Certified Food Quality Engineer with International HACCP or ISO 22000 Certification

Food Production and Quality Engineer for food service providers, including various food factories, restaurants, central kitchens, warehouses, packaging and bottling plants, date, confectionery, bakery, and water production facilities. Fully knowledgeable about the requirements of the Food and Drug Authority and the municipality, and experienced in implementing business models for each department. Food Safety and Quality Auditor: Assessing food safety and quality systems in food establishments to ensure compliance with standards and regulations, identifying risks and critical control points (HACCP), and implementing food safety management systems (FSMS) such as ISO 22000. Continuously improving food safety processes. Conducting internal and external audits, and thoroughly inspecting production and control procedures to ensure safe and specification-compliant food production. Performing bacteriological tests for various types of foodborne pathogens in restaurants, central kitchens, and food factories (meat, chicken, shawarma restaurants), monitoring products, ensuring proper storage methods according to specified temperature standards for each product, and implementing product labeling and traceability.