Food Hygiene and Safety Manager Naik Foundation

3.0 - 7.0 years

0 - 0 Lacs

navsari

Work from Office

Job Purpose: The Food Hygiene and Safety Manager is responsible for ensuring that all food production, handling, and storage processes meet the highest standards of hygiene, safety, and compliance. This role oversees the development, implementation, and monitoring of food safety management systems, ensuring adherence to legal regulations and internal quality standards. Key Responsibilities: 1. Compliance & Regulatory Management Ensure compliance with relevant food safety legislation (e.g., HACCP, ISO 22000, FSSC 22000, FDA, or local authority requirements). Keep abreast of changes in food safety laws, regulations, and best practices. Prepare and maintain documentation required for inspections and audits. 2. Food Safety Management Systems Develop, implement, and maintain food safety management systems and hygiene procedures. Conduct risk assessments and implement preventive measures to control hazards. Oversee HACCP plans, allergen management, and traceability systems. 3. Hygiene & Sanitation Monitor cleaning and sanitation programs, ensuring effective schedules and procedures are followed. Inspect production facilities, storage areas, and distribution processes to ensure hygiene standards are met. Investigate and resolve hygiene-related incidents. 4. Auditing & Reporting Conduct regular internal food safety audits and hygiene inspections. Prepare reports on hygiene performance, corrective actions, and compliance status. Liaise with external auditors, inspectors, and certification bodies. 5. Training & Awareness Design and deliver food safety and hygiene training programs for staff at all levels. Promote a culture of food safety and continuous improvement. 6. Incident & Non-Conformance Management Investigate customer complaints related to food safety or hygiene. Lead root cause analysis and implement corrective and preventive actions. Qualifications & Experience: Bachelors degree in Food Science, Microbiology, Public Health, or related field. Professional certification in HACCP, ISO 22000, or equivalent. Minimum 5 years’ experience in food safety/hygiene management, preferably in manufacturing, hospitality, or catering. Knowledge of local and international food safety standards. Key Skills & Competencies: Strong knowledge of food safety regulations and quality management systems. Excellent communication and training skills. Attention to detail and strong problem-solving abilities. Ability to lead audits and manage cross-functional teams. Proficiency in MS Office and familiarity with food safety

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