Pierryl Feral

Mission : Study the heat transfer coefficients of the heat treatment equipments in the factory.

Objective: optimize the heat treatment equipments.

1 - Temperature data collection on the 7 production lines.

2 - Calculation of the heat transfer coefficients for every equipment and every type of soup.

3 - Correlation between recipes and heat transfer coefficients.

4 - Viscosity measurements on various recipes.

5 - Classification of different types of soup following various parameters.

As an independent Food Safety Consultant, I support food manufacturers and catering services providers in meetng regulatory requirements and industry standards (e.g. HACCP, SALSA. BRCGS...). I offer tailored solutions including food safety audits, training, supplier audits, risk assessments, setup of contracts with providers of services (hygiene, pest control, laundry, equipment, labs), design and implementation of procedures and food safety management systems (suppliers, allergens, environmental testing, management). My goal is to help clients build a culture of safety, avoid non-compliance, and protect both consumers and brand reputation.

• Main achievement 1: Built an efficient Technical team by puƫng the right structure and processes in place and improve the efficiency of key processes. The quality of the team is now well established within the company and the wider group.

• Main achievement 2: Secured the acquisition of ongoing new business (£100,000/year) with a key player in the catering sector, from scoping to launch, by organising product testing, a customer audit and pre-launch meetings in coordination with the key stakeholders.

• Lead the site Technical team (one Technical Coordinator and two Quality Auditors) – develop cross-functionality between team members to allow at all time cover, support personal development plans, and upskill. I now have a very efficient, well-respected, and motivated team.

• HACCP team leader. Main point of contact for Technical questions for internal and external stakeholders, including the Reynolds group.

• Drive a positive food safety culture that transcends from the internal operations to external customer confidence.

• Liaison with customers, suppliers and third parties on all aspects of fresh food manufacture and supply. Carefully managing food safety, legality, and quality issues. Customer complaint and internal non-conformances investigation and management.

• Evolution, development, and maintenance of the Quality Management System (QMS). Establish a robust due diligence program. Efficient and effective communication of food technical scenarios. Site comprises one low-care area and two high-care areas.

• Monthly food safety, legality, and quality KPI reporting.

• Support product launches with NPD and Supply Chain – sign off on all new products.

• Lead third-party and customers audit for the company (approx. 10 audits / year).

• Manage contracted services (tender, negotiation, implementation) for laboratory testing, pest control, chillers maintenance, water testing, temperature monitoring, equipment calibration.