Science teacher
Al waha language school
Total years of experience :11 years, 7 Months
• Check the subject appropriateness of the manuscript to make sure that it falls within the scope of the journal
• Check the manuscript type to make sure that the manuscript is submitted to the journal with the right type
• Perform some searches to make sure that the manuscript has neither been published elsewhere, nor is under review elsewhere
• Check submitted manuscripts to ensure that they have not been plagiarized from other manuscripts, whether published or unpublished
• Check the manuscript references to detect any potential citation manipulation i.e. whether the purpose of them is to increase the number of citations to a given author’s work, or to articles published in a particular journal
• Check authors’ history to make sure that there are no sanctions preventing them from submitting their manuscripts to the journal
• Take the proper action with the checked manuscripts whether by approving, rejecting or transferring the manuscript
• Communicate all decisions with editorial staff in order to take the proper action with the authors/editors
1-inspect finished products, raw materials, flavors, colors & packaging materials
2-perform routine tests to determine if the products meet certain standards.
3- microbiological testing for finished product, raw materials
4- follow up good manufacturing practice by microbiological swabs culturing of tools, machines, work area and finger prints from labors.
5- Notifies suppliers and subcontractors of reasons for rejection of materials received.
1- ensures that quality of the product/services meets these standards and is free from any form of defects or errors.
2-monitors the product quality at all stages of production - from design to final delivery.
3-testing the quality of the product/service/process against benchmark or with specified standards.
4-Check the quality of the raw materials.
5-ensuring machinery is in up to date condition, work area is clean and labor-force maintain personal hygiene.
6-Check semi-finished product at every stage of production.
7-Check the final finished product.
8-Maintain a manual of standard operating procedures and quality checklists (internal Audit)
9- follow up sanitation process for machines, tools & all work area
10- perform and follow up for internal & external calibration for balances, gauges & all measuring tools
11- Food Safety incidents investigation and reporting.
12-Monitors of critical control points periodically and take the corrective action in presence of deviation.
13-- Issuing required Standard Operating Practices (SOPs) at all times.
14-- Consumer complaints investigation and preventive actions development.
15-- Training of new workers on food safety basics and GMP.
