Birmingham, England, United Kingdom
Food Safety and Quality hands-on professional on different companies and industries, working currently as aTechnical Manager and Lead Food Auditor/Tutor who conducted more than 300 audits and training for above 1000 people on different quality and food safety management systems at different factories, companies, authorities, restaurants and hotels covering all the key stages of the food chain from farms, manufacturing, packaging and distribution of food, e.g. Nestlé, Danone, Coca Cola, Lactalis, Vimto, HERO, BEL, Müller, ÜLKER, Dreem, Juhayna, Lamar, ARMA, Rich Bake, Edita, Wadi, Givrex, Radisson Blue Hotel, Accor Hotels, YES PAC, CSI Egypt, CE-PACK and Egyptian Veterinary Syndicate.
a) Company Profile: The world's leading inspection, verification, testing and certification company. b) Responsibilities: 1. Plan and conduct professional management system audits in accordance with SGS’ procedures to enable the delivery of assessment and certification services that meet customer requirements and appropriate accreditation standards. 2. Lead and manage a team of technical specialists and auditors, providing guidance, support, and mentorship to ensure the effective delivery of food safety and quality assurance services. 3. Oversee the planning and execution of food safety and quality audits, including BRCGS, FSSC, and other relevant standards, ensuring compliance with regulatory requirements and industry best practices. 4. Develop and maintain strong relationships with clients, understanding their needs and requirements, and providing timely and effective solutions to address their challenges. 5. Drive continuous improvement initiatives within the technical and audit teams, identifying opportunities to streamline processes, enhance service delivery, and optimize resource allocation. 6. Stay current with industry trends, regulatory changes, and emerging issues in food safety and quality assurance, and communicate relevant updates to team members and clients. 7. Prepare and present reports, presentations, and other materials to internal stakeholders and clients, summarising audit findings, trends, and recommendations.
1. Conduct audits in accordance with established procedures. 2. Maintaining a high standard of service delivery that ensures effective customer relationships, primarily BRCGS Food Safety, Agents and Brokers. 3. Complete ISO/FSSC22000, ISO 9001 and second party audits. 4. Ensure completion of all assigned work and relevant documentation in accordance with required procedures and standards to fulfill customer expectations. 5. Provide accurate and timely reporting as required by line management to assist the planning and management of operations. 6. Enhance client satisfaction and ensure compliance with standards. 7. Support business development activities as required (including follow up and/or referral of enquiries, sales visits, assistance at events, seminars...etc.) to enable on-going growth of the business. 8. Carry out internal audits of individual auditors, functions or offices to ensure internal compliance with relevant standards. 9. Witnessing new/existing lead auditors and technical evaluation for sign off approval/re-approval. 10. Technical reviewing and approval for work proposals of food manufacturing sites seeking certification.
1. Lead/Participate in 3rd party audits for certification of clients against international Quality and Food Safety Management System standards, e.g. ISO 9001, HACCP, ISO 22000, FSSC 22000 and BRCGS. 2. Conducting gap analysis audits and recommendation of best practices against Egypt's National Food safety Authority (NFSA) requirements for approval of companies. 3. Conducting quality, food safety and hygiene 2nd party audits for Food Manufacturing premises, Hotels, Restaurants and Catering facilities, e.g. McDonald's, PAUL and BRF (Sadia). 4. Creating and providing different levels and types of Quality and Food Safety coaching and training programs for company clients. 5. Reporting audit findings and approve the appropriate corrective actions and follow up for their close out. 6. Conducting Food Safety, Animal Welfare, Health and Safety 2nd party audits on behalf of multinational tour operators to approve their suppliers, e.g. TUI, Thomas Cook and SunHotels.
a) Company Profile: Market leader in the field of printing and packaging that produce food and beverages packaging, pharmaceutical packaging and other types of packaging for most of the multinational corporations operating in Egypt and the Middle East such as: Nestlé, Mars, Mondelēz, Coca Cola, Heinz, Americana, Unilever, P&G, Garnier, Henkel, L’oreal, Colgate Palmolive, GSK, Novartis, Sanofi-Aventis, SAMSUNG, LG, TOSHIBA & many more. b) Responsibilities: 1. Conducting internal audits against ISO 9001, ISO 14001, OHSAS 18001, ISO 22000, BRC/IoP, FSC, SMETA 6.0 and SA 8000 standards. 2. External audit coordination and support renewal of certification. 3. Setting/Drafting quality policies and procedures. 4. Assuring ongoing compliance with quality and industry regulatory requirements in all departments / Compose HACCP plans for products. 5. Provide hygienic and technical training to employees. 6. Monitor pest control program, operational methods, good manufacturing practice, interpret chemical and microbiological results and take corrective actions in presence of deviation. 7. Approve and evaluate suppliers and production subcontractors. 8. Collecting and compiling statistical quality data and Analyzing data to identify areas for improvement. 9. Participating in risk assessment of departments and Monitoring of risk management activities. 10. Participating in the change management process to assure the products or services continue to meet customer requirements. 11. Evaluating audit findings and implementing appropriate corrective actions. 12. Document control, withdraw of obsolete versions, security and accessibility of all documents.
a) Company Profile: A multinational certification body which is operating in more than 30 countries b) Responsibilities: Attend ISO 9001 (QMS) and ISO 22000 (FSMS) 3rd party audits.
a) Company Profile : One of the multinational leading packaged food producers with its range of instant noodles packaged products. b) Responsibilities: 1. Execution of the Food Safety and Quality Programs such as: Specification checks, Process Control, Process Development, GMPs, SOPs, HACCP and ISO 22000. 2. HACCP coordination, verification, training, and update / create HACCP plan for new products. 3. Supervise sanitation, deep cleaning and pest control activities. 4. Maintain GMPs and the strictest standards of hygiene in all plant areas through evaluation audits. 5. Monitor compliance of all packaging and raw materials received from suppliers. 6. Ensure compliance to products specs and sanitation standards. 7. Review microbiological laboratory work using lab. worksheets in compliance with GLP requirements. 8. Report out of specs packaging, raw materials or products and follow up on corrective actions. 9. Lead the corrective/preventive action plans regarding out of specs samples and/or audit results. 10. Complete necessary reports/documents for above issues.
a) Company Profile: An Egyptian company which owns a central production unit and 2 restaurant chains; a Lebanese chain "Ayadina" and a Casual Dining chain "Blaze". b) Responsibilities: 1. Establish the food safety department and create the company's food safety manual. 2. Assist in the planning of the Central Kitchen and new restaurants before launching. 3. Develop, implement and enforce all food safety standards, policies and programs such as PRPs, GMPs, SOPs and HACCP plan. 4. Develop and maintain any documentation which is related to food safety. 5. Generate the food safety culture and increase the level of awareness among all the staff through conducting regular food safety training sessions and on-job demonstrations. 6. Evaluation of the suppliers and conducting 2nd party audits when necessary. 7. Check, approve and keep the MSDS of the cleaning and pest control chemicals before dealing with a new chemical's supplier or a pest control vendor. 8. Monitor and verify all the procedures to ensure the production of safe products from the CPU. 9. Conduct internal audits on the restaurants and follow up on the corrective actions plans. 10. Investigate any customer complaint relating to a food-borne illness and recommend the suitable preventive / corrective actions.