محمد الصاوي

A. Managing QA team in Central Provence Facilities.
B. Implementation and Follow up HACCP food safety program in 47 Stores belongs to the company covering KSA.
C. Training all concerned staff regarding Food Safety and Health and safety at different levels.
D. Auditing all stores and company facilities against a principally specified checklist for food safety and health and safety.
E. Setup Specification for Tamimi international private label products.

A. Managing QA procedures in Central Provence Facilities.
B. Implementation and Follow up FSMS ISO 22000:2018 in 80 Stores belongs to the company
covering KSA.
C. Member in Company Internal Auditing Team.
D. Supplier quality management: collaborate with suppliers to ensure adherence to quality requirements,
conduct audits, and implement corrective actions to address quality issues and managing external second-party
audits to suppliers of Tamimi Markets private label suppliers.
K. Control the product label creation and registration process between the quality team and the procurement
department ex: label artwork information creation, design approval, and authority registration.
E. Conducting Food Safety training at different levels, As Accredited Highfield ABC Tutor.
F. Managing inspection program for all stores and company facilities against a specialized checklist
for food safety and health and safety.
G. Set the quality strategy, practices, and initiatives as well as create collaborative team workshops that build
the culture to push the team to move forward in the same direction.
H. Manage all types of nonconformity cases (complaints, audits, lab Analysis); lead/create a thorough problem
solving culture based on root cause analysis and continuous improvement to minimize the recurrence of such
issues.
I. Work in collaboration with the commercial sourcing team to set standardized product specifications that can
meet the regulatory requirements and the target quality objectives of Tamimi Markets, guiding the commercial
team to acknowledge the cost-efficient quality benchmarks.

A. Guiding company clients to implement different quality management Systems, ISO 9001, ISO 22000, ISO
14001, ISO 45001 in an integrated manner IMS or separately.
B. Conducting awareness/internal auditing Training for different ISO standards.
C. Joining Surveillance audit programs of certified companies for different ISO 9001, ISO 22000 and HACCP
standards.
D. Conducting Food Safety training at different levels, As Accredited Highfield ABC Tutor.

A. Guiding company clients to implement different quality management Systems, ISO 9001, ISO 22000, ISO 50001, ISO 14001, ISO 18001 in an integrated manner “IMS” or separately.
B. Awareness Training for different ISO standards.
C. Auditing certified companies for different ISO 9001, ISO 22000 and HACCP standards.
D. Conducting food safety training as an accredited tutor from HABC.

A. R&D on company products and its compatibility with food safety and HSE regulations.
B. Training Client’s “Hotels, Caterers and restaurants Employee on Kitchen cleaning SOP regarding the international hygienic parameters.
C. Conducting food safety training as an accredited tutor from HABC.

A. R&D on company products and its compatibility with food safety and HSE regulations.
B. Training Clients Factories, Hotels, Caterers and Restaurants Employee on Kitchen cleaning SOP regarding
the international hygienic parameters.
C. Conducting food safety training as an accredited tutor from HABC.

A. Follow up Food safety system in through internal audits and regular stores visits.
B. As a primary task to follow up all Carrefour® food private label products, raw or processed, and work on its continuous improvement, taking the feedback of customers as a guideline according to Egyptian specification and authorial regulations.
C. Work for maintaining FSMS ISO 22000 and HACCP concepts, covering all stages of food handling from food receiving until its displaying, including its proper storage, monitor its temperature records.
D. Monitoring GHPs applied for any food contact surfaces, on the other hand, the behavior of the food handler and applying GMPs.
F. Monitoring of Pest control visits to company facilities applied by pest controlling company.
G. Setting up refresh training plan for all food handlers regarding four levels: Induction FS training, primary FS training, Intermediate FS training “HACCP, Advanced level ISO 22000.
H. Handling customers food complaints, clarify the problem to reach the root cause, and give preventive parameters for re-occurrence, also applying a customer roundtable every month and take their feedback about food products and sanitary condition of the Market department.
I. In cooperation with a specified food laboratory, a microbial survey is applied through products samples and surface swabs from food contact surfaces and the hands of food handlers as food safety verification assay.
J. Follow up weekly internal audit, applied by sections supervisors regarding Food safety checklist.
H. In cooperation with TUV NORD®, every 2 months, we apply External audit on FSMS including Carrefour fresh food specifications.
K. In cooperation with TUV NORD®, we proceed periodical second party Supplier auditing to validate their compliance with HACCP concepts and/or ISO 22000.

A. Follow up Food safety system in through internal audits and regular stores visits.
B. As a primary task to follow up all Carrefour® food private label products, raw or processed, and work on its
continuous improvement, taking the feedback of customers as a guideline according to Egyptian specification
and authorial regulations.
C. Work on maintaining FSMS ISO 22000 and HACCP concepts, covering all stages of food handling from food
receiving until its display, including its proper storage, monitor its temperature records.
D. Monitoring GHPs applied for any food contact surfaces, on the other hand, the behavior of the food handler
and applying GMPs.
E. Monitoring Pest control visits to company facilities applied by pest controlling company.
F. Setting up refresh training plan for all food handlers regarding four levels: Induction FS training, primary FS
training, Intermediate FS training HACCP, Advanced level ISO 22000.
G. Handling customer food complaints, clarifying the problem to reach the root cause, and give preventive
parameters for re-occurrence, also applying a customer roundtable every month and take their feedback about
food products and sanitary condition of the Market department.
H. In cooperation with a specified food laboratory, a microbial survey is applied through products samples and
surface swabs from food contact surfaces and the hands of food handlers as food safety verification assay.
I. Follow up the weekly internal audit, applied by sections supervisors regarding Food safety checklist.
J. In cooperation with TUV NORD®, every 2 months, we apply External audit on FSMS including Carrefour
fresh food specifications.
K. In cooperation with TUV NORD®, we proceed with a periodical second party Supplier auditing to validate
their compliance with HACCP concepts and/or ISO 22000.

A. Follow up the quality requirements of outsources clients “Americana restaurants”.
B. Check out the critical limits of control measures present in the slaughterhouse.
C. Check out the critical limits on control measures present in the processing line.
D. Internal Auditing on ISO 22000 & BRC standards.

A. Follow up the quality requirements of outsources clients Americana restaurants.
B. Check out the critical limits of control measures present in the slaughterhouse.
C. Check out the critical limits on control measures present in the processing line.
D. Internal Auditing on ISO 22000 & BRC standards.

A. Raw milk lab testing on delivery.
B. Applying chemical and microbiological testing of end products and check compliance with Egyptian
Specifications. the food safety and Improve the audit score result from 48% to 92%. Sustaining Pesticide free produce private label. Decreasing the Microbiological lab analysis nonconformities by 88%. Conduct training, covering all operational, teams.