- Sanitation and Food Safety Compliance (Frontline Guardian)
- Daily Inspections: Conduct routine sanitation inspections of food service/production areas, checking for cleanliness, improper storage, and equipment failures.
- HACCP/FSMS Management: Monitor critical control points (CCPs) to prevent microbiological, chemical, and physical contamination.
- Pest Control: Manage pest control programs and act immediately on sightings to avoid infestation in food handling areas.
- Supplier Audits: Audit vendors and suppliers to ensure food products received meet safety requirements.
- Waste Management: Evaluate waste disposal procedures to ensure safety and compliance.
- Occupational Health and Safety (Staff Protection)
- Hazard Identification: Perform risk assessments with line management to identify potential dangers and implement reduction strategies.
- PPE Management: Ensure personal protective equipment (PPE) is properly used, maintained, and available to employees.
- Safety Policy Enforcement: Develop and implement safety rules in compliance with local, national, and company regulations (e.g., OSHA, DOLE).
- Emergency Preparedness: Create and carry out emergency action plans and train staff on safety procedures.
- Training and Education
- Food Safety Training: Educate staff on Good Hygiene Practices (GHP) and Good Manufacturing Practices (GMP).
- Safety Orientations: Provide safety orientation for new employees and conduct regular training on safety topics.
- Coaching: Coach employees on safe food handling, proper handwashing, and cross-contamination prevention.
- Investigation and Documentation
- Incident Investigation: Investigate accidents, incidents, or near misses to determine root causes and prevent reoccurrence.
- Record Keeping: Maintain detailed records of inspection, audit reports, training sessions, and food safety tests.
- Reporting: Submit daily, weekly, or monthly safety performance reports to management.
- Customer Complaints: Handle and investigate food complaints to determine the source of issues.
- Regulatory Interaction
- Liaison: Act as the primary contact for regulatory bodies (FDA, Health Departments, Local Government Units) during inspections.
- Permit Management: Ensure all required health permits and licenses for the facility are current.
Key Performance Indicators (KPIs)
- Zero incidents/accidents.
- Passing internal and third-party food safety audits.
- 100% compliance in temperature logging and sanitation records.
Required Competencies
- Education: Bachelors degree in Food Technology, Microbiology, Engineering, or related field.
- Certifications: Basic Occupational Safety and Health (BOSH) training, HACCP, or ISO 22000 awareness.
- Skills: Strong attention to detail, communication skills, and the ability to work under pressure.
