Reine Sakr Sakr

• Conduct quality checks on catering trolleys for each MEA flight, where most business
and economy class trays and hot meals are thoroughly inspected before sealing.
• Conduct inspections on the preparation of Air France and Lufthansa airlines meals as
well as conducting final inspections on the trays after finalizing, where most trays and hot
meals are thoroughly inspected before sealing.
• Monitor daily food production to ensure compliance with FSSC 22000, ISO standards,
and PRPs.
• Conduct inspections of receiving, storage, preparation, cooking, cooling, and dispatch
areas.
• Verify temperature control for hot and cold foods across all stages (production → holding
→ dispatch).
• Perform hygiene audits for staff, including handwashing, uniform compliance, and
personal practices.
• Check expiry dates, labeling accuracy, traceability, and FIFO stock rotation in all storage
areas.
• Document non-conformities and follow up with departments to ensure corrective actions
are implemented.
• Assist in HACCP verification, including CCP monitoring and record review.
• Conduct internal inspections for pests, waste management, and cross-contamination risks.
• Participate in staff training and awareness sessions on hygiene and food safety best
practices.
• Record portioning and cooking temperatures.

Worked in quality assurance and quality control departments.
• Gained experience in machine operations and their different cleaning methods for diverse
products.
• Conducted reports on Root Cause Analysis (RCA) and Global Standard for Food Safety
(GSTD). Applied PDCA cycle (Plan-Do-Check-Act) methodology for continuous
improvement and quality management.
• Studied Integrated Management System (IMS), Quality Management Systems (QMS),
and emergency response procedures. Developed knowledge of PRPs, Operational
Prerequisite Programs (oPRPs), CCPs, allergen types, and biological contamination.
• Understood cleaning protocols and ISO certifications, including FSSC compliance.