Mohamed Attia Ibrahim Attia

El-Mataria – Cairo – Egypt

Mobil's No.: 01016067337 - 01558670056
E-mail: [email protected]
LinkedIn: https://www.linkedin.com/in/mohamed-attia-bb680969
A brief summary:
+14 years’ experience in field of quality control and assurance and food safety
Extensive experience in different management system of ISO9001:2015, ISO22000:2018, ISO45001:2018,
ISO14001:2015, FSSC22000, BRC and OHSAS18001:2007 development and implementation.
Extensive experience in NAFSA Requirements implementation.
Take responsibility, think of task in terms of objectives and time to complete.
Energetic and self-motivated team player, proven ability to work in both independent and team environment.
Deeply involved in the management of relationships with customers.
Train the trainers in quality and food Safety management requirements.
Administration of the working groups and the formation of work teams harmonious
I'm seeking a good chance in International food industries companies
Education:
B.Sc. Degree of Agricultural Sciences, Ain-Shams University, Egypt
Graduation Year: 2006
Experience
Company Position Description
SEDRA Group Quality Director  Develop, implement and maintain a comprehensive Quality and Food safety
In Cairo City From 1/3/2020 management system in accordance with relevant food safety standards and
tell now. regulations (e.g. HACCP, FDA, BRC, FSSC, AIP and ISO Standards)
 Establish and enforce quality assurance protocols, including incoming row
material inspection, on-process quality checks and finished products testing to
ensure compliance with specification and standards.
 Follow-up to the continuous updating of the company's quality system
documents, as well as documents of external origin, such as standard
specifications and technical references.
 Follow-up and making periodic studies of the results of the application of the
company's quality system and non-conformities in raw materials and products
for the purpose of continuous improvement and improvement of the company's
performance.
 Organizing the resources available to the company to serve the implementation
of quality plans and actions to ensure the production of products that meet the
standard specifications and customer requirements.
 Provide guidance and training to staff on quality assurance and control
principles, procedures, and best practices, fostering a culture of quality and food
safety awareness and continuous improvement.
 Responsible for training and raising the level of workers in personal hygiene
and commitment through training them and ensuring that the necessary needs
are provided
 Working to reduce the cost of defective quality
 Control processes to achieve quality goals
 Lead investigations into quality incidents, non-conformances, and customer
complaints, identifying root causes and implementing corrective and preventive
 actions CAPA to address issues effectively
 Collaborate with cross-functional teams; including production, R&D,
procurement, and logistics, to resolve quality-related issues and implement
process improvements throughout the product lifecycle.
 Develop and maintain supplier quality programs, including vendor
qualification, audits, and performance monitoring, to ensure the quality and
safety of raw materials and packaging materials.
 Examine the raw materials supplied to the factory and make the required tests
and make sure they conform to specifications
 Monitor and analyze key quality metrics and performance indicators, preparing
reports and presentations to communicate findings to senior management and
drive decision-making.
 Stay informed about industry trends, regulatory changes, and emerging
technologies related to food quality and safety, implementing best practices and
innovative solutions as appropriate.
 Stay informed about industry trends, regulatory changes, and emerging
technologies related to food quality and safety, implementing best practices and
innovative solutions as appropriate.
 Collaborate with external stakeholders, including regulatory agencies,
certification bodies, and customers, to ensure compliance with regulatory
requirements and maintain certifications.
 Participate in new product development projects, providing input on quality
