محمد عبدالقادر محمد ساعي

Food and Nutrition sector
Inspection and Control of Food facilities
Core specification in meat production and abattoirs
Scientific consultant in technical support office
Supportive role in setting the legislation, rules and work instructions
Development of work flow as per standard specifications FSSC, HACCP, GHP and GMPs
Establishment of standard procedures for abattoirs
Participation in the strategic plans to improve inspection and control missions in abattoirs and food facilities.

Consultation activities for QMS, EMS, HACCP, FSMS, 6 sigma and HSEQ management systems
Gap analysis
Awareness & Training Programs
Presentation sessions and in spot training
Establishment of system documentation, checklists and monitoring procedures
Revision of efficiency of the system
Internal Audit Program for all process
Management review and data analysis.
Verification and validation of the integrated system
Consultation activities and certification audits have been proceeded to several clients as:
1. MoH hospital kictchens and Nurse Hostel (HACCP).
2. FICO: Food Industries company (QMS and HACCP).
3. Catering companies related to food supply tenders (QMS and FSMS).
4. Kuwait National Guard kitchen staff (ISO 22000).
5. Al-soor petrol stations (HSEQ system)
6. Al-Faysal Group for sweets and bakeries (ISO 22000)
7. KGL project in Lebanon for UNIFIL food supply (ISO 22000)
8. TMREYA sweets and bakery in KSA (ISO 22000)
9. ZAKAT House: Training Internal Auditor Course ISO 19011:2011 for Information Security Management System ISO 27001:2013
10. KDCOW professional training about food additives infuencing the food changes and economical variety for key persons of staff members

Management of the central Kitchen Unit.
Serving of multiple restaurants brands as Bazza, Dukkan Burger, Al-Khedewi, Bazza @ Home, Banquet, Le Royal hotels, and food supply chain logistics.
Cost control revision and focus for reduction of cost.
Control the waste management.
Resourcing of Raw Materials within the standard specs.
Deployment of the staff members
Establishment of Training and technical workshops
Creation and revision of the current recipes.
Create the standard manual and procedure documentation.
Management of catering and banquet processing
Evaluation of food safety and laboratory analysis reports.
Evaluation of the performance and analysis of P&L report.
Focus on the income magnification and the yield factor maximizing.
Leadership of the teamwork to increase the loyalty towards the group and work station.
Implement the Oracle control measures and recipe perfect inventory monitoring ERP system.
Implement KPI for staff evaluation procedure in MENAME system.

Achievement of the current updated certificates: ISO9001:2008, ISO14001:2004 & ISO 22000
Implement the Lean & Six Sigma in the operational structure to improve the quality and the performance of the work station.
ERP (Oracle 12) Super user for areas: quality management, Laboratory results, inventory, formulator & process engineering (creation of activity, operation, routing and recipe).
Upgrading the integrated quality management system to the new Food Safety MS ISO22000:2005 which based on HACCP system.
Extension of the certification from the scope of meat processing plant activities to include the whole organizational activities in phases as the farm, logistics, local operations, outlet butcheries and slaughter house certification.
Establishment of HSE concept and implementation to be conjugated with integrated management systems.
Lean & Six Sigma yellow belt implementation to reduce the deviations in processing increasing the productivity saving the resources.
Maintain the quality efficiency and performance.
Make the Gap Analysis to fulfill the requirements of Food Safety MS ISO22000:2005 standard.
Establishment of documentation of the new system and Establishment of in-site internal training program theoretical and technical practices.
Verification of the system and get ready for assessment and certification.
Manage the chemical and microbiological laboratories and mentor for achievement of ISO 17025 Accreditation .
Implement the basic rules of Lean and Six Sigma program as a certified yellow belt trainer.
Directly manage quality team 10 and indirectly manage processing staff +100 employees.

Franchise Brand for Pizza Hut, Burger King, Applebees & Kabab-ji.
Quality Assurance Auditing program for the brands.
Commissary Inspection and control of Standards.
Establishment and overview standard requirements for the bakery department.
Establishment and overview standard requirements for the Ice Cream factory and oriental sweets.
Liaison with the external auditors to confirm the implementation of specification and franchise standard .
Establishment and overview the requirements for the new building construction as per food safety requirements.
Preparing for BRC British Retail Consortium certification
All recipes and methodology of the international brand standards
Training & Manpower Investment.
Profit & Loss Reporting.
Food cost controlling.
Production Planning.
Driving & Coaching of the staff.
Establishment of the new location and Quality Recommendation

Quality Assurance of production line in Food Processing Plant
Initiate & Maintain IQS (Integrated Quality System) which consists of certification to:
- HACCP achieved certificate since 1998.
- ISO9001:1994 QMS, upgraded to ISO9001:2000 QMS
- ISO14001:1996 EMS, Upgraded to ISO14001:2004 EMS
Prepare Biological & Chemical Laboratories for certification to ISO17025.
Management of Staff 101 Variant levels from low & intermediate (Q. Controller, Microbiologist, Lab Technician, crew & Labors)
Communicate with all department manager and outside suppliers.
Internal Auditing for IQS
Continuous Improvement for Development & share in Strategic Plan
Setting for the corrective actions and Hygienic Disposal of wastes.
Minimize waste and control the productivity.
Control the accuracy of product recipe implementation.
Initiating New Product committee to create, record, taste, design, examine & take feedback of the new recipes.
Data Analysis.

Check live animals in pre-slaughtering quarantine.
Inspect carcasses after slaughtering.
Control Production Plan
Fulfil the daily needs for the local Qatari market and to exporting to KSA markets.
Share to strategic plan
Quality advisee
Initiate training and competition schedule
Slaughter house & Lairage Management over 100 employees.