Food Safety Trainer
Codex consultancy
Total years of experience :14 years, 8 Months
Certified & approved trainer from Food Control Department to conduct Food Safety training
Conducts Person In Charge training programme launched by Dubai Municipality for Hotels, Restaurants
Supermarkets etc.
Conduct the Allergen and HACCP Awareness trainings for the 5*Hotels as per the requirement.
Do the consultation for HACCP and ISO 22000 manual preparat
• Assisting the EHS, Environment and Food Safety Manager in developing the Environmental Health and Safety & HACCP manuals and review annually or less if required.
• Ensure that the EHS management system is established, implemented and maintained in accordance with ISO 14001 and OHSAS 18001, HACCP standards requirements.
• Provide the EHS, Environment and Food Safety Manager with the necessary reports on the EHS management system established within the property along with recommendations for improvement
• Establish audit requirements to ensure compliance in Food Safety, Occupational Safety and Environmental regulations.
• Oversee all audit results, evaluate trends, communicate results and establish action plans to ensure hotel remains in compliance with corporate and regulatory requirements
• Develop and implement effective programs for protecting the environment and for maintaining, enhancing and fostering a “zero incident” safety culture in the hotel
• Participate in accident investigation and document root cause in order to communicate results and set required corrective actions to prevent reoccurrence
• Ensure that the employees are trained on the Basic Food Hygiene, Food Safety level-2 and 3, HACCP Awareness training identified for their departmental operations.
• Advises and supervises food handlers on the proper food handling practices and ensures their observance.
• Identifies key areas of risk in various food operations for early remedial actions.
• Ensures compliance with food and hygiene regulations, licensing conditions and codes of practice relating to food businesses.
• Handles complaints or enquiries from customers/ guests on food hygiene matters.
• Regularly review and refresh the food safety standards of all food handlers within the hotel premises.
• Oversees, directs and drives all aspects of HACCP and food safety management system which covers the following departments: Culinary, F & B service, Engineering, Housekeeping, Purchasing, Human Resources, and Stewarding etc.
• Ensure HACCP system is implemented and maintained in accordance to all procedures and work instructions established
• Implemented food safety management system for the Hotel.
• Implemented food safety system as per Dubai Municipality Food Code.
• Serves as Hotel representative related to food hygiene and safety.
• Conduct investigation in case of any food poisoning cases.
• Initiated proper control measures for any kind of hazards related to food safety.
• Identifies the severity of risks and controls.
• Regular inspection of all food production and preparation areas which covers kitchen, storage areas, restaurants, receiving area, staff change room, garbage room and chemical store.
• Acts as a focal point of contact with the Food & Environment Hygiene Department (FEHD).
• Worked on Green Globe certification.
• Worked on environment, Health and safety as a part of team member.
• Conducted the training for kitchen and FnB staff.
• Conducted the internal audit for the Hotel and external audit for the vendors
• Worked under the capacity of Production (Kitchen) to manage and take care of in-house activities.
• Carry out all the Hygiene and Food Safety activities.
• Update the HACCP in line with business, customers and organizational standards.
• Responsible to conduct Dubai Municipality Audit, HACCP Audit, Brand Standard Audit etc
• Investigate the customer/guest complaint problem and recommend corrective or preventive action to minimize future non-compliance.
• Ensure and implement all systems and Standard Operating Procedures required by Hazard Analysis Critical Control Point- HACCP for food safety.
• Ensure that local food safety laws, regulations, rules and codes are observed.
• Communicate all the updates among all the associates / hosts/ Managers.
• Trained all the associates / staff for Hygiene Practises.
• Give training on Great Food Safe Food to stewarding, F&B and kitchen staff.
• Coordinates with pest control to follow up with any issues.
• Coordinate with engineering to follow up with any issues regarding Health and safety.
• Responsible for sending the food and water sample for lab testing.
• Conduct vendor’s visits prepare the report and follow up with purchase on any issues.
• Checked the supplies on random basis during receiving.
• Implement safety risk management practices in line with the health and safety policy
• Maintain and keep Haccp records.
• Audit the hotel for Brand Standard Audit (BSA) to confirm Health & Safety/Food Hygiene compliance with concern department heads.
• Carry out monthly tours of the hotel, noting deficiencies and reporting to engineering.
• Conduct training on Allergens and Basic Food Hygiene to all the associates.
• Conduct the Person-In-charge level-1, level 2 and level 3 training to all staff.
• Provide advice and counseling for all compliance regulations.
