Taking action for field preparations for ISO - 9001, 22000, 14001, 50001, Travelife, TUI audits, and reporting to management,Interpreting laboratory analyses for food, water, pool water, and legionella planning results,Following relevant laws and regulations, implementing and informing changes to the system,Coordinating hygiene and quality-related trainings, creating annual training plans,Providing information to departments about safety measures within the scope of Covid-19,Preparing Covid-19 protocols, forms, and documentation,Ensuring that the facility and production are conducted in accordance with quality standards,Identifying potential hazards by examining the physical structure of the facility and determining critical control points by analyzing potential hazards,Implementing a control and monitoring system related to food safety in production and service areas,Investigating the reasons for non-conformities and finding solutions.

Taking safety measures within the scope of Covid-19,Preparing and communicating Covid-19 protocols, forms, and documentation to departments,Planning and implementing Covid-19 training programs,Monitoring and ensuring that the facility and production are conducted in accordance with quality standards,Coordinating hygiene and quality-related trainings, creating annual training plans, and informing relevant departments,Following relevant laws and regulations, implementing changes into the system, and informing stakeholders,Identifying potential hazards by examining the physical structure of the facility and determining critical control points by analyzing potential hazards,Establishing a control and monitoring system related to food safety in production and service areas,Conducting surveillance and inspections within the food safety system,Investigating the reasons for non-conformities and finding solutions,Monitoring and implementing Blue Flag criteria.

Military

Monitoring and tracking the implementation of quality standards for the facility and production,Coordinating hygiene and quality-related trainings, creating annual training plans, and informing relevant departments,Following relevant laws and regulations, implementing changes into the system, and informing stakeholders,Identifying potential hazards by examining the physical structure of the facility and determining critical control points by analyzing potential hazards,Establishing a control and monitoring system related to food safety in production and service areas, conducting supervision and inspections,Investigating the reasons for non-conformities within the food safety system and finding solutions,Monitoring and ensuring the proper implementation of Blue Flag standards.

In 2016, I completed my mandatory internship training for 3 months in the quality department laboratory at Kahramanmaraş Ülker Ak Gıda.