The Hygiene Officer is responsible for monitoring and maintaining food safety, hygiene, sanitation, and health standards throughout the hotel, ensuring compliance with local regulatory requirements, HACCP principles, and Accor/Fairmont brand standards. The role involves conducting regular inspections, monitoring food-handling practices, maintaining hygiene documentation, and providing guidance and training to colleagues to promote a strong food safety culture across all relevant hotel operations.
Key Responsibilities
Food Safety and Hygiene Monitoring
- Conduct regular hygiene inspections of kitchens, food preparation areas, restaurants, colleague dining facilities, storage areas, and other relevant operational spaces.
- Monitor food handling, preparation, storage, cooking, cooling, reheating, and holding practices to ensure compliance with established food safety procedures.
- Verify food temperatures, refrigeration and freezer temperatures, and food storage conditions, ensuring records are maintained accurately.
- Monitor personal hygiene, grooming, handwashing practices, and the use of appropriate protective equipment by food handlers.
- Ensure proper food labelling, date marking, stock rotation, and compliance with FIFO (First In, First Out) procedures.
- Identify hygiene deficiencies and unsafe practices, recommend corrective actions, and follow up to ensure timely resolution.
- Ensure cleaning and sanitation schedules are implemented and monitored across all food production and service areas.
Regulatory Compliance and Audits
- Ensure compliance with applicable local food safety legislation, municipal requirements, HACCP principles, and hotel hygiene standards.
- Support internal and external hygiene audits, regulatory inspections, and food safety assessments.
- Maintain up-to-date hygiene records, inspection reports, temperature logs, cleaning schedules, and other required documentation.
- Report significant hygiene violations, potential food safety risks, and non-compliance issues to the relevant department heads and management.
- Assist in developing and reviewing food safety procedures, risk assessments, and corrective action plans.
- Follow up on audit findings and ensure corrective and preventive actions are completed within the agreed timelines.
Pest Control and Waste Management
- Monitor pest control measures and coordinate with the approved pest control provider and relevant departments to address pest-related concerns.
- Ensure waste is segregated, stored, and disposed of hygienically in accordance with hotel procedures and applicable regulations.
- Inspect waste disposal areas and monitor the cleanliness of refuse rooms and surrounding facilities.
- Identify and report conditions that may contribute to pest activity, contamination, or food safety risks.
Training and Awareness
- Conduct hygiene and food safety awareness sessions for culinary, stewarding, food and beverage, and other relevant colleagues.
- Support the delivery of food safety induction training for new colleagues and refresher training for existing team members.
- Reinforce correct food handling, personal hygiene, cleaning, sanitation, and cross-contamination prevention practices.
- Promote a proactive food safety culture and encourage colleagues to report hygiene concerns promptly.
Coordination and Reporting
- Work closely with the Executive Chef, Stewarding, Food & Beverage, Engineering, Housekeeping, and other relevant departments to maintain hygiene standards.
- Prepare regular hygiene inspection reports, highlight recurring issues, and recommend practical improvements.
- Coordinate with Engineering and external service providers regarding equipment defects, drainage issues, refrigeration concerns, and other hygiene-related matters.
- Maintain accurate documentation of incidents, corrective actions, training activities, and inspection findings.
- Perform additional hygiene-related duties as assigned by management.