Visu Food Consultants

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NAME : C. VISWANATHAN

Date of Birth : 2nd June 1962


Languages known : English & Tamil(read, write & speak)
Malayalam & Telugu(only to speak)


Educational Qualification:
S.NO Degree/Diploma/Skills Main Subject Institution/University
1 Master of Business
Administration * HRD Annamalai University
2 Bachelor of Science Physics University of Madras
3 P.G Diploma in Marketing
& Sales Marketing &
Sales Bhavan’s College of
Management
4 P.G Diploma in
Computer Application --------------- Koushic Info.
5 Type writing-English Junior Directorate of
Technical Education
* Currently pursuing[Final Semester]

I also have successfully completed QMS Lead Auditor Course(ISO9000-2000)

Experience Presently doing consultancy for upcoming Masala
Powder Industries

Enumerated a Masala Powder industry in Andhra Pradesh
which recently got over.

Earlier, established a Masala Powder Manufacturing unit in
Tamil Nadu. Did all aspects related to a Manufacturing unit.

During 1988-2002, Independently owned a Small Scale
industry –Manufacturing and Marketing ‘BALA’S Branded
MASALA POWDERS in Chennai.


Extra Speciality : Known well about making Curry Pastes.
Perfect matching masala powder made for the curries made in a
three star hotel in A.P
So, making tailor made masala powder is the speciality.




Activities involved: Guiding the management on quality Raw Material sourcing.

Suitable machineries for every stage of processing have been
suggested.
Plant layout for new Industries is planned.
Machineries and operational procedure are also enumerated
According to the said specific standards.
Correct machineries for the said products is suggested.
Complete processing methodology is also taught if required.
Hygienic method of production and Sanitary Method of
Processing is also taught.

Will give a hand in choosing correct man power and can train
them effectively, so as to maintain the machineries well and
to reach the maximum production capacity .
Thorough knowledge on maintenance is taught.
Calculations related to power consumption is also explained.
Complete production books is also taught to the production in
charge.
How to make production planning, even for a wide range of
varieties is also taught.
Cost effective production planning is also taught.

Correct packaging materials is also suggested.
Necessary statutory informations to be provided on the pouch
is also explained.

All Government permissions required to run a Food Industry
is also explained.
Manufacturing quality products(Agmark), Quality
Manufacturing Procedure(ISO), Quality Sanitary Method of
Production(HACCP) – The systems and method is also
suggested.
Necessary Books to be maintained at every stage of
processing for the above mentioned standards is also taught.

Having over 32 varieties of Masala’s (Blen