Ahmed Hassan Ahmed

(Carrefour) / Trainer at TUV Middle East (Certification Body) - member of TUV NORD Group. GCC- Oman

Auditing Training Consultation Area
1. Handling projects with scope for HACCP & ISO 22000 & FSSC 22000 & GMPs & ISO 9001 & ISO 14001 & ISO 45001 & ISO 17025 and GLP.
2. Conduct gap assessment against standards requirements.
3. Do awareness, lead auditor training for management systems.
4. Implement pre-audits, internal audit and internal audit training also help for documentation preparation.
5. Scheduling for food samples, following up on results, corrective action for non-conforming samples.
6. Performing quality & food safety/hygiene audits for different food premises.
7. Following up the 2nd party audits and their corrective actions.
8. Follow up pest control program and cleaning procedures.
9. Conduct ISO 22000, 9001, 14001, 45001, FSSC, HACCP certification audits.
10. Prepare and send audit pack and ensure follow up of CAPA for any NCs.
11. Conduct training such as LA ISO 9001, ISO 22000, ISO 14001, ISO 45001, FSSC.

1. Manage QHSE team across all factories (Pasta & Biscuit & Flour Mill & Halawa & Dairy) & Packaging & Printing.
2. Prepare and deliver internal training to all interested parties against QHSE & FS systems requirements.
3. Establish and lead yearly internal audit program against QHSE and food safety audits.
4. Lead all external audits for QHSE & FS systems. 5. Manage Customer complaints database & CAPA. 6. Maintain and update all QHSE & FS incidents.
7. Establish and approve all finished & raw products specifications.
8. Lead Suppliers Quality Management System.
9. Manage internal and external laboratory activities.
10. Responsible for compliance with QHSE & Food safety local and international legal laws.
11. Reporting board director for QHSE & Food safety performance.
12. Ensure continual improvement of QHSE & Food safety systems.

1. Lead and manage Quality team across Raya Foods plant e.g. (frozen vegetables and fruits).
2. Identify the gaps against quality systems across the processes and operations team & processes owners (skills & capability).
3. Make sure that all operations & processes owners adhere to quality systems requirements.
4. Deliver regular internal training to all operations team against quality systems requirements.
5. Deliver regular internal training to all quality systems team members.
6. Prepare and lead yearly internal audit program against quality systems and food safety audits.
7. Lead external audits for quality systems against all the standards (ISO 9001, ISO 14001, ISO 45001, FSSC, ISO 22000), NFSA, MOH, HALAL, BRCGS Customers audits.
8. Responsible for customer complaints management starting from complaint receiving and investigation, root cause analysis, corrective action plans, follow-up to ensure continuous improvements in complains results.
9. Prepare and submit regular analysis reports indicating status of incoming quality processes, issues, and corrective actions plans.
10. Ensure that all raw materials and final products specifications are met.
11. Maintain and manage SQM (Supplier Quality Management) for all suppliers.
12. Lead and manage ISO 17025 for accredited labs (chemical / microbiological)

Trainer at TUV Middle East (Certification Body) - member of TUV NORD Group. GCC- BAHRAIN
Auditing Training Consultation Area
12. Handling projects with scope for HACCP & ISO 22000 & FSSC 22000 & GMPs & ISO 9001 & ISO 14001 & ISO 45001 & ISO 17025 and GLP.
13. Conduct gap assessment against standards requirements.
14. Do awareness, lead auditor training for management systems.
15. Implement pre-audits, internal audit and internal audit training also help for documentation preparation.
16. Scheduling for food samples, following up on results, corrective action for non-conforming samples.
17. Performing quality & food safety/hygiene audits for different food premises.
18. Following up the 2nd party audits and their corrective actions.
19. Follow up pest control program and cleaning procedures.
20. Conduct ISO 22000, 9001, 14001, 45001, FSSC, HACCP certification audits.
21. Prepare and send audit pack and ensure follow up of CAPA for any NCs.
22. Conduct training such as LA ISO 9001, ISO 22000, ISO 14001, ISO 45001, FSSC.

1. Handling customer complaints, investigation from stores, following up on corrective & preventive action.
2. Scheduling for food samples from stores, following up on results, corrective action for non-conforming samples.
3. Performing quality & food safety audits on all fresh food sections (butchery, pastry, bakery, fishery, dairy, fruits & vegetables, spices).
4. Following up the 2nd party audits and its corrective actions.
5. Participate in product traceability and recall.
6. Follow up pest control program and cleaning procedures.
7. Supplier audit assessment.
8. Assurance of the overall conformance to panda stores quality systems and objectives.
9. Do training for staff, supervisors, section managers for quality and food safety requirements.
10. Ensure legal requirements are fulfilled e.g., SDFA, SASO

1. Manage development & implementation of company food safety & quality system,
2. Establish and maintain quality policy, Reviews documentation, ongoing quality improvement processes,
3. Second party auditor to point good, approved suppliers source,
4. Internal food safety & QA auditor on locations ensuring quality system implementation,
5. New locations set-up according to international standards,
6. HACCP & food safety Trainer for the food safety team,
7. Directly supervises food safety team, delivery of staff performance evaluations and career development activities,
8. Ensure that all of company staffs are food safety trained and are implementing the standard.
9. Report all CCPs & major Findings at once to review for proper corrective and preventative action,
10. Carry a Risk assessment report and analysis when needed by identifying risk for immediate action,
11. Maintains product consistency throughout product cycle,
12. Maintaining high standards of hygiene at our locations matching with international standards, 13. Responsible for monthly food safety & Quality Report,
14. Responsible for locations monthly scores,
15. Responsible for decision making and assessment of meals from delayed and cancelled meals.
16. Carry-out Food Tasting in co-ordination with the production,
17. Secure cleaning programs and procedures within the department in co-operation with the technical department,
18. Collection of food samples, routine temperature checks and routine bacteriological cleanliness checks,
19. Monitor & Maintain Pest Control Activities

1. Responsible for ensuring overall hygiene activities in the food production areas.
2. Conduct internal audits to ensure compliance with local regulatory laws / international standards in Food safety.
3. Evaluate the corrective actions taken for the non-conformance noted during the audits.
4. Monitor and check the personal hygiene conditions & working habits of the staff.
5. Manage and maintain an effective pest control system.
6. Review and follow up on the microbiological results from food laboratory.
7. Manage and maintain the traceability system established.
8. Manage and review food complaints effectively.
9. Manage and maintain food safety documentation and records.
10. Conduct training in food safety and hygiene for the food handlers.

Food Service
1. Implementation of cleaning schedules and their implementation along with chief steward, staff training (kitchen, service, engineering, stewarding and all other applicable such as receiving officer).
2. Ensuring Food Hygiene and Sanitation at all production areas, dishwashing utilities, receiving and storage areas
3. Conducting Supplier inspections
4. Conducting daily inspection regarding hygiene and sanitation conditions of all production, storage areas etc.
5. Implementation of pest management program
6. Coordinating with engineering department to implement preventive and corrective maintenance 8. solving any problems/issues related to food safety.