responsible for all the food safety aspects within all laborer accommodations as well all food premises that are involved in food preparation and serving. The Following are the food safety specialist's roles: Ensure that food handlers are free of any contagious diseases that are capable of cause food borne illnesses. Monitor the extent at which food handlers comply with the healthy practices when dealing with food. Inspect the extent of compliance of the basic requirements with the required specifications (the building foundation, pest control, storage, personal hygiene and behavior of food handlers, food handlers basic food safety training, cleaning and disinfection of the food premises, receiving of raw food etc.....) Monitor the critical control points which if neglected can cause the contaminations of food thus cause food poisoning. Examples of critical control points are cooking temperatures, cooking cooked food temperatures, heating temperatures, hot and cold food temperatures during display etc.......... Document the violation observed as well as their recommended corrective actions or the corrective actions implemented by the food safety specialist during inspection. These documents should be written in a report and filed. Collect high risk food samples and analyze them in approved laboratories every month. The analysis result should be filed in order to ensure the availability of historical data if needed. Ensure that ready to eat is transported from the food premises to the dining halls in a safe method.