About us
Value
- Honesty, Accuracy and Responsibility
- Belonging, giving and sacrifice.
- Professionalism
- Customer satisfaction through transparent consultations based on the foundations of understanding and respect
Mission
Providing advisory services in the field of food safety,
which help to overcome challenges and achieve ambitions for the private and public sectors & raise
the food safety and quality system to the highest possible level.
Vision
A distinguished food consultations center at the national and international levels
Controls and Obligations of the Center
1
- Providing advisory services and technical support in the field of its competence and within the controls required by the competent official authorities in the State of Qatar.
2
- Commitment to the mission and values of the center and the general professional ethics, especially with regard to clarity, transparency and professionalism.
3
- Referring the status of consultant only to those who meet the requirements approved by the center, which include the following:
a. Holds a minimum of a third university degree, in food science or any food-related profession .
B. He has not less than 20 years of practical experience in any field of food, specialized scientific research,
or food-related regulatory, educational and research organizations and bodies.
4
- Referring the status of expert to those who meet the requirements approved by the Center only, which include the following:
a. Hold a second university degree, as a minimum, in food science or any food-related profession.
B. He should have at least 10 years of practical experience in any field of food, specialized scientific research,
or food-related regulatory, educational and research organizations and bodies.
5
- Referring to the specialist as a person who meets the requirements approved by the center only, which include the following:
a. Holds a first university degree, as a minimum, in food science or any food related profession.
B. He should have at least 3 years of practical experience in any field of food, specialized scientific research,
or food-related regulatory, educational and research organizations and bodies.
Our Experts
- Internal Auditor certified by DHi (Reg.N°5/303) since May 1994 - Certified Assistant third party auditor: QMS as per ISO 9001 by Ascert International (n°A-0563) since May 1995 - Certified Assistant third party auditor QMS as per ISO 9001 by TUV RHEINLAND GROUP (N°76-2004) since May 2004, and AFAQ/AFNOR (Réf°05.869) since September 2004. - Certified third party auditor: HACCP as per DS 3027: 2002 and Codex Alimentarius (since June 2004, by TUV RHEINLAND BERLIN BRANDENBURG - Audit Officer for ISO 22 000: AFAQ/AFNOR (N°2179) since October 2006,renewed on June 2010 (DGECE/GG/VIB/10.319) and on January 2013 and on January 2019. - Audit Officer for FSSC 22000: AFNOR (DGE-GG-AAS-4-111) since March 2014,renewwed on January 2020,2021 and 2022 - Audit Officer for ISO 9001: AFAQ/AFNOR (N° DGE/GG/AAS/13.640) since 2010, renewed on December 2013 and November 2016. - Technical Expert of TUV RHEINLAND GROUP (Since May 2004) - Technical Expert of AFAQ/AFNOR INTERNATIONAL (since September, 2004). - Permanent expert certification AFAQ/AFNOR INTERNATION ISO 9001/ISO 22000/FSSC 22000
A dependable and accountable Food Technologist with a strong Academic background offering 8 years of positive industry and hospitality experience including production areas, kitchen, quality control, food safety, Hygiene, auditing, inspection campaigns, and lab testing (microbiology -- chemical-physical), and storage. Interprets and synthesizes analytical data to achieve organizational goals with high accountability and professionalism through an organized approach and strong multitasking abilities. Maintaining state-of-the-art food science knowledge and laboratory skills to meet business objectives.
Dr. Jihad has worked since 1997 in several fields related to Food Technology, analysis, development, in addition to his work as a lecturer in Al-Quds University - Palestine, Al-Balqa University - Jordan and Taibah University in Saudi Arabia. He also worked for a long time in the field of meat technology and is an expert in the development of food products and has dozens of published research at Arab and international level, in various fields of food sciences. Dr. Jihad Qassim is a multi-talented expert, he add value in all places in which he worked. After a career of more than 25 years in his field, Dr. Jihad is currently working as a consultant for the meat sector in Jordan, where several companies contract with him for his extensive experience in this field.
Dr. Abdel Hakim Azizia is one of the most prominent Syrian experts in the field of food technology and food science. Dr. Azizia moved from working as a teaching assistant in the Department of Food Sciences, Faculty of Agricultural Engineering, Damascus University, Syria since 1985 to working as a teacher, assistant professor, professor and head of department in the year 2013 until 2017 at the same university. Then he moved to work as director of the Agricultural Technical Institute in Damascus since that date until now. Dr. Azizia participated in 23 scientific conferences, supervised 17 Ph.D. and 23 Master theses, and published 94 scientific papers. He also has 6 books in food sciences, especially meat technology. During his distinguished career, he provided advisory services to the Technical Company for Food Industries, Damascus Countryside, Syria and the Syrian Standards and Metrology Organization. He also worked for the Canadian Food Inspection Agency, and Tolani Company for Food Industries, Halifax, Nova Scotia, Canada.
