Mohieldin Elgoul

Trainer for Almaraie Staff

العمل كمستشار إدارة الجودة الذي يوفر جميع الخدمات والتدريب لتحقيق شهادات الايزو المرجوة ودليل لتنفيذ النظام تماما.

Head of Industerial & Hotels Inspection unit .
Our responsibility included beside the normal inspection, making sure that all food industries and Hotels implemented HACCP in the stablishment.

QUALITY CONTROLLER: 1- establishment of microbial laboratory including purchasing of all lab equipment, media and reagents. 2- Combine on-line inspection and lab analysis / teste. 3- Quality control - receipt of raw materials and on-line controls. 4- Quality assurance - semi- finished and finished products. 5- Microbiological and chemical testing of raw materials, semi - finished and finished products. 6- Hygiene - personal and equipment / machines. 7- Adhere to economical measures in regard to all aspects of quality duties. 8 - Updating all departments of co-op islami food on new international and local quality related regulations. 9- Monitoring of HACCP and GMP to ensure that all CCPs are coverd and corrective actions are in place, such as temperature control, personal hygiene and cleaning effeciency. 6- Follow pest control programe 10- Release the tested finished products according to Dubai Municipality Standared.11- Make training for the workers regarding HACCP, cleaning proceduers, and personal hygiene.

A- PRODUCTION MANAGER OF DAIRY PLANT :
1- Establishment of work plan
2- Create new products such as (Milk with Dates and Spicy Youghurt ) .
3- Full responsibility of purchasing of raw materials.
4-Management of over than 40 workers.
5- Regulary reports to the general manager

QUALITY CONTROLLER:

1- establishment of microbial laboratory including purchasing of all lab equipment, media and reagents.
2- make the microbiological analysis for raw and finished products.
3- control and detect the reciept of raw materials, such as raw milk, and packing materials.
4- make the necessary observation before, during and after production to ensure the following of the points of GMP.
5- Follow the stps of HACCP to ensure that all CCPs are coverd and corrective actions are in place, such as temperature control, personal hygiene and cleaning effeciency.
6- Follow pest control programe

Part time lecturer in the field of food microbiology

1- Part-time lecturer in the field of food microbiology
2- Part-time lecturer in the field of dairy technology