A MESSAGE FROM ICTS EUROPE PRESIDENT & CEO- OREN SAPIR
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ISSUE 4 — 23 April 2020
A MESSAGE FROM ICTS EUROPE PRESIDENT & CEO—
OREN SAPIR
Dear ICTS Family members,
Days become weeks. Weeks become months. And as time goes by, we grow to
realise the impact of the pandemic on our daily lives at home and work with the
valued perspective of time.
My priorities continue to remain, keep your health intact and spirits as high as
possible. Those aspirations keep you in my thoughts day and night. Only with
good health can we address the future. It might appear a bit foggy right now, but
rest assured, brighter days will come.
“We are dynamic,
To be ready – and even thrive – in a future where extraordinary changes become
we are innovative, the “new normal,” we all need a bit of confidence; confidence that things will get
we are dedicated, better, confidence in each other, and confidence in the human ability to adapt to
and we will prosper. ” a new reality, however different it may be.
The entire ICTS management is working vigorously on ideas and solutions that
will inspire and boost confidence across the broad aviation community: our
airlines and airport clients, regulators, and hopefully, passengers, which we miss
so much in public transport and airports.
Throughout the history of ICTS, spanning over 30 years, we have seen some tur-
bulent times but have always weathered the storm and maintained our position
as industry leaders by being proactive and embracing change. This time is no
different! We are dynamic, we are innovative, we are dedicated, and we will
prosper.
Soon enough, I hope to be able to share with you, our new ideas for the new
world. Ideas that will allow us to get back to a high level of activity, and in which
you will be the faces delivering them in airports across the world.
When the future is unknown, the opportunities to shape it are huge. Periods like
this are rare, but we stay ahead of the curve and prepare for a new reality once
air travel is able to resume.
So, while we look to shape the future of our business, you can be proactive in
shaping your own future.
Wishing you all plenty of health, plenty of smiles, and plenty of good news.
Still looking forward to meeting you all in person in the near future.
Yours truly,
Oren
1
AN INTERVIEW WITH EVP ICTS EUROPE — SHAI MEIRAV
How are you?
I feel very good and very proud. Proud to work for a company that responded so
quickly and so appropriately to the COVID-19 crisis. Proud and grateful for all our
staff that despite the situation still go to work every day. Proud and heartened by
how the extended ICTS family is supporting those who are forced to wait at
home until our activities pick up again. Proud and confident that thanks to these
strengths we will come out stronger on the other side.
What message do you want to send to your employees and the wider ICTS Europe
Group?
“We’ve always First and foremost – stay safe, look after yourselves and your families. The health
of our people is the most important thing. And, over my 25 years in ICTS, we
known how to stick went through several crisis situations. We’ve always known how to stick togeth-
together, support er, support each other, draw strength from one another. We always had the
each other, draw courage to make the right decisions. And we always saw each crisis as an oppor-
strength from one tunity to reinvent ourselves. We are strong today thanks to all of these principles.
We will stay strong because we are already applying the same code.
another. We always
had the courage to On a personal note, what have you learnt to appreciate during this forced change
make the right deci- of routine?
sions. And we always I rediscovered my family. Normally I travel a lot and spend 2-3 days a week away
saw each crisis as an from home. It’s now two months that I am at home with my wife and two sons.
I’m happy to report that I am enjoying this very much! But I must admit that I’m
opportunity to
also eager to be able to travel again and see all my friends and colleagues in my
reinvent ourselves.” extended ICTS family.
2
Quarantine is an unchartered territory and we are here to help!
Every week we will be looking to tackle a different challenge by sharing your survival tips.
This week’s topic: COOKING & BAKING - YOUR BEST RECIPES AND LOCAL DISHES
Thank you to Janine Kay, Office Manager and HRM Four Winds Diag-
nose K9 Solutions in the United Arab Emirates, for sharing the follow-
ing recipe: Arabic Sweet Dumplings - Luqaimat
A favorite in any Emirati kitchen, often eaten during Ramadan. These
doughnut-like balls take no time to make and even less time to disap-
pear!
Method:
Ingredients: 1. Mix the flour, yeast, sugar, salt, cardamom powder, saffron and
• 2 cups all-purpose flour warm water together to make your dough. Use an electric
• 1 teaspoon dry yeast blender with a hood or paddle attachment for the best results.
