Mohan Sai Kumar Yerramsetti

High-volume operation serving ~120,000 meals annually.

• Managed daily QA/QC verification across receiving, storage, preparation, holding, and service.

• Monitored Critical Control Points (CCPs) including cooking, cooling, reheating, and hot/cold holding temperatures.

• Ensured compliance with HACCP, GMP, FDA Food Code, and institutional food safety policies.

• Conducted internal sanitation audits and corrective action follow-ups.

• Led CAPA investigations to address temperature deviations, cross-contamination risks, and documentation gaps.

• Maintained audit-ready documentation including temperature logs, receiving records, and sanitation checklists.

• Supervised and trained staff on food safety, allergen control, and SOP adherence.

• Led frontline QA/QC checks across receiving, production, holding, and service, enforcing HACCP and GMP standards.
• Conducted routine and risk-based quality inspections, approving or rejecting products based on safety and quality criteria.
• Trained staff on food safety, sanitation, allergen management, and SOP compliance, strengthening food safety culture.
• Maintained QA documentation and audit readiness, supporting health inspection
• Assisted in training new technicians on equipment usage and safety protocols.