Food Safety Professional

Conducted regulatory inspections on red meat and poultry processing facilities to ensure compliance with hygiene, HACCP, and national/international standards.

Led multi-disciplinary teams during national food safety campaigns, managing inspection schedules, performance tracking, and enforcement protocols

Developing and updating policies based on scientific evidence and risk assessments.

Leading investigations into non-compliance issues and implementing enforcement actions.

Providing training and guidance to inspectors on law and regulation requirements.

Collaborating with industry groups, government officials, and the public to provide information and education about food safety regulations and issues.

Creating or updating food safety regulations or guidance documents, based on scientific evidence and risk assessments.

Review of labelling (artwork design) for compliance with regulatory requirements, including usage of claims relating to nutritional content, structure and function and other marketing claims.

Provides regulatory guidance and answers compliance-related questions regarding new and reformulated product concepts.

Collaborates to identify and provide resolution to strategic and tactical regulatory issues pertaining to food labeling.

Create and establish food and feed legislation, regulations, and procedures. 

Collaborate with a team of 12 in the development of sanctions imposed against the non-compliance food industry.

Created a new KPI designed for speeding up the work in a limited time which resulted in exceeding the department's KPIs by 40% for 8 months in a row.

Preparation of a handbook for food inspectors on the regulation, acts of legislation, and food law. 

Enforce good manufacturing and hygiene practices as well as HACCP standards.

Thesis: Association between calcium intake and calcium supplements on cardiovascular risk factors among adults participating in NHANES 2013 - 2014.

Thesis: Assessment of the nutritional status of some primary school children by using 24-hour recall and anthropometric measurements.