مها عيد

Description of duties and responsibilities:
• Organizing, operating and maintaining the quality system in accordance with HACCP requirements.
• Managing and supervising the QC team and coordinating resources to meet production requirements.
• Leading the HACCP Team by managing the design and implementation of the HACCP principles.
• Managing the sampling and testing methods to ensure product safety and regulatory compliance.
• Managing microbiological and physico-chemical laboratory.
• Authorizing, issuing, controlling and reviewing of all quality documentation including the Quality Manual.
• Reporting on the performance of the quality system to senior management for review.
• Verifying of the new or modifying of existing processes in regard to product quality.
• Evaluating and establishing specifications and control limits.
• Liaison with external bodies and customers on matters related to quality and safety.
• Reviewing and Validating the standard operating procedures and work instructions periodically to ensure their efficiency.
• Undertaking internal and external (including suppliers) audits.
• Preparing budget and head count for QA/QC department
• Developing and analyzing statistical data and product specifications to determine present standards and improve quality in a way to meet the customer’s expectations.
• Managing and Supervising the Hygiene team to ensure that all cleaning activities are being conducted according to set standards and schedules.
• Conducting internal audits across all activities of the manufacturing process to ensure compliance with quality system.
• Initiating and following up on non-conformances generated as a result of products deviation or process breakdown.
• Evaluating customer complaints and communicating with all concerned regarding outcome and corrective action.
• Participating in production trials related to new products / processes to ensure compliance with required internal standards.
• Organizing training activities related to food safety and products quality.

Description of duties and responsibilities:

• Developing and implementing new and existing products recipes of the bakery (such as healthy lines, PBF products, PFF products, etc).
• Developing production process and providing technical assistance in any processing difficulties.
• Cost Control and analyses.
• Classification and evaluation of new and existing raw materials according to the internal standards.
• Organizing and evaluating taste panels.
• Analyzing and responding to any customer complaint and recommending the corrective action to be taken.
• Inspecting returned items and approving all corrective action reports.
• Implementation of the quality system ISO 22000.
• CCP’s identification and assessment.
• Monitoring and Controlling the GMP, GHP and CCP’s of the production lines.
• Controlling the quality of all final products by ensuring that manufactured goods are produced in compliance with company specification, policies, and local standers.
• Contribution in writing the SOP’s and other quality system documentation.
• Laboratory work:
- Flour analyses on Rheofermentometer and Mixolab instruments and their relative results evaluation.
- Microbiological analyses