requirements, process feasibility, and risk assessment.
 Handle any other tasks related to our roles
AL SAKR Quality  Preparing the strategic plan and general policies for qualityassurance
Group for food Assurance management of the company.
industries – Manager  Establishing (building) and spreading the culture of quality in thecompany, and
Borg El-Arab From 8/2017 tell the development of awareness of the importance ofquality.
City 2/2020  Develop (and / or develop) QMS Quality Management System forthe company,
including: A documented and certified quality policy/ Certified and certified
quality procedures manual /Characterization, identification and documentation
of all qualityconcepts / Quality measurement standards / Quality records
/Performance management system for the quality team in thecompany.
 Management of operations analysis of functional processes andtasks and
functional activities in the company.
 Manage the processes of determining the quality standards of theperformance
of each operation within each job in preparation forthe preparation of the
quality manual.
 Management of the processes of analysis of relay relationships / integration
between stages of functional processes / betweenfunctions and each other in
order to analyze the relationshipsbetween operations and functions.
 To manage the measurement and analysis of components ofcustomer
satisfaction with the services provided to them.
 Preparation (and / or development) of a quality manual thatincludes complete
documentation of the system - the targetstandards for quality of services /
quality of operations / to thedegree of satisfaction of the associate - procedures
ofoperationsthat meet these standards - and the full documentation cycle of
thesystem.
 Preparation (and / or development) – andmanagement - a systemfor
documenting the procedures of the functional processes withinthe functions and
departments of the company.
 Supervising the preparation of a quality control system - in thelight of the
approved quality management system, including: Toolsto examine the quality
of the performance of operations in the lightof procedures documented in the
 quality manual / tools to measure(and follow up measuring) customer
satisfaction / tools to monitordeviations and diagnosis and analysis / Policy for
procedures,treatment and correction of deviations / policy to modify (and
thendocument) process procedures that were a deviation gap.
 Supervise the preparation of a quality review system, including asystem of
quality reports (conformity reports / non-conformityreports).
 Preparation and management of a training program, integratedtraining on
quality procedures, in coordination with the DirectorGeneral of Human
Resources.
 Prepare and manage an integrated system for continuousimprovement in quality
(processes / employees / customers).
 Thefollowing subsystems should include: TQM approach / qualityreview
methodology (standards reviews - measurement methods -processes)
Continuing Improvement / Road Map for ProblemAnalysis / Problem Analysis /
Problem Solving Techniques (TOOL-KITS) / Problem Solving Approach /
Quality ManagementSystem Requirements List.
 Preparation (and / or development) of a product qualitymeasurement system -
provided by the company within theframework of an integrated system of
quality of services, including: product design approach / approach to measure
thecustomer's assessment of product quality / approach to productanalysis and
improvement.
 Prepare and qualify the company (administrative systems / systemsof
operations) for the requirements of obtaining ISO certificates,and take all
procedures - in cooperation with the Director Generalof Human Resources - to
obtain the certificate.
 Supervise (systems and procedures) to ensure that they complywith the
standards and requirements contained in the ISOcertificates (after obtaining
them) to meet any inspectionprocedures from the international donor of the
certificate.
 Supervise the renewal of the accreditation of ISO certificates on time.
 Managing quality costs in the company.
 Any other functions assigned to him by his immediate superior.
GOLDEN Q.C Manager  Lead of the Quality Control & supplies inspectors' team.
PACK Group From 1/2013  Implementing, monitoring and maintaining of the management system as
