016 – Present, QST Ingredients and Packaging and QST Vapor Smoke (9734 6th St, Rancho
Cucamonga, CA 91730)
Quality Assurance Senior Food Technologist and SQF Practitioner
Responsibility:
 Implemented and enforced the SQF Standards to the company and helped the company to achieve SQF
certificate.
 Developed the HACCP plans (Dry Blend Ingredients and Liquid Smoke) for the company and program
passed by SQF auditor.
 Wrote all SOPs & SSOPs based on SQF standard.
 Created mostof the quality, production, sanitation and maintenance forms.
 Created the monthly GMP audit checklist based on 21 CFR 110, daily pre-op etc.
 Developed sanitation procedure and protocol.
 Monitors cleaning and sanitation procedure and maintain MSDS.
 Decreased the annual number of complaints as well as productreturned due to productdefect.
 Conduct training to employees on food safety and SOPs.
 Provide technical supportto QST in all aspects ofoperation, including raw material quality, SOPs, finished
productquality, and food safety requirements, etc.
 Assistwith developmentofproduction procedures.
 Review/verify/modify all standard operation procedures to ensure all food quality and safety control points
are covered.
 Monitor food safety program implementations to ensure food safety fundamental programs and HACCP
plan are being followed.
 Investigate customer complaints and issue corrective actions.
11/2013 – 02/28/2016, Wellington Foods Incorporated (1930 California Avenue, Corona, CA 92881)
Quality Auditor
Responsibility:
 Ensured quality production standards (cGMPs and GDPs) are followed and maintained in all stages ofthe
manufacturing process and areas
 Checked pH, specific gravity, brix, moisture etc. ofthe product. Monitored pasteurization process, verified
packaging component, lotcode,MFD, Expiration date, netweight, seal, torque. Reviewed batch card,
performed pre-operational sanitation inspection, ATP swabs.
 Ensured employees adhered to HACCP and compliance with company policies and procedures.
 Conducted routine inspections ofall areas of the plant for good housekeeping, safety, quality and
compliance.
 Verified that all quality control instruments (balances, pH, refractometers, thermometers, hygrometers,
etc.) are properly calibrated and performing up to specifications.
 Verified that all materials (raw and packaging components) are properly received and stored paying close
attention to type ofmaterial (allergens, organics).

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 Collected samples offinished products (testsamples, stability samples, and reserve samples); conduct
specified testing and reporttesting results.
 Verified that all processing equipment, fillers and packaging machinery is properly cleaned and sanitized.
 Audited the batching process (from weighing ofingredients to mixing) to ensure proper raw materials and
ingredients are used and mixed in proper order.
08/2012 - 04/2013, Prince Food LTD. (210 South Pirerbagh, Mirpur, Dhaka -1216, Bangladesh)
Quality Supervisor
Responsibility:
 Ensured quality production standards are followed and maintained.
 Monitored employee compliance with HACCP and company policies and procedures.
 Responsible for safety, quality and compliance with customer specifications and handling customer
complaints.
 Conducted routine inspections ofall areas of the plant for good housekeeping, safety, quality and
compliance.
 Trained and monitored employees on proper work procedures to ensure maximum productivity with
minimum labor and ingredientcosts.
 Maintained financial goals related to productivity, overtime and labor costper hour.
 Worked with managementstaff to improve performance ofthe unit.
11/2010 – 06/2012, Katsouris Fresh Foods (Bakkavör, 269-271 Abbeydale Rd, Wembley, Middlesex, HA0
1TW)
Quality Controller
Responsibility:
 Responsible for ensuring the quality of finished products and raw materials conforms to specification.
Ensuring the products manufactured are food safe, legal and ofa high quality that meets the customers’
expectations.
 Monitored process flow ofproduction compliance with Bakkavor standards.
 Monitored and benchmarked productquality ofnew and existing products and raises issues with
Technical/ DevelopmentManager
 Checked accuracy ofmeasuring equipment’s.
 Conducted internal audits (hygiene, GMP, CCPs and plastic / glass etc.).
 Carried out swab, taste panel, viscosity, Ph, saltpercentage as well projects on management’s request.
 Checked the metal detector, checkweigher & weightofindividual and final products.
 Coordinated technical aspects ofNPD including customer specifications, raw material specifications,
supplier approval, quality attribute sheets, shelflife testing and update maintenance of technical product
file.
 Assisted Technical/Quality Assurance Team with the investigation of non-conformances for raw materials
and follow up with suppliers as necessary.
 Investigated reason for non-conformance and action as appropriate.
 Verified and calibrated temperature probes and scales.
 Checked the appropriate labeling for all products.
12/2009 -10/2010, Project Job: Goldstein Smoked Salmon (Unit 2, Lowther Road, Stanmore , Middx,HA7 1EP,
UK)
Developed and validated rapid method ofsaltdetermination as a part of CCP in relation to AOAC (Association of
Official Analytical Chemists) method in smoked salmon for Goldstein Company (External funded projectwith grant
supportfrom Knowledge Connect/ London DevelopmentAgency).
07/2009 – 11/2009, Ramona's Kitchen: (Unit G14 Atlas Business Centre, London NW2 7HJ, UK)

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Technical Assistant
Responsibility: Reviewed and upgraded the HACCP System ofRamona's kitchen (main role). Including following:
 Formulation of HACCP team and discussed with team members.
 Audited HACCP system.
 Monitored process steps.
 Constructed the flow diagrams for new products and their conformations.
 Verifying CCPs.
2002 - 2004, Jabbar Farm House (Pirerbagh, Mirpur, Dhaka, Bangladesh)
Quality control Manager
Responsibility:
 Working to tight deadlines to meetproduction line targets.
 Attention to detail and focus on quality control
 Informal training and mentoring of new staff.
Key skills:
 Experience ofFood Quality Control and Food Control operation (especially HACCP) and Sanitation.
 Good knowledge about SQF, ISO, BRC, TQM & GMP.
 Understanding of Food composition and Analysis.
 Good knowledge aboutNutrition, Food Microbiology and Risk Assessmentand ProductSpecification.
 Ability to research with proven analytical skills.
 Experience ofNew Food ProductDevelopment(NPD).
 Good working knowledge ofStatistical Process Control (SPC) for the food industry.
 Experience ofGood Agricultural Practice (GAP).
Strengths:
 A fast learner who can easily adaptto a variety ofsituation and environments as demonstrated by group
projects at university and my work experiences.
 Able to meetdeadlines and work under pressure as demonstrated by successful completion ofstudies to
date and as presentjob as well whilst managing a farm.
 Aware and sensitive to the needs ofpeople as shown during the involvementtime in Rotaract club.
 Able to identify, visualize, and implementsolution to problem as partofmy presentand previous jobs.
 Able to listen and carry out instructions as shown by my studies and jobs.
Research Experiences:
 Developing a rapid method ofsaltdetermination in smoked salmon in conjunction to Goldstein Smoked
factory under the supervision ofDr. Ken Spears, Departmentof Applied Science,University ofLondon
South Bank.
 Effect of N2 (Nitrogen) on the yield of Rice production under the supervision of Prof. Ruhul Amin,
Department of Agronomy, University ofSher-e-Bangla, Bangladesh.
 A group research work on “How to improve sustainable agricultural production in Bangladesh” in the
session of 1998-1999, under the supervision of Prof. Dr. Md. Hazrat Ali, Department of Agronomy and Dr.
Sekender Ali, Prof. of Department of Agricultural Extension and Information System, University of Sher-e-
Bangla, Bangladesh.
Member: American Society for Quality (ASQ) and International Food Safety and Quality Network
References: Available on request.

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