Posted 25 October 2009 - 07:36 AM
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.
Best regards,
J
Only the curious will learn and only the resolute overcome the obstacles to learning. The quest quotient has always excited me more than the intelligence quotient. Eugene S Wilson