Hygiene Document & Liaison Officer

The Hygiene Officer ensures the effective implementation of Solaire’s Integrated Food Safety System procedures and controls for Housekeeping and will also act as the Hygiene reviewer for HACCP records prior to filing. Administrative tasks including submission of hard copies of government requirements are also under the said Hygiene officer.

The Hygiene Officer also acts as the main Hygiene point person to coordinate with Human Resources on the renewal of yellow card and Butcher’s permits under the Bureau of Quarantine. 

Overall Job Responsibilities

Ensures that Food Safety documentation, references and records are updated, correct and completeEnsures that Food Safety Licenses are valid and informs the Hygiene Manager if there are any that are due for renewal on the said quarter.

Functional Job Responsibilities

 Maintain liaison and assists in audits of local government, occupational safety and or health organizations, management, employee representative, and other agencies regarding food hygiene standards and solutionsChecks and inspects food handling and storage areas including warehouse, housekeeping pantries and Food and Beverage pantries to ensure that food safety hazards are addressed.Ensures Hygiene and Food Safety standards are implemented at all food handling and storage areas based on submitted Critical Control Point records by Culinary, Food and Beverage, and Materials Management.Maintains records, prepares reports and composes correspondence relative to workPerforms back of the house rounds and audit to validate and verify existing Engineering Preventive Maintenance ProgramsPerforms supplier visits and implements Solaire’s Vendor Food Safety Program either remotely or on-site.Attends Food Safety team meetingsAssists the Senior Hygienists in addressing and reviewing all matters which can affect or is related to the Solaire Integrated Food Safety SystemParticipates in the monthly internal auditsActs as secretary and takes down meeting minutes during Food Safety Team MeetingsCoordinates with the Food safety working committee on outstanding issues relatedEnsure that controls as stated at the HACCP manual are still adequate to reduce risk or control risk so as not to make food unsafeEnsures that all licenses are up to date and currentSchedules team members for training and health checks with the Bureau of QuarantineReviews submitted HACCP records from concerned departmentsReports monthly to the Hygiene team in summary the number of document returns, issues raised by Culinary and F&B, and total number of physical hazards or supplier related issues from delivered foodSummarizes the status of Corrective and Preventive Action Reports at the end of each monthReviews and provides technical assessments for products, technology and claims in relation to further improvement of property hygiene and sanitation protocols including prevention of Covid-19.Verifies and updates management on property wide cleaning and disinfection protocols through random swabbing and third-party tests.Assists the third-party testing laboratory during monthly food or water sampling in the absence of the Hygiene Supervisor / Hygiene Officer for EngineeringHandles food safety related guest complaints during his / her shift.Updates the Hygiene Manager for any new legislation or requirement as mandated legally by government agenciesManages the document systems related to Hygiene

Qualifications:

Bachelor’s degree in Biology, Microbiology or Food TechnologyWith yearly updated food safety training on the requirements of the Food Safety Act of 2013 under a recognized training institution by the Food and Drug Administration and Department of HealthTrained in GMP, GCP, GAP, GOP, HACCP, and ISO22000Has experience and can get along well with other nationalities or team members of different backgroundsComputer proficient in : MS applicationsFlexible and can work on shifting schedules depending on operational requirementsBackground and Technical Knowledge in Food Microbiology and Food Hygiene is requiredCan conduct training and has undergone a Training Certification programCan work well with tight deadlines1-2 years minimum experience in Food Safety or Quality Control in HACCP or ISO22000 environmentExperienced in handling food safety documentation requirementsExperienced in handling government and third party audits related to Food SafetyExperienced in handling personnel and can coach and train if neededHas experience in making SOPs and procedures related to Food Safety