Assistant Hygiene Manager

What we need from you

• As per
  the IHG FSMS booklet
• Tracking system for control of supplier operating
  licenses
• Daily checklist by shift for chiller temperature control


• Control of dry store food rotation
• Specification / quality /
  delivery records for perishable food items
• Items to be removed
  from delivery packaging and transferred in washable containers


• Sufficient and well-maintained refrigeration equipment functioning
  at correct temperatures
• Daily spot check on storage conditions
  and holding temperatures
• Food stock rotation practices are adhered
  to
• Segregation of all raw and cooked food procedures are strictly
  observed
• To carry out sanitizing / disinfection procedures


• Temperature and time controls are in place to ensure all cooking is thorough
  and properly carried out
• To ensure rapid chilling after cooking


• Appropriate holding for at hot temperatures until serving
• Food
  not consumed must be disposed of immediately
• Sanitation / Disinfection
  of all critical surfaces and utensils
• Correct concentration
  for chemical products
• Application of correct chemical for correct
  use
• Items protected from contamination after disinfection


• Suitable methods are used to make sure that cleaning is effective


• To check the temperature of wash and rinse
• All equipment used
  for cleaning are to be hygienically stored
• Cleaning products are to
  be safely stored away from food
• Cleaning products must be properly
  labeled and identified
• Participation of all staff to the Food Safety
  training
• Full respect of Food Handling best practices
• Top
  management is fully aware of high-risk areas for food-borne illnesses


• Recommendation for future improvement
• High confidentiality
  from internal results
• Full integrity in carrying the Audits


• Matters pertaining to food safety and hygiene