Hygiene Supervisor

Roles and responsibilities

Reporting to the Cluster Health, Safety and Sustainibility Manager, the Hygiene Coordinator will be in charge of maintaining and upgrading sanitation and hygiene standards to ensure that all food given to guests and staff is free of microbiological, chemical, and physical contamination and that all work environments meet mandated Hygiene and Sanitation levels.

• To ensure the effectiveness of the HACCP food safety system and practices by consolidating food safety data, customer complaints, etc. and communicate the same to management and concerned HOD’s
• The Hygiene Coordinator will be responsible for the hygiene implementation best practice and corrective action.
• Responsible for the effective and efficient maintenance of record documents related to the Hotel’s sanitation and hygiene efforts/program.
• To manage the segregation, storage and timely removal of all waste – recycles, hazardous and confidential waste streams
• Sensitize the team on all Accor hygiene standard Plans and schedules work of his section and personnel taking into consideration such things as workloads and events orders.
• Assist in the implementation of corrective actions, and ensure verification and closure of all findings related to inspections, audits.
• Carry out any miscellaneous duties and responsibilities as requested by the department head pertaining to total quality service delivery.
  

Qualifications

• Diploma/Bachelors of Food Science or related studies
• 2 years’ work experience in a similar capacity in the Hospitality Industry-Food production manufacture
• HACCP Internal Auditor; HACCP & Food Safety certifications
• Responsible self-starter, capable of handling multi-faceted projects
• Proactive problem solver
• Able to communicate effectively with all levels of team members
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards
• Level 4 Award in HACCP

Desired candidate profile

. Hygiene and Sanitation Management

• Standards Compliance: Ensure that hygiene standards and procedures are followed according to industry regulations and company policies (e.g., food safety regulations, OSHA standards).
• Cleaning Protocols: Develop, implement, and monitor effective cleaning schedules and protocols for various areas of the organization, such as kitchens, bathrooms, patient areas, or production floors.
• Sanitization: Oversee the use of cleaning products and sanitizers, ensuring they are used correctly and effectively.
• Waste Management: Implement and supervise waste management procedures, ensuring that waste is disposed of correctly, especially in environments where hygiene is critical.

2. Training and Education

• Staff Training: Provide training to staff on proper hygiene practices, such as handwashing, cleaning procedures, safe food handling, or personal protective equipment (PPE) usage.
• Ongoing Education: Conduct regular refresher courses to keep employees updated on hygiene regulations, safety standards, and new cleaning techniques.
• Auditing and Evaluation: Regularly assess employee adherence to hygiene protocols and provide corrective feedback or further training if needed.

3. Health and Safety Compliance

• Regulation Adherence: Ensure that the organization complies with health and safety regulations related to cleanliness and hygiene, including local, national, and industry-specific guidelines.
• Risk Assessments: Perform regular risk assessments to identify potential hygiene hazards and recommend solutions to mitigate these risks.
• Inspection and Auditing: Conduct regular hygiene inspections and audits of the premises, equipment, and facilities to ensure cleanliness and safety.
• Reporting: Maintain records of hygiene inspections, cleaning schedules, and any incidents related to hygiene compliance for audit purposes.

4. Coordination and Communication

• Cross-department Collaboration: Work closely with other departments (e.g., kitchen, housekeeping, production, or healthcare teams) to ensure hygiene standards are consistently met across the organization.
• Issue Resolution: Address any hygiene-related concerns or complaints from staff, customers, or external auditors, providing timely and effective solutions.
• Communication: Clearly communicate hygiene policies and procedures to employees and management, ensuring everyone is aligned on expectations.

5. Monitoring and Reporting

• Record Keeping: Maintain detailed records of cleaning activities, inspection results, maintenance schedules, and any incidents related to hygiene and sanitation.
• Monitoring Tools: Use monitoring systems or hygiene audit tools to track compliance with hygiene practices.
• Feedback and Improvement: Collect feedback from staff and management to continuously improve hygiene processes and implement corrective actions when necessary.