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HACCP Health and Safety Assistant Manager
SUMMARY OF DUTIES:
- Responsible for the supplier audit, production inspection, quality and production improvement, and maintaining the highest level of food hygiene and safety standards
- Ensure all work areas and food safety standards comply with requirements set by Four Seasons and by the local authorities
- Plan, direct, and coordinate operational audits
- Review HACCP system compliance
- Coordinate with internal departments to drive process improvement
- Working together with all department heads on handling audit inspections and complaints
MAJOR RESPONSABILITIES:
- Lead HACCP committee to build up a strong HACCP capability
- Develop, review and maintain the food safety management system regularly
- Establish audit requirements to ensure compliance with food safety and environmental regulations
- Oversee all audit results, evaluate trends, communicate results and establish action plans to ensure the lodge remains in compliance with corporate requirements
- Develop and implement effective programs for maintaining, enhancing, and fostering a “zero incident” safety culture in the lodge
- Establish and implement food safety and hygiene policies and procedures in the hotel
- Participate in incident investigation and document root cause to communicate results and set required corrective actions to prevent reoccurrence
- Liaise with the purchasing manager to ensure suppliers meet the regulatory requirements
- Prepare guidelines and instructions on food processing, storage, and delivery areas
- Verify good hygiene practices and standard operating procedures in all departments
- Minimize risk by ensuring appropriate food safety controls are in place
- Verify the cleanliness of all food and beverage areas and the cleaning of all equipment to prevent the risk of contamination
- Support supplier audits to verify the safety of the food from the start
- Conduct internal food safety audits, to verify food hygiene practices in hotel
- Organise and manage non-conformances: immediate action, quarantine of products, further checking and investigations, reporting, follow up actions, corrective and preventive measure
- Liaise with internal departments to rectify any hygiene and food safety issue identified
- Liaise and co-ordinate with laboratory testing parties and provide recommendations for corrective actions on failed food samples
- Provide support and training to food handlers in all aspects of food safety, quality, and hygiene
- Carry out projects as specified by the HACCP Committee
ESSENTIAL FUNCTIONS:
- Ensure that sanitation standards comply with Four Seasons standards as well as local authorities’ regulations
- Communicate with employees and managers to ensure operational needs are met, attend regular operational meetings for effective coordination and cooperation between departments
- Comply with Four Seasons’ Category One & Category Two Work Rules and Standards of Conduct
- Work harmoniously and professionally with co-workers and supervisors
- Allergy training with service and kitchen team members to ensure a thorough level and understanding of guests’ dietary needs and requirements
- Regular training of the kitchen team on cleaning and sanitizing as they go; and stewarding team on proper kitchen/stores cleaning and area upkeep
- Actively support the Safety Committee and the Green Committee. Manage the waste management program with the Stewarding teamWork with other Divisions e.g. Rooms (Spa/HK/ Drivers) to ensure HACCP processes are consistent across the property and shortfalls are identified and followed up on.
