Daggi’s [24/7] SERVICE & REFERENCE - FOOD CHEMISTRY                        

My SERVICES

*         Consultation 

*         Organization

*         Expert report (Expertisis)

Food Chemist

State certified food chemist & Graduate food chemist (Diploma)

*          Quality management (QM)

*          Laboratory leadership & organization     

*          Expert report (Expertisis)

Why I offer my services...  

I have repeatedly demonstrated my ability to conceptual work and my talent for organizing a new department for food analysis and a quality management system. 

I am used to working independently as well as in a team, and I know that my willingness and flexibility shown up to now in different problem situations was successful.  Commitment and resilience are among my personality traits. In a good corporate climate I created or already existed, I was able to convince with innovative, cost-conscious and timely solutions. Teammates value my helpfulness and the ability to quickly grasp and implement new issues.  

As a well-proven food chemist, I master all the "registers", from improvisation to perfection, in the responsibility for the safety of food (of all kinds), pharmaceutical products and people.                                                                   ... to move something!

Extra - GASTRONOMY AREA  

FESTIVALS (planning & implementation)  

Requirements for the stalls for food & drinks at markets, folk festivals in general etc.

quality management  

The production of food requires a very extensive expertise. Complex legal and economic requirements must be observed. The customers make their own very high demands on the company & product. For example, extensive product specifications will often be specified by the customer to ensure smooth processing of a food. In the industry and the craft, quality can’t be left to chance or controlled to see if all safety & quality standards have been met. Good quality starts with the development of a product and ends with customer satisfaction. For the company, this represents a new challenge that can only be dealt with systematically. Thus, the entire team of a company must ensure that all factors that determine the safety and quality of a finished product are adhered to at an early stage.  This is where the quality management system comes into play. Quality management not only refers to food production but is practiced by all companies. 

To create a unit there are international standards, the "ISO 9000 standards" (quality management according to GLP / cGMP / GCP / EEU / US / ICH, FDA). There are also equipment and product safety laws. Thus, the assurance of quality in daily production has become the essential issue for every company. And yet, far too often faulty products are still being recalled and / or causing huge scandals. If it can be demonstrated within the framework of a chain of responsibility that a product has caused damage to a third party, the person responsible must be liable for this damage. Partial liability also exists if the production defects leading to the damage have only occurred during the further processing of raw materials elsewhere and no proof of safe and careful production can be provided. The quality assurance system according to DIN EN ISO 9001: 2015 stands for this. The effective tool for ensuring transparent, safe production is neutrally certified systems for securing food production. Possible sources of error can be eliminated step by step and the product safety possibly documented in court. Even the legal certainty justifies the small extra effort for control and documentation. 

This quality management system includes:  

• Assignment of responsibilities & tasks 
• Specification of clear procedural instructions
• complete documentation
• Process Monitoring 
• Required personnel and resources 
• comprehensive customer orientation 
• Pursuit of constant improvement 
• Considering risks and opportunities in the processes 
• Implementation according to PCDA (Plan-Do-Check-Act) & much more news. Thus, the company can work faster and more effectively, and establish electronic processes faster. With this QM system, operational processes can be perfected, errors and thus friction losses can be avoided. The costs are minimized and a desired product of high quality is guaranteed. A good quality system is required today for the effectiveness of a business.

Checklist n for companies  

• One of the most important checklists is this, a quick check of your company to implement the HACCP (Hazard Analysis and Critical Control Points) -             Designed to handle food and avoid hazards that contribute to illness and / or      injury Consumers can lead. 
• Checklists for all areas of perfect quality assurance of a company

  Additional Services  

• Laboratory representative if required 
• Quality Management Consultant (QMB) on demand 
• Enforcement of environmental, labor and safety guidelines in the laboratory 
• Acquisition for partners & customers 
• Consulting in food law issues 
• Evaluation of analysis data according to food and health criteria 
• Sensory tests 
• Development of test plans 
• Conduct internal & external audits 
• Monitoring
• Collaborative studies & Laboratory Comparisons
• Creation of specifications 
• Test Report & Expert report - Creation 
• Method development & method optimization 
• Validation & stability checks 
• Scientific studies 
• Construction of existing & new departments 
• Calculation of the price level of the respective analytical performance
• Creation of sales statistics 
• Creation of offers 
• PR & Social Media
• Staff / Team - Leadership & - Training 

My REFERENCES

EXPERIENCE  

August 2002 to Present - Various activities

         Seit Januar 2000

• March 2019, New York,  performed some days audits as a quality manager (Pharma)
• Januar to April 2019, Vienna, Zurich, Basel, performed some days audits as a quality manager (Pharma)
• December 2018, Vienna, Zurich, performed some days audits as a quality manager (Pharma)

• Expert reports & test reports (Food & Pharma), since 2017

• Regular expert reports & Audits in different companies; Berlin, Leverkusen, Basel, Vienna, Zurich, New York, Los Angeles & Barcelona

• Monitoring in unite companies; Berlin, Leverkusen, Basel, Vienna, Zurich, New York, Los Angeles & Barcelona

• Laboratory leadership, Berlin & Neuenhagen b.Berlin, 

  and also Method Developments and Validations & Special food and drug analysis; vitamins; alcoholic drinks; animal food; diet food; flavor; pesticides; additives a.s.o.