for food tells 7/2017 defined in the quality manual and related quality documentation.
industries - 6 of  Training of the new staff technical on the management system
October City  Evaluation the performance of all the Q C team
 Conduct internal audits according to (ISO 9001, ISO 22000, BRC Global
stand., ISO 14001, Ohsas18001, ISO 17025)
 Participate in the food safety team.
 Investigation & solving of Customer complaints.
 Implementing and follow up of corrective and preventive actions.
 Modification & improvement continually on the Management System.
 Reporting on the performance of the management system to the top
Management
 Analysis of data and identification of weaknesses in processes
Food safety  Manage and organize the food safety team
team leader  Review HACCP plans and ensure compliance with all requirements of food
From 9/2013 safety standards
tells 7/2017  Ensure that the HACCP plans are implemented and that records and evidence
exist.
 Ensure the ability and qualification of the food safety team to prepare and
follow up the implementation of HACCP plans.
 Verify the understanding of food safety personnel and specialists of HACCP
 plans and their ability to carry out the tasks entrusted to them in accordance
with food safety requirements.
 Preparation of all documents and documents related to the achievement of food
safety requirements
 Ensure that the internal factory environment and external environment conform
to the requirements of food safety
 Implementation of awareness courses for employees, including methods of
handling raw materials and the complete product in the operations of
packaging, operation and storage to meet the requirements of the safety of the
product through the application of good manufacturing practices.
 Assist the company's various departments in implementing food safety
requirements
 Periodic review of the application process with the review of documents and
documents prepared to ensure the development of a good system applied to the
requirements of the standard and effective application of this system.
 Meeting periodically at least every six months to assess the efficiency of the
practical implementation of the system to prepare for the management review
meeting.
Member in Food  Participate in the preparation of the plan (Food Defense) and ensure its
Defense team reference annually.
From 11/2014  Review the product in different stages of production and ensure that it is
tells 7/2017 protected from chemical, physical and microbiological Raise management
awareness to obtain appropriate support to protect the product through training
courses, benchmarks, measurements and periodic reports
 Defining the responsibility of management towards product protection
 Ensuring that all workers comply with the provisions assigned to them with the
obligation to implement the rules of food safety and safety in the uniform
(cleanliness / absence of upper pockets / storage in safe and clean cabinets to be
closed).
 Ensure that the external walls of the company are secured through the
monitoring of the walls (installation of cameras / setting of periodic traffic
points)
 Monitor the movements of visitors, suppliers and customers within the
company and prevent them from entering the production halls except with my
accompanying.
 Ensuring the commitment of all workers in the place of work, and the presence
of control on their movements between production lines.
 Ensure that all the keys are handed over to the authority responsible for
managing the security after the completion of working hours.
 Ensure that drivers are committed to the places where they are authorized to
move
 Review supplier evaluation procedures and ensure compliance with product
safety and safety rules.
 Ensure that the campaign vehicles (for sale) are secured while in the garage
Internal auditor  Conduct internal audits according to (ISO 9001, ISO 22000, BRC Global
From 12/2011 stand., ISO 14001, Ohsas18001, ISO 17025)
tells 6/2017  Follow-up and implementation of planned internal audit work
 Review and qualify the new internal auditors to carry out the internal audit
work.
 To verify the efficiency of the implementation of the HACCP plan by providing
