زايد المليطي

Inspections
Carrying out QHSE Inspections for CPK, Restaurants Franchises and report track
Recommended remedial measures and follow up actions to ensure compliance with company HSEQ management system, local regulations and international standards.

Investigations


Audit Investigated Allegation of food poisoning, Foreign materials, and guests complains according hotel policy.

Conducted internal audits & inspection to ensure all activities its Compliance with local Regulations laws, Municipality and international standards in Food safety management systems such as (HACCP & ISO 22000).
HACCP



ISO 22000
Created HACCP manual, identify CCP, flow diagram, review Prerequisite programs and periodically reviews the food safety system, Coordinate HACCP team on site and conduct regular HACCP meetings.

Maintained hotel food safety programs including: ISO 22000, HACCP, SOPs, SSOPs and Maintains ISO 22000 Food Safety Management System documentarians.

Traceability
Taking Food Sample, Water sample and hand Swabs for external Laboratory tests.

IMS and Reports
Implementing and maintaining the IMS procedures (integrated management system) according (ISO 22000:2005, OHSAS 18001:2007 and 14001: 2004).

Environmental MS


Health & Housekeeping
Manage and maintain an effective pest control system and a satisfactory waste disposal system.

Manage and maintain an effective pest control system and a satisfactory waste disposal system. Organise awareness of recycling waste, protecting against pollution etc. in order to create a more sustainable environment


HSE MS
Prepared and implement emergency response plan onsite and Conducting emergency response exercises and mock drills thereby ensure highest level of preparedness.

Incident & Accident Reports

Investigated Incident and Accidents and generate reports to the management and reduce vulnerability and potential for safety hazards.
Documentations


Training & Development Preparing Monthly FSMS Statistical Reports, such as Man Hours worked LTI’s, NCR, Near Misses, Health Certificates, Vehicles Activities...etc.

Preparing and implementing food safety and hygiene training plan and daily on-job training and Tool Box Talk training for the food handler’s staffs and Review the implementation of food safety skills of staff to build awareness of an HSE culture.

Innovation &
Continuous Improvement
Participate in the drive to continuously improve HSE on Integrated Facilities Management Services so that they support the Clients’ core business optimally at all times.

Inspections
Carrying out QHSE Inspections for CPK, Restaurants Franchises and report track
Recommended remedial measures and follow up actions to ensure compliance with company HSEQ management system, local regulations and international standards.

Investigations


Audit Investigated Allegation of food poisoning, Foreign materials, and guests complains according hotel policy.

Conducted internal audits & inspection to ensure all activities its Compliance with local Regulations laws, Municipality and international standards in Food safety management systems such as (HACCP & ISO 22000).
HACCP



ISO 22000
Created HACCP manual, identify CCP, flow diagram, review Prerequisite programs and periodically reviews the food safety system, Coordinate HACCP team on site and conduct regular HACCP meetings.

Maintained hotel food safety programs including: ISO 22000, HACCP, SOP's, SSOP's and Maintains ISO 22000 Food Safety Management System documentarians.

Traceability
Taking Food Sample, Water sample and hand Swabs for external Laboratory tests.

IMS and Reports
Implementing and maintaining the IMS procedures (integrated management system) according (ISO 22000:2005, OHSAS 18001:2007 and 14001: 2004).

Environmental MS


Health & Housekeeping
Manage and maintain an effective pest control system and a satisfactory waste disposal system.

Manage and maintain an effective pest control system and a satisfactory waste disposal system. Organise awareness of recycling waste, protecting against pollution etc. in order to create a more sustainable environment


HSE MS
Prepared and implement emergency response plan onsite and Conducting emergency response exercises and mock drills thereby ensure highest level of preparedness.

Incident & Accident Reports

Investigated Incident and Accidents and generate reports to the management and reduce vulnerability and potential for safety hazards.
Documentations


Training & Development Preparing Monthly FSMS Statistical Reports, such as Man Hours worked LTI’s, NCR, Near Misses, Health Certificates, Vehicles Activities...etc.

Preparing and implementing food safety and hygiene training plan and daily on-job training and Tool Box Talk training for the food handler’s staffs and Review the implementation of food safety skills of staff to build awareness of an HSE culture.

Innovation &
Continuous Improvement
Participate in the drive to continuously improve HSE on Integrated Facilities Management Services so that they support the Clients’ core business optimally at all times.

Inspections
Carrying out QHSE Inspections for CPK, Restaurants Franchises and report track
Recommended remedial measures and follow up actions to ensure compliance with company HSEQ management system, local regulations and international standards.

Investigations


Audit Investigated Allegation of food poisoning, Foreign materials, and guests complains according hotel policy.

Conducted internal audits & inspection to ensure all activities its Compliance with local Regulations laws, Municipality and international standards in Food safety management systems such as (HACCP & ISO 22000).
HACCP



ISO 22000
Created HACCP manual, identify CCP, flow diagram, review Prerequisite programs and periodically reviews the food safety system, Coordinate HACCP team on site and conduct regular HACCP meetings.

Maintained hotel food safety programs including: ISO 22000, HACCP, SOP's, SSOP's and Maintains ISO 22000 Food Safety Management System documentarians.

Traceability
Taking Food Sample, Water sample and hand Swabs for external Laboratory tests.

IMS and Reports
Implementing and maintaining the IMS procedures (integrated management system) according (ISO 22000:2005, OHSAS 18001:2007 and 14001: 2004).

Environmental MS


Health & Housekeeping
Manage and maintain an effective pest control system and a satisfactory waste disposal system.

