General Manager - HSEQ
National Corporation for Tourism and Hotels
مجموع سنوات الخبرة :20 years, 3 أشهر
• Conducts HSEQ Audits of suppliers (National and Overseas) and advice Procurement Department on each supplier’s compliance with ADNH Compass HSEQ standards.
• Attend, investigate and resolve complaints related to Quality/ Food Safety/ Health safety from out sourced products and services highlighted from units.
• To conduct Training Programs in Occupational Health Safety and Food Safety courses to staff at all levels.
• Liaise with Government authorities and Certification bodies in regard with Food Safety and Quality.
• Unit inspections and advice on HSEQ standards and improvement potentials.
• Prepare and review product specification as per ADNH Compass’s purchasing requirements.
• Timely review of procurement procedure and ensure procedures are followed at corporate level and unit level.
• Ensure that the products received to units through central warehouse comply with required product specification.
• Organize random microbiological and chemical sampling of food products.
• Direct quality assurance program and ensures quality problems are identified and resolved.
• Evaluates system, analyzes data, and evaluate products and implements quality control procedures.
• Escalates product/supplier related issues to the internal incident management centre and line management and update on actions/control measures taken.
• Maintains and verifies HACCP/FSMS supplier documentation and reports.
• Routinely briefs the HSEQ and Procurement Department on supplier performance
• Represent and update Compass Group Technical’s on HSE standards and updates from UAE’s procurement and supply chain department.
• Liaise with Compass Group Technical’s for updating systems and procedure as per Group Standards (Global Standards).
• Incident reporting, investigation and closure.
• Conduct audits on all high risk food suppliers once in a year.
• Conduct food safety audits on all low risk food suppliers once in two years.
• Evaluation of all food suppliers and grading them on the basis of complaints registered and major audit findings.
• Raising NCR’s to suppliers who deviate from hygiene and safety standards and guidelines.
• Advising internal departments on food safety compliance.
• Regular food safety compliance check by spot visits to the in house catering facility.
• Microbiological analysis of raw and processed food products, water, ice, equipment and hand swabs.
• Ensure that food handling staff fully understands food hygiene procedures and practices.
• Investigate and comment on customer complaints in respect to food hygiene and safety.
• Training staff in food hygiene and safety.
• Monitoring of pest control activities.
• Oversee hygiene assistants assigned to carry out temperature checks and other regular food hygiene monitoring procedures.
• Verify CCP monitoring records regularly and advice as required.
• To conduct regular food safety inspections at DIA and Non-DIA outlets to ensure a risk free catering environment.
• Random checks onboard at aircraft to ensure proper handling and temperature control of food uplifted.
• Work closely with quality department and coordinate for airline audits and other approval/validation audits.
• Apply the quality policy and quality system established in accordance with ISO 9001:2000 by executing all responsibilities according to department work procedures.
• Review and update hygiene procedures and policies as per national and international requirements.
• To establish, document, implement and maintain a well defined HACCP system based on HACCP principles and Hygiene Management.
• Managing Central Food Control Laboratory for Microbiological and essential Chemical analysis of Food products.
• To prepare, review and maintain Laboratory Manuals(GLP), HACCP Manuals, Training Manuals, Work Procedures and Work Instructions, GMP’S, SSOP’S and Perform HACCP internal Audits.
• Evaluation and enforcing internal audit program to determine whether the quality management system us effective and manage corrective actions resulting from observations.
• To conduct Training Programs on HACCP system, Basic / Intermediate hygiene and sanitation courses for staff at all levels.
• Organize Food Safety Meetings and Review Documents as agreed in management meetings.
• Regular Inspection, Testing, Sorting and sampling Raw materials and processed products, before- During and after Preparation (Storage/ Service).
• To attend Quality related issues of the product and Dealing with customers in case of complaints.
• To demonstrate and prove the Quality Assurance Procedures (HACCP and Hygiene Controls) to customers and inspectional bodies during factory visits.
• Review of Quality Documents (HACCP & GLP) as per changes in procedures, regulations etc.
• Ensuring Good Hygienic Status of the Factory.
• Ensuring that Products meet the stated Quality and Safety Standards.
• Control Documentation and Good Record Keeping Practices.
• Managing the line staffs to ensure the Food Safety Policy.
• Inspection and monitoring of Freezers/ Chillers for proper stacking and arrangement of Raw Materials / Finished product ( FIFO) to ensure Quality and safety during storage.
• Regular inspections during production to monitor the HACCP Systems, Temperature and Time controls and GMP’S.
• Conduct theory and practical classes to post graduate students of Fishery Microbiology.
• Assist in Post graduate research program and thesis presentations.
• Arrange field visits, industrial trainings to students.
HSE Quality Control Manager - Please refer to attached CV