nicole haddad

• Performing food safety inspections in Lebanon and Arab countries against the Good Manufacturing Practices (GMPs) as well as against local requirements - including municipalities’ delegated inspections
• Preparing reports and suggesting corrective practical actions for the hazards found
• Preparing gap reports for new clients and pointing out Critical Control Points specific to their food chain
• Conducting ISO 22000 internal audits for clients
• Preparing periodical statistical reports for clients’ top management and team leaders and providing guidance for implementing the GMPs
• Participating in Libnor meetings to create/update guidelines related to food safety (i.e. Mass catering)
• Giving Level 1 training sessions sponsored by Chamber of Commerce, Industry and Agriculture Beirut (CCIB)
• Giving Food Safety Level 2 training sessions issued by Highfield and by GWR Consulting respectively
• Conducting on-site training on correct food handling standards
• Auditing the performance of inspectors on the job and providing feedbacks
• Training new recruits for performing food safety inspections and writing reports
• Scheduling local Food Safety inspections and managing team’s activities
• Improving internal training programs of new joiners and working procedures
• Designing new services to increase company’s exposure and sales

• Performing anthropometric measurements along with fat tests
• Conducting a 24 hour food recall along with a food frequency test
• Prescribing diets specific to patient’s medical condition
• Following up with patients and discussing challenges in complying to the prescribed diet plan to come up with practical solutions

• Performing food safety inspections in Lebanon and Arab countries against the Good Manufacturing Practices (GMPs) as well as against local requirements - including municipalities’ delegated inspections
• Preparing reports and suggesting corrective practical actions for the hazards found
• Preparing gap reports for new clients and pointing out Critical Control Points specific to their food chain
• Giving Food Safety Level 2 training sessions issued by GWR Consulting

• Conducting food safety inspections
• Writing inspection reports including corrective action plan suggestions
• Training food handlers for GMPs
• Preparing evaluations to assess food handlers’ comprehension of training
• Following up with the food safety manager
• Using knowledge in nutrition care of immunosuppressed patients and special cases to serve safe food

• Prescribing diets for patients in Maternity, Medicine/Surgery, Pediatrics, ICU wards accordingly with their medical condition, laboratory tests, imagery and endoscopy reports
• Customizing meals based on prescribed diets
• Supervising tray line when serving patients’ food
• Responsible of ordering, receiving and FEFO of goods
• Organizing kitchen’s staff schedule
• Auditing kitchen’s staff compliance to food safety norms and writing reports
• Responsible of interns

• Performing reconciliations
• Head Office filing department Officer
• Receptionist
• Data Entry

• Holding all customers claims
• Ensuring that customers' comfort and expectations are met
• Exchanging items; Gift wrapping
• Assisting in all actions needed in the Department