• 1 ½ teaspoon sugar 2. Leave the mixture in a warm place for 10 minutes to prove and
• A pinch of salt rise.
• ½ teaspoon cardamom powder 3. Take small pieces of the dough mixture and make little dough-
• ½ teaspoon saffron nut balls.
• 1 ¼ cup warm water 4. Ensure your cooking oil is hot then gently drop in the balls and
• Sunflower oil for deep frying cook for two to three minutes or until golden brown.
• Date honey syrup* 5. Remove from the frying oil and place onto paper towel to ab-
*Top tip If you can’t source date honey sorb any extra oil. Serve the dessert with drizzled black or date
make a simple syrup by boiling – without honey and garnish with pistachios.
stirring – one cup of sugar and a quarter Saha wa Afia!
cup of water.
“In order to prepare a good Carbonara, one of the most famous pas-
ta dishes of the Rome area, you only need to get a few good quality
ingredients” says Monica Salomoni, Operations Manager, ICTS Italy.
Method:
1. Boil the water.
2. Mix the three eggs with the cheese until you will have a thick
cream and add a little pepper.
3. Put the bacon in a pan and cook it until the fat melts and be-
comes crispy.
Ingredients: for 4 people 4. Cook 500 grams of pasta in boiling salted water as per the in-
• 1 egg structions on the pasta package.
• 2 egg yolks 5. Drain the pasta “al dente”(set aside a little cooking water).
• 300 grams fresh bacon 6. Pour the pasta into the pan with the bacon for one minute.
• 150 grams pecorino romano (but 7. Remove the pan from the heat (very important).
also parmesan will be ok) 8. Pour the hot pasta into the bowl with the eggs and mix well.
9. Add a little cheese and a sprinkling of pepper (if you need, add
• 500 grams pasta like macaroni or
a little of cooking water to make it creamier) and serve it hot.
spaghetti.
Buon appetito!
3
Petra Nash , Executive Assistant , A.S.P. Security Services in Canada,
shares with us the iconic Canadian dessert recipe for The Ultimate
Nanaimo Bar .
Method:
Bottom Layer
1. Pour 2 cups (500 ml) water into bottom of double boiler. Place
Ingredients: on stove over medium heat and bring water to simmer.
2. In top of double boiler; combine butter, cocoa and sugar; place
Bottom Layer over simmering water. Heat, stirring, until butter has melted
• ½ cup (125 ml) unsalted butter and mixture is smooth.
(preferably European-style 3. Add beaten egg; stir until thick. Remove top of double boiler
cultured butter) from heat. Stir in graham wafer crumbs, coconut and almonds.
• 5 Tbsp (75 ml) cocoa powder 4. Scrape into parchment paper-lined 8-inch square baking dish.
• ¼ cup (50 ml) granulated sugar Press firmly to create even bottom layer.
• 1 egg, beaten 5. Tip: If you don’t have a double boiler, half-fill a saucepan with
• 1 ¾ cups (425 ml) graham wafer water and heat over medium heat until water begins to sim-
crumbs mer. Then, place a metal or glass bowl over the simmering wa-
• 1 cup (250 ml) shredded coconut ter and proceed as directed.
• ½ cup (125 ml) almonds, finely Middle Layer
chopped 1. In bowl, cream together butter, cream and custard powder.
Middle Layer Gradually add icing sugar; beat until light and fluffy. Scrape
• ½ cup (125 ml) unsalted butter, over bottom layer, smoothing top with spatula or palette knife.
softened Topping
• 2 tbsp + 2 tsp (40 ml) whipping or 1. In clean double boiler, melt chocolate and butter together. Re-
heavy cream move from heat; let cool slightly. When cool, but still liquid,
• 2 Tbsp (30 ml) vanilla custard pour over custard layer.
powder 2. Cover and refrigerate until cold.
• 2 cups (500 ml) icing sugar Bon appétit!
Topping
• 4 oz (115 g) semi-sweet chocolate
• 2 Tbsp (30 ml) unsalted butter
Jérémie Castera, Quality Manager at ICTS France, shares with us her
recipe of gluten-free and lactose-free cookies. These cookies are also
very tasty for people who don’t have an gluten and/or lactose allergy
or intolerance.
Method:
1. Pre-heat the oven to 180° C.
2. Mix the compote, margarine and brown sugar with an electric
Ingredients: mixer.
