Zaid Al-Saad Email & Phone Number

Amman, Jo

Amman, Jordan

Microbiology Testing Laboratory | Environment, Water & Food Laboratories | Chemical Sciences Laboratories | Central Testing Laboratories and Standards

Amman, Jordan

(HQ - ZAD Industries and Services)• Collecting food samples from company’s main kitchens, then getting samples ready and weighed under aseptic conditions to be examined according to company’s standards and procedures.• Collecting water samples from various sources to be examined for any microbial contamination, according to ISO 22000 standard requirements.• Checking and calibrating examination tools and materials to make sure that it is ready to be used for testing procedures.• Checking daily laboratory devices’ temperature and make sure that it is set within the acceptable desired limits.• Performing all required microbiological, chemical, and physical food examinationprocedures.• Taking results and giving them their right interpretation according to scientific based standards.• Testing cleanliness of employee’s hands, surfaces, tools, and ambient environment (EMP) in the laboratory and other company’s sectors according to ISO 17025 and ISO 22000 standards.

Amman, Jordan

(HQ - ZAD Industries and Services)• Supervised receiving of raw materials from certified trustworthy suppliers according to Jordanian’s and company’s food quality and safety standards and policies.• Tested and evaluated received materials (sensory) according to Jordanian Standards and limits.• Tracked and followed up daily on all refrigerated and frozen food warehouses and made sure that all products were stored within optimum temperatures and conditions.• Made sure that GMPs, cleaning practices, and personal hygiene are being applied and enforced among workers in receiving area and food storage warehouses.• Filled and documented most forms related to the actions taken of food quality and safety in my working area according to company’s food safety programs and systems.

Amman, Jordan

• Enforced food safety programs according to campus’s policies and procedures.• Trained Food and Beverage unit staff the basics of safe food handling and ensured compliance to safe and hygienic practices during food handling and preparation.• Emphasized safe and correct food storing methods and ensured that all refrigerating and freezing units are in the safe range of temperature.• Ensured the disposal of expired or unfit for human consumption food.• Supervised preparations of patients' meals and meal trays, by ensuring the safety of cooking and serving methods.• Ensured on a regular basis the cleanliness of food establishment, workers, equipment, and food utensils.• Participated in checking the trays of meals for patients especially ones with food allergies.• Participated in tasting ready-to-serve food as a member of the Tasting Committee.• Participated in receiving raw material from food suppliers, within the ideal conditions and specifications, as a member of the Food Receipt Committee.

Al Ramtha, Irbid, Jordan

• Reviewed patients’ history and dietary history (24hr recall and usual dietary intake).• Determined and interpreted anthropometric measurements (BMI, IBW, UBW).• Detected abnormal biochemical laboratory tests and interpreting them.• Determined food - drug interactions depending on MDs’ prescribed medications.• Calculated estimated needs (including Kcal, CHO, P, F, Fluid, and Fiber).• Conducted nutritional diagnosis (PES) and nutritional goals and interventions on what is suitable for the case and depending on the MDs’ recommendations and orders.• Planned meals for different cases depending on patients’ different preferences and beliefs.

Al Ramtha, Irbid, Jordan

• Conducted different chemical and proximate analysis tests to different food constituents via using different methods whether it is conventional or modern (including moisture and ash, crude protein, crude fat, crude fiber).• Conducted different microbiological tests to evaluate the quality and the safety of food samples using different methods and medias (including SPC, Yeast and Mold count, Lactic Acid bacteria count, Proteolytic and Lipolytic bacteria count, Staph. Aureus count, and Salmonella and Listeria Monocytogenes detection).• Wrote and evaluated university’s dairy plant using GMP and HACCP (all 7 principles and determined CCPs and their critical limits to different production lines).