Kifayat Hussain

 A professional with 8+ years of experience in Food Safety Management System, Hygiene, Quality Control, Environmental Health & Safety, Quality Management, Implementation, Auditing, Inspection & Training.

 Expertise in Quality & Food safety systems including HACCP, ISO 22000, GMP, Food allergens, Facility Hygiene, Equipment Calibration, Laboratory Techniques Training and Audit Management; skilled in designing & communicating effective food safety control programs to meet consumer, regulatory and operational needs.

 Trained and qualified in International Registered certified Internal Auditor in FSMS Food Safety Management System (ISO 22000:2005)
 Trained in ISO 22000:2005-Food Safety Management System & Implementation by SGS Dubai.
 Advance Level 4 award in managing Food Safety in Catering, HABC, UK.
 Advance HACCP Level 4 award in Catering, HABC, UK (SGS Dubai).
 HACCP Level 3 award in Catering, HABC, UK.
 NEBOSH IGC attended & Qualified.
 Approved REHIS (Royal Environmental Health Institute of Scotland) course presenter for level 2 & level 3 Food Safety & Hygiene course.

Currently working in AA Group of catering company Sultanate of Oman. An ISO 22000:2008 certified, HACCP certified, and leading catering co. in Oman, Client is PDO (petroleum Development Oman).

Regional food safety & hygiene officer April 2016 to Till Date
JOB PROFILE/SKILLS
 Implementation of corporate standards & local regulations pertaining GMP, GHP, Quality, hygiene / food safety, health & safety & environment.

 Successfully implemented HACCP & undertaken third party audits.

 Responsible for maintaining the highest levels of food safety and hygiene standards in the premises.

 Good working knowledge of food safety system hazards, analysis, elimination of hazards, setting of CCPs & records.

 To ensure all the food served to the guests & employees are free from microbiological, physical, chemical contamination and all the work area conform to the minimum requirement set by local health authorities.

 Conduct hazard analysis for each process and implement a strong Food Safety Management System.

 Implementing Pre-Requisite programs (PRPs), HACCP Plan, Operational Pre-Requisite Programs (OPRPs), Standard Operating Procedures (SOPs), and Standard Sanitization Operating Procedures (SSOPs).

 Regular inspection of entire premises to ensure compliance to Food Safety, Food Hygiene, Company’s standards & HACCP standards with reference to Codex Alimentarius principles of food safety & hygiene.

 To maintain the HACCP implemented within the establishment and efficiently run the system as Food Safety & HACCP Team Leader.

 Maintain all the HACCP related documents and verify the records, conducts monthly HACCP meetings.

 Conducts supplier audits & coordinates for any Food safety related issues.

 Conducts internal Food Safety Hygiene audits and follow upon the corrective actions.

 Liaise with the local authorities for any food safety, Environmental, Health & Safety matters & to ensure compliance to the local regulations.

 Design, implementation, application, documentation, record drafting , verification of HACCP (Food Safety Management System) and corporate food safety standards at the unit,

 Carry out & ensure food safety hygiene, HACCP trainings to the workforce and core team members, in house training for all food handlers / managers as per corporate standards & HACCP requirements.

 Liaison with external accredited laboratories for food analysis for chemical & microbiological parameters & ensure results within limits.

 Ability to proactively identify the areas of improvement and potential problems to ensure smooth functioning and participation in the audit procedures.

 Ability to provide objective feedback for improvement in performance of team.

 Ability to lead team members to understand & follow the continuous improvement concept.

 Ability to identify the training & development needs for self & team.

 Ability to understand the mission & values of the company.