Warehouse Quality Assurance Manager
Americana
Total years of experience :14 years, 9 Months
1-Applying and implementing Quality and Food Safety System in the DC and Products Transportation in accordance with YUM Standards.
2-Conducting Food safety numerically scored Self Audits referenced to YUM Distribution Center Quality Standards.
3-Handle and perform recall process for any product nonconforming to Americana standards and legal specification.
4-Manage Receiving process for Chilled products, Frozen products, Dry products and Packaging Materials according to YUM Standards.
5-Conduct Food Safety/ HAZMAT training for all staff.
6-Manage Laboratory analysis System for Raw material to assure its compliance with YUM and Legal standards.
7-Monitoring the correct usage of the system and ensuring that food safety and food hygiene objectives are established and ensuring the availability of resources.
8-Maintain proper and safe working environment by applying sanitation program in all stores.
9-Applying Food Security Programs and ensure it is working efficiently.
10-Applying Crisis management program and Replenishment procedures to overcome and natural disaster or emergency.
1-Establish, document, implement, maintain and continually improve Food Safety System in accordance with PRPs, GMPs, SOPs, HACCP and the international requirements.
2-Conduct GMPs and Basic Food Hygiene training to CPU and restaurants staff to generate Food Safety Culture and increase the level of awareness among all staff.
3-Conducting Food safety numerically scored Audits on the restaurants to measure improvements and follow up the corrective actions to provide elements which will reduce the risk of ill health due to food and water borne contaminants.
4-Increase company profitability by monitoring the correct usage of Food Safety System and the safe handling of food stuff to reduce the waste level, product recall and governmental penalties.
5-Establishing and maintain Quality and Food Safety Manual in accordance with HACCP.
6-Handle all food related customer complaints and the investigation of the nonconformity root cause with all stores.
7-Establish laboratory sampling plan and monitoring the results of laboratory tests (food samples, water samples and surfaces swabs) on regular basis.
8-Handle and perform recall process for any product nonconforming to the standard and legal specification.
9-Improve the Food Safety working environment by preparing monthly maintenance report and following up the finished tasks.
10-Protecting brand image through compliance with the law and legal requirements
1-Conduct GMPs training to the Ragab son's managers and staff.
2-Establish, document, implement and maintain HACCP system and continually improve its effectiveness in accordance with the international requirements in all Ragab son's stores.
3- Assist in Planning & implementation QA system according to ISO 9001: 2000
4-Sucessfully passes two ISO 9001 certification audits.
5-Follow up & approve the achievement of any corrective / preventive actions for the internal / external audit to ensure the high effectiveness & efficiency.
6-Follow up the update of the company Quality Manual whenever necessary
7-Handle the stores nonconformities with the suppliers.
8-Handle all food related customer complaints and the investigation of the nonconformity root cause with all stores.
9-Handle the nonconformity root cause of the nonconforming products with the suppliers.
10-Monitoring the correct usage of the system and ensuring that food safety and food hygiene objectives are established and ensuring the availability of resources.
11-Provide regular food safety training, also train employees on the HACCP policies, with examinations, for all food handlers.
1-Conducting Food safety numerically scored Audits on the fresh food preparation areas (Butchery, Poultry, Fishery, Catering, Pizza, Pastry, Bakery, Juice preparation room, Spices & Olives, Fruits and Vegetable) to measure improvements and to provide elements which will enable these areas to produce evidence of due diligence and to reduce the risk of ill health due to food and water borne contaminants.
2- Handle the nonconformity root cause of any deviation from the standard.
3- Monitoring the correct usage of the system and ensuring that food safety and food hygiene objectives are established and ensuring the availability of resources.
4- Conduct GMP’s training to the Carrefour staff and conduct the induction training to the new workers.
5- Handle all food related customer complaints and the investigation of the nonconformity root cause.
6- Provide regular food safety training, also train employees on the HACCP policies, with examinations, for all food handlers or take other actions to satisfy these needs and determine the necessary competent for personnel performing work affecting food safety and ensure that the staff are aware of the relevance and importance of their activities and how they contribute to the achievement of the food safety objectives.
7- Monitoring the results of laboratory tests (food samples, water samples and surfaces swabs) on regular basis.
8- Handle and perform recall process for any product nonconforming to the standard and legal specification.
9- Asset management by applying rule.
1- Assist the quality manager at Carrefour in Establish, document, implement and maintain ISO 22000 system and continually improve its effectiveness in accordance with the international requirements in Carrefour Dandy store.
2- Handle the non conformity root cause of any deviation from the standard.
3-Conduct GMP’s training to the Carrefour staff and conduct the induction training to the new workers.
4-Conducting Food safety numerically scored Audits on the fresh food preparation areas (Butchery, Poultry, Fishery, Catering, Pizza, Pastry, Bakery, Juice preparation room, Spices & Olives, Fruits and Vegetable) to measure improvements and to provide elements which will enable these areas to produce evidence of due diligence and to reduce the risk of ill health due to food and water borne contaminants.
5- Monitoring the correct usage of the system and ensuring that food safety and food hygiene objectives are established and ensuring the availability of resources.
1-Participate in auditing Compass customers as a trainee (in places) according to compass standards
2-Food examination and receiving in compass warehouse.
3-Participate in Food safety audits on fresh food preparation areas.
Good