sameer chalikkandy peetikayil

 Implementation of HACCP and IMS in the Operations.
 Reporting to HSEQ Sector Support Manager
 Ensure that all the company's HSE requirements as detailed in the Health, Safety & Environmental Management System (Essential Safety) are implemented and maintained
 Maintaining TRIM TRAX and Waste Segregation in Kitchen/Production areas.
 Conduct pre-opening risk assessments in terms of Essential Safety, Health Act Compliance, HACCP requirements, as well as ADNH Compass ME standards.
 Daily monitoring and documentation of the food safety and HSE performance.
 Maintenance and updating of the IMS system and related documents.
 Conducting HACCP and HSE Meetings.
 Conduct Tool Box talks on hygiene and safety topics.
 Conduct refresher trainings to the staff on a regular basis and maintain records.
 Attend operational meetings and follow up of the issues raised.
 Organize management review meetings and HACCP team meetings and prepare minutes.
 Carrying out of internal audits and inspections.
 Initiate corrective and preventive actions, follow up and closing out in time.
 Organizing staff motivational programs & Organizing of Hygiene and Safety Campaigns