Maxwell Tshuma

• Inspection of animal carcass and its parts Ensuring compliance with the importing country requirements
• Ensuring compliance with the Australian Standard and DAFF rules
• Ensure the requirements of Hygienic Production and Transportation of Meat and Meat Products for Human Consumption (AS 4696) are adhered to
• Perform services of the Australian Export Meat Inspection System
• Quality control and monitoring function of the Slaughter process to ensure basic requirements are met

The overall objective of the training department is to improve food safety standards, quality in the meat industry and to empower industry workers through the following:

• Conducting inspections for monitoring or enforcement reasons
• Continuous and Post operational checks to ensure quality, hygiene and food safety and building standards are met before, during and after production
• Develop, implement, enforce and continuously improve policies according to legal requirements including food safety, environmental and public health law requirements
• Comming up with initiatives to improve the industry include research to improve the community and industry at large
• Coordination and conducting of training programs for food safety and other related concerns
• Putting together Food Safety Teams
• Conduct audits to ensure compliance
• Slaughter process evaluation
• Verification of Food Safety Systems
• Drafting & implementation of Laboratory testing programs including water quality monitoring, product monitoring, effectiveness of cleaning and hygiene monitoring
• In the event on non compliance (Regulatory, Food Safety or Quality related) or complaints from customers or communities, conduct root cause analysis and give Management appropriate corrective actions
• Signing of export documents and ensuring the labeling requirements as per needs of the importing country are adhered to
• Receiving imported food products required for heat treatment
• It involves verification of import licence
• Meat inspection, Red Meat, Crocodile, Game and Poultry Meat

• Verification of Hygiene Management System
• Preoperational checks to the plant is clean and safe before production commences including core temperature cheques
• CAR reporting
• Hygiene Assessment Audits
• Monitor disposal of condemned material to ensure environmental safety
• Monthly reporting
• Ante-mortem and Primary meat inspection

• Environmental Impact Assessment reviews and Project approval
• Industrial Impact Management
• Water Quality Management
• Environmental Audits
• Investigating environmental nuisances and complaints
• Monitoring and recommending best practices with respect to the Environmental Management Act including issuing compliance directives
• Liaising with the city Council/Local Authorities to establish Local Environmental Action Plans
• Recommending air and water quality standards to the Board
• Aerial mapping and ground truthing
• Compiling reports and statistics