Scope and general purpose Conducts dai inspections and audits for assigned location in order to ensure public health and hygiene standards are maintained.
Main duties
• Food Safety & Quality Control
• Inspect and monitors quality of in-process food production batches such as temperatures, consistencies and compliance with food quality control and sanitation standards and procedures.
• Monitor all production areas of the district kitchens; ensures compliance with established HACCP policies and procedures.
• Establishes and monitors shipping facilities operation sequence, packaging, labelling, preservation, frosting and defrosting, shelf life, stock rotation, material flow, transportation vehicles and warehouse standards
• Inspect all food consignments for quality and brands; before authorize unloading and storage.
• Ensures hygiene standards and practices are maintained within catering premises for ADNOC Offshore assigned locations; including kitchens, restaurants, bakeries, food stores, chillers, food freezers. Initiates and ensures implementation of any corrective actions.
• Collect food samples and swabs for bacteriological and chemical examinations following international sampling procedures within identified programmed frequency planning.
• Hazard Analysis and Critical Control Points (HACCP)
• Conduct a hazard analysis to determine the food safety hazards and identifies the preventive measures to control these hazards.
• Identify critical control points and creates steps, or procedures to prevent, eliminate or reduce food safety hazard to an acceptable level.
• Establish critical control point monitoring requirements e.g. procedures, inspections, frequency, time weight average to ensure that the process is under control
• Establish corrective actions when a deviation from an established critical limit is plotted.
• Establish procedures for ensuring the HACCP system is working as intended. Maintains verification and validation procedures such as records, critical limits and microbial sampling and analysis etc.
• Establish record keeping procedures.
• Occupational Health
• Ensures occupational health standards such as illumination, noise, heat stress, air quality are maintained for assigned location residential accommodations and work areas.
• Assists and co-ordinate with occupational health team in town to run surveys, audits, studies and monitoring of all occupational health hazards in existing work and living facilities on Das Island and new projects
• Pest, Rodent and Bird Flu Control
• Ensures adequate pest, rodent and bird flu control services are carried out for assigned location.
• Arrange for fumigation of clinical wards after reported contagious disease
• Potable Water / STP / Sewage and Drainage Systems
• Prepare Daily, Weekly, Monthly and Quarterly sampling programs for assigned locations for the collection of potable water, sea water, swimming pools water, raw sewage, effluent water for bacteriologic analysis and follows up to ensure adherence ADNOC CoP, RSP and WHO standards.
• Monitor Potable water treatment through daily checking of Chlorine, pH, and regular sampling for both bacteriological and chemical analysis to ensure adherence to Hygiene Codes of Practice and Standards and arrange for sanitizing all water tanks, water coolers and pipes when required.
• Making sure that all sewerage, drainage systems are not posing any health risks, follow-up complaints of nuisances e.g. infiltrations, leaking cesspits, accumulations of refuse, rubbish, debris, stagnant water and other issues related to environment;
• Monitor Sewage treatment plant results, final effluent and irrigation water characteristics to ensure adherence to ADNOC CoP, RSP and WHO standards.
• Waste Management
• Inspects all areas where domestic and kitchen waste is generated, stored and segregated for disposal in safely manner.
• Reporting / Education
• Prepare Monthly, Quarterly and Annual Public Health Section repor concerning all functions /activities.
• Develop and implements educational lectures for company and contractor personnel in all public health related topics and conducts presentations and campaigns.
• Supervise adherence to and implements ADNOC Offshore OHSE Standards, procedures and programs for all areas, conducts seminars and lectures, tool box meetings, group meetings, communication meetings to promote personnel awareness of HSE and public health.
QHSE / IMS
• Identifying actual potential problems, near misses relating to QHSE in the delivery of the products and services.
• Identifying opportunities for improvement which may improve the service, improve protection of environment or enable a task to be performed more efficiently.
• Ensuring a clean tidy workplace at all times through adequate supervision.
• Ensuring that the appropriate correction action is taken to ensure that the services are performed at a consistently high standard in accordance with both the Compass Standards and the expectations of our customers and clients and with risk as low as reasonably practicable.
• To ensure all catering operations are conducted according to QHSE procedures and to adhere to the company’s QHSE Policy (ISO 9001, 14001 & 45001) and Food safety policy (ISO 22000 & HACCP).
• To ensure record keeping to meet the highest health, and food hygiene standards are met.
• To ensure the disposal of food waste, recyclable waste, general waste, chemical, and hazardous waste are as per local authority (TADWEER) requirements and customers’ requirements.
• Ensure that all catering personnel maintain high standards of cleanliness, personal hygiene, and appearance
Educational qualifications : A Graduate in any Diploma hold degree in food science or microbiology
Professional experience :
• Minimum of 5 years’ experience in hospitality and catering industry with a recognized Catering Company.
• Good computer literacy skills
• Working knowledge of relevant codes of practi and quality assurance systems
• Certified in food safety level 4 and HACCP level 3, NEBOSH IGC
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