evidence of the effectiveness of the application.
 Ensure that nonconformities and corrective actions are recorded to prevent
recurrence of nonconformities
 Prepare the necessary reports on the conformity of the company's departments
 with the management systems reviewed
 Analysis of data received from the departments responsible for recording and
monitoring the data and providing the necessary reports thereon
 Review processes and identify weaknesses
Quality control  Supervising of the Quality Control.
section head  Implementing, monitoring and maintaining of the management system as
From 8/2011 defined in the quality manual and related quality documentation.
tells 12/2012  Participate in the food safety team .
 investigation and evaluation of the production departments cleaning
Quality control  Implementing, monitoring and maintaining of the management system as
engineer defined in the quality manual and related quality documentation.
From 7/2007  Training of the new staff technical on the management system
tells 8/2011  Implementing and follow up of corrective actions.
 Reporting on the performance of the management system to the top
Management
Spice Kingdom Product  supervising the workers
for spices - engineer  receiving of raw materials and handing over of the product
Obour City from 1/2007 to  Establishment of the weekly production plan
7/2007  Participation in solving process problems.
AMON Mill for Product  supervising the workers
milling - 6 of engineer  receiving of raw materials and handing over of the product
October City from 6/2006 to  Establishment of the weekly production plan
1/2007  Participation in solving process problems.
Capabilities
 Have a good knowledge of the food and beverage industry.
 Skills in applying quality management systems.
 Good knowledge of the requirements of obtaining the international qualitycertificate.
 Suitable ability to communicate and deal with others.
 Accuracy and attention to detail.
 Ability to think fast and work under pressure.
 Ability to evaluate performance, analyze weaknesses and identify root causesof anynon-conformance
 Ability to plan, guide, control and improve performance
 Computer skills in Microsoft and internet
 The ability to establish, disseminate and establish a quality culture in thecompany.
 Take responsibility, think of task in terms of objectives and time to achievements.
 Deeply involved in the management of relationships with customers.
 Train the trainers in quality management.
 Preparation and writing a number of quality reports.
 Administration of the working groups and the formation of work teamsharmonious.
 Member of the agricultural occupations Association.
Personal & Soft Skills:
 Ability to cooperate, team working and providing info simply
 Ability to work under pressure and problem solving
 Positive, pro-active attitude character
 Building relationship, team-building, assertiveness and negotiation
 Creative and have an optimistic vision.
 Self-Planning and Time Management.
Computer Skills:
 Very good knowledge of MS. Office “Word, Excel, PowerPoint and Outlook”.
Language Skills:
 Arabic: native language.
 English: Good in both written and reading.
Certificate & Training
Course & training Name Time or Date of Training Place of Training
Lean Six Sigma Green belt 84 Training Hours JIDOKA-EG
(PeopleCert / IASSC) From 19 April to 16 August 2024 (PeopleCert / IASSC)
Preparation of Professional 40 Training Hours ‫انمجمىػت انؼزبيت نهذراساث باػتماد مزكز تنميت انمىارد انبشزيت بمحافظت‬
Chief Executive Officer (CEO) From 23 June to 22 July 2023 ‫انقاهزة‬
Good Hygienic Practices (GHPs) 24 to 25 June 2023 IFC (International Foundation for Consultation)
29 November to 1 December
‫أساسياث دػم انحياة واإلسؼافاث األونيت‬ ‫انهالل األحمز انمصزي‬
2022
Pest Control 9 August 2022 ‫إتحاد انصناػاث انمصزيت‬
HACCP From 7 to 8 August 2022 ‫إتحاد انصناػاث انمصزيت‬
ISO22000:2018 From 3 to 5 September 2022 ‫إتحاد انصناػاث انمصزيت‬
‫اننظافت وانتطهيز‬ 14 November 2021 ‫إتحاد انصناػاث انمصزيت‬
HACCP From 1 to 2 November 2021 ‫إتحاد انصناػاث انمصزيت‬
Internal Audit 11 April 2021 IFC (International Foundation for Consultation)
TPM (Total Productivity
From 7 to 8 Abril 2021 ‫إتحاد انصناػاث انمصزيت‬
Maintenance)
