محمد سناء الله

Develop and provide training for food safety and quality requirements of Oats Granola, Confectionary and GMP
• Develop and maintain documentation such as SOP’s of Oats Granola products, Confectionary and GMP
• Monitor and verify activities to ensure that all products coming in and going out of the facility meet food safety
• oversee proper maintenance and sanitation of all facility to comply with food safety requirements of Oats Granola
• Experience and working knowledge of SFDA regulations of Oats products and general food safety and quality products
• Identify and documents best practices, ideas, and information relevant to quality and food safety system
• Develop the company’s prerequisite programs and ensure that PRP’s are implemented, monitored, and communicated
• Review and issue the production schedules, considering operational constraints and equipment capacity
• supervise weekly machines services as per company’s standards, checklists and as per the manuals of Oats Granola
• Manage the availability and efficient use of labour according to the production plan of Oats Granola products
• conduct employee performance review, manage the vacation leave plan, coach guide and train operator and GMP
• Recruit and train the new employee with proper communication and reporting to the Human Resource Department

Routine Inspection: regularly inspect food processing in the kitchen to ensure compliance with sanitation and food handling regulations in central kitchen
•Sanitation & hygiene: assess hygiene practice, cleanliness and storage conditions to prevent contamination and ensure food safety inside central kitchen
•FSMS: evaluate the effectiveness of food FSMS in place to ensure they meet regulatory standards and protect consumer health in central kitchen
Investigating complaint: investigate food safety complaint and take appropriate action to address any issues or violation in central kitchen
•Indentifying hazards: identifying potential risks and hazards within the food supply chain such as contamination Spoilage or improper handling practices in central kitchen
•Enforcing Regulations: enforce food safety laws and regulations issuing warning or other penalties for non-compliance in central kitchen
•Training & Education: provide guidance and training to food handling staff on food safety best practices and regulatory requirements
•Sampling and Testing: collect samples of raw materials and processed food for testing and analysis to ensure they meet quality and safety standards
•Labelling and packaging: inspect food labelling and packaging to ensure accuracy,

POLICY, PROCESS, PROCEDURE & SYSTEM:
• Conduct food safety audits using company standards and procedures manual instruction conduct specialised food
FOOD SAFETY & FOOD DEFENCE PLAN:
• Develop food safety (HACCP) & food defence plans by conducting physical, chemical and microbiological hazard
• Analysis & identify critical control point, preventive measures, establish critical limits, monitoring procedures
• Corrective actions, verification and validation procedures to ensure compliance and avoid food safety breaches
• Coordinate with top management suggestions and phasing for the findings and solutions with related department
IPM PROGRAMS & HYGIENE:
•Responsible for the implementation and monitoring of the integrated pest management system
•To provide training and awareness for all hygiene and waste handling staff in all procedures
• Planning the work of the on-site hygiene staff to drive continual improvements in hygiene standards
INCIDENT MANAGEMENT:
• Lead incident investigations, guiding site management and staff costs of food safety & hygiene fine dine restaurant viz: Asante coffee shop, Gurkansef steak house, VOI lounge and Haji Shawarma

Responsible for the strategic design, implementation, and management of the corporate Quality system
• Oversee plant operations such as budget production schedule and stock of gelato ice cream
• Analysis production costs and inventory to establish areas for improvement of gelato ice cream
• Ensure adherence to rules and workplace policies
• Maintain clean and safe work place of gelato ice cream production areas
• Make regular trips to factory trips to factory to oversee production track performance and solve problems of Gelato ice cream

● Non-confirmation & corrective action system is clearly understood by all and Compliances with.
● Making suggestions for changes and improvements and how to implement them.
● Using relevant quality tools and making sure managers and other staff understand how to improve the business.
● Supervising the work of junior staff organizing relevant training sessions.
● Investigate customer complaints and non-conformance issues, evaluate adequacy of quality assurance standards and directions for recording and reporting quality data, Plan conduct and products to ensure finished product quality.
• Follow recipes with precision as related to the prep and churning of ice cream
• Manage & evaluate the quality control for all ice creams that are produced, taste, weight, customer feedback
• List of Gelato Ice Cream products, Milk base ice cream, fresh fruit base ice cream, water base ice cream,
Yogurt base ice cream
• Analyze feedback or any customer development learning to improve existing products
• Arrange for equipment purchases and repairs (carpegianai machine, laptronica 30to 100 RTL, blast chiller etc.)
• Modify menus or create new ones that meet quality standards
• Delicious lower calories of gelato ice cream assign by ALS Quality Accredited Laboratory
• Knowledge of flavors, colors, toppings, nuts, fruit paste, base powder, emulsifier, flavoring, additives, fruit purees,
• Cocoa powder, base powder viz: milk base, fruit base, water base products
• Maintain discretion and maturity in handling sensitive or confidential data of Recipe
• Sensory evaluation of finished products of gelato ice cream

Key Result Areas:
● Daily inspection and ensure system implementation (SSOP). Food Safety (PrP&Oprp)
● Approved raw packaging materials; administered approval of quality control documentation and all other activities maintained the documentation of ISO22000:2005, HACCP guidelines
● Monitor, assess and advice health, safety and hygiene issues.
● Documentation in compliance with ISO22000:2005 FSMS implementing recommendations and action plan.
•Inspection output samples using industry appropriate methods such as, comparison to standards and examining functionality
•Recording inspection results by completing report summarizing re-works and wastes inputing data into quality database
•Monitoring the use of equipment to ensure its safe and discard any that dont meet requirements

Highlights:
● Led initiatives to streamline / enhance the production processes
● Merit of ensuring high level of customer satisfaction by offering quality products and prompt support actions that helped in the growth of the organization

Quality control of starting materials in process check and finished goods products meat
● Documentation in compliance with ISO 22000:2005 FSMS implementing recommendations and action plan of meat processing
● Ensuring sanitation, hygiene & bacteriological examination (TPC, Coliform, Salmonella, E. Coli, S. aureus, Fungus fresh and processed meat
● Formulate and implement corrective actions, traceability, responsible for Product recall and reprocessing meat processing
● Monitoring the use of equipment to ensure it is safe and discard that do not meet requirements of meat processing and safety
Highlights:
● Led initiatives to streamline / enhance the quality & food safety processes.
● Played a key role in identifying new technique quality & food safety which led to reduction in cost.
● Merit of ensuring elevated level of customer satisfaction by offering quality products and prompt support actions