Product Specialist
AL ISLAMI FOODS COMPANY (Dubai co-operative society).
Total years of experience :15 years, 10 Months
-Inspect and ensure that all work in progress., and the raw materials, packaging materials, final goods and production are inspected, sampled, measured, analyzed, evaluated, ........and reported upon.
-Check & ensure that all incoming meat, work in progress, finished goods, Process and operations comply with food quality, safety, hygiene, environment, legal and real HALAL requirements.
-Conduct plant audit, supplier evaluations, and real HALAL slaughtering to ensure the suppliers are competent enough to produce for the company.
-Pre-arrangements for production, coordinate with supplier for shipments plan and documents the same report on a daily basis and issue monthly activity reports to QC manager.
-Coordinated with the company & suppliers for packaging development, artwork confirmations and get approvals from the country source.
-Find out new methods and ways to improve the Quality of the products and update colleagues and suppliers.
-Make sure that tractability, FIFO, production dates, expiry dates, true reflection of products and materials are maintained and recorded.
-Report problems to the QC manager in order to get it revised and make the necessary arrangements.
-Train the supplier's production team to produce as per the company's standard specifications.
-Report to the QC manager on a daily basis or as and when required.
-Assist in setting standards for new, modified products & packaging.
-Arrange, coordinate & facilitate top management visits to suppliers.
-Perform the duties of maintaining department KPI'S.
-Always available during the Production activity.
-Abide by the timetables and work roasters.
-Brazilian Suppliers are JBS "SEARA", COASUL and AVERAMA
- Checking up the procedures and results of lab.
- Upgrading of laboratory manual.
- External contacts with certified lab.
- Assessment of cleaning & disinfecting materials.
- Assessment and auditing the suppliers.
- Annually survey on final products.
- Checking cleaning and disinfection materials efficiency performance.
- Implements several safeguards & food safety internal audits and maintaining high hygienic standards throughout the processing & production process using my experience in (HACCP, ISO 9001:2008, ISO 22000:2005, ISO 18001:2007).
- Following up internal calibration & pest control programs .
- Following up cleaning and disinfecting program.
(A) QC Supervisor
-Receiving and storage area of raw materials for inspection of raw materials as white and red meat, additives, spices, natural and artificial casings according to the HACCP & Food safety standards. and following the GMP, GHP, SSOP and the rules of good storage measurements for each type according to nature of the materials which may be frozen, chilled or dried.
-Production, Packing and storage area of final products for following the production and packaging processes, and guarantee that's matching safety & quality, through accurate implementation of HACCP and ISO 22000:2005.
(B) Microbiological Lab Supervisor
-Applying of microbiological analysis for final processed products and raw materials " meat, poultry, fish, water and food ingredients" for T.A.B.C, E.Coli, Salmonella, Coliform Group and Staph Aureus according to CODEX and Egyptian standards .
-Swab of worker's hands, clothes, machines, tools and packing materials for T.A.B.C, E.Coli, Salmonella, Coliform Group, Staph Aureus & other tests if needed.
(C) Microbiological Lab Manager and Deputy QC Manager
-Following up last standards and new methods of microbiological analysis.
-Assessment the cleaning & disinfecting materials efficiency.
-Daily checking up laboratory results and its significance.
-Continuous improving the product's shelf life.
-updating laboratory manual by referencing Egyptian standards and CODEX .
-Auditing suppliers and ranking them according to complying our systems check list .
-Member of R&D committee.
-Annually survey of final products.
-External contact with externally certified labs.
-Evaluation of cleaning and disinfecting materials.
-Set up laboratory plan ''weekly, monthly and annually".
-Following up calibration (internal and external) & pest control programs.
-Training the QC supervisors team on GMP, Hygiene, HACCP, and food safety.
-Implementing several safeguards, food safety internal audits & maintaining high hygienic standards at production processes using a good experience in the application of HACCP, ISO 22000:2005, ISO 9001:2008 and ISO 18001:2007.
It includes topics such as -Hazard analysis and critical control point (HACCP). -Meat composition and quality. -Meat plant construction and equipment. -Preservation of meat. -Plant sanitation. -Food chain security. -Pest control measures. -Meat hygiene practice. -Red meat inspection. -Poultry slaughter and inspection. -Chemical residues in meat. -Food poisoning. -Microbiological of dairy milk. -Safety and quality of dairy products. -Milk from farm to plant. -Pathogenic of raw milk. -Poultry slaughterhouse. -Poultry carcasses and its quality. -Food examination. -Food Safety Hazards and Contamination. -Food Preservation, Storage and Temperature Control. -Personal Hygiene. -Hygienic Premises and Equipment. -Chemical and microbiological food analysis methods. -Control food allergens and food hazards. -Follow safe practices in food preparation areas to avoid accidents.
During the five years of studying of all branches of veterinary medicine focusing on our entire country environment. At 4th and 5th year I was interested in food branch's (safety, quality, hygiene, standards specification, analysis, inspection, slaughterhouses, processing and technology). I did all of my best in studying in that branch and after graduation i got many courses and training in order to be one of good food safety and quality specialists.