3. Add the rice flour and yeast and mix until you get a homogene-
• 50g of applesauce ous dough.
• 100g of vegetable margarine 4. Add the chocolate pieces and mix.
• 120g of brown sugar 5. Place baking paper on the oven tray, make small pieces of the
• 170g of rice flour dough and place on the oven tray.
• 150g of chocolate 6. Bake about 14 minutes at 180° C.
• 1 sachet of gluten-free yeast Bon appétit!
4
Manuel Joao, Security Director ICTS Portugal, shares with us a tradi-
tional recipe from the North of Portugal called ‘Portuguese Duck
Rice’, in Portuguese ‘Arroz de Pato’. The below recipe serves 4-6 por-
tions.
Method:
1. Put the duck in your largest pan, cover with water and add the
coriander, bay, thyme, star anise, leek top, onion, carrot, or-
ange zest and a grinding of black pepper. Place over a medium
heat and bring to the boil, skimming off any oil from the sur-
Ingredients: face. Turn down the heat slightly, cover and simmer for 45
• 1 whole duck, trimmed of excess mins, then turn off the heat and let the duck cool in the stock
fat and jointed for 15 mins. Drain the stock from the duck, reserving it to cook
• small pack coriander the rice. Leave the duck to rest until cool enough to handle,
• 2 bay leaves then shred the meat away from the bone.
• 1 thyme sprig 2. Heat oven to 180°C | 160°C fan | gas 4.
• 1 star anise 3. To make the rice, heat the oil in a large frying pan over a medi-
• 1 leek (green top only, keep the um-high heat and sauté the leek, onion and garlic for 10-12
white part for the rice) mins or until soft and aromatic. Add the rice and fry for 5 mins
• 1 onion, halved or until the grains are turning golden and crispy, and sticking to
• 1 carrot the pan. Add 400ml of the duck stock and cook for 15 mins,
• 1 large orange, zested and juiced covered, without stirring, or until the rice is puffed and dry.
4. Stir the duck meat and orange juice through the rice, season,
For the rice then transfer the mixture to an oiled roasting tin or casserole
• 2 tbsp olive oil dish. Top with the chorizo and place on a high shelf in the oven
• reserved white part of the leek to cook for 20-25 mins or until the rice is crisp and golden. Gar-
• 1 onion, sliced nish with coriander or mint leaves, and serve with a salad, if
• 1 garlic clove you like.
• 250g basmati rice Bom apetite!
• 100g chorizo, cubed mint or cori-
ander leaves, to serve
Julie CARRASCO , Quality Manager at ICTS France, shares with us her
recipe of FAR BRETON. Far Breton is a classic cake or dessert from
the Brittany region of France.
Method:
1. Preheat the oven to 250 ° C.
2. Butter a non-stick cake pan.
3. Mix the flour, sugar and salt in a bowl. Add the eggs one by
one, beating well after each addition. Mix everything with a
whisk to obtain a smooth and homogeneous paste.
Ingredients: 4. Gradually stir in milk while stirring.
5. Place the prunes at the bottom of the mold.
• 125 grams of flour 6. Poor the preparation over the prunes and bake halfway up for
• 100 grams of sugar 5 min at 250 ° C then lower to 180 ° C for 15 min.
• 3 eggs IMPORTANT: DO NOT open the oven during the baking process, not
• 1 pinch of salt even to take a look!
• ½ litre of milk
7. Let it stand for a few minutes before serving.
• About 100 grams of pitted prunes
Bonne dégustation et KENAVO!
5
Viola Wang, Head of Asia region, ICTS Europe Systems shares her reci-
pe of Port Floss Bun for afternoon tea break:
Method:
1. Pre-heat oven to 160C fan. Grease and line a 16 x 28cm cake
roll tin with baking paper.
2. Start with separating the egg whites and yolks into separate
Ingredients: bowls and leave them at room temperature.
3. In one bowl, whip the egg whites to a soft peak before adding
• 6 Eggs
any sugar. This allows the meringue to keep its volume and not
• 100 g Cake flour / Pain flour is also
deflate when adding the sugar. Please do not add all the sugar
fine
at once when creating a meringue. It will be better to split the
• 75g Sugar
sugar into three equal parts. 1st: When the big bubbles appear ;
• 60 ml Cooking oil
2nd: When the small bubbles appear ; 3rd: When the mixture
• 75ml Milk/ I used coconut milk
starts to show the curves.
