Hygiene Manager

Roles & Responsibilities

Position Overview:

The Hygiene Manager is responsible for ensuring that all food handling and preparation within an establishment meet strict local & International safety standards. The individual protects public health, safeguards the business's reputation, and requires strong leadership and a comprehensive understanding of food safety management systems, FSMS/ HACCP/ ISO22000.

Job Role:

1. Food Safety Management

• Review, develop, implement, and maintain comprehensive food safety management systems such as HACCP (Hazard Analysis Critical Control Point) and ISO22000.
• Lead, plan and ensure successful annual Internal Audit and External Audit.
• Ensure all operations meet or exceed food safety regulations set by government bodies like the Singapore Food Agency (SFA).
• Set and enforce high standards for personal hygiene among all staff. This includes overseeing cleaning and sanitizing procedures for all equipment, food service areas, and facilities.
• Lead monthly meeting with committee team. Maintain, strengthen and improve overall food safety and hygiene via effective communication and execution with the team.
• Work with the purchasing and supply chain teams to conduct audits and manage food safety and quality issues with suppliers.
• Liaise with pest control contractor, monitor performance and review monthly reports to manage and prevent pest issue/ infestation.
• Liaise with chemical vendor, monitor performance and review monthly reports to ensure good chemical management.
• Monitor and work with external caterer to ensure food safety and hygiene of staff kitchen, staff café and staff meals.
• Monitor, review and identify opportunity for continuous improvement in food safety and hygiene management system.

2. Inspections and Audits

• Conduct regular internal audits of food preparation areas, storage, and equipment.
• Prepare for and manage inspections by regulatory agencies and third-party auditors.
• Plan and liaise with lab specialist on monthly sampling.
• Review lab test results.
• Conduct root cause analysis and implement corrective actions if there is any unsatisfactory result.
• Maintain meticulous records of food safety procedures, training sessions, audits, and corrective actions.
• Prepare reports for management and regulatory bodies.
• Investigate and resolve food safety-related incidents, customer complaints, and near-misses.
• Conduct root cause analysis to implement corrective and preventative actions.
• Identify and assess potential food safety hazards in all stages of food handling and processing, from receiving raw materials to serving the final product.
• Work with engineering team on regular inspection, schedule repair and review preventative maintenance reports to ensure compliance and completion of services.

3. Waste Management

• Develop and oversee procedures for waste management, including recycling and minimizing food waste.

4. Training and Development

• Design and deliver food safety and hygiene training programs for new and existing employees.
• Promote a positive food safety culture where employees feel empowered to report concerns.
• Support Certification of Marine Stewardship Council (MSC) & Aquaculture Stewardship Council (ASC).

Talent Profile:

1. Qualification

• Diploma/ Degree in Food Science, Food Technology, Microbiology, or a related field
• Professional certifications such as HACCP, Certified Auditor, or other relevant food safety certifications are required

2. Work Experience

• Preferably 5 years' experience in a food safety role within a food manufacturing or hospitality environment

3. Technical Skills

• A deep understanding of food safety regulations, industry best practices, and standards like ISO 22000
• The ability to lead, mentor, and motivate a team to achieve high hygiene standards.
• Excellent written and verbal communication to effectively train staff, liaise with regulatory agencies, and present reports to management
• The capacity to define problems, analyse data, identify trends, and implement effective solutions
• A meticulous and organized approach to record-keeping and inspections.

Tell employers what skills you have

Health Promotion
Microbiology
Food Technology
Food Safety Management
Waste Management
Audits
HACCP
Safety Management Systems
Hazard Analysis
Hospitality

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