7 replies to this topic

[hygienic]

Dear All:

What are the basic responsibilities of hygiene Officer in Hotels or Catering services?

Monzer

Thanks alot.

[a_andhika]

Dear All:

What are the basic responsibilities of hygiene Officer in Hotels or Catering services?

Monzer

Thanks alot.

Dear Monzer,

What is a "Hygiene Officer"? Judging by the term of "Hygiene", I guess it suppose to be clear that he/she is responsible for the hygiene of the hotel/catering. Beside the basic GMP knowledge (which I am sure you know it), I cant give you another clue.

Regards,


Arya

[Rizwan Ahmed]

dear Monzer,
the hygiene officer is responsible for maintaining the hygiene standards of the hotel/catering.

• it will include the preparation of SOPs, working out for cleaning schedules and their implementation alongwith chief steward, staff training (kitchen, service, engineering, stewarding and all other applicable such as receiving officer).
• Ensuring Food Hygiene and Sanitation SOP’s at all production areas, dishwashing utilities, receiving and storage areas
• Conducting Supplier audits
• conducting daily inspection regarding hygiene and sanitation conditions of all production, storage areas etc.
• implmentation of pest management program
• conducting in house audits
• coordinating with engineering department to implement preventive and corrective maintenance
• solving any problems/issues related to food safety

regards.
Riz.

[Jean]

Hi Monzer,

In addition to Riz’s list:-

1) Responsible for ensuring overall hygiene activities in the food production areas
2)Conduct internal audits to ensure compliance with local regulatory laws / international standards in Food safety.
3)Evaluate the corrective actions taken for the non-conformance noted during the audits.
4) Monitor and check the personal hygiene conditions & working habits of the staff.
5)Identify and report structural deficiencies in the food operation.
6)Manage and maintain an effective pest control system.
7)Manage and maintain a satisfactory waste disposal system.
8)Review and follow up on the microbiological results from food laboratory.
9)Manage and maintain the traceability system established.
10)Manage and review food complaints effectively.
11)Manage and maintain food safety documentation and records.
12)Periodically review the food safety system.
13)Conduct training in food safety and hygiene for the food handlers.
14)Review the implementation of food safety skills of staff.
15)Ensure the top management is fully aware of high risk areas for the food-borne illness.

[AS NUR]

and the objectives of HO are to make sure that food (beverage) in your company safe to consume by human, Good quality and comply with regulation of religion (HALAL, KOSHER, etc)

[Abdul Qudoos]

The basic requirements includes / to take care of:

• Personal hygiene
• Food hygiene
• Good house keeping
• Safety

Thorough knowledge and experience in the above, trainings, inspections, corrective and preventive actions and records maintaining for the same. Create forms, policies and procedures.

[Numicoqa]

1. make consolidated training\test\inspection\meeting plan
2. new staff orientation and on boarding program tracking system
3. conduct daily and team inspeciton and report to concerned
4. whole chain verification of high risk food
5. monitoring outside catering and advise
6. food safety assuring grogram for big events
7. collect and make a summary of guest complaints on food quality and hygiene
8. estbalish and perfect case library
9. establish training system tailored to diffennt level and job type
10. establish and keep staff training file
11. update within hotel according to new group policy
12. improve food operation procedure in hygiene
13. conduct hazard analysis of newly developed cuisine
14. timely communicate in the situations, as new supplier, new or strange material, new equipments, staff turnover, new product or service
15. host regular food safety team meeting
16. training hotel management in term of food safety trend
17. making poster or e-food safety express
18. submit monthly manager report
19. coordinate with hygiene authority
20. communicate with group function department or certificaiton body
21. make corrective actions arising from group audit or third party audit
22. budget contrl
23. be responsible for sample test or external labortary test
24. attend to related workshop
25. other job assigned by my supervisor

For your referrence!

[Simon]

Dear All,

The exception which proves the rule !!

Apparently.

Rgds / Charles.C

1. make consolidated training\test\inspection\meeting plan
2. new staff orientation and on boarding program tracking system
3. conduct daily and team inspeciton and report to concerned
4. whole chain verification of high risk food
5. monitoring outside catering and advise
6. food safety assuring grogram for big events
7. collect and make a summary of guest complaints on food quality and hygiene
8. estbalish and perfect case library
9. establish training system tailored to diffennt level and job type
10. establish and keep staff training file
11. update within hotel according to new group policy
12. improve food operation procedure in hygiene
13. conduct hazard analysis of newly developed cuisine
14. timely communicate in the situations, as new supplier, new or strange material, new equipments, staff turnover, new product or service
15. host regular food safety team meeting
16. training hotel management in term of food safety trend
17. making poster or e-food safety express
18. submit monthly manager report
19. coordinate with hygiene authority
20. communicate with group function department or certificaiton body
21. make corrective actions arising from group audit or third party audit
22. budget contrl
23. be responsible for sample test or external labortary test
24. attend to related workshop
25. other job assigned by my supervisor

For your referrence!

Thank you for your input Numicoqa and welcome to the forums.