HYGIENE OFFICER
INTERCAT HOSPITALITY LLC
Total years of experience :10 years, 2 Months
Train staffs on food hygiene, quality, safety and product specifications
Responsible to maintain the Quality standards from raw material to finished products
Ensuring food quality and providing adequate food safety training
Day to day process involves monitoring and auditing of products taking in account of all CCPs
Implementing food safety and plant quality assurance program.
Conduct internal audits to ensure compliance with local regulatory laws/ international standards of organization in food safety.
To monitor and record the process non-conformances, follow up respective corrective actions and generate training needs to improve compliance with standard operating procedures
Manage inspection of incoming new materials and conduct material evaluation to determine acceptability based on purchase acceptance standard set by the company.
Monitoring & Recording of hygiene, General cleanliness, sanitation and temperature, of store, surroundings, and vehicle on daily basis.
Analysis carried out in raw meat, raw poultry, raw fish, foods, water, ice and swab for the microbiological analysis as per Dubai Municipality Criteria.
Incident reporting, investigation and closure.
Ensure calibration of equipments
Identify key areas of risk in various food operations for early remedial actions
Ensure compliance with the regulations, licensing conditions and codes of practice relating to food businesses
Monitor the health condition of food handlers and to arrange medical examination or suspension of work where necessary
Provide in-house training for the food handlers
Handle complaints or enquiries from customers on food hygiene matters
Act as a focal point of contact with the Food and Environmental Hygiene Department
Determining, negotiating and agreeing in-house quality procedures, standards and/or specifications
Assessing customer requirements and ensuring that these are met
Setting customer service standards
Specifying quality requirements of raw materials with suppliers
Investigating and setting standards for quality/health and safety
Ensuring that manufacturing processes comply with standards at both national and international level
Working with operating staff to establish procedures, standards, systems and procedures
Writing management/technical reports and customers’ charters
Determining training needs
Acting as a catalyst for change and improvement in performance/quality
Directing objectives to maximize profitability
Recording, analyzing and distributing statistical information
Monitoring performance
Inspects and monitors quality of in-process food production batches such as temperatures, consistencies, counts, weights, compliance with food quality control and sanitation standards and procedures.
Monitors the HACCP program; maintains standardized recipes and other records related to HACCP;
Monitors all production areas to ensure compliance with established HACCP policies and procedures; stops any operation not meeting food quality control standards.
Submits product samples for microbiological testing; evaluates the results of this testing and communicates the appropriate corrective action to food service staff and/or parents; documents actions taken.
Biochemistry, Food Microbiology, Food Chemistry, Food Engineering, Food Additives & Packaging Technology, Food Spoilage & Preservation Technology, Food Analysis, Technology Of Cereals, Pulses And Oil Seeds, Technology Of Milk, Meat, Poultry And Fish, Technology Of Beverages, Technology Of Fruits And Vegetables