• 1g Salts
• 3-4 drops Vinegar
When you finish, the egg whites
• A few Light Mayonnaise / double
should be like this .
cream is also fine
• If you don’t have the Pork
floss don’t worry, you can use
fruits or coco powder
4. In a new bowl sieve the flour.
5. Into a separate small bowl (prepare a clean and dry non-plastic
bowl since plastic tends to trap oil) add 3-4 drops of vinegar/
lemon before you start.
6. Microwave the oil bowl at a medium-high heat for 1 min (be
careful the bowl is hot). Then, immediately add the hot oil to
the flour bowl and mix them together.
7. Mix the egg yolks and milk / coconut milk into this bowl, and
whip them together.
8. Now add 1/3 of the egg whites, and use a gentle folding move-
ment with a spatula to incorporate the meringue into the wet
flour mixture. Do not stir, this will prevent the air in the me-
ringue from deflating. Then add the rest of the egg whites.
9. Put the pastry into the oven set at 160C fan, for 20-30mins.
10. When it is ready, add the Light Mayonnaise and pork floss to
the top layer and push the cake onto itself as you roll.
11. When peeling off the baking paper, try to remove as much of
the “skin” as possible. The cake looks better with exposed
crumbs.
祝你好胃口！ ZHU NI HAO WEI KOU!
6
The following is a recipe for Sugary Brioche-Muffins, sent to us by
Jeannette Ikonga, Account Manager at ICTS Europe Systems. Jean-
nette is based in the London office.
Method:
1. Warm up the milk with a tablespoon of the sugar and mix in
the yeast. Let it proof for about 5 mins. In the meanwhile, mix
Ingredients: the flour with the salt, the rest of the sugar. Add the 2 eggs,
For the dough: mix in the yeast-milk mixture and start kneading the dough.
• 250 ml milk When it has an even consistency and forms a ball, pour in the
• 22g fresh yeast or 11g dry active melted butter and keep on kneading until it's nice and shiny.
yeast or 5.5g instant yeast 2. Sprinkle it with a bit of flour, cover it with a tea towel and let it
• 140g sugar rest for about 40 mins in a warm place. Then knead it again,
• 2 eggs split it into 12 equal sizes. Roll out the small dough balls into
• 1 pinch of salt strings, cut them in 3, then braid the strings together. Once
• 550g flour you have the 12 braids, place them in the muffin tin.
• 100g melted butter 3. Brush the brioches with lightly beaten egg, and let it rest for
another 30-40 mins. After this, brush them with the egg again
For the finishing touch: and put them in a warmed up oven (170 degrees). Bake them
• 1 egg for approx. 30-45 mins, though you have to take them out 4-5
• sugar mins before the end to give them another coating of egg and
sprinkle them with sugar, then put it back in the oven till the
end of the baking time. Note from Jeanette: I omitted this last
step, because I didn't want to have too much sugar, they still
turned out pretty and tasty!
Enjoy!
Tracy Fuller, Chief Commercial Officer, ACTS-Aviation Security, Inc.
USA, suggests the Texas Sheet Cake, a uniquely Texas recipe: https://
www.texasmonthly.com/food/texas-sheet-cake-recipe/.
Tracy also shares two of her pineapple jalapeno margaritas recipes:
Perfect Margarita Recipe:
Method:
Margarita Ingredients:
1. Mix together and pour over ice
• 3 ounces of Pineapple Jalapeno Cheers!
Tequila (see below)
• 2 ounces of Cointreau To prepare the perfect ‘Pineapple Jalapeno Tequila’, you will need a
• 1 ounce of pineapple or orange large container to infuse the tequila.
juice Method:
• 1 ounce of fresh lime juice
Grill pineapple slices and jalapenos until pineapple is golden
and jalapenos are starting to blister.
2. Cut tops off of jalapenos
Tequila Ingredients: 3. Add jalapenos and pineapple to container. Pour tequila over
• 1 good bottle of blanco tequila pineapple and jalapenos and cover. Do not throw out tequila
• 1 pineapple, cored and sliced bottle.
• 3-6 whole jalapenos (depending 4. Allow to infuse for 3 to 5 days.
on desired heat) 5. Remove pineapple and jalapenos and strain tequila back into
bottle.
