Sameh Emad

1. Maintaining high standards of food sanitation and kitchen safety at all Compass Egypt locations through frequent food safety training and audits.
2. Carrying weekly food sanitation and Health & Safety audits to compass locations to assert system in place.
3. Record and report all critical control points (CCP’s) and major findings if it is related to OPS or Clients.
4. Ensuring that all of compass staff’s are food safety and Health & Safety trained and are implementing the system in the company locations.
5. Report all food safety and Health & Safety deficiencies found during the audit to site manager for immediate corrective action.
6. Ensure that safe working methods are adopted by all the staff.
7. Provide risk solutions and advise the location manager in how to avoid the risk and food contamination at their location.
8. Ensuring that all Compass Egypt Staff’s are aware of their obligations to respect food hygiene and safety rules and procedures.
9. Audit and point approved supplier’s source to the company.
10. Report any of Compass Egypt staff members who are subjected of food safety violation to HSE, Q manager for corrective action.
11. Examining and receiving all kind of raw food materials before entering compass warehouse and locations.
12. Report all equipment defects or failure at locations to HSE, Q manager for proper action.

1. Set standards and monitor procedures to ensure food safety at all stages of the operation, including receiving, production, packaging and shipping.
2. Development and maintenance of a Hazard Analysis Critical Control Point system (HACCP) and food safety management system (FSMS).
3. Keeps track of the HACCP principles and ensures the organization complies with the set quality standards and safety measures.
4. Scrutinizes the manufactured products to verify if the product meets the quality standards or not.
5. Identify the hazards that pose threat to the health of the consumer or violate the quality and safety measures.
6. Suggests ways to improve the production systems that eliminate risks and potential hazards to the health of the consumers.
7. Making daily Check lists to ensure the application of high standards food safety at all the kitchens in the resort.
8. Checking the cleanness, PH and Chlorine level to all swimming pools at the resort and setting a safety measures to avoid any hazard which may affect the customer health.
9. The main conduit of information between the resort and external auditors.