Food Welfare Specialist

• Conduct hazard analysis,identifying and evaluating each type of hazard. Determines criticalcontrol points (CCP’s) and establishes systems to monitorthese to ensure that they are under control in such a manner thatthe food does not directly or indirectly, harm theconsumer. • Perform audits on catering facilitiesto ensure food safety and hygiene and ensure ongoing compliance tofood safety standards and regulations in foodIndustry. • Identify areas of opportunities forimprovement and provides recommendations to management fordecisions. Keeps management informed on actual or potential risksand advices on corrective actions to betaken. • Establish standard operations proceduresand documentations to facilitate an auditable system in compliancewith National Health Authority food regulation and code ofpractices. Corrective action should be taken if CCP’sfound to be not under control.