Carry out monthly internal food safety audits in all Cairo and Giza stores with reporting and following up the improvement with top management.application of QUALITY manual to be used as reference in our stores.Carry out basic and intermediate food safety training to our staff.following up surveillance and recertification process of Iso 22000 in our stores.make monthly maintenance report for each store with following up and reporting managment.carrying out monthly General hygiene practice audits for our stores.applying cleaning manual for many stores.

Applying of HACCP system including the pre-requisite programs(GMPs and SSOPs) :-a) Receiving and storage of raw materials.b) Personal hygiene.c) Following Cleaning & Sanitation (CIP and COP) cleaning in place, clean out place.d) Following Maintenance issues.e) Pest control issues.f) Creating and following up the production manuals for all ourproducts (SOP).g) Creating, Implementing and following up our HACCP planfor each product.h) Storage and Dispatching of final products.We are supplying the following clients:Gourmet, JW Marriott, Gloria Jean’s, burger fuel, Ruby Tuesday,Just falafel, Total (Bonjour Cafe), Manousha street, CaliforniaKitchen, The British school, WadiDegla clubs, Cilantro, Ben andFlorentine, Lite bite, Delimart, Ahwak restaurant, Zoobarestaurants, Grab and go, Mince, Windrose School, Casper.Our kitchens are divided as following: Garde mange, Butchery,Hot kitchen, Pasta kitchen, Ice Cream section, Pastry section,Bakery section

Auditing the entire complex of IHG (Intercontinental .Holiday Inn ,Stay bridge ), monitoring the standard hygiene levels, implementation of HACCP documentation for the entire complex.Achievement of Best Performance Award 2012Outstanding performance at 2013Controlling food safety and Quality from receiving till dispatchingby applying HACCP system including the pre-requisite programs(GMP, SOP and SSOP):-a) Receiving and storage of raw materials.b) Personal hygiene.c) Following Cleaning and Sanitation (CIP and COP) cleaning inplace, cleaning out place.d) Following Maintenance issues.e) Creating, Implementing and following up our HACCP planfor each product.

Following up and inspection food safety system in each factories( Meat and dry foods)