Annalie Prinsloo

Experienced Laboratory Supervisor & Deputy Quality Manager with 20 years in food and agricultural labs, specializing in ISO 17025 (educated in FSSC 22000, ISO 9001, and HACCP). Skilled in technical writing, leadership, and team management. Currently overseeing operations at Plantovita, leading a team of 13 and ensuring adherence to quality standards.

Prior experience includes analysis at the Southern African Grain Laboratory, CSIR, Food Consulting Services and the ARC. I have a BTech degree in Food Technology. Continuously enhancing skills through professional courses.

Thrives in fast-paced environments, excelling under pressure while driving continuous improvement initiatives. Passionate about quality, compliance, and organizational success.

Plantovita 4 October 2010 – Present

• Act as deputy quality manager.
• Write, implement, and maintain quality policies, procedures, methods, records, work instructions, forms, and job descriptions according to ISO 17025: 2017 standards. 
• Manage non-conformances, conduct risk analysis, and keep records according to the quality management system. 
• Conduct internal audits according to the audit schedule. 
• Act as HIRA (Hazard Identification and Risk Assessment) representative according to the requirements of the OHSA (Occupational Health and Safety Act 85 of 1993).
• Ensure all equipment is maintained and calibrated. 
• Supervise 13 people and regulate workflow in the Virus ELISA laboratory. 
• Train all personnel within the company as well as in the regional laboratories. 
• Conduct the DAS ELISA tests on potato and bean samples. 
• Report sample details and results on the LIMS system. 
• Communicate with clients daily regarding samples, results, invoicing and advise on test selection.
• Responsible for stock control and ordering of stock.

The Southern African Grain Laboratory 1 March 2008 – 30 September 2010

• Analyzed grain, food, and feed samples according to requirements of ISO/IEC 17025: 2005.
  • Techniques included (moisture content; ash content; fat content (Soxhlet); protein content (Leco); damaged starch content; diastatic activity; crude fibre & dietary fibre); GMO detection (ELISA); mycotoxin detection (Lateral flow – Aflatoxin; Ochratoxin; Fumonisin; Deoxynivalenol; Zearalenone) and colour analysis (Kent Jones & Hunterlab).
• Verified and maintained laboratory equipment. 
• Trained course attendees and new employees. 
• Assisted in the review of SOP’s participated in the SANAS audits.

South African Police Service (SAPS) 1 December 2006 – 28 February 2008

• Performed administrative tasks such as typing letters and updating policies and procedures.
• Organized records and files.
• Ensured necessary office supplies for each department.
• Assisted with human resources functions.

Council for Scientific and Industrial Research (CSIR) 1 September 2004 – 31 March 2006

• Microbiological and chemical analysis of various foods for clients and research projects. 
  • Techniques included: Microbiological (total plate count; yeast & mold count; Coliform count; E. coli; Salmonella & Listeria) 
  • Chemical (vitamins & amino acids (HPLC); fatty acids (GC)).
• Maintained and verified laboratory equipment. 
• Food product development for research projects and clients.
• Assisted in the typing and preparation of scientific articles and reports. 
• Captured data for various research projects.

Food Consulting Services 8 March 2004 – 3 June 2004

• Chemical and microbiological analysis of various foods and cosmetics in a SANAS accredited laboratory (ISO/IEC 17025:1999). 
  • Techniques included: Shelf-life determination; chemical analysis (moisture content; protein content (Kjeldahl); fat content (Babcock & Soxhlet); ash content; Brix determination; titratable acidity determination; mass and volume determination) and microbiological analysis (aerobic plate count; anaerobic plate count; yeast & mold count; Coliform count; Lactobacillus; Campylobacter spp.; Enterobacteriaceae; Listeria monocytogenes; Staphylococcus aureus; Clostridium perfringens; Bacillus cereus; Pseudomonas aeruginosa; Escherichia coli & Salmonella).
• Participated in sensory evaluations (Paired comparison).

Agricultural Research Council 1 January 2003 – 30 November 2003

• Assisted in manufacturing raw, emulsified, cured and smoked meat products at the meat processing plant. 
• Assisted with meat processing in the D-class abattoir after slaughtering. 
• Assisted with training in IDEC (Irene Dairy Educational Centre) yoghurt and cheese manufacturing courses. 
• Manufactured yoghurt and various cheeses for clients. 
• Tested cheese recipes and developed products at the dairy pilot plant. 
• Microbiological analysis of meat and milk samples and shelf live studies of products for clients and research projects at the SANAS accredited microbiology laboratory (ISO/IEC 17025:1999).
  • Microbiological techniques included: (total plate count; yeast & mold count; Coliform count; E. coli; Salmonella; Listeria & Staphylococcus aureus).
• Assisted in sensory trials - techniques included paired comparison; triangle & duo-trio tests.
• Assisted with statistical interpretation and report writing of results. 
• Captured data for sensory trials. 
• Responsible for keeping sales records of meat products in the Meat Technology section.

BTech Food Technology – Tshwane University of Technology (completed in 2006)