The compliance officer will be responsible for ensuring overall occupational health and hygiene activities and food safety in production, storage area, catering events and cafeterias and implementation and sustenance of ISO 22000 – Food safety management system.

• Diploma in Food science or related field
• Two – Four years’ experience in a similar environment
• Attention to detail
• IT proficiency 
• ISO 22000, QMS and HACCP Knowledge
  

Create awareness, Training, Implementation of ISO 22000 by performing below.

a. Food safety and hygiene standards to every staff at the central kitchen, Cafeterias & catering events and ensure compliance to all hygiene practices and make sure they understand and adhere to it. Ensure that the management is advised on hygiene training needs.

b. Carry out hygiene surveillance audits for cafeterias and catering events and daily hygiene inspection of central kitchen and ensure corrective actions are effectively implemented.

c. Keenly monitor and ensure the pest control program is effectively implemented by the contracted Pest control company at the central kitchen & cafeterias. Pest control sighting reports are promptly forwarded for action.

d. Ensure implementation and maintenance of food safety documentation standards/ SOP’s at all stages of production at the central kitchen and report any deficiencies to the concerned parties for action.

e. Ensure hygiene and quality records are maintained for Commissary and all branches as per ISO 22000 requirements and take appropriate corrective action where deviations occur.

f. Keenly analyze microbiological results from the lab on samples and swabs from the cafeterias and initiate a root cause analysis and corrective action to prevent recurrence for the failed samples.

g. Register, trend, and carry out investigations for all food safety related complains and ensure corrective actions/preventive actions are enforced to prevent future re-occurrence.

h. Ensure all the cafeterias and central kitchen are maintained clean, stewards trained on proper use of chemicals and report any challenges experienced.

i. Ensure calibration and verification of equipment used for the process are done in a timely manner and records kept.

j. Custodian of quality manuals and standard operating procedures that ensure seamless production to ensure uniformity in production.

k. Act as the custodian of all quality reports in the Company; have them stored safely for easily retrieval when needed.

l. Ensure all food operating licenses are valid and well stored

m. Perform any other duties that shall be reasonably assigned by management from time to time