Manage and maintain an effective pest control system and a satisfactory waste disposal system. Organise awareness of recycling waste, protecting against pollution etc. in order to create a more sustainable environment


HSE MS
Prepared and implement emergency response plan onsite and Conducting emergency response exercises and mock drills thereby ensure highest level of preparedness.

Incident & Accident Reports

Investigated Incident and Accidents and generate reports to the management and reduce vulnerability and potential for safety hazards.
Documentations


Training & Development Preparing Monthly FSMS Statistical Reports, such as Man Hours worked LTI’s, NCR, Near Misses, Health Certificates, Vehicles Activities...etc.

Preparing and implementing food safety and hygiene training plan and daily on-job training and Tool Box Talk training for the food handler’s staffs and Review the implementation of food safety skills of staff to build awareness of an HSE culture.

Innovation &
Continuous Improvement
Participate in the drive to continuously improve HSE on Integrated Facilities Management Services so that they support the Clients’ core business optimally at all times.

Inspections
Carrying out QHSE Inspections for CPK, Restaurants Franchises and report track
Recommended remedial measures and follow up actions to ensure compliance with company HSEQ management system, local regulations and international standards.

Investigations


Audit Investigated Allegation of food poisoning, Foreign materials, and guests complains according hotel policy.

Conducted internal audits & inspection to ensure all activities its Compliance with local Regulations laws, Municipality and international standards in Food safety management systems such as (HACCP & ISO 22000).
HACCP



ISO 22000
Created HACCP manual, identify CCP, flow diagram, review Prerequisite programs and periodically reviews the food safety system, Coordinate HACCP team on site and conduct regular HACCP meetings.

Maintained hotel food safety programs including: ISO 22000, HACCP, SOP's, SSOP's and Maintains ISO 22000 Food Safety Management System documentarians.

Traceability
Taking Food Sample, Water sample and hand Swabs for external Laboratory tests.

IMS and Reports
Implementing and maintaining the IMS procedures (integrated management system) according (ISO 22000:2005, OHSAS 18001:2007 and 14001: 2004).

Environmental MS


Health & Housekeeping
Manage and maintain an effective pest control system and a satisfactory waste disposal system.

Manage and maintain an effective pest control system and a satisfactory waste disposal system. Organise awareness of recycling waste, protecting against pollution etc. in order to create a more sustainable environment


HSE MS
Prepared and implement emergency response plan onsite and Conducting emergency response exercises and mock drills thereby ensure highest level of preparedness.

Incident & Accident Reports

Investigated Incident and Accidents and generate reports to the management and reduce vulnerability and potential for safety hazards.
Documentations


Training & Development Preparing Monthly FSMS Statistical Reports, such as Man Hours worked LTI’s, NCR, Near Misses, Health Certificates, Vehicles Activities...etc.

Preparing and implementing food safety and hygiene training plan and daily on-job training and Tool Box Talk training for the food handler’s staffs and Review the implementation of food safety skills of staff to build awareness of an HSE culture.

Innovation &
Continuous Improvement
Participate in the drive to continuously improve HSE on Integrated Facilities Management Services so that they support the Clients’ core business optimally at all times.

Inspections
Carrying out QHSE Inspections for CPK, Restaurants Franchises and report track
Recommended remedial measures and follow up actions to ensure compliance with company HSEQ management system, local regulations and international standards.

Investigations


Audit Investigated Allegation of food poisoning, Foreign materials, and guests complains according hotel policy.

Conducted internal audits & inspection to ensure all activities its Compliance with local Regulations laws, Municipality and international standards in Food safety management systems such as (HACCP & ISO 22000).
HACCP



ISO 22000
Created HACCP manual, identify CCP, flow diagram, review Prerequisite programs and periodically reviews the food safety system, Coordinate HACCP team on site and conduct regular HACCP meetings.

Maintained hotel food safety programs including: ISO 22000, HACCP, SOP's, SSOP's and Maintains ISO 22000 Food Safety Management System documentarians.

Traceability
Taking Food Sample, Water sample and hand Swabs for external Laboratory tests.

IMS and Reports
Implementing and maintaining the IMS procedures (integrated management system) according (ISO 22000:2005, OHSAS 18001:2007 and 14001: 2004).

Environmental MS


Health & Housekeeping
Manage and maintain an effective pest control system and a satisfactory waste disposal system.

Manage and maintain an effective pest control system and a satisfactory waste disposal system. Organise awareness of recycling waste, protecting against pollution etc. in order to create a more sustainable environment


HSE MS
Prepared and implement emergency response plan onsite and Conducting emergency response exercises and mock drills thereby ensure highest level of preparedness.

Incident & Accident Reports

Investigated Incident and Accidents and generate reports to the management and reduce vulnerability and potential for safety hazards.
Documentations


Training & Development Preparing Monthly FSMS Statistical Reports, such as Man Hours worked LTI’s, NCR, Near Misses, Health Certificates, Vehicles Activities...etc.

Preparing and implementing food safety and hygiene training plan and daily on-job training and Tool Box Talk training for the food handler’s staffs and Review the implementation of food safety skills of staff to build awareness of an HSE culture.

Innovation &
Continuous Improvement
Participate in the drive to continuously improve HSE on Integrated Facilities Management Services so that they support the Clients’ core business optimally at all times.

Inspections Carrying out QHSE Inspections for CPK, Restaurants Franchises and
report track
Recommended remedial measures and follow up actions to ensure
compliance with company HSEQ management system, local
regulations and international standards.
Investigatio
ns
Investigated Allegation of food poisoning, Foreign materials, and
guests complains according hotel policy.