Food Safety Manager
AMA International group
مجموع سنوات الخبرة :6 years, 0 أشهر
set up and Implementation Iso22000:2018 system
Implementation of Egyptian Food Safety Authority Requirements.
Revising, reviewing, and approving of internal specifications and conducting internal audits.
•Ensuring that clauses of standards ISO2200 are conducted and applied
•Receiving of raw materials from suppliers according to internal and standard specifications
•Ensure segregation of allergens from other raw materials
•Perform suppliers audits to assure their compliance to Standards
•Ensure the compliance safety and food hygiene of raw materials, food processing and finished products with HACCP plan and Cristal manual.
•Follow up CAPA tracker ensure closure of NCRs and preventive action implementation.
•Checking Rooms and Pools with display points of development.
•Develop daily and monthly reports of the operational hygiene gaps and develop an action plan.
•Ensure that all Food & Beverage employees have an adequate knowledge of food safety.
•Organize Food safety meetings and trainings and keep accurate records of all trainings and meetings held.
•Follow up with all related teams that trainings are understood and actions implemented.
•Develop food safety committees for the hotel to ensure all actions are communicated towards the operations.
•Ensure that all data is recorded properly by the concerned kitchen staff and filled correctly for future reference.
•Check on a daily basis pastry counters, buffets and displays for the restaurants and banquets.
•Attend operations and set-up during outside caterings to evaluate eventual hygiene gaps.
•Inspect the deliveries of food and beverage for potential risks and informs the suppliers accordingly
•Is involved actively in monitoring the overall safety measures at the hotel, conducts self-audits and provide recommendation for compliance
•Inspect the buildings and such to ensure that the place is safe and posing no risk.
During COVID-19
•Established, follow up and update procedures, work instructions and internal specifications to comply with the specification of MINISTRY OF HEALTH and EGYPTIAN HOTEL ASSOCIATION
•Conduct trainings to stuff to cope during the pandemic situation
•Perform coaching to workers during the pandemic
•Continuous checking and follow up of covid-19 isolation rooms
Receiving of raw materials from suppliers according to standard specifications
•Evaluation of suppliers with suppliers visits report.
•Follow safety and food hygiene requirements from raw materials to finished products according to HACCP plan and Cristal manual.
•Solving problems facing the operation.
•Checking Rooms and Pools with developing reports.
•Develop daily and monthly reports of the operational hygiene gaps and develop an action plan.
•Ensure that all Food & Beverage employees have an adequate knowledge of food safety.
•Organize Food safety meetings and trainings and keep accurate records of all trainings and meetings held.
•Follow up with all related teams that trainings are understood and actions implemented.
•Develop food safety committees for the hotel to ensure all actions are communicated towards the operations.
•To ensure that all data is recorded properly by the respecting kitchen staff and filled correctly for future reference.
•Check on a daily basis pastry counters, buffets and displays for the restaurants and banquets.
•Attend site visits for potential outside caterings.
•Attend operations and set-up during outside caterings to evaluate eventual hygiene gaps.
•Attend any visit of the governmental body in terms of food hygiene and encourage a positive working relation.
•Working on documentations required for tourism companies(as Thomas cook & TUI ) to make sure that their clients will have excellent and safe service
•Contribute sourcing new suppliers and ensure all suppliers are visited regularly to evaluate their production in terms of hygiene.
•Inspect the deliveries of food and beverage for potential risks and informs the suppliers accordingly
•Is involved actively in monitoring the overall safety measures at the hotel, conducts self-audits and provide recommendation for compliance
•Inspect the buildings and such to ensure that the place is safe and posing no risk.
Receiving of raw materials from suppliers according to standard specifications with evaluation of suppliers with suppliers visit report.
•Follow safety and food hygiene requirements from raw materials to finished products according to HACCP plane and CRISTAL manual.
•Follow up with all related teams that trainings are understood and actions implemented.
•To ensure that all data is recorded properly by the respecting kitchen staff and filed correctly for future reference.
•Follow up with all related teams that trainings are understood and actions implemented.
•Develop daily and monthly reports of the operational hygiene gaps and develop an action plan
