Basheir E Altaib Fadelseed Mohamed Khair

 Establishing performance metrics for the Quality Assurance department.
 Interpreting corporate Quality Policy.
 Implantation of procedure, WI, and Internal audits related to ISO 22000 in MSG and 4 Restaurants.
 Plan and manage the day of operations including the service plan and delivery in accordance with client requirements
 Responsible for Dubai municipality requirements and customers inspection and complain complying with haccp and FSMS.
 Arranging for outside independent assessors to assess the company’s QA processes.
 Verifying that all products conform to documented requirements and standards.
 Create and assessment accurate food labels information for finished goods and new products (e.g. allergens, nutrition, ingredient statements, product name, claims, barcode) to assure compliance with Dubai Municipality and( GSO), Register in DM food control
 Ensure that equipment is used in a proper and safe manner.
 Ensure minimization of customer complaints and establish systems to achieve quick resolution of customer complaints.
 Maintaining a safe working environment for all.
 Writing high level policy papers or strategic reports.
 Ensuring that activities are performed according to the QA plan.
 Determining the training needs of staff.

• Conduct routine and non-routine analyses of in-process materials, raw materials, in flour mills, pasta, animal feed product, baking as(protein, moisture, ash, starch damage, fiber, aflatoxin ext… tests)
• Finished goods, outside sample samples.
• Calibrate, validate, or maintain laboratory equipment.
• Compile laboratory test data and perform appropriate analyses.
• Inspect production line operations to ensure that the outgoing products from production lines are in conformance to specifications. Release only product that conforms to specification.
• Control and acts on customer complaints.
• Assist with developing and maintaining an unusual occurrence procedure, prepare action-taken, Establish/Maintain all nonconformities and preventive action.
• Direct and coordinate compliance with all applicable standards such as ISO 9001:2008,
GMP and HACCP.and ( ISO17025(in animal feed lab under validation))
• Perform incoming material inspection and report accordingly.
• Analyzes the nature and cause of errors to identify areas needing improvement.
• Conduct trend evaluation of environmental conditions and equipment behavior.
• Perform document changes; implement new procedures and new process.
• Prepare reports of findings and explaining errors.
• Meets with labs manager to discuss findings and recommendations

1.Supervision
•Responsible for start up and shutdown production
•Perform all quality control tests specified in the hot filling, aseptic filling, and carbonated products quality control manual.
•Responsible for monitoring and perform Q.C tests of treated water analysis.
•Responsible for monitoring and perform Q.C tests of CO2 self-generating plant.
•Responsible for monitoring aspects of mixing and processing units.
•Responsible for monitoring and perform Q.C tests of the finished syrup preparation from the sugar stage to the finished syrup.
•Responsible for monitoring the running production lines returnable glass, PET .hot filling and Aseptic filling perform Q.C tests of the finished product.
•Responsible for strict follow up of CIPs, sanitations, and sterilization and perform Q.C tests on Mixing, processing equipment and production filling machinery.
•Responsible for monitoring and perform the containers tests as required & monitoring visual inspectors rotation & attitude.
•Organize efficient start-up and shutdown procedures where required.
2.Microbial Responsibilities
•Responsible for sampling of the raw &treated water, and product detection of the presence of Coliform, Bacteria and Yeast & Molds
Responsible for sampling and detection of:
1- Bottle washer water in all production lines.
2- Water mixer in all production lines.
3- Rinse water of PET line.
Responsible for plating of all collected sample and incubate them.
Responsible for follow up the microbial results and identification of the type of microorganisms.
3.House Keeping

Responsible for the supervision of the cleanliness of the production areas.
Maintain personal hygiene standards.

1.Responsible for production of high quality product.
Perform all quality control tests specified in during process and finished products quality Standard
•Responsible for monitoring Q.C tests contamination
•Responsible for monitoring Q.C tests of O2 (Air filtration).
•Responsible for monitoring aspects of Additives (Molasses, vitamins, Acids, base, )
•Responsible for monitoring Q.C tests of growth of yeast •Responsible for monitoring and running production lines and determining the time of separation Aseptic Q.C tests of the finished product.
•Responsible for strict follow up of CIPs, sanitations, and sterilization of production line especially on main fermentation tank preparation tanks, processing equipment .
•Responsible for monitoring the process throw yeast growth to conduct the time of separation as required & monitoring visual inspectors rotation & attitude.
Responsible for separation adjusting and monitoring, storage temperature preparing to drying yeast
•Responsible for preparation of chemical solutions for the Production.

2.Microbial Responsibilities
•Responsible for sampling of the raw materials, and product detection of the presence of Bacteria and & Molds present in yeast cream
•Responsible for sampling and detection of:
1-All production equipments and CIP in production line.
Responsible for plating of all collected sample and incubate them.
Responsible for follow up the microbial results and identification of the type of microorganisms.

3.House Keeping

Responsible for the supervision of the cleanliness of the production areas.
Maintain personal hygiene standards.

Responsible for the correct raw materials used on the production line.
b- Ensure sufficient supply of raw materials for each machine in a timely manner where required.
c- Operate efficient wastage control for all raw materials.
d- Organize efficient start - up and shut down procedures where required.
e- Supervise production line operation with high efficiency and labor control.
3- House Keeping
a- Responsible for the supervision of the cleanliness of the production areas.
b- Maintain personal hygiene standards.
4- Training and Development.
5- Reporting.
6- Team enhancement.