Cheers!
7
“My recipe inspiration came from a beautiful animated movie –
Ratatouille. For those who have kids and would like something fun
to do, I would suggest to watch this animated movie together and be
inspired by it to make your own Ratatouille. It’s easy to make, super
healthy and may help your kids to eat more vegetables! After all, an-
yone can cook!”, says Milda Toliusyte, Finance Administrator , ICTS
UK & Ireland.
Method:
1. Preheat oven to 190-200C.
2. Thinly and evenly slice aubergine, tomatoes, zucchinis and car-
Ingredients:
rot into ~ 1mm rounds and set aside.
Veggies for topping: 3. To make the sauce: Heat the oil in the pan. Sauté the onion,
• 1 aubergine garlic, bell peppers until soft, around 11 minutes. Now add
• 4 tomatoes chopped tomatoes and tomato passata. Season with salt, pep-
• 2 zucchinis per and any other seasoning you like. Stir for another 5-10
1 large carrot minutes until all ingredients are fully incorporated.
Sauce: 4. Pour the sauce into the pan. Arrange sliced vegetables in alter-
• 2 tablespoons of oil nating patterns (e.g. I used aubergine, tomato, zucchini and
• 1 red onion, diced carrot) on top of the sauce from the outer edge to the middle
• 3 cloves garlic, minced of the pan.
• 1 red bell pepper 5. Cover the pan with baking paper or foil and bake for 40-60
• 1 yellow bell pepper minutes.
Tip: I serve Ratatouille as a main dish with wild rice on the side.
• Salt to taste
Enjoy your meal!
• Pepper to taste
• 2 chopped tomatoes
• 1 tomato passata
• Seasoning to taste (salt, pepper,
chilli, turmeric, smoked paprika,
basil etc.)
ICTS Europe’s Compliance and PQCT (Product Quality
Control and Training) Division has maintained momentum
during this month of April with the following programmes
run:
• 6 online courses were attended by 59 employees from
both Aviation and General Security from almost all of
ICTS Europe’s subsidiaries. The courses included: Moti-
vation in Times of Crisis and Qualification Programme
for OJT – Trainers.
• 20 Training Managers from across North America and Europe participated in an online conference dur-
ing which annual recurrent training, present activities of ICTS staff and trainers and PQCT support were
discussed.
The above activities were well received and the Division looks forward to continuing a busy online schedule of
events and training.
8
Viola Wang, Chief Commercial Officer for Asia , ICTS Europe
Systems, says;
“With COVID-19 giving everyone a hard time, here is how we
are supporting our communities:
On 30 March, 8 days after the UK Government issued the
lockdown, we received a box of 200 FFP2/N95 (high level
medical use) masks from our client Nuctech based in Beijing,
China. We sent 50 of these masks to our colleagues to help
them take care of their vulnerable family members. Then, 20
masks were sent to Barnet General Hospital and an addition-
al 20 to care homes. 80 of these valuable medical use masks
were donated to support the heroes and heroines at St
George's Hospital. The final 30 masks are on the way to
Beench House Medical Practice.
A further 100 masks are now on their way to the UK sent by
our Smart App client, a Chinese carrier - Sichuan Airlines.
We are fortunate to have our partners with their kind and generous support. We are astounded by the
selflessness and dedication of all NHS staff and care workers. They are truly inspiring!
At this very moment, many ICTS staff are still working at the front line, monitoring and updating global immi-
gration travel rules, providing security services to NHS hospitals, warehouses etc., and our lovely dogs are also
doing a good job with the Police to guard our city. Well done team, we are very proud of you!!”
Every Thursday at 8pm the UK comes together (respecting
social distancing), clapping for the NHS (The UK’s National
Health Service) and front-line staff.
Click on the picture below to see ICTS UK & Ireland joining
forces with Glasgow Airport’s key workers last week. In the
video, we are the third vehicle from the left!
Pic (L-R): Holly Boyden (Airport Security Officer)
and Michelle Mclaughlin (Security Team Manager).
