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Job details:
The Food Safety Officer is responsible for monitoring, controlling, and maintaining food safety standards across all camp catering operations, including food receiving, stores management, kitchen operations, food preparation, and final food service.
The role ensures that all food materials are handled safely from arrival at the camp until consumption, in compliance with HACCP principles, ISO 22000 requirements, company procedures, and food safety best practices.
Key Responsibilities:
- 1. Food Safety Procedures & Documentation
- Develop, implement, and maintain food safety procedures covering receiving, storage, preparation, cooking, service, cleaning, sanitation, pest control, waste management, allergen control, traceability, and product recall
- Maintain food safety manuals, checklists, forms, and records.
- Ensure procedures comply with HACCP and ISO 22000 requirements.
- Review and update procedures when required.
- Food Receiving & Supplier Control
- Inspect all incoming food materials and supplies.
- Verify product quality, expiry dates, packaging condition, batch information, and delivery temperatures.
- Maintain traceability records.
- Report and control non-conforming products.
- Food Stores & Warehouse Control- Monitor dry, chilled, and frozen storage areas.
- Ensure correct temperature control and monitoring records.
- Verify FIFO/FEFO stock rotation.
- Ensure proper labeling, segregation, and protection of stored food items.
- Monitor hygiene, housekeeping, and pest control standards.
- Kitchen Operations Monitoring- Conduct daily inspections of kitchen operations.
- Ensure compliance with food hygiene procedures.
- Monitor personal hygiene, food handling practices, cleaning and sanitation, cross-contamination prevention, and PPE usage
- Food Safety Training- Provide regular food safety training for kitchen and stores staff.
- Train employees on personal hygiene, HACCP awareness, temperature control, cleaning procedures, storage practices, and food safety best practices.
- Conduct toolbox talks and awareness sessions.
- Monitoring, Audits & Reporting
- Complete daily food safety inspections and checklists.
- Monitor HACCP records and corrective actions.- Identify risks and ensure corrective measures are implemented.
- Prepare food safety reports and support audits.
Qualifications:
- University degree in any discipline OR diploma in a food-related field (Food Science, Food Technology, Nutrition, Microbiology, Hospitality, Catering, or related disciplines).
- Mandatory Certifications:
- HACCP Level 3 Certification.
- ISO 22000 Food Safety Management System Training.
- Minimum 2-3 years of experience in food safety, catering operations, kitchen operations, or food handling control.
- Experience controlling the complete food chain: receiving, stores, preparation, cooking, and final food service.
- Skills & Competencies:
- Good knowledge of HACCP principles and food safety practices.
- Ability to create and manage food safety documentation.
- Ability to train and guide kitchen and stores staff.
- Strong inspection, reporting, and problem-solving skills.
- Ability to work in a multicultural and remote camp environment
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