Xiao Hu

Postgraduate Food Science student passionate about quality food manufacturing and continuous improvement. Skilled in HACCP, analytical techniques, and NZ/FSANZ food regulations. Driven to contribute to sustainable and safe food production in a globally respected company like Nestlé. Strong academic background in biochemistry with practical experience in food safety, processing, and analysis.

• HACCP and QMS Development for Sandwich Manufacturer – Developed a comprehensive HACCP plan and quality management documentation for a high-risk, ready-to-eat sandwich business. Identified CCPs for allergens and hygiene, defined monitoring protocols, verification steps, and corrective actions. Produced operator-friendly procedures and custom record templates aligned with MPI and FSANZ compliance standards.
• Hygiene Risk Management – Assessed microbial contamination risks in a food production environment and proposed cleaning-in-place (CIP) protocols. Developed a hygiene audit checklist in line with GMP and HACCP frameworks.
• Food Allergen Risk Assessment – Evaluated allergen management procedures in food production, focusing on cross-contact prevention, label accuracy, and regulatory compliance. Developed a risk mitigation matrix for hypothetical recall scenarios.