Saloua B.

Diagnosis, support in implementing quality systems in Feed and Food according to various standards and obtaining certifications. Conducting internal audits & second-party audits in agri-food industries and hygiene audits in commercial and collective catering. Support in setting up the sanitary approval file. Conducting FSQS advisory visits and inspections in distribution. Leading training sessions on Good Hygiene Practices, quality, and certifications throughout the food chain.

Agricultural upstream & Agri-food industries: Conducting insurance inspections in warehouses for cereals and raw materials. Supporting the implementation of quality systems, team training, and conducting internal audits for the following certifications and standards: FCA, GMP+, RCNA-STNO, GLOBAL GAP, VLOG, 2BSVS, ISO 9001, ISO 17020, ISO 17025, CSA GTP, ISO 22000, BRC, and IFS. Traditional/Collective Catering: Conducting audits and advisory visits in traditional and collective kitchens. Liaising with control services following inspections. Supporting the implementation of the sanitary control plan. Leading dynamic training sessions and in-class training for staff (3h) and head chefs (14h) on Good Hygiene Practices, HACCP application, and food technologies. Developing protocols for validating shelf life. Distribution (Supermarkets & Hypermarkets): Conducting FSQS advisory visits and inspections, preparing reports, and monitoring corrective actions. Verifying the correct application of various sector-specific Good Hygiene Practices guides and raising team awareness of their compliance.

Improvement of HySeQua's 'laboratory' services. Harmonization of HySeQua's internal and external quality documentation. Participation in the creation of Sanitary Approval Files and Sanitary Control Plans for collective and traditional catering.