ISO22000:2018 From 1 to 6 Feb. 2021 IFC (International Foundation for Consultation)
EOS (Egyptian Organization for Standardization and
‫فحص وإختبار ػسم اننحم‬ From 61 to 32 August 2020
Quality)
Cleaning and sanitation 17 November 2019 Clean Way
Safe Maintenance 31 October 2019 Abydos for consultation and quality system
Food Defense 24 October 2019 Abydos for consultation and quality system
Cleaning and sanitation 24 October 2019 Abydos for consultation and quality system
CCP Control 21 October 2019 Abydos for consultation and quality system
Pest Control 21 October 2019 Abydos for consultation and quality system
HACCP 19 October 2019 Abydos for consultation and quality system
GMP 19 October 2019 Abydos for consultation and quality system
Food Fraud 19 October 2019 Abydos for consultation and quality system
Allergens 12 October 2019 Abydos for consultation and quality system
ISO22000:2018 & FSSC22000v5 From 9 to 10 October 2019 Abydos for consultation and quality system
Internal Audit ISO19011:2011 From 9 to 10 October 2019 Abydos for consultation and quality system
C.P.R ‫اإلسؼافاث االونيت‬ From 30 July to 1 August 2019 ‫جمؼيت انهالل األحمز انمصزي‬
Internal Audit according to 22May 2018 Union for quality system andtraining
ISO19011
Awareness of ISO14001:2015 21May 2018 Union for quality system andtraining
&ISO45001:2018
Awareness of ISO9001:2015 20May 2018 Union for quality system andtraining
Internal Audit according to December 2017 Orient for consulting and training
FSSC22000v4 and ISO19011
FSSC22000v4 Awareness December 2017 Orient for consulting and training
‫انمىاد انمضافت فً انتصنيؼانغذائي‬ From 9to11May 2017 The International Company For Food Industry GOLDEN
PACK
‫تنميت انفكز االستزاتيجي‬ From 20to21November 2016 The International Company For Food Industry GOLDEN
PACK
Food Safety From 16to17October 2016 ‫ منظمت انؼمم انذونيت‬/ ‫مشزوع انتصذيز‬
ISO14001:2015 From 23to25May 2016 ‫مصز انؼزبيتنهتذريب واالستشاراث‬
ISO9001:2015 From 15to17May 2016 ‫مصز انؼزبيتنهتذريب واالستشاراث‬
BRC Issue 7 From 15to20September 2015 Quali-Tech international
ISO17025:2005 Internal Audit From 23to25February 2015 ‫شزاكت انتذريب نهصناػاث انغذائيت‬
 Course & training Name Time or Date of Training Place of Training
ISO17025:2005 From 19Jun to5 February 2015 The International Company For Food Industry GOLDEN
PACK
Food Defense 27 October 2014 ‫مزكز تكنىنىجيا انصناػاث انغذائيت‬
BRC Internal Audit From 1to4September 2014 The International Company For Food Industry GOLDEN
PACK
BRC Requirements From 25to28August 2014 The International Company For Food Industry GOLDEN
PACK
Pest Control From 18to19May 2014 ‫مزكز تكنىنىجيا انصناػاث انغذائيت‬
ISO22000:2005 From 2to6March 2014 The International Company For Food Industry GOLDEN
PACK
HACCP From 1to5September 2013 The International Company For Food Industry GOLDEN
PACK
‫مخاطز انؼمم‬ 8May 2013 The International Company For Food Industry GOLDEN
PACK
Food Safety From 9to10July 2012 ‫مزكز انمنح واالبتكار ونقم انتكنىنىجيا‬
‫مزاجؼت داخهيت متقذمت‬ From 22to24April 2012 The International Company For Food Industry GOLDEN
ISO14001 PACK
ISO14001 From 25to29March 2012 The International Company For Food Industry GOLDEN
PACK
‫مزاجؼت داخهيت متقذمت‬ From 3to7 July 2011 The International Company For Food Industry GOLDEN
BRC & ISO22000 PACK
‫اننظافت وانتطهيز فً مصانغ األغذيت‬ From 9to10February 2010 ‫مزكز تكنىنىجيا انصناػاث انغذائيت‬
‫انسالمت فً انمكاتب‬ 25February 2009 The International Company For Food Industry GOLDEN
PACK
‫انىقايت من انحزيق‬ 18December 2008 The International Company For Food Industry GOLDEN
PACK
Internal Audit From 18to20November 2008 The French Company for Food Industry ROYAL PACK
ISO9001/2000 From 26to30October 2008 The French Company for Food Industry ROYAL PACK
‫األسانيباإلحصائيت‬ From 10to14August 2008 The French Company for Food Industry ROYAL PACK
ICDL From 21 July to23 August 2008 ‫نقابت انمؼهمينبانشزقيت‬
‫رقابت انجىدة‬ From 6 to 10 July 2008 The French Company for Food Industry ROYAL PACK

Personal Data:

- Date Birth: 24 / 4 / 1984

- Nationality: Egyptian.
- Marital: Marred.
- Military: Postponed.

Education
 B.Sc. at the faculty of Agriculture, Ain Shams University May 2006

Interests
 Research and Reading.

Thank you for attention

References furnished upon request