Hygiene Manager

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.
The 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.
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