Sofka Nikolova

• Completed the CQI CPD course “ISO 9001:2026 – Understanding and Applying the Revised Standard” (September 2026). • Became a CQI Practitioner (PCQI) in February 2024. • Completed a Harvard Medical School Executive Education course in January 2024.

• Coordinated the implementation and maintenance of the Integrated Management System across relevant processes and functions. • Supported the development, review and improvement of policies, procedures and management system documentation. • Coordinated with stakeholders, supported continuous improvement initiatives and assisted with monitoring system performance and information for management review.

• Supported organisations in maintaining and improving QHSE management systems (ISO 9001, ISO 14001, BS OHSAS 18001). • Prepared documentation, coordinated internal activities, and supported clients during certification, surveillance, and internal audits. • Helped identify QHSE risks and compliance gaps; recommended and supported corrective and preventive actions. • Developed and maintained management system documentation, procedures and reports; contributed to process improvements.

Planned career break for parental leave and family responsibilities. Maintained professional engagement and continued interest in quality management and compliance.

• Oversaw implementation, maintenance and continual improvement of the Integrated Management System, supporting compliance with standards, legislation and client requirements. • Acted as management representative in certification and surveillance audits, coordinating with external auditors and providing documentation and evidence. • Coordinated audit activities, documentation and follow-up actions to maintain management system certification. • Maintained controlled QHSE documentation and a library of sta

• Standardised industrial hard cheese (kashkaval) production to safety and quality benchmarks and supervised production against them. • Compared three industrial variants on yield, acidity and sensory quality; the best (new starter culture) cut milk use from about 11 to 10 litres per kg of cheese. Presented the results at the Faculty of Technology.