1) Monitor and evaluate production processes to ensure adherence to quality standards and product specifications.2) Conduct inspections and testing of raw materials, in-process products, and finished goods to detect any deviations or defects, leading to a 25% reduction in defects through improved quality checks and testing procedures.3) Maintain accurate records of quality checks, test results, and corrective actions in compliance with industry standards.4) Ensure compliance with food safety regulations, company policies, and international quality standards (ISO, HACCP, etc.).5) Implement corrective and preventive actions (CAPA) to address product defects and production issues.6) Perform internal audits and participate in external audits to ensure ongoing compliance with quality management systems (QMS).7) Provide training and support to production staff on quality control procedures and best practices in food safety, reducing human error by 25% through better awareness.8) Manage risk assessments related to product safety, working to prevent contamination or production errors.9) Proactively assess risks in production to prevent contamination, achieving approximately 80% contamination-free production cycles.

1) Managed and oversaw the Quality Management System (QMS), ensuring compliance with ISO 9001:2015, ISO 22000, and NFSA standards.2) Participated in developing and implementing quality assurance policies and procedures to ensure compliance with ISO 9001:2015, ISO 22000:2018, and NFSA.3) Collaborated with external auditors from the National Food Safety Authority (NFSA) and passed inspections without discrepancies.4) Conduct internal audits on production areas to ensure adherence to quality and hygiene standards.5) Prepare and participate in external audits and visits by the National Food Safety Authority (NFSA).6) Monitor the production process of halva, tahini, and juices to maintain product quality and safety.7) Reduced hygiene-related incidents by 40% through improved employee training and the implementation of stricter hygiene protocols.

1) Maintained 100% contamination-free production by rigorously monitoring critical control points (CCPs) and enforcing strict food safety practices.2) Implement and maintain quality control procedures and ensure products meet food safety regulations.3) Collaborated with the production team to address any quality-related issues and implement corrective actions.4) Actively participated in creating detailed quality documentation, including procedures, test results, and corrective action reports.

Center of Scientific Excellence for Food Research & Analysis (cSEFRA)