Erick Ashikoye

Quality, Hygiene and Food Safety Officer skilled in executing sanitation Standard Operating Procedures (SOPs) and resolving compliance gaps, seeking to leverage expertise in hazard analysis to improve operational safety and minimize audit findings

Quality, Hygiene and Food Safety Supervisor - Saudi Airlines Catering (currently known as CATRION)

(2013-11 - 2022-12)

Quality, Hygiene and Food Safety Supervisor responsible for executing food safety, sanitation, and hygiene operations across multiple departments and store locations. Leadership role overseeing cold-chain systems, product integrity, compliance audits, and staff training across butcheries, bakeries, pastry sections, and kitchen operations.

• Audit store cold-chain systems, walk-in chillers, display units, and receiving operations to help store teams prevent temperature breaks, product spoilage, raw material degradation, and fresh food shrink
• Identify operational gaps in food handling, hygiene, and storage practices early to minimize financial losses arising from product withdrawals, wastage, and inventory write-offs
• Conduct risk-based supplier and store-level receiving reviews to eliminate contamination events that could trigger expensive product recalls, customer compensation claims, or regulatory enforcement actions
• Identify process efficiency opportunities in store sanitation, hygiene chemical utilization, and waste handling across fresh food processing departments (butcheries, bakeries, Cold kitchen, Hot Kitchen)
• Support local implementation of responsible sourcing and food integrity requirements that protect brand equity and customer retention
• Audit store-level waste segregation (organic vs. recyclable dry waste) across fresh food preparation departments to support commercial waste-to-cash initiatives and reduce landfill dumping costs
• Execute rigorous food safety, sanitation, and hygiene audits across all customer-facing and processing workstations (butcheries, bakeries, Pastry, Cold Kitchen, Cold Rooms and walk-in freezers)
• Verify product integrity, labeling compliance, expiration dating, allergen controls, and raw material traceability across store receiving bays and storage rooms
• Lead localized technical investigations into customer food complaints, foreign body reports, or foodborne illness allegations; ensure immediate product isolation and corrective action
• Engage local public health officers, regulatory inspectors, and food safety auditors during Unit inspections, ensuring complete documentation availability
• Promote a customer-first mindset by coaching store personnel on strict hygienic practices, handwashing protocols, personal protective equipment, and customer protection standards
• Execute structured workstation-level food safety, hygiene, sanitation, and product integrity audits using corporate HACCP, ISO 22000, and sanitation toolkits
• Perform spot-check product traceability tests, cold-chain temperature verification audits, and batch tracking logs from receiving bays to display cases
• Monitor implementation and closure of Corrective and Preventive Actions (CAPAs) arising from internal audits, health inspections, or customer complaints; verify 100% root-cause resolution
• Audit store compliance with sanitation schedules, master cleaning plans, pest control contracts, and chemical dilution protocols
• Feed field audit scores, food safety non-conformances, temperature trends, and risk data directly into central food safety dashboards and reporting tools
• Verify store hygiene practices regarding the safe handling, storage, and disposal of organic food waste, fats, oils, and grease (FOG) to prevent pest attraction and drainage blockages
• Provide practical, hands-on technical coaching and mentorship for Fresh Leads, butchers, bakers, Production and Operation supervisors, and food handlers during site visits
• Develop and support store-level Food Safety Champions across assigned Units to reinforce daily compliance and hygiene accountability
• Deliver practical training sessions on personal hygiene, cross-contamination prevention, cleaning and disinfection standards, and temperature logging procedures
• Coach store leadership on food safety risk management, HACCP prerequisite monitoring, and regulatory compliance expectations
• Drive a culture of food safety excellence, transparency, and behavioural accountability across all store fresh food operations

KCSE Certificate - St.Paul's Amukura Boys High School (2009)

Certificate - Computer Proficiency - AIRADS Training Institute (2010)

Diploma - Food Safety - ALISON College (2015)