Modassir Kamal Ekhlaquie

 Prepared Quality & Food Safety Manual, SOPs, reviewed & updated.
 Implementation of HACCP system in food operation and supervise Food safety and hygiene activities in kitchen and camp.
 Organize Food Safety & Hygiene training (HACCP Level 1 & 2) for food handlers.
 Monitor critical control points such as storage temperature, cooking temperatures, hot holding temperature and sanitation of fruits and vegetables, if neglected can cause serious food safety issues.
 Development, Implementation, and Monitoring of Corrective action taken throughout the food operation.
 Responsible for implementing preventive systems for avoiding food safety incidents.
 Manage and review food complaints effectively.
 Implementation of SOP and GHP throughout food operation.
 Responsible for maintenance and verification of all documentation in HACCP system.
 Ensure the availability of Food Handler’s Medical Certificates for all catering staff by collaborating with the municipality-approved food safety training center and hospitals for training, evaluations, and health checkups.
 Successfully conducted supplier audits based on risk analysis encompassing high risk and low risk cases.
 Identified and reported on structural deficiencies (Kitchen designing) in the food operation.
 Handling client inspection as well as quarterly 3rd Party / RMTC audits and develop and implement a corrective action plan, in response to findings/observation.
 Managing and maintaining effective integrated pest management (IPM) at the camp & construction sites.
 Supervising R.O plant and maintaining quality parameters of product water to supply safe drinking water for camp residents.
 Supervise periodical cleaning & disinfection of water storage tanks, co-ordinate with 3rd party laboratory to validate the sanitation standard of the tanks.
 Coordinate with camp management to execute camp ERP. Liaise with clinic/HSE/management during emergencies, such as food poisoning or disease outbreaks, and conduct investigations with the medical team.
 Conducts weekly inspections for facility management to guarantee the safety, hygiene, and well-being of camp residents.

 Prepared Quality & Food Safety Manual, SOPs, Reviewed & Updated.
 Implemented the HACCP system in food operations and supervised food safety and hygiene activities in the kitchen and camp.
 Implemented the “ARAMCO SANITARY CODE” throughout the camp facilities.
 Organized Food Safety & Hygiene training (HACCP Level 1 & 2) for food handlers.
 Monitored critical control points such as storage temperature, cooking temperatures, sanitation of fruits and vegetables and hot holding temperature, which, if neglected, could cause serious food safety issues.
 Developed, implemented, and monitored corrective actions taken throughout the food operation.
 Implemented preventive systems for avoiding food safety incidents.
 Managed and reviewed food complaints effectively.
 Implemented SOP and GHP throughout the food operation.
 Accountable for maintenance and verification of all documentation in HACCP system.
 Followed up on the availability of Food Handler’s Medical Certificates for all catering staff.
 Managed client inspection along with weekly internal hygiene inspections and audits, and developed and implemented a corrective action plan, based on the findings and observations.
 Camp scored 100% compliance during three consecutive audits by ARENSCO and awarded “BEST CONTRACTOR CAMP” from ARAMCO for the 4th Quarter of 2018 & 1st Quarter of 2019.
 Prepared Camp SUSTAINABILITY REPORT for annual sustainability competition 2017 and won first prize among all CCC camps worldwide.
 Managed and maintained an effective pest control system.
 Managed and maintained a satisfactory waste disposal system and other environmental activities in Temporary Camp Facilities.
 Supervised Sewage Treatment Plant (STP) and monitoring quality parameters of treated water.
 Supervised R.O plant and maintained quality parameters of product water to supply safe drinking water for camp residents.
 Supervised periodical cleaning & disinfection of water storage tanks.
 Co-ordinated with camp management for the execution of camp ERP and made liaison with clinic/HSE/management in case of any emergency like an outbreak of food poisoning and was responsible for conducting a proper investigation with the medical team.

 Managed the laboratory operations for food sample testing in a state-of-the-art in-house facility, along with result analysis and documentation.
 Managed a training program for food handlers, providing instruction in multiple languages for the Essential Food Safety Test.
 Fulfilled the requirements of Abu Dhabi Food Control Authority (ADFCA) as per its specified guidelines for food establishments in Abu Dhabi.
 Monitored the critical control points (CCPs) such as storage temperature, cooking temperatures, hot holding temperature and sanitation of fruits and vegetables, which, if neglected, could lead to food contamination and potentially result in food poisoning.
 Coordinated local Authority Inspection & third-party certification and surveillance audits, Customer complaints handling, Record keeping.
 Developed, executed, and overseen corrective actions implemented across the food operation.
 Reviewed and aligned all food safety procedures and instructions, to ensure they remain updated according to regulatory standards.
 Successfully conducted supplier audits based on risk analysis encompassing high risk and low risk cases.
 Ensured that food handlers were free of any contagious diseases that could cause food borne illnesses.
 Ensured the pest control system was effective in premises.
 Responsible for implementing the preventive systems for avoiding food safety incidents.
 Periodically reviewed the food safety system.
 Managed and maintained a satisfactory waste disposal system.
 Managed and reviewed food complaints effectively.
 Assisted Hygiene manager in developing Catering operation SOP, KPI, SLA and Air Quality Monitoring manual.

 Served as a Food Safety Team Leader overseeing the implementation of HACCP and ISO 22000:2005.
 Prepared HACCP and Food Safety Manual for the implementation of food safety regulations in the establishment.
 Ensured that microbiological testing was conducted and interpreted correctly, monitored the sanitation standards of the plant facilities, carried out environmental studies, and upheld Good Laboratory Practices (GLPs) in documentation and record-keeping. Supervised & managed Laboratory and QC Staff.
 Initiated Validation of Laboratory Analytical Methods as per International Standards such as US-FDA/EPA/USDA/ Local Regulations (SASO) & so on.
 Ensured timely microbiological evaluation of finished product. Took action to prevent unsafe acts in Quality Lab.
 Assured that appropriate test procedures are followed and that proper controls are maintained.
 Monitored the plants environment, identifying potential problem areas. Recommended and assisted in implementing effective corrective measures.
 Demonstrated capabilities in operating Lab Instruments (Internal & External) including calibration and troubleshooting thereof to provide 100% testing accuracy.
 Conducted the required tests on raw materials, packaging materials & finished products at specified frequencies.
 Deftly prepared Quality Manual and Follow-up Updating and Record Keeping. Deputed to document, implement, and monitor a quality assurance system in accordance with the SASO norms.
 Developed and implemented a corrective action program, in response to Corporate Quality Audit/ Internal Quality Audit.
 Prepared SOPs, working out for cleaning schedules and implementation along with crew members.
 Conducted daily inspection regarding hygiene and sanitation of all production and storage areas.
 Managed and maintained an effective pest control system and waste disposal.
 Implemented Occupational Health and Safety Management System (OHSMS) in the plant.
 Well versed in ISO 9001:2000 ISO 22000:2005, ISO 1725:2005(GLP), HACCP, BIS, GMP, GHP, and Total Quality Management.