Maysa Bou Dargham, Food Safety Department Head

Maysa Bou Dargham

Food Safety Department Head

Proteger

Location
Saudi Arabia - Riyadh - Al Wadi
Education
Master's degree, Food Safety
Experience
13 years, 0 months

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Work Experience

Total years of experience :13 years, 0 months

Food Safety Department Head at Proteger
  • Saudi Arabia - Riyadh
  • October 2021 to February 2023

As a Food Safety specialists who is well equipped with wide range of technical and legislative knowledge and industrial experience in Food Safety, HACCP and Hygiene implementation, I was in charge of implementing and managing advisory related projects to variable clients.
As a highfield approved tutor, I was developing and providing a range of Training Courses that are formally recognized in the UK as well as internationally.

FOOD SAFETY - Graduate Research Assistantship at American University of Beirut
  • Lebanon
  • January 2018 to December 2020

- Engaged in research studies covering subjects related to prevalence and burden of foodborne diseases in MENA region especially among high-risk groups
- Reviewed and supported scientific research tackling the legislative aspects of food safety for different developing countries
- Coordinated in Food waste/ Food security research during Covid-19 pandemic
- Occasionally, Teaching and Mentoring students

Food Safety Specialist at Self Employed - Know Your Meal
  • Lebanon
  • June 2015 to July 2020

Amidst the growing concerns about food safety in Lebanon, the Lebanese government initiated an unprecedented food safety campaign (2015-2017). So as a food safety specialist:
- I took the initiative to assist small-sized restaurants / retail shops to meet the basic hygiene and food safety standards
- I was responsible to carry out and perform all required periodical food safety inspections, providing periodical reports following each visit, train and educate food handlers and non-food handlers on basic food safety procedures and good hygiene practices.

Food Safety and Hygiene Specialist at Self Employed - Know Your Meal
  • Lebanon - Beirut
  • May 2011 to July 2020

In 2011, I Initiated a personal consultancy firm to cater solutions for specialized & unconventional food servicing businesses serving High-Risk Individuals (Children):
- Developed an exclusive partnership with the Lebanese Syndicate of Nurseries and Daycares to develop a Food Safety Nutrition and Hygiene Toolkit for nurseries and daycares
- Conducted routine and thorough /unannounced inspections at the client's premises to ensure compliance with national and international food safety and sanitation standards; Monitored and evaluated good hygiene practices, workflow, children's safety, facility maintenance, water safety and pest control management, food allergens management, food good handling and serving procedures, sanitation and diapering, and other various procedural issues that promote a safe and healthy environment
- Contributed to developing school kitchens and food serving areas free from potential contaminates and food safety hazards (i.e. uniform flow of operations, food, and nonfood contacts surface safety, color coding, waste management..)
- Developed a food safety and hygiene training tailor-made for the child care and school sector; offered training within seminars, workshops, and training sessions for teachers, cleaning staff, food handlers, and supervisors to ensure food handlers have the needed skills and knowledge to fulfill the required daily operations
- Followed up to ensure corrective actions are implemented as per inspection report and training are fully enforced to ensure the quality of service is well established and maintained within the facilities to protect the wellbeing of children and staff
- Reviewed, advised, and monitored all food safety practices and records; provided a written report to communicate the findings
- Assisted daycares and schools in promoting healthy eating habits by providing advice on monthly menus options
-Recommended and supported daycares and academic institutions in finding the right suppliers for the food and non-food products (Cleaning chemicals and Kitchen supplies); In case of non-conformities or deviation from the per acceptance criteria, an inspection visit to the supplier is scheduled to ensure a good supplier control and reduce potential deviations (e.g Microbiological Sampling to this test meat, chicken supplied by the Butcher Store..)

Quality Control Supervisor at Americana Group
  • Lebanon - Beirut
  • October 2009 to April 2011

As a QC supervisor ( Product produced in Fresh Food Factory: Fresh Ready to Eat Sandwiches/ Salads)

-Inspected and verified all incoming materials as per acceptance criteria and conducted the necessary tests ( Physical and Organoleptic ); Communicated with the suppliers in case of noncompliance with the requested food safety and quality requirements
- Supervised the assembly process along with qualitative & quantitative testing for semi-finished products end products
- Monitored and oversaw the compliance with Codex and Good Manufacturing Practices (production processes, premises, temperature control.)
- Followed up, revised, and modified all the different assembling/preparation processes; Reported non-conformities to QC manager
- Identified and implemented effective control procedures and preventative measures to enhance food quality, safety, and sustainability without compromise
- Followed up and supervised pest control activities and good housekeeping practices • Ensured food safety and quality assurance procedures and documents are followed and documented; Investigated a product/process deviation to determine the potential root cause
- Prepared sanitation programs and submitted daily hygiene reports to QC manager

Food Technologist Trainee at Ant Ventures Group - Casper & Gambini's
  • Lebanon - Beirut
  • June 2008 to September 2008

Developed SWOT report on C&G’s central processing unit (cooking, processing, pastry, and central delivery unit)
- Assessed calorie count of all raw material ingredients for C&G Menu labeling
- Observed and regularly Inspected the central kitchen workflow processes (Receiving, Preparation, Handling, Packing, Dispatching..)
- Engaged in developing a HACCP plan for C&G’s central Kitchen including a full hazard analysis for all types of food prepared
- Conducted quality control testing for raw and semi-finished products (PH, salinity, temperature...)
- Participated in the design of a new central kitchen to ensure the safety of the catered and distributed end products
- Involved in the documentation and record-keeping of the HACCP system

Education

Master's degree, Food Safety
  • at American University Of Beirut
  • June 2021

A Thesis Track Master of Science in Food Safety- A curriculum that thoroughly geared to nurture critical thinking in Epidemiology; Statistical methods in Nutrition and Food Science (SPSS); Advanced Food Microbiology and Toxicology; Food Safety Management Systems (HACCP, ISO 22000, GFSI, FSMA; and auditing schemes); Food Safety Policy and Risk analysis

Bachelor's degree, Food Science and Management
  • at AUB – American University of Beirut
  • June 2009

Specialties & Skills

Quality Assurance
Food Safety
ISO 22000
Training
Consistent Communication
Time Management and MultiTasking
Training and Development

Languages

Arabic
Native Speaker
English
Expert
French
Beginner

Training and Certifications

CQI/IRCA FSSC 22000 Lead Auditor (Certificate)
Date Attended:
June 2022
ISO 22000:2005 Internal Auditing (Certificate)
Level Four : Managing Food Safety in Catering (Certificate)
Level Three- HACCP (Certificate)