CURRICULUM VITAE

BINUI VERA TAKU Email [email protected]

Address Douala
Agro Food Process Engineer / Quality Assurance
Technician / Food Safety Technician Phone 679-850-220 / 655-994-175

Nationality Cameroonian

PROFESSIONAL SUMMARY

Results-driven Quality Assurance Technician with hands-on experience in food safety, quality
management, and production operations in the agro-food industry. Proficient in GMP, HACCP,
FSSC 22000, and ISO standards, with a strong background in laboratory analysis, sanitation
programs, and root cause analysis. Passionate about driving continuous improvement, ensuring
compliance, and optimizing food safety processes. Seeking to leverage expertise in the food
processing industry to enhance quality control measures and regulatory compliance.

EXPERIENCE

Quality Assurance / Food Safety

Barry Callebaut - SIC Cacao | Sept 2023-Present

 Conduct quality control analysis on raw materials (cocoa beans), semi-finished products, finished
products and packaging materials to ensure compliance with quality standards through laboratory
analysis.
 Monitor and control the processing of cocoa liquor, cocoa butter, and cocoa powder, ensuring product
consistency and compliance
 Managed laboratory reactants and consumables for effective quality control and testing processes.
 Contributed to a successful FSSC 22000 Version 5 audit and certification by ensuring all prerequisite
programs were effectively implemented.
 Developed and led food safety talks and training sessions for all staffs emphasizing quality culture and
compliance awareness.
 Maintained detailed records of quality control, sanitation procedures, audit findings, and corrective actions
for continuous improvement.
 Managed and trained employees on GMP, HACCP, OPRPs, and EMP requirements, ensuring adherence
to food safety standards
 Implemented and verified Standard Operating Procedures (SOPs) to maintain quality and food safety
compliance in cocoa processing.
 Conducted Environmental Monitoring Programs (EMP) and Good Manufacturing Practices (GMP)
evaluations to ensure hygiene and safety standards.
 Assist and contribute in root cause analysis (RCA) and implemented corrective and preventive actions.

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 Quality Control

Olam Agri | 2021

 Analyzed and controlled raw materials (hard wheat and soft wheat), semi-finished, and finished
wheat flour products to ensure compliance with quality standards.
 Conducted quality checks on packaging Materials
 Ensured proper traceability of production operations, enhancing documentation and tracking
efficiency.
 Assisted in the implementation of ISO 9001:2015 quality management prerequisites.
 Conducted sensory evaluation tests on wheat flour to assess texture, aroma, and baking performance.
 Assisted in the review and updating of Standard Operating Procedures (SOPs) for quality
assurance and milling operations.
 Monitored critical control points (CCPs) in wheat flour processing to ensure adherence to HACCP
requirements.
 Assisted in calibrating laboratory equipment for accurate moisture content, gluten strength, and ash
content testing.
 Collaborated with production teams to optimize blending ratios of hard and soft wheat for flour
consistency.
 Assisted in the evaluation of the technical parameters of wheat flour

Quality Assurance Intern

Africa Food Manufacture | 2019

 Performed quality control tests on raw materials, intermediate, and final products for pasta production
from wheat flour.
 Assisted in monitoring production processes, ensuring adherence to Good Manufacturing Practices
(GMP) and HACCP standards.
 Conducted moisture content, gluten strength, and ash content analyses on wheat flour to ensure
product consistency.
 Assisted in calibrating equipment and verifying processing parameters to optimize production
efficiency.
 Prepared detailed reports on quality metrics, identifying areas for process improvements and
corrective actions.
 Conducted sensory evaluation of pasta products to assess texture, color, and taste compliance with
company standards.
 Supported packaging and labeling verification to ensure regulatory compliance and traceability.

EDUCATION CERTIFICATIONS
Master’s in Agro-Food Process Engineering (BAC+5)
University of Ngaoundere (ENSAI), 2021 -Good Manufacturing Practices (GMP)
-HACCP for Manufacturing
BSc in Biochemistry -Food Safety Management for Manufacturing
University of Bamenda, 2018

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 KEY SKILLS TECHNICAL SKILLS
 Microsoft Office Suite (Word, Excel, PowerPoint)
 Quality Control & Assurance
 Laboratory Testing & Data Interpretation  Google Suite (Docs, Sheets, Slides)
 Root Cause Analysis & Corrective Actions  Laboratory Analysis & Sampling Techniques
 Mastery of FSSC 22000, ISO 9001, ISO 17025  Food Safety Auditing & Compliance
 GMP, HACCP, EMP, SSOPs  Traceability & Calibration Management
 Cleaning & Validation Processes
 Traceability & Calibration Management
 Production Process Optimization
 Strong Problem-Solving & Analytical Skills
 Training & Team Leadership
 Excellent Communication

Establishment of corrective and preventive measures

LANGAUGES SOFT SKILLS

 English (Fluent)  Strong problem-solving and analytical skills.

 French (Proficient)  Excellent communication and leadership abilities.