Catherine May Marcella

Food safety responsibilities:
• Food safety team leader responsible to ensure that all the related colleagues
well aware about the food safety requirements and basic food hygiene.
• Guides the team regarding food safety system development, monitoring,
verification and documentation as per HACCP requirement.
• Delegates the roles and responsibilities of specific colleagues for food
hygiene, health and safety activities.
• Proactively monitors the fundamentals of Food Hygiene, Hazard Analysis, GMP
and HACCP programs.
• Notifies management and concern colleagues of the detail of policy statement
and procedures or any revision to these in the future which may affect them.
• Chairs / participates (EHS) food safety meetings, performs audits and works
closely with the municipality or any other legal authority.
• Conducts training of HACCP, Food Hygiene & Safety, On Job Hygiene Training,
etc.
• Visits the suppliers to carry out the supplier’s audits to mutually benefit each
other.
• Ensure effective communication between departments about HACCP
implementation and corrective actions.
• Keeps and updates all the related records about HACCP and Hygiene.
• Coordinate scheduled EHS / food safety meeting and to prepare, circulate and
document the meeting minutes.
• Coordinates and attend regulatory meeting with local authorities for updates
related to food safety.

Environment, health and safety responsibilities:
• To ensure EHSMS are in placed including legal and other requirements.
• Communicate with all departments including EHS committee members on
matters pertaining EHS.
• Undertake regular inspections of the workplace highlighting discrepancies,
responsible department recommended corrective action, target date and
follow up until the issue is resolved.
• Provide safety advice and information to colleagues and contractors.
• Ensure colleagues are trained on the identified training mentioned in EHS
training
• Develop and maintain EHS legal register and update on regular basis.
• Develop and maintain health and safety risk register and environmental
aspect register.
• To ensure EHS management programs of identified KPIs are developed,
communicated and monitored on regular basis.
• Chair the EHS meeting, prepare and share the minutes of meetings and follow
up on the outstanding issues.
• Ensure all EHS related incidents are reported and proper investigation is
conducted.
• Wherever required provide assistance in investigation and analyze results
findings.
• Arrange internal or third party audit related to EHS.

HACCP Team Leader responsible for the effective implementation of HACCP
based food safety management system in the hotel.

Maintains and updates all HACCP related documentation.

Responsible for handling customer complaints including food poisoning
allegations; conducts investigation of food borne illness or food
contamination.

Ensure established policies, procedures and work instructions are in
accordance with HACCP and local regulatory rules and regulations.

Conduct verification to ensure control measures are in place and complied;
verify HACCP records ensuring all are updated and well maintained.

Report the effectiveness and suitability of the HACCP system to top
management for review to facilitate improvement of the HACCP system.

Initiate corrective actions and control nonconforming products until the
deviation or the unsatisfactory condition regarding food safety has been
corrected thereby ensuring prevention of recurrence of the nonconformances.

Provides supervision, information, training to all food handling staff.

Ensure cleaning and sanitation for equipment and facility is as per schedule.

Ensure satisfactorily cleaning standards are maintained to all food storage
and preparation area.

Initiates the monthly HACCP meeting and biannual review of the food safety
management system.

Leads the internal food safety audit involving HACCP team members; ensure
objective and bias-free audit.

Assists the Purchasing team in conducting supplier audit to ensure supplier
meets minimum food safety standard.

 Authorize to amend, change and redesign the HACCP system related documentation.
 Responsible to assist & coordinate HACCP team in implementing & updating of HACCP based food safety system.
 Direct responsibility in maintaining the food safety operational records, CCP records used on the floor.
 Handling customer issues w.r.t. food safety.
 Ensure that the HACCP system is implemented and maintained in accordance to all the policies, procedures and work instructions established.
 Report the effectiveness and suitability of the HACCP system to top management for review to facilitate improvement of the HACCP system.
 Identify and record any problems with regard to products, processes and the HACCP system.
 Initiate corrective actions and control nonconforming products until the deviation or the unsatisfactory condition regarding food safety has been corrected.
 Initiate action to prevent the occurrence and recurrence of any non-conformances relating to the product, processes and the HACCP system.
 Keep up to date with Food Safety Legislation and technological level in the field.
 Provide supervision, information, training to all food handling staff.
 Conduct investigation of food borne illness or food contamination.
 Attends and chairs the FSMS review meetings as necessary to assure effectiveness of committee process.
 Participate and lead the internal audit as per schedule.
 Conducts supplier audit as per schedule to ensure supplier meets minimum food safety standard.
 To ensure all documents that relate to the proper functioning of the HACCP are controlled for availability and up-to-date.
 Keep accurate records and maintain all documentation as required by all FSMS procedures and work instructions.
 Ensure cleaning and sanitation for equipment and facility is as per schedule.
 Ensure satisfactorily cleaning standards are maintained to all food storage and preparation area.

 Acts as the HACCP Team Leader leading the HACCP team in the implementation of the HACCP system based on the Codex Alimentarius Commission guidelines.
 Ensures all legal requirements in Food Hygiene and all other legal requirements related in Food Safety and Hygiene are duly complied.
 Investigates food poisoning cases and acts as official company representative when there are cases related with food safety and hygiene.
 Prepares and customizes training plan for food handlers (F&B Service, and Kitchen including Receiving Clerk, Storekeeper, and Purchasing Manager).
 Implements appropriate control measures and evaluation methods to ensure foods produced are safe for consumption.
 Keeps all records related to Food Safety and Hygiene activities such as trainings, temperature controls, expiry dates, non-conformance of suppliers.
 Conducts daily inspection of stocks and check the quality of all products in the storage facilities in accordance with HACCP principles.
 Checks daily the grooming and/ or hygiene of all food handling staffs and reports to the concerned department heads of their non-compliance.
 Conducts HACCP internal auditing and coordinates with external auditors including local regulatory authorities.
 Takes other responsibility such as: Acting Executive Secretary to the Hotel Manager.

 Ensured the safety of raw food by monitoring the defrosting product temperatures
 Ensured the safety of the cooked food by monitoring the cooking and blast chilling time, the temperatures for first, business, economy class and special meals and the time and temperatures during portioning, tray setting, dispatching and aircraft loading
 Monitored and recorded the chlorine level in water on a daily basis to ensure that it is within safe levels
 Inspected general appearance of the staff and reports any deviations to the established grooming standard to the Food Safety Specialist
 Ensured proper disinfection of catering equipment by monitoring temperature of hot water in dish washing machines

 Tasked to research and develop new bakery products such as deposit type, rotary molded and wire cut type biscuits in accordance with the result of the strategic market study and the top management’s decision by sourcing out raw materials, making prototype sample, conducting plant trials and evaluating the results
 Established specifications for raw materials, packaging materials and process flow of newly developed and existing products based on existing standards and results from studies adapting ISO 9001:2000 format
 Assigned to create and maintain the Bill of Material for each products
 Sourced out approved third party laboratories for the nutritional analysis of all the products
 Ensured the compliance of all the products with the government legislation
 Liaised with the QA
 Evaluated the profile and physico-chemical properties of raw material samples and packaging materials from suppliers to optimize the use of good quality and affordable raw materials available in the market
 Conducted continuous product improvement by raw material substitution and redesigning process standards and procedures

 Monitored and inspected the process flow and quality of the products according to the procedure and standard of the company
 Applied the Quality Policy and Quality System established by the company in accordance with the international standards
 Tasked to report deviations from the company’s standards and untoward incidents that has happened during the shift
 Assigned to inspect the general appearance/ personal hygiene of the staffs
 Participated in the experiments on machine efficiency, utilization and yield
 Tasked to record daily input and output of the shift