Quality Assurance Manager
Tamimi Markets
Total years of experience :14 years, 6 Months
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. 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. 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 customer's 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 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.
Study Hygiene, controlling, Microbiology, manufacturing, parameters, legislation and inspection of food which is of Animal origin beside the Quality systems used as HACCP, BRC and ISO 22000.
