4 replies to this topic

[ismu]

Edited by ismu, 07 April 2008 - 07:33 AM.

[Simon]

dear friends,

I am Ismail.... joined as hygiene officer in a fivestar hotel....as a bigginer i request your full support to start and perform my job....so please let me know the mothods of work to apply HACCP and tell me the ideas and mothods to start as Hygiene officer...

expecting your reply

ismail

Hi Ismail, I think you have no response because your question is too vague. What exactly do you want to know? What are your skills and background and knowledge on food safety matters? What food safety systems do they have in the hotel already? How did you get the job? Members can answer your specific questions, but cannot tell you everything.

Regards,
Simon

[Jean]

Dear Ismu,

Simon is right, you need give more details on your qualification and skills in Food safety. Is this your frst job or is it your first hospitality job?

I will advice you to learn the hotel food production operations right from the receiving operations, storage, preparation, cooking and so on till service. You have to spend atleast a week in each process to learn what are the procedures and pactices being done, what are the legal requirements in your area for these processes. Does the hotel have a food safety standards if not observe and get to know other Hygiene specialists in your area or even the local Food Inspectors who will help you with the info or regulations.

If you require any further help please mail me as I work as Food Safety & Hygiene Manager in the hospitality industry.

Regards,

J

[althene]

Hi there ismu!

I have worked in a hotel before as Quality Assurance Officer or Hygienist, and it is not that easy but its also not that hard.

What I could suggest, based from experience, is you try to get to know the food safety goals of the company first? Is it gearing for just HACCP or ISO22000? Next, is there a food safety plan or an FSMS? If there isn't any, they may expect you to do it. :)
Next, what are your qualifications and what was stated at your job description?

A Hygienist or a food safety professional in a hotel set-up has to have extensive knowledge on food regulations, food microbiology and the possible contaminants both physical and chemical that may occur in the food.

If the hotel is five star, I expect they might have strict rules on food hygiene, in my case before, I tried getting to know the different departments first, then traced the flow of the food, then tried to do my first gap audit afterwhich I presented my findings to the General Manager. From there, we worked out a food safety plan including controls and validation.

Hope this helps!
Cheers!

[nessa]

Hi there ismu!

I have worked in a hotel before as Quality Assurance Officer or Hygienist, and it is not that easy but its also not that hard.

What I could suggest, based from experience, is you try to get to know the food safety goals of the company first? Is it gearing for just HACCP or ISO22000? Next, is there a food safety plan or an FSMS? If there isn't any, they may expect you to do it. :)
Next, what are your qualifications and what was stated at your job description?

A Hygienist or a food safety professional in a hotel set-up has to have extensive knowledge on food regulations, food microbiology and the possible contaminants both physical and chemical that may occur in the food.

If the hotel is five star, I expect they might have strict rules on food hygiene, in my case before, I tried getting to know the different departments first, then traced the flow of the food, then tried to do my first gap audit afterwhich I presented my findings to the General Manager. From there, we worked out a food safety plan including controls and validation.

Hope this helps!
Cheers!

wow! great advice..

I am planning to apply for hygiene officer in a hotel. I am not a chemical engr, chemist, food science studies or microbio.
Though, I have been exposed to safety and quality field, but in an industrial firm.
would it take too hard for me to conduct job hazard analysis given that i dont hve background in hotel process flow? would it be difficult to identify safety improvement for a certain area then?

I hope to receive replies. My questions might sound silly, but, i do hope i still would receive comments.

Thank you :)