1. Sanitation and Food Safety Compliance (Frontline Guardian)

• Daily Inspections: Conduct routine sanitation inspections of food service/production areas, checking for cleanliness, improper storage, and equipment failures.
• HACCP/FSMS Management: Monitor critical control points (CCPs) to prevent microbiological, chemical, and physical contamination.
• Pest Control: Manage pest control programs and act immediately on sightings to avoid infestation in food handling areas.
• Supplier Audits: Audit vendors and suppliers to ensure food products received meet safety requirements.
• Waste Management: Evaluate waste disposal procedures to ensure safety and compliance.

2. Occupational Health and Safety (Staff Protection)

• Hazard Identification: Perform risk assessments with line management to identify potential dangers and implement reduction strategies.
• PPE Management: Ensure personal protective equipment (PPE) is properly used, maintained, and available to employees.
• Safety Policy Enforcement: Develop and implement safety rules in compliance with local, national, and company regulations (e.g., OSHA, DOLE).
• Emergency Preparedness: Create and carry out emergency action plans and train staff on safety procedures.

3. Training and Education

• Food Safety Training: Educate staff on Good Hygiene Practices (GHP) and Good Manufacturing Practices (GMP).
• Safety Orientations: Provide safety orientation for new employees and conduct regular training on safety topics.
• Coaching: Coach employees on safe food handling, proper handwashing, and cross-contamination prevention.

4. Investigation and Documentation

• Incident Investigation: Investigate accidents, incidents, or "near misses" to determine root causes and prevent reoccurrence.
• Record Keeping: Maintain detailed records of inspection, audit reports, training sessions, and food safety tests.
• Reporting: Submit daily, weekly, or monthly safety performance reports to management.
• Customer Complaints: Handle and investigate food complaints to determine the source of issues.

5. Regulatory Interaction

• Liaison: Act as the primary contact for regulatory bodies (FDA, Health Departments, Local Government Units) during inspections.
• Permit Management: Ensure all required health permits and licenses for the facility are current.

Key Performance Indicators (KPIs)

• Zero incidents/accidents.
• Passing internal and third-party food safety audits.
• 100% compliance in temperature logging and sanitation records.

Required Competencies

• Education: Bachelor’s degree in Food Technology, Microbiology, Engineering, or related field.
• Certifications: Basic Occupational Safety and Health (BOSH) training, HACCP, or ISO 22000 awareness.
• Skills: Strong attention to detail, communication skills, and the ability to work under pressure.