HYGIENE MANAGER

primary responsibilities:

• Reports to the General Manager. Report the effectiveness and suitability of the Food Safety Management System (FSMS) to the General Manager for review to facilitate improvement of the system.
• Organize and coordinate the work of the FSMS Team.
• Ensure that the FSMS is implemented and maintained according to the established procedures, operational policies and controls.
• Identify and record any issues or problems with regards to food products or the processes in FSMS.
• Initiate corrections and control on non-conforming products until the deviation or the undesirable situation has been corrected.
• Initiate investigation for the root cause and corrective actions to prevent the recurrence of non-conformity on food products or the processes in FSMS.
• Be updated on food safety legislation and food safety technical information.
• Provide guidance, information, training to all food handling employees.
• Coordinate and conduct investigation on food borne illness or food safety complaint.
• Schedule, coordinates and chairs the FSMS meetings as necessary to assure smooth and effective implementation of the system. Ensure that minutes are circulated to the team, and follow-up on actions to be carried from the meeting.
• Schedule, coordinates and lead the internal audit.
• Coordinate (with Purchasing Manager) vendor visits as part of vendor program. Schedule and coordinates the vendor visit team.
• Ensure that all documents are records that are essential to the proper functioning of the FSMS are controlled and updated.