Hygiene Officer

To ensure compliance with the 7 principles of HACCP in all Food & Beverage Departments.  
To manage and oversee HACCPs for all food items served.
To ensure compliance with Food Standards guidelines and audit requirements.
To ensure the Hotel back of house areas and evenues are at audit ready status at all times including all relevant documentation.
To ensure safe, accurate and documented cleaning methodology and procedures are implemented with the assistance of the chemical supplier.
To ensure industry leading standards of hygiene and good housekeeping practices are maintained throughout the hotel.
To ensure hygiene performance is monitored through regular audits, swabbing (microbiological and ATP) measures.
To ensure a planned cleaning schedule for all areas and equipment is in place and maintained up to date
To ensure the economic, safe and effective use of chemicals is in place by adopting the best equipment and procedures and implementing the optimal manning levels.
To ensure health and safety is at the top everyone’s agenda and that all protective equipment is properly used and worn as required.

Degree in Environmental Health, Society for Public Health or Chartered Institute of Environmental Health.
Level 4 Award in Food Safety Management for Catering and RSPH has a Level 4 in HACCP Management for Food Manufacturing
Knowledge of all hygiene standardsKnowledge and understanding of audit requirements
Knowledge of PPE and safety equipment
Understanding of health and safetyFood related experience.