Georgina Inchausti, Station Manager at Barcelona Airport,
ICTS Spain sent a picture of ICTS Spain’s Security personnel
working in the facilities dedicated to the housing of home-
less people. “The facilities at Fira de Barcelona, are where
Barcelona used to hold the Mobile Congress. The area, now
transformed, is being used as an isolation hospital and shel-
ter for the homeless. Mobile Congress 2021 will come soon,
Pic (L-R): Julio Cesar Bobadilla (Agent), Nicolás Chiara
(Guard), Cristóbal Carrasco (Guard) and hopefully ICTS Spain will send a different picture, with
less sadness and happier and healthy people!!!”
9
Janine Kay, Office Manager and HRM from Four Winds Diagnose K9
Solutions in the United Arab Emirates writes, “It can be challenging
to maintain the welfare, both physical and mentally, of teams
especially in cases where large teams or groups finds themselves
quarantined together.
If you live with your family,a partner or a roommate, coronavirus
quarantine isn’t just about managing your own needs and
anxieties. It’s about finding a way to coexist with someone and all
of their needs and anxieties, every minute of every day in a
confined space for an undisclosed amount of time. This has
shown to be challanging for the smallest of households.
Imagine the same situation for a ‘family’ of 55. Four Winds
Diagnose K9 UAE has a situation where 50 K9 handlers, 2 Kennel
assistants and 3 security guards who all live and work together
daily.
Being in quarantine with movements completely restricted means
that they are spending even more time confined together on a
24/7 basis. This can have a big effect on team morale, individual
motivation and social interactions. Studies show that being in this
type of confinement can lead to emotional discomfort, anxiety,
sadness, irritation, frustration, anger, just to name a few.
This is what we do to help our family of 55 to cope, stay positive
and maintain a high team spirit:
• They have been divided into 6 teams.
• We created a Four Winds Olympics with several activities, such
as Football, Volleyball, Badminton, PlayStation, Carrom, Scrab-
ble and Dominos where the teams compete with one another.
• Once the tournament is completed, they create completely
new teams and start again.
These activities have been put together in a way to keep our team
mentally, physically and socially active.
• Competition and group activities have shown to have a
positive psychological effect on individual motivation. Humans
not only survive by competing but perhaps more importantly,
they survive by cooperating with one another. In the words of
Bertrand Russell, “the only thing that will redeem mankind is
cooperation”.
• It will maintain their ability to work as
teams and keep them socialising.
• Competitive activities also boost morale
and alertness.
• It releases“feel-good” neurotransmitters
such as oxytocin and endorphins that keep
away sadness, anxiety,and anger.
10ICTS UK & Ireland London Head Office enjoying a virtual Friday
lunch — organised by Chris Cox, Head of IT.
Leticia Ballester, Quality & Training Department, ICTS Spain -
“Apart from doing some telework and cleaning the house as the
most of us are doing these days, I try to keep myself busy, among
other stuff updating my Funko collection (it took me a whole morn-
ing to display them as shown in the picture), and giving online
dance classes using different tools like YouTube or Instagram. I’m
also a dance teacher in the evenings, and at least through the in-
ternet I get to keep in touch with my students and they can dis-
tract themselves for a couple of hours a week and forget about
their school home-work and the whole situation.”
“We had arranged a Mexican dinner at the yard for some
friends. Unfortunately unable to attend due to Covid, we did it
virtually instead” - Hilary Curtis - Standards & Compliance Man-
ager, ICTS UK & Ireland.
NEXT WEEK’S TOPIC IS:
“CRAFTING—SHARE YOUR CREATIONS”.
11Every week we will be looking to feature a quote of HOPE, RESILIENCE, and SOLIDARITY
Coretta Scott King was an American author, activist, civil rights leader, and the wife of Martin Luther King Jr. An
active advocate for African-American equality, she was a leader for the Civil rights movement in the 1960s.
King was also a singer who often incorporated music into her civil rights work.
NOTE FROM THE EDITORS:
Our thoughts are with our colleagues and their families who have lost loved ones, and we wish all who have
contracted Covid-19 a speedy recovery.
We have created this bulletin because we care. In these uncertain times it is important more than ever before,
that we stand united and reach out to one another. This is our weekly bulletin. Any thoughts, suggestions,
contributions and feedback will be most welcome.
Look after yourselves, be kind to others and remember that you are not alone in this crisis.
Roberta Puccinelli Sacha Miettinen— Efrat Thomas—
Sher— Project Assistant, Group Marketing
Communications ICTS Europe/CTSN Manager,
Manager,
Follow ICTS Europe on www.ictseurope.com
12You can also read
