Komal Adil

Accomplished food safety and compliance professional with expertise in BRCGS Issue 9, FSSC 22000, ISO 9001:2015, and HACCP implementation. Skilled in internal audits, risk management, supplier quality, and process optimization to ensure efficiency and regulatory compliance. Strong leadership in team training, cross-functional collaboration, and leveraging LIMS, SAP, and Microsoft Office for data analysis and reporting

• GHP Manager – Sharjah Municipality
• Certified QMS Internal Auditor ISO 9001:2015 – HSEQ Professionals
• Certified HACCP Level 3 – Highfield
• HALAL Food Management System PS 3733:2019 – International Halal Certification
• Hygiene & Food Safety – Eurofins
• CQI IRCA Certified Lead Auditor FSSC 22000 V5.1 – SGS
• Introduction to Risk Management & Risk-Based Thinking – SGS
• Laboratory Management System ISO 17025:2017 – TTI Testing Laboratories
• Food Safety Level 2 – Punjab Food Safety Authority
• All About Allergens – ASCIA, National Allergy Council
• Introduction to RCA for Food Businesses – Food Standards Agency

• Achieved 100% compliance with BRC Issue 9, HACCP, ISO 9001:2015, and PS 3733:2019 standards at Al Islami Foods.
• Reduced non-conformances by 30% through effective internal audits and root cause analysis.
• Conducted supplier audits, decreasing quality-related complaints by 15% at Al Islami Foods.
• Reduced laboratory testing errors by 25% and optimized workflows, leading to a 40% faster resolution of food safety issues.
• Conducted HACCP and allergen training for 50+ staff members, increasing hygiene protocol adherence and overall team compliance to 98%.
• Improved product quality by 30% through enhanced QA protocols and reduced product recalls by 20% at Hico Ice Cream Factory.
• Led microbiological testing with 99% accuracy, reduced sample re-testing by 25%, and improved lab efficiency by 30%.
• Maintained a 100% success rate in external audits at TTI Testing Laboratory.
• Streamlined regulatory document submissions, ensuring timely renewals and uninterrupted operations.
• Decreased recurring quality incidents by 35% and improved defect resolution processes.

• Proteolytic Transformation and Stimulation of SARS-COV-2 Spike Protein with Human ACE-2 Receptor
• Effect of Temperature on the Shelf Life of Yogurt and the Role of Listeria Monocytogenes and E. Coli Inoculated