Carry out audits, develop and/or review risk assessments on the hygiene, food safety and cleanliness conditions.
Audits shall cover observations related to operational cleaning
Conduct audit visit at least once in a week and take pictures and deliver a report within the next working day after the end of each visit
Review the probable root causes and the proposed remedial measures by the Dining Operator/ Officer-in-charge (“OIC”)
Attend client’s weekly operations meeting and relevant ad-hoc meetings when required
Prepare training materials and conduct food safety and hygiene related trainings for the relevant parties of the community as requested
Provide input to the Standard Operating Procedures (“SOPs”), Risk Assessments related to food safety and hygiene as requested
Review and provide input on the timeline, mobilization and the operational plan of the incumbent dining operator, witness and acknowledge the hand/take over between the leaving and incumbent dining operator as and when necessary
