FOOD SAFETY & QUALITY TEAM LEADER
THE CAKE SHOP
Total years of experience :13 years, 2 months
As a Food Safety and Quality Management Team Leader, I was responsible for overseeing team adherence to quality control standards, ensuring safe food handling and preparation procedures, and communicating food safety policies. Additionally, I made significant contributions in building and implementing the ISO system for food safety and quality management. I collaborated with cross-functional teams to establish processes and procedures in line with ISO standards. I conducted thorough audits and assessments to ensure compliance and trained employees on ISO guidelines. Furthermore, I continuously monitored and reviewed the ISO system to identify areas for improvement and implement necessary adjustments. Through these efforts, I fostered a culture of excellence in food safety and quality management, ensuring compliance with both internal standards and ISO requirements.
• Educated teams on Food Safety Standards to achieve and exceed requirements.
• Kept production areas cleaned to exceptionally high standards for faultless health, hygiene and safety ratings.
• Agent of the Belgian international company - CID LINES (Amman Jordan), Roles and Responsibilities:
• Resolve customer complaints by investigating problems, developing solutions, preparing reports, and making recommendations to management.
• Guided clients through behavior change and weight management programs in alignment with personal goals.
• Worked with clients to assess and adjust nutrition and lifestyle habits for optimized wellness.
• Followed up with clients after sessions to verify satisfaction and programs adherence.
• Fulfilled desired standards of work by carrying out inspections.
• Reported safety hazards identified at site.
• Identified and assessed potential impacts and threats to food safety and public health controls employed across organizations.
• Assessed premises to check food storage and labelling, educating establishment owners on correct procedures.
• Observed staff members to guarantee cleaning, sanitizing and handwashing tasks were completed frequently and correctly.
• Inspecting food processing facilities and procedures to ensure that applicable regulations are being followed
• Implement and maintain good hygiene practices
• Apply HACCP and ISO 22000 Systems.
• Took samples from food, kitchens and restaurants for analysis in laboratories to determine food safety.
• Monitored food preparation and handling procedures to maintain safe levels of contaminant control.
• Receiving raw milk and conducting physical, chemical and biological tests.
• Disposed and discarded products failing to meet contractual terms and conditions to avoid future errors.
• Tasted products and graded quality based on determinations.
• Inspected and tested products to determine compliance with specifications and standards.
