Hygiene Executive - Fairmont Mumbai and Roswyn, A Morgans Originals Hotel

Hygiene Executive and Hygiene Manager is responsible in implementing and managing the Food Safety and Hygiene Management System (Hazard Analysis Critical Control Point-HACCP) along with Director of Culinary and support a safe and efficient hotel operation and therefore contribute to maximizing guest satisfaction consistent with hotel standards.

Directly reports to the Hygiene Manager and Director of Culinary with all concerns regarding Food Safety, Sanitation, Pest Control in all kitchens and F&B outlets.

Responsible for HACCP implementation through monitoring, coordination, assessment, verification, and follow-up.

Ensure daily checks of expiration dates, labelling and proper storage procedures are in place according to HACCP and Accor Standards.

Collaborate for external auditing of vendors and products supply chain.

Ensure compliance with local legislation.

Conduct regular view of hygiene practices of all kitchen and food service associates and provide constructive feedback.

Maintain purchasing, receiving and food storage standards and ensures necessary corrective actions are in place regarding quality and safety of the products.

Actively involved in training associates in the fundamentals of proper inspection and sanitizing of equipment and food handling, storage and transportation, facilitates the hygiene courses, maintain the hygiene database.

Understand and communicate to staff the proper operating and maintenance procedures of all department equipment.

Perform bacterial swabbing every week and during Managers on Duty.

Ensure food collection every 100 pax and above from events or functions for food testing laboratory.

Ensure sending on a monthly basis food sample either from events or from supplier for food testing laboratory analysis.

Collaborate with Hygiene Manager in investigating Alleged Foodborne Illness investigation.

Perform hazard analysis and continual improvement in food safety.

Maintains and verifies records of all HACCP documentation like: HACCP A1 Log Sheet (Hot & Cold Temperature Form), HACCP A2 Log Sheet (Cooling Form), HACCP A3 Form (Freezer/Chiller Temperature Form), HACCP A20 Log Sheet (Food Temperature Log), HACCP A13 Log Sheet (Potentially Hazardous Food Log), Pest Sighting Log Sheet, Vendor Audit Checklist, Daily Thermometer Log Sheet, High Temp Dishwashing Machine, Pot Sink Log Sheet.

Conduct on a monthly basis of a Brand Standard Audit together with Hygiene Executive and Director of culinary.