محمد Suhel

• Conduct incoming raw material inspections for fruits, vegetables, dairy, meat, and dry products.
• Implement and monitor quality management systems to ensure compliance with regulatory and
customer requirements.
• Monitor and ensure compliance with food safety, hygiene, and sanitation standards (HACCP,
ISO 22000, ISO 9001, GMP, GLP, Food Safety & Hygiene Management).
• Aramco audits handle different other location internal and external audits by ensuring
documentation and practices meet requirements.
• Maintain accurate hygiene records, checklists, and audit reports for regulatory compliance.
• We train our staff TBT training about use proper PPE (gloves, masks, uniforms) and follow
handwashing & sanitization protocols.
• Check product expiry dates and stock rotation (FIFO/FEFO).
• Root Cause Analysis (RCA) using tools.
• Documentation & reporting accurate record keeping, inspection logs, and audit reports.
• Provide food safety training to kitchen staff, cleaners, and food handlers. Non-Conformance
(NC) handling identifying defects, issuing corrective actions, and following up on resolutions.
• Calibration & equipment handling ensuring measuring instruments are accurate and maintained.
• Inspections of food preparation, storage, and service areas to maintain hygiene standards.
• Communication skills clear reporting to management, suppliers, and production teams.

• Monitor food safety and hygiene practices in kitchen, warehouse, and production areas.
• Prepare NCR reports for non-conforming products and supplier quality issues.
• Ensure compliance with HACCP, GMP, and food safety standards.
• Provide food safety training to kitchen staff, cleaners, and food handlers.
• Monitor cleaning and sanitation activities.
• Check product expiry dates and stock rotation (FIFO/FEFO).
• Coordinate with suppliers regarding quality complaints and corrective actions.
• Conduct internal food safety inspections and audits.

• Collaborate with quality control and production teams to improve food safety procedures.
• Operated and maintained laboratory equipment, including spectrophotometers, pH meters, and
microbiological analysis instruments.
• Perform microbiological testing on raw materials, components and finished products.
• Prepared and analyzed samples ofmilk, cheese, yogurt, and other dairy products to monitor microbial,
chemical, and physical properties.
• Prepare NCR reports for non-conforming products and supplier quality issues.
• Ensure compliance with HACCP, GMP, and food safety standards.

• Microbiology Lab-Fully Automatic Analyzer Vitek 2 Compact & Bact /Alert 3D food, water, culture.
• Operated and maintained laboratory equipment, calibration and managed daily calibration documents.
• Media preparation as required and growth promotion tests (GMP).
• Collaborated with quality control teams to ensure products met industry standards and regulations.
• Input to NC and CAPA generation and resolution within the Microbiology lab.
TECHNI QUES KNOWN:-
◦ Incident investigation. Review according to HACCP.
◦ Food Safety Audits. Food Quality Inspection.
◦ Microbiological and Chemical Analysis. HACCP & GMP Knowledge.
◦ Lab Equipment Operation and Maintenance. Temperature Monitoring.
◦ Documentation & Reporting. Team Training.
◦ MS Office (Excel, Word, Outlook).