ZERO2FIVE Food Industry Centre>About Us>Sergio Ardu

 

Sharon Mayho

Sergio Ardu
Food Technologist
Email: SArdu@cardiffmet.ac.uk
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My role at the ZERO2FIVE Food Industry Centre

My role involves supporting food and drink manufacturers in Wales through technical knowledge transfer across all product categories, with a particular focus on:

  • Responsibility for delivering and disseminating food safety and quality best practice knowledge to a wide range of food manufacturing businesses, for the continued development of food manufacturing organisations in Wales and beyond, as required.    
  • Responsibility for managing and mentoring the Knowledge Transfer Affiliate(s) in achieving agreed technical objectives in relation to programme outputs.
To determine the business partners training needs and identify appropriate corrective action plans to encourage continuous improvement.

Previous Experience

Baraka Foods Ltd, Gelli Pentre (September 2018 – January 2020) Technical Manager

Responsibilities: 

  • Maintain the BRC Global Standard for Food Safety Grade AA.Review the Quality Management System in order to be compliant with the new BRC Global Standard for Food Safety ISSUE 8, the review involved full Internal Auditing, full review of company risk assessments, calibration, validation – verification of CCPs.
  • Review the Technical Team, reassigning responsibility, mentoring and training a team of 3 QAs and Technical Assistant
  • HACCP Team leader applying HACCP principles to the production of ready to eat meat for the Welsh and UK Market.
  • First point of contact for any technical queries with corporate customer / restaurant chains as Dominos, M&B, Wagamama, Greene King, Casual Dining Group, TRG.

La Tua Pasta Ltd, London (July 2012 – September 2018) Quality Manager

Responsibilities: 

  • Directly manage a small team of 4 people and oversee production staff operations relating to QA.
  • Responsible for managing all aspects of QA and QC activities in compliance with BRC Issue 7.
  • Creation of a robust Non-Conformance system to deliver the investigation, root cause analysis and closing of non-conformances both internally and externally. 
  • Redevelop Allergen Risk Assessment program in conformance with BRC Issue 7. 
  • Auditing:  Conduct internal audits, comply with external audits (e.g. customer & statutory)
  • Internal Food Safety Training (team of 35).
  • Assist NPD teams as required on trials and projects. Set up products, for new client’s requirement e.g. Aryzta, Reynolds, Ocado, Waitrose, Amazon Fresh, Gate Gourmet, Bidfood, Casual Dining Group.
  • Responsible for defining, updating policy and ensuring compliance of HACCP.
  • Respond to customer and retailer feedback and take appropriate action. Report on, analyse customer complaints, and investigate on-going issues.
  • Manage the micro testing schedule, ensuring the product and environmental samples are taken.
  • Ensuring compliance to export documentation.

ISO PROGRESS, Cagliari, Italy  (January 2009 – February 2012) 
Quality Consultant 

Responsibilities: 

  • Design, develop, implement, operate, monitor and maintain Quality Management Systems, conduction of Internal Audits (ISO 9001). 
  • Assess current and developing regulations and regulatory position in order to develop and implement changes within the business to ensure continued compliance.
  • Ensure the development, compliance, and certification of HACCP in dairy, bakery & frozen food factories.

Starbucks (Coffee Company), London, UK (July 2007–December 2008) - Barista & Shift Supervisor 

Sammontana (Ice Cream / Frozen Bakery Factory), Italy (October 2006-May 2007: Placement) - Technical Controller
 
SAB (Microbiological Laboratory) - Italy (October 2005-April 2006: Placement) – Microbiological Technician 

CTAEX  (Food Research Centre) – (April 2005-October 2005: Placement) - Research Technician


Qualifications and Professional Memberships

Qualifications 

  • Masters Degree (MSc) in Food Quality and Safety Management (Chamber of Commerce, Rome) – 2006
  • Honour Degree (BSc) in Agricultural Science (University of Sassari, Italy) – 2004
Industry specific qualifications, training & memberships

  • Level 3 Award in Food Safety – (Merit: 2019)
  • Level 2 HACCP  (2019)
  • IOSH Managing Safely – Institution of Occupational Safety and Health (2017) 
  • Emergency First Aid at Work (2017) 
  • EAL Level 2 NVQ Diploma in Business-Improvement Techniques (Process Improvement) 500/6590/7 (2015)
  • Third Party Auditor BRC Global Standard for Food Safety Issue 6 – (Merit: 2014).
  • LEVEL 3 Award in HACCP for Food Manufacturing, RSPH – (Distinction: 2013)
  • LEVEL 2 Award in Food Safety in Manufacturing, Safer Food Handler (2012)
  • ISO 9001 Lead Auditor Training Course certified by the International Register of Certificated Auditors (2006)
  • Member of IFST Institute of Food Science and Technology (2013-16)