Dr. Mai Adnan Abdullah held the responsibilities as a lecturer and trainer in governmental bodies, and international funded projects in quality systems and accreditation structures and methods. Additionally she successfully passes the diploma- IBDL international business driving license. Missouri University/ EJABI. Work as a lecturer of nutrition and food technology and their related programs in Huson Collage University/ Al-Balqa Applied University. Her role has consisted in teaching, coordinating, and leading general foundation levels 3, and 4 modules (diet therapy, nutrition assessment, community nutrition, food science and technology, fats and oils science and technology, food microbiology, food safety and hygiene, quality control, biotechnology in food and nutrition, food preparation, seminar and scientific research approaches) in addition to supervising the courses of applied training. X-employee in MOH/ JFDA. Consultant and technical expert in: GMP, Global- GAP and traceability, Accreditation of laboratories, ISO 17025, ISO 22000, ISO 9001.
Dr. Saqer M Herzallah is Professor at Mutah University since 2004. Post doc from Manitoba University and McGill University where I specialized in the field of NanoTech/Food Toxicol./Mol. Biol. in 2011/2012. Mostly I used to work in the field of food and Environmental Analysis. I completed my PhD degree for The University of Jordan in Aug. 2003. I was employed as a Technical Manager at Ibn Hyyan Lab. in Aqaba/Jordan. Above all I worked at most of the analytical Instruments (GC, HPLC, IR, MS, HPLC, XRF, SEM, PCR, ... etc)
Dr. Lina is one of the experts with extensive experience in more than one field. She began her working life in 1999 in the field of quality systems, where she supervised many projects of Quality system implementation for known food establishments, such as Noon Company, Middle East Packaging Company, International Chocolate Company, and Savola edible oil Company, and many other companies. In the year 2008, Dr. Lina joined the Jordanian Food and Drug Administration, where her distinguished competencies emerged, so that after only two years, she assumed the presidency of the food laboratory in it. Then she worked in several universities, the last of which was the University of Petra, in which she is currently working as an assistant professor.
Dr Nazieh have more than 24 years working experience among which more than 15 years with UN & INGOs. Assiduous, outcomes focused, self-starter and excels in complex environment. Have a scientific background engaged with practical technical expertise, interacting with people from a wide range of disciplines across all levels to achieve efficient results. Ability of building partnerships and have excellent communication, organizational and coordination skills. Have demonstrated senior level in practical industry and have a reputation for achieving results. Recipient of several commendation letters. In addition, Dr. Nazih worked as Director of Laboratories Department at the Jordanian JFDA, to which the Food and Drug Laboratories are affiliated. Dr. Nazih was distinguished by his scientific and administrative competence before moving to an academic work as a teacher at Mutah University.
Dr. Mohammad Falah M. Al-Khrishah, Director of "DAMAN" food safety consultants Center, worked from 2009-2017 as the Food Director at Jordan Food and Drug Administration, he was active member of the Arab Food Safety Task (A.T.F) /Jordan representative at The Arab League Regional WHO expert in the field of food safety systems, member of regional experts of food safety systems assessment team (WHO), Head of Technical Committee, pri-Miniser initiative to unified inspection on food establishments and drug Industries. In 1998 he start working at Primary health directorate Food/ Ministry of Health until 2003.
Eng. Ghassan Alkarmi one of the most important managers in Food technology in, below the main responsibilities that he worked in: - FOOD MANUFACUTRING CONSULTANT AT ALBIHAR GROUP FOR CONSULTATIONS OCTO 2020 TILL NOW - REGIONAL MANAGER AND A PERTNER FOR BALKAN AGRICULTURE CO/ AMMAN & BULGARIA MAY 2011-MAY 2020 - DEPUTY GENERAL MANAGER FOR ZAKARIA MAHMOUD MUHAID COMPANY FOR FOOD MANUFACTURING SAUDI ARABIA SEP 2006-MAY 2011 - DEPUTY GENERAL MANAGER FOR ARABIAN DEVELOPMENT FOR FOOD INDUSTRY CO. AUG 2004-SEP 2006 - MANAGER OF THE INDUSTRIAL COMPLEX FOR SHAFA FOR FOOD MANUFACTURING 1999- 2004 - PRODUCTION MANAGER FOR AL MAFRAQ FOR FOOD MANUFACTURING CO (MAFCO) 1994-1997 - PRODUCTION MANAGER FOR ZALOOM GROUPS FOR FOOD MANUFACTURING
Our Partners