• Quality Manager, Berlin & Neuenhagen b.Berlin

• Project Management, Berlin & Los Angeles   
  

• Quality Manager, (QM), Los Angeles & New York 

• Participation at an intensive English course (single lessons) (including TOEIC) at ALA, American Language Academy in Berlin.
• Regular preparation of reports, since 2002
• Owner from a club and cafè December 2008 to December 2015)
• Manager from a pub (April 2005 to November 2007)
• I make further education so thatam always in my profession up to date.
• IFS 6.0 - International Food Standard
• QM accordieng to DIN ISO 9001:2015 & 22000:2005 & DIN ISO/IEC 17025 DAkkS :2018
• Personnel training according to DIN 10514     
• Haveri - and crisis
• Various (food and pharmaceutical) expertisis for companies and ​intitutes all over zhe world (eg Germany, USA, UAE, Switzerland, Austria a.s.o.) against invoice; Self employed
• A kind of foreign internships

Career coaching - Further Education at gaetan-data, Berlin 2017

• Project management     
• Conflict management
• Time management  
•  Strengths and talents
• Networking

Quality manager (QM)

Feb - Juli 2002

Quality manager (Food chemist) in der VLSF – Versuchs- und Lehranstalt für Spiritusfabrikation und Fermentationstechnologie, Seestraße 13, 13353 Berlin 

(The company closed in Aug 2002, insolvency)

Laboratory leadership

Feb 2000 – Jan 2002                   

Quality manager & laboratory leadership (Food chemist) in der GLU - Gesellschaft für Lebensmittel- und Umweltconsulting mbH, 15366 Neuenhagen b. Berlin

JOB SKILLS AND CAPABILITIES

Analytical chemistry and science

• Food and drug chemistry
• Fast understanding of analytical problems
• Technical experience
• Analyzing with GC/MS, GC, HPLC, LC/MS
• Microbiology
• Biotechnology
• Special food and drug analysis; vitamins; alcoholic drinks; animal food; diet food; flavor; pesticides; additives a.s.o.
• Food and drug (pharmaceutical)  methods, also law; § 35 LMBG (Germany), SMLB (Switzerland),  DAB (Germany), AOAC (International), FDA (USA and also international) Pharmacopoeia (Ph, EUR, USP) a.s.o.
• Method Developments and Validations
• Evaluation of analytical data in food law and healthy criterions - Preparation of private, court, insurance, arbitration, proof of  security and counter-expertisis (claims)
• Monitoring
• Audits
• Food and pharmaceutical  approvals
• Stability studies – two years pharmaceutical evaluation
• Research a.s.o.

 Communication

• Supervising and training of employees
• Computer experience
• Providing customer satisfaction
• Carrying out of employee  motivation criterions
•  Leadership experience
• Acquisition
• Customer advice

Management

• Quality management and  assurance (GLP, cGMP)
• Quality Management training in GLP, cGMP, GPC, EEC, US, ICH; FDA
• Advisory service to customers also in food questions
• Evaluation of analytical data in food law and healthy criterions - Preparation of private, court, insurance, arbitration, proof of security and counter- expertisis (claims)
• Supply food specifications

 State. Certified food chemist & Diplom-Lebensmittelchemikerin

 January 1999 to January 2000

• Second State Examination in Food Chemistry / Analysis
• BBGes – ILAT, Berliner Betrieb für Gesundheit und Soziales – Institut für Lebensmittelanalytik (food), Arzneimittel (drugs) und Tierarzneimittel (animal drugs) (Landesuntersuchungsamt), Berlin, Germany.
• Payed internship
• Training to become a food chemist / analyst with education in food law (German admission) also education in international food and drug law
• Practical work
• Food science

UNIVERSITY EDUCATION

Aug – Dez 1998        

• Editing and preparation of a diploma thesis
• Registration of the diploma thesis from Nov 1999 and submission in April 2000   

Okt 93 – Jun 1998   

• Studied food chemistry at the Technical University of Berlin with the 1st                state examination (state exam A) with intermediate diploma in chemistry.

Okt 90 – Jun 1993

• Studied ecotrophology at the CAU Kiel with the completion of the                                intermediate diploma and the examination in the major subject food chemistry    
• Part-time employment as an intern in the GLU mbH from Jul 1997 to Jan 2000 

PUBLICATIONS FROM SCIENTIFIC ACTIVITIES

• „Analysis of phthalates in food“ Abstract and Poster Hamburg 1999
•  „Methods for routine analysis of phthalates in food and the environment“ - Diploma thesis 2000
•  „Methods for routine analysis of phthalates in food and the environment“ DLR – Deutsche Lebensmittel - Rundschau, 96. Jahrgang, Heft 11, 2000, Summary
•  Institute Colloquium, TU Berlin, 2000

PROFESSIONAL EXPERIENCE IN MANAGEMENT

In April 2005, I worked on the establishment of an energy drink on the German market.

At that time I took over a management in a discotheque for almost 3 years. There we made the first promotion for these drink.

CERTIFICATES

EMPLOYEES

• VLSF, Berlin
• GLUmbh, Neuenhagen b. Berlin 

CA University Kiel

• Certificate (A.S. Associate of science), 1993

Technical University Berlin

• Certificate, 1998
• Certificate as assistant Food chemistry, 1999

State Office for Health & Social Affairs

•  Certificate as assistant Food chemistry, 1998
• Grade, 2000
• Certificate (M.S. Master of Science), "State certified food chemist / analyst, 2000

Technical University Berlin (in cooperation with the GLU mbH)

• Diploma – Examination, 2000
• The Grade, Master - Food Chemist (M.S. Master as Science), 2000 

Agilent & Shimadzu

• Certificates

Daggi’s [24/7] PRICES

"The price of a service should always be calculated on the basis of its effort and its benefits!"

• Through years of experience, you get the best possible price - performance ratio for your budget.  
• First the personal meeting takes place –Then the concept & offer preparation