Environment, Health & Safety Executive
Aspire Katara Hospitality
Total years of experience :20 years, 7 Months
Implementing HACCP & ISO 22000: 2005, ISO 14000 & OHSAS18001
Providing EHS support to the company by ensuring legislative, corporate and customer’s requirements. www.akh.com.qa
Delivering Food Safety, HACCP, and Health Safety & Environmental Safety training to the colleagues.
Conducting weekly & monthly audit for FSMS
Provide FSMS & EHS support to the hotel by ensuring legislative, corporate and customers requirements.
Delivering Food Safety, Health Safety & Environmental Safety training to the colleagues.
Conducting management meeting for the implementation of HACCP & ISO 22000: 2005
Monitoring the working system of the hotel to ensure comply with all safety policy & procedures.
Performing Food, Health & Environmental Safety audits.
Facing Corporate & Municipality audits and establishing roles, responsibilities and procedures in case of NCR.
Auditing and management of process and activities to ensure the safety of food served
Conducting food hygiene & safety training to the staff
Ensure a positive hygiene culture established in the hotel, which is driven by the management of the group
Daily food safety & hygiene inspection and corrective actions
Carry out weekly & monthly internal audit
Conducting HACCP meetings
Coordinate with engineering and house keeping
Provide HSEQ support to the different sectors in the Abu Dhabi region
Managing Client, Corporate and Customers HSEQ matters.
Verifying the safety & hygiene standards of the unit and staff
Conduct internal audit for IMS (ISO 22000: 2005, 14001: 2004, 9001: 2000& OHSAS)
Delivering health & safety, food safety and hygiene training
Preparing standard operating procedures & Formats for the group
Verifying the hygiene standards of premises and staff
Daily food safety inspection and corrective actions
Health and safety representatives
Carry out internal audit
Coordinate with engineering and house keeping
Impart health & safety, food safety and hygiene training
HACCP implementation for the group
Microbiological analysis of all raw materials to finished products for recommended parameters by International Standard Testing Procedure
Ensure the safety of both potable and non potable water by analyzing the critical parameter
Ensure the quality of Spices and other Ingredients
Ensure a safe environment for the production of safe products by carry out the hygiene checks for Personnel (swab tests), processing area (air quality check), machines (equipment swab) etc..
Assisting in online Quality control
Impart Basic Food Hygiene awareness among Food -handlers
Co-ordinate with Pest control, sanitation control & monitoring waste control from the company
Maintain the Microbiology lab with Good Laboratory Practice
Bacteriology, Virology, Mycology & Immunology
Bacteriology, Virology, Mycology & Immunology
Bacteriology, Virology, Mycology & Immunology
Bacteriology, Virology, Mycology & Immunology