• Worked with chef on menus to prepare the product category for HACCP documents.
• Active member of Food Safety Cluster committee at Marriott UAE
Business Activity:Singapore Airline Terminal Services is the business partner of Pakistan International Airlines that operates the flight in-house and out-houses catering services of one of the largest flight carrier in the world. Below are the main and key factors and work that I performed while working with them for more than 05 years.
• Worked under the capacity of Food Quality Assurance Supervisor to manage and take care of the in-house Food Safety and Quality related issues pertaining to customers and management.
• Comply with corporate occupational Health and Safety responsibilities standards and company polices.
• Carry out the internal and external audits required by PIA as per HACCP framework to ensure that SATS is maintaining and following the international rules and standards set by the Airline Industry.
• Update HACCP in line with operations
• Deal with Customers, Suppliers Regulatory Authorities, EHO, Trading Standards and following the IFSA (International Flight Services Association) guidelines.
• Design and conduct quality training sessions for all staff in coordination with the Senior Quality Manager/ Quality Specialist and the Training Department.
• Worked on ISO22000 documentations and implemented their operational standards.
• Assist the Senior Quality Manager/ Quality Specialist in any special project or event and as required.
• Responsible to work with the internal and external auditors for carrying out the monthly and annual audits performed to check the quality and performance of the catering department.
• Analyse and review documentation on department procedures and work instructions in the designated teams and ensure all current versions are available to ensure compliance with the requirements of the standard.
• Lead the team of 3 members as Lab In-charge Catering
• Managing a small team and enforcing Product Development (PD) processes and procedures with regards to trial management, process development, yield analysis, product launches and continuous improvements.
• Guide the team of Quality officer and Quality controllers by reviewing their daily reports and performance.
• Carry out QMS Performance Measurement and produce process measurements and statistical analysis.
• Involve in implementation and certification of ISO 9000 Standards within the organization.
• Conduct field inspections on all new and existing areas of company facilities, collating data, analysing security related concerns and threats and highlighting issues to concern department.
• Conduct quality audits of suppliers and provide audit reports. Review and recommend improvements in the work procedures and Quality Manual. Carry out QMS Performance Measurement and produce and statistical analysis. Conduct spot inspections of departments and provide assessment reports with recommendations
• Work with purchase staff to establish quality requirement from external supplier.
• Ensure the traceability process-related problems to their root cause in order to devise the best solution.
• Work as team member for News Letter “Dastar Khawan” published by Flight Kitchen for promotion of quality achievement and performance indicators throughout the organization.
Performed microbiological test Food, water, ice and swabs etc.
Monitor Microbiological sampling program.
Worked with the research and development team.
To assist the Technical/Quality Manager with investigating customer or internal complaints.
To conduct and assess a shift taste panel, regarding general product quality.
Performed further identification of pathogenic and non-pathogenic microorganism.
Worked on the implementation of laboratory accreditation as per ISO/IEC 17025.
Conduct the field inspection for all areas e.g checking cleanliness of the vehicles of vendors or internal food carriers.
Train staff according to company procedures and policies for GHP.
Audit the company Hygiene Policy to ensure good personnel hygiene and the correct wearing of PPE is adhered too.
Assist food safety Manager SOPs and maintaining Food safety standard.
Assist in conducting waste audit.
Verifying All Environments, Health & Safety Issues.
Prepared Quarterly performance report on internal audit.
Prepared Health and Safety SOPs
To write HACCP policies and Procedures.
Evaluate Hazards and prepare HACCP plan.
Verification of CCP records.
Review HACCP system.
• Testing of edible Oil testing and taste on daily basis.
• Worked on quality standards.
• Continually review, analyse and improve yields of raw materials, products, processes and equipment in order to reduce costs and to ensure margins remain unaffected.
• Assist in product shelf-life & sensory testing: i.e. develop / conduct testing methods for sensory analysis: flavour, texture, colour and nutritional content in order to monitor product quality.
• Conduct spot checks at the production section in order to ensure that food and equipment’s are provided as per standards on schedule.
• Communicate with other department representative to ensure that service is as per laid down standards.
During the Masters degree in MBA in Marketing .conducted the survey and completed the project on "Service Quality Evaluation Standards of Airlines".
During the final year of Maters degree. Project on Extraction of flavor from peel of citrus (orange, grape fruit & lemon) & its utilization in different food products).
During the bachelor of Sciences (Honours) in Food Science & Technology . Participated in performing the experiment to minimized the microbial growth and to retain freshness of salad after 24 hours.
