Hygiene Officer

Job Description**:
ESSENTIAL DUTIES AND RESPONSIBILITIES**
- _Administration_
- Maintains a daily logbook and records all incident reports and findings related to food hygiene and safety.
- Develops and maintains a detailed operations manual that reflects policies and procedures, work processes and standards of performance required for food hygiene and safety. Ensures annual review to accurately reflect any changes.
- Retains records and documentation of all the related findings, data, recommended remedial actions, verification procedures, minutes of meetings with concerned parties and any other related governmental bodies.
- _Operations_
- Establishes and monitors the FSMS (Food Safety Management System) which helps to reduce the risk of food-borne illness outbreaks by identifying, preventing and eliminating problems throughout the flow of food preparation.
- Works closely with the Stewarding Manager on the cleaning procedures, maintenance programs and pest control system to achieve an effective FSMS system.
- Establishes, recommends and monitors the best food hygiene practice for outside Events.
- Implements food sampling and dating system for the Events team as backup in case of an outbreak.
- Conducts daily patrols of kitchens, restaurants and other hotel related areas to ensure the following conditions are in compliance with the required food safety and hygiene standards:

- The pattern of the ‘flow’ of food products
- The condition of relevant equipment
- The physical working environment (lighting, temperature)
- The condition of the operating areas and workstations
- The associates’ food handling or processing procedures
- Liaises with the laboratory to conduct regular swab tests, culture control tests and water tests for fish tanks.
- Performs random temperature checks of buffet food items.
- Collaborates with the Engineering department for repair and maintenance should there be any defects found with the refrigerators.
- Conducts daily control and recording of refrigerator temperatures.
- Recommends and implements a proper waste control and management plan.
- Recommends and reinforces “re-pack” system.
- Recommends and implements a ‘clean’ receiving and storage plan where the risk of contamination of food is brought to a minimum.
- Identifies the current delivery practices of suppliers, recommends corrective measures (if required) and closely monitors to ensure that practices are adhere to required standards.
- Identifies the current practice and challenges in the receiving area, waste control and storage of food in the hotel.
- Knows the layouts and locations of all restaurants and kitchens, including the receiving area, food storage area, and various locations of refrigerators for storing different kinds of food.
- Establishes a Supplier Assurance System, whereby a supplier hazard analysis can be set up and plant audit be carried out on a regular basis.
- Identifies and analyses potential hazards and risk areas through the use of the FSMS system on a regular basis.
- Identifies critical control points from the receiving of food-related items through to the final stage of serving.
- Establishes critical limits for the critical control points and continuously monitors and evaluates their effectiveness.
- Recommends procedures for remedial actions to prevent and eliminate hazards.
- Establishes verification procedures to ensure the effectiveness of the critical control points.

**REQUIREMENTS**
- Minimum three years’ experience in a similar capacity.
- Experience in handling food and hygiene standards of various types of kitchens / restaurants preferred.
- Experience in conducting training / audit checks preferred.
- Experience with local hygiene authorities (through direct contact or previous employment) is preferred.
- Qualified training programmes on hygiene and food safety controls
- Fluency in oral and written English preferred, but not absolutely necessary
- Computer knowledge required

LI-SMIK