Mostafa Ibrahim Mohamed Haridy

Train the staff on food safety, personal hygiene, and sanitation best practices .
Monitor food handlers to ensure compliance with hygiene standards .
Identify potential food safety risks and implement preventive measures .
Develop and maintain HACCP .
Investigate food safety incidents and implement corrective actions
Monitor food quality and storage conditions .
Ensure proper labeling, handling, and storage of raw materials and ready to eat foods .
Monitor stock rotation ( FIFO ) .
Monitor food cooking temperature and take corrective actions if necessary .
Monitor vegetables and Fruits sanitation process .
Monitor chillers and freezers temperatures and the items stored inside .
Keep suppliers food safety certificates .
Ensure compliance with local food safety regulations .
Conduct regular food safety audits and inspections .
Oversee cleaning and sanitation procedures in food preparation, storage, and service areas .
Monitor pest control measures .
Ensure proper waste disposal and implement hygiene protocols .
Working closely with other departments .
Maintain accurate records of inspection, training, and incidents .
Maintain all the records regarding the food process from receiving to dispatching .
Prepare reports on food quality performance and suggest improvements .
Ensure proper calibration for all quipments and utensils .
FoodWatch .
Coordinate with local health inspectors during official inspections .

- ensuring that the business complies with all relevant food safety standards and codes.
- keeping the food safety program up-to-date and ensuring all staff know how and when to manage records.
- performing checks on the business for any breaches of food safety.
- identifying any potential food safety hazards and putting control measures in place to prevent them.
- ensuring all staff receive the proper training on the correct food safety practices.
- monitoring all employees in the workplace and ensuring that they maintain a high standard of personal hygiene.
- handling any issues of noncompliance when they arise.
- acting as a point of contact for all food handlers in the business, as well as food safety authorities.

Supervise freezing rooms, warehouse, production area, implementing Hazard analysis and critical control points (HACCP), good hygiene practices (GHPs), good manufacturing practices (GMPs), supervise raw materials status, final product stutus, supervise pest control process and supervise cleaning around premises.

Teaching English grammar, phonetics, reading, listening and conversation.
Prepare students for interviews.