Activities Candidate Profile5 to 7 years working experienceDegree Food Technology/ScienceActivitiesIdentifying food safety issues (financial, commercial, technical, and human) on a local levelKey ResponsibilitiesPrincipal duties that cannot be outsourced:Ensuring that the general principles are implemented in the business unit :ü A clear definition of roles and duties concerning food hygiene end to endü Skills available in-house or externallyü Compliance with the laws and regulations in force in the country concerned by food hygieneü Implementation of operational rules (rules of hygiene and cleanliness, food storage rules, inspections to be performed, etc.) aiming to ensure food hygieneü Standards to be met for the premises and equipment used in the food (cold/hot and short shelf life/long shelf life) chain cycleü Awareness-raising and training of staff involved (Online & Face to face)ü Consideration of food hygiene in the purchasing processü Processes for managing non-compliances and anomalies linked to food hygieneü A food hygiene audit process and guidelinesü A warning and crisis management system for food hygieneü Management of the approach and monitoring of indicatorsBeing the contact person from the network department for all food hygiene questionsDistributing the best practices guide and related tools/documentsEnsuring that the food hygiene training program is implementedEnsuring that food hygiene requirements are considered in contracts with suppliers, food service partners and category management teamEnsuring that food hygiene requirements are considered in the selection of equipment and design of premisesCoordinating the audit/bacteriological analyses program at points of sale (shops and restaurants)Ensuring that food hygiene events are reported and handled (food poisoning/injuries)Managing the approach via indicators in relation with audits and inspections Organizing period reviews using digital tools provided by the audit provideImplement digital self-checks in stations offering fresh food via the DIG'EAT programDuties for which the coordinator may seek outside expertise (consultant, service providers or catering suppliers/partners):Global and Local regulatory watch concerning food safetyIdentifying within the affiliate any hygiene issues with foods distributed within the network, especially those specific to the country in question, and analyzing the risksAlong with Category Managers and Operation/Sales Teams, establishing the principles for the sale of self-service foodstuffs (sandwiches and all products with expiration dates, temperature, delivery, etc.) as well as products with transformation on-site for take-out or eat-in food servicesSupporting trainers and/or leading food hygiene training sessions on siteTaking part in hygiene audits on sitesHelping to interpret microbiological analysesProviding support to investigations into food hygiene events (food poisoning and injuries)Duties for which the coordinator must seek outside expertise (recognized service providers):Conducting hygiene audits on sitesTaking samples on sites and microbiological analyses in laboratoriesHseEnsure adherence and compliance to company HSEQ and security standards, local by-laws, standards, and legislation to minimize all risk pertaining to company assets and protection of lifeEnsure effective risk management and internal control, including asset management, for area of responsibility. A quality failure procedure to be put into place for all suppliers / manufacturersTo effectively manage and minimise HSE risk within area of responsibility by ensuring:ü Compliance with all HSE Policies, rules, guideline, and legal requirementsü Promotion of safe working environment and positively contributing to the company HSE KPIs and risk reduction strategiesü That HSE competency requirements are identified & enforced within area of responsibilityContext & EnvironmentCompetition Law, Consumer Protection Act and all other applicable legislation, regulations and bi-laws within FMCG, QSR ,Food Legislation and Hse.Apply