Food

Safety

CURRICULUM VITAE

Updated at:
/ /

PERSONAL DATA

Name: Ashraf Mohamed Raafat El Banhawy

Birth Date: th of January
Marital Status: Married + children
Military Service: Terminated

CONTACT DETAIL

Address: D Marine Club Villas Hadaba Sharm El Sheikh - Egypt

Mobile:
/
E-mail: haccp_marriott@yahoo.com

EDUCATION & COURCES

B.Sc of Veterinary Medicine Food microbiology .

Computer Information Technology and Programming Diploma American University in Cairo
.
ISO
Food safety management system from Egyptian Organization for standardization &
Quality.
Food safety courses by e-cristal international company.
HACCP, Steward, Train of Trainer and Leadership skills courses by AHLA.
Use of steward chemicals and its MSDS by Johnson diversy and Ecolab.
Codex Alimentarius and GMP standards awareness.
ISO
and
update.
Six sigma awareness by R.Paramasivam regional director- Motorola university
Green Global Awareness
ISO
environmental Management system awareness.
ISO
Occupational health and safety by authorized OSHA trainer.
Healthcare infection control awareness.

WORK EXPERIENCE
November
- till now Hygiene Manager in Sharm Plaza.
Feb
October
Hygiene Manager in Sheraton Sharm el sheikh
www.sheratonsharm.com/
July
Jan
Hygiene & Nutrition Manager in South Sinai Hospital, Sharm El
Sheikh http://www.southsinaihospital.com/
December
June
Hygiene Manager in Savoy, Royal Savoy, Sierra hotels and
SOHO Square with more than
outlets (with average of
Guest and
employees).
http://www.savoy-sharm.com

December
December
HACCP Controller in Marriott Renaissance HotelGolden view Beach resort Sharm El Sheikh.
January
December
Food Safety and nutrition Specialist in Students Housing
of Suez Canal University Port-said branch We receive more than
Student for housing with Full
Board accommodation

RESPONSIBILITIES

Daily inspection for all food processing chain starting from receiving and end by serving food.
Including: ( from gate to plate )
Suppliers inspection regular supplier inspections in his production area.
Purchasing: follow up with purchasing to ensure the Quality of each item, and date of receiving,
rotation of goods, follow up the slow moving items and expire date etc
Receiving: follow up to Ensure high quality, free from any kind of hazards, in suitable temperature, in
hygienic packing, handling, and with valid date and in hygienic transportation.
Store: implementing FIFO (first in first out), organization, hygienic conditions (Ventilation,
temperature, handling. etc), Date of Receiving, Free from Hazardsetc
Fridge Inspection: ensure proper Fridge Temperature, date of defrosting, organization of the fridge
(Ensure that Ready to eat item above non ready to eat to avoid Cross-contamination). also raw poultry
&egg store away from other raw food.etc
Cooking: Ensure cooking with recommended minimum internal temperature to kill bacteria.
Serving: Ensure serving in proper temperature - cold should serve cold, hot should serve hot.
Fridge Calibration: calibrate the fridge and chiefs thermometers every months.
Steward supervision: Follow up stewarding procedures to ensure proper & regular deep cleaning &
sanitation of all equipment, shelves, floor, wall..etc, ensure use Dishwashing machine & compartment
Sinks are working in proper way ( proper water temperature, detergent, rinse & sanitizer concentration
), using of "Johnson Diversey " products.
Daily inspection for restaurants, bars, room service and service bar.
Water hygiene: follow up with water treatment station (R.O.), changing of Ice makers filters and UV
lamb. Measure chlorine, pH percentage & contamination level using biotrace instrument. Regular
deep cleaning for water tanks for (hotel & staff housing).
Legionella pneumophilla : control by implement the super-chlorination techniques,
SPA, Jacuzzi & Swimming Pool: daily Inspection to ensure it is clear, free from any foreign object, free
from algae and measure chlorine, pH & cyanuric acid percentage. Assign a policy to avoid
cryptosporidiosis.
Training: prepare a training schedule for food handler staff. Done By consultation company like cristal,
SGSetc, suppliers (chemical MSDS & How to use) and by myself as on job training.
Clinic: follow up for the pre-employment and regular Staff medical examination, daily Follow up to get
medical feedback to stop & avoid spreading of food borne illness.
Conduct HACCP Team Meeting with F&B, Chefs, steward, Engineering and HR department head or they
representatives every month.
Meeting and investigate with the guests who complain from Food borne illness.
Follow up with Pest Control team. By assign monthly and daily schedule, distribution layout.
Design the hygiene handout to be with each food handler.
HACCP Documentation control: Design and verify HACCP forms include (food temp., fridge temp.,
cooking, defrosting, holding, reheating, cleaning schedules.etc).
Design a flow chart for products defining the CP and CCP.
Assign and implement all the hygienic policy and procedure.
Prepare the hotel to take a ISO
certificate.
Fill the travel agencies check lists with topics Health, safety, environmental, People (Social).
Audit report: Follow up with audit did by Auditing provider companies e.g. e-Cristal, SGS, HIIS, URS
and travel agencies Auditors. to ensure corrective action taken.
Using SWOT analysis and SMART in defining my department objectives.

Finally I hope that my resume meets your requirements