Nancy Elhaddad

• Monitor and evaluate food safety procedures across diverse programs (School feeding, In kind
project, Bread fortification, Livelihood agribusiness supported projects, retail, etc.), ensuring
compliance with international and national laws and regulations, and WFP food safety standards
and specifications.
• Develop, implement, and continuously improve Food Safety and Quality Assurance protocols
applied in relevant programs executed by WFP cooperating partners and third-party service
providers and inspection companies.
• Oversee and monitor food safety and quality inspection processes conducted by contracted service
providers at operational sites.
• Monitor incident investigation procedures, documenting lessons learned and driving corrective
actions to prevent recurrence.
• Assess food suppliers, farmers, and stakeholders to secure high-quality, locally sourced food items.
• Develop and deliver FSQ training programs for staff within cooperating partners, field office, and
food sourcing entities.
• Assist the supply chain unit by providing technical support when needed
• Provide FSQ assessments and technical assistance during emergency operations and escalation,
including hot and cold meals preparation and distribution.
• Collaborate with Programme, Supply Chain, M&E, and cooperating partners to advance integrated,
risk-informed food assistance.

• Coordinate with the Head Dietitian to address client needs and support business objectives
• Assist clients with personalized menu selections through phone consultations or in-person
meetings, based on their individual nutritional requirements
• Oversee daily administrative operations, including coordination with the central kitchen for
production counts, client communication, marketing of diet programs, processing monthly
payments, managing food deliveries, and scheduling consultations and follow-ups

• Manage Em Sherif food safety department by conducting gap analysis and maintaining the food
safety culture
• In addition to the tasks mentioned for the previous position

• Lead the development, implementation, and continuous improvement of the Food Safety and
Quality Management System
• Ensure adherence to Standard Operating Procedures and conduct performance evaluations to
uphold compliance
• Maintain effective communication and coordination on project execution and process
implementation with all internal stakeholders
• Report non-conformities to the top management, providing thorough root cause analyses and
corrective/preventive action plans
• Monitor and analyze customer feedback daily, initiating appropriate action plans to address
concerns and enhance service quality
• Collaborate with the Executive Chef and relevant teams in the development of new products,
tasting sessions and validations, ensuring food safety and quality standards are integrated
• Oversee the opening of new outlets, including layout design and operational flow, ensuring full
compliance with safety and quality standards

• Lead cost-effective initiatives that maintain high standards of food safety and quality
• Report non-conformities directly to the Quality Development Manager and Operations Director for
timely resolution
• Assist the Executive Chef and cross-functional teams in the development of new products, ensuring
alignment with safety and quality protocols
• Coordinate closely with the Marketing, Supply Chain, and Customer Service departments to ensure
clear communication of ongoing projects and initiatives
• Supervise and support the performance and development of Food Safety & Quality team and
interns
• Conduct comprehensive reviews of restaurant operations, compiling and analyzing monthly and
annual performance reports
• Perform internal audits across key departments, including Supply chain, Customer Service, and
Human Resources, to ensure compliance with food safety standards
• Participate in tastings and training sessions for new or modified menu items, conducting risk
assessments on all new raw materials and final products
• Oversee the implementation of ISO 22000 and HACCP standards in preparation for annual ISO
certification audits

• Conduct food safety and quality reviews of restaurant operations, compiling and analyzing monthly
and annual performance reports to identify areas for improvement
• Perform internal audits across key departments such as Supply Chain, Customer Service, and HR
to ensure compliance with food safety standards
• Participate in tasting and training sessions for new or modified menu items, performing risk
assessments on new raw materials and finished products
• Carry out monthly food safety and quality audits, reporting findings to management and
recommending corrective actions
• Oversee the implementation of ISO 22000 and HACCP standards in preparation for annual ISO
certification audits
• Investigate special customer complaints, determine root causes, and monitor the implementation
of corrective actions.
• Validate the safety and suitability of new or modified processes, products, equipment, chemicals,
and raw materials
• Conduct supplier visits based on risk assessments and a predefined schedule to ensure continued
compliance and quality
• Analyze monthly laboratory test results for product and environmental samples, acting based on
findings
• Deliver training to staff on food safety, hygiene practices, and regulatory compliance to maintain
high operational standards

• Conduct monthly food safety audits, reporting findings to management and recommending
corrective actions
• Investigate critical customer complaints, identify root causes, and oversee the implementation of
corrective actions
• Assist in the validation of new or modified processes, products, equipment, chemicals, and raw
materials
• Perform routine supplier audits based on risk assessments and scheduled visits to ensure ongoing
compliance
• Analyze laboratory test results from monthly product and environmental samples, addressing any
deviations
• Deliver training sessions to staff on food safety, hygiene standards, and regulatory compliance

• Deliver clear and accurate communication of medical therapeutic nutrition to patients and
healthcare teams
• Conduct daily follow-ups on patients nutritional needs and implement meal plans across all hospital
wards on a rotational basis
• Provide individualized nutritional consultations to patients upon request, including postnatal dietary
guidance
• Develop and present case studies detailing patient nutritional management and outcomes for
clinical evaluation and team learning