FOOD SAFETY ASSISTANT

JOB PURPOSE

Maintain high standards of food safety by recording temperatures of raw,
cooked and portioned food, inform the senior members of the department of any
discrepancy, assist in the preparation of laboratory culture media and record
the dish wash machine temperature and level of disinfection of potable water.

ORGANIZATION CHART

Refer to the Organization Chart Folder for the current year.

JOB CONTEXT

The jobholder is responsible for maintaining high standards of food safety at
EKFC by undertaking prescribed tests, scheduled inspections and checks to
ensure that the food produced at the facility meets set standards and is safe.
Given EKFCs 24x7 catering operation, the Hygiene function assumes a critical
role in ensuring that all locations of the company (including office areas,
food premises and equipments) and the supply chain from procuring raw material
to food production is food safe, pest free. The standards being adhered to in
maintaining food safety are based on EKFCs pre-established Hygiene & Safety
Standards, Local Government Regulations and Airline Customers requirements.

PRINCIPAL ACCOUNTABILITIES

‎1. Ensure the safety of raw food by monitoring the defrosting product
temperatures.

‎2. Ensure that the temperature level of raw material being received is as per
defined standards.

‎3. Monitor and record the temperature of food during portioning, as portioned
food leaves the Production to the Catering Department and during tray setting.

‎4. Ensure the safety of the cooked food by monitoring the cooking and blast
chilling time, the temperatures for First, Business, Economy Class and Special
Meals and the time and temperatures during portioning, tray setting,
dispatching and aircraft loading.

‎5. Monitor and record the chlorine level in water on a daily basis to ensure
that it is within safe levels.

‎6. Inspect general appearance of the staff and report any deviations to the
established grooming standard to the Food Safety Officer. Food Safety
Assistant.doc - ‎2 -

‎7. Ensure proper disinfection of catering equipment by monitoring temperature
of hot water in dish washing machine.

‎8. Ensure proper cleaning and sterilization of glassware used for laboratory
analysis.

‎9. Apply the Quality Policy and Quality System established in accordance with
ISO ‎9001: ‎2000 international standards and execute all responsibilities
according to the department work procedures while reflecting EKFC Quality
Policy.

KNOWLEDGE, SKILLS AND EXPERIENCE

Minimum Qualification: O or A level or equivalent qualification preferably
with a background in science. Should have completed the intermediate level of
Food Hygiene & Safety and completed minimum on job training and mandatory
training.

Skills: Should have excellent communication skills and fluent in English
Language. Should be able to work effectively as part of a team and organize
own work.

Experience: Minimum ‎3 years general experience in a similar position in a
food production company.

COMPETENCIES

Refer to the Competency Directory for required competencies and detailed
definitions.

ADDITIONAL INFORMATION/JOB CHALLENGES

Tools, Equipment & Chemicals Probe thermometer, colorimeter.