I conducted an independent audit of a commercial food product’s labelling against EU food law and international regulatory standards, then produced findings and corrective action recommendations. In a training project, I co-designed an HACCP system covering hazard analysis, CCPs, critical limits, monitoring, and corrective action documentation in line with ISO 22000/FSSC 22000.
My food science studies at Czech University of Life Sciences Prague include laboratory research on potential probiotics from plant sources and sauerkraut. I’ve also gained production-floor experience in dairy, meat, and bakery environments, and completed certifications in IFS Food requirements and HACCP internal auditing.
