Hui Ci Ngu

Tools: Microsoft Word, Microsoft Excel, Microsoft PowerPoint, SPSS, Minitab.

Technical Skills: ISO 22000:2018, FSMS, HACCP, GMP, CAPA, CCP Monitoring & Verification, Root Cause Analysis, PRP and OPRP Management, Food Chemistry and Analysis, Food Processing Technologies, Sensory Evaluation, Research and Development, Microbiological Testing.

Qualities: Analytical thinking, Results & Detail-oriented, Continuous improvement, Independent & team player, Adaptable & resilient, Ownership & accountability.

Universiti Putra Malaysia | Sep 2021 - Oct 2022

CGPA: 3.93 / 4.00

Awards: Hadiah Kecemerlangan Fonterra

Thesis: Effect of Different Coagulants and Types of Milk on Physicochemical, Biochemical, Microbiological and Sensory Properties of Gouda Cheese.

Related Courses:

• Food Packaging
• Food Shelf Life
• Food Innovation
• Laboratory for Food Technology
• Food Quality Assurance
• Philosophy of Halal Science

University of Malaya | Sep 2017 - Jan 2021

CGPA: 3.89 / 4.00

Awards: Dean's List

Related Courses:

• Food Chemistry
• Analytical Chemistry
• Quality Assurance

Designed and conducted comprehensive research to investigate the impact of various coagulants (fermentation-produced chymosin & microbial coagulant) and milk types (buffalo and cow milk) on the properties of Gouda cheese.

Utilized a combination of analytical techniques to assess physicochemical, biochemical, microbiological, and sensory characteristics on Gouda Cheese.

Physicochemical – pH, crude protein, crude fat, ash content, moisture content, colour, texture.
Biochemical – fatty acid.
Microbiological – total lactic acid bacteria, total yeast and mold, total plate count.
Sensory – preference test with 9-point hedonic scale.

Presented findings in a detailed report, demonstrating proficiency in experimental design, data analysis (ANOVA), and interpretation.

Conducted a shelf-life study based on Accelerated Shelf Life (ASLT) method.

Examined physical and chemical factors influencing shelf-life.

Conducted data collection, organization, and statistical analysis (ANOVA) using software tools.

Presented results through visualizations and statistical summaries, demonstrating proficiency in data analysis and interpretation.

July 2024 - Present

Maintained ISO 22000:2018 FSMS, ensuring compliance with regulatory, certification, and internal requirements. Oversaw CCP and PRP, including pest control, calibration, sanitation, personal hygiene, and supplier and receiving control.

• Conducted on-site kitchen inspections to ensure compliance with Food Safety Management System (FSMS) and SFA regulations
• Supported and coordinated regulatory, certification body, and customer audits, including preparation, documentation, and follow-up actions
• Investigated customer complaints and feedback, performed root cause analysis, and implemented corrective and preventive actions (CAPA) to resolve food safety and quality issues
• Planned and coordinated monthly and ad-hoc food sampling, including ready-to-eat (RTE) food, surface swabs, hand swabs, water, ice, and air tests, as well as shelf-life studies based on risk assessment. Oversaw sample storage, retention, and traceability, ensuring compliance with food safety standards and FSMS requirements
• Liaised with chemical suppliers to conduct monthly concentration checks, equipment servicing, and chemical trials
• Monitored pest activity in production facilities, coordinating monthly inspections and corrective actions with pest control contractors
• Addressed non-conformities related to packaging integrity, storage conditions, transport temperature, and labeling accuracy. Supported supplier changes, quality improvements, and batch rejections to maintain compliance with food safety and FSMS standards
• Conducted food safety and operational training for kitchen staff, covering chemical usage, equipment handling, and cleaning methodologies. Mentored and guided interns on QA documentation, verification, calibration, and site inspection, supporting skill development and knowledge transfer
• Developed and implemented process controls to maintain high standards of food safety and product quality. Initiated SOP changes for kitchen operations to strengthen risk controls. Evaluated and proposed digital cold room temperature monitoring systems, conducting testing and benchmarking to select the optimal solution
• Evaluated and benchmarked suppliers across chemicals, laboratories, pest control, and labelling vendors to optimise cost and performance
• Led laboratory testing, risk assessments, and process flow coordination for high-volume festive menus, including Christmas and Chinese New Year
• Led the development and digitalisation of internal kitchen shelf-life and food labelling systems
• Spearheaded initiatives to remove styrofoam packaging from kitchen operations, enhancing food safety and hygiene

Feb 2021 - May 2021 (Contract)

Managed quality assurance operations including wastewater testing, customer sample analysis, and laboratory management.

• Conducted daily testing and reporting of chemical oxygen demand values of wastewater samples discharged; pH meter calibration
• Liaised and sent wastewater samples to third-party laboratory; Raised purchase requests for third party laboratory testing
• Managed receiving of customer shelf-life extension samples and preparation of Certification of Analysis (COA)
• Arranged and carried out competency tests for all laboratory assistants; Prepared competency test reports
• Monitored, recorded, and reported testing done on ingredient-change samples sent by the Research and Development team
• Prepared inventory sheets; Monitored stock count and raised purchase orders for items low in stock

Sep 2020 - Jan 2021 (Internship)

Gained hands-on experience in quality assurance operations, laboratory testing, and food safety management systems.

• Conducted photometric test to determine the Chemical Oxygen Demand values of daily wastewater samples discharged
• Transferred company documents from the old Document Management System to the updated version
• Prepared working instructions and took part in the preparation of sensory evaluation sessions and sensory training
• Participated in Kosher certification audit preparation alongside the company's executive
• Performed raw material, intermediate goods, and finished goods testing including visual inspection, colour test using L*a*b* coordinates, specific gravity, refractive index, viscosity, pH, bulk density, tapped density, moisture content using toluene distillation, moisture content using moisture analyzer, flashpoint, water activity, free fatty acid, microbiological testing using SimPlate, and melting point