Hygiene Specialist

Roles and responsibilities

• Minimum Overall 16+ years of oil & gas experience.
• Experience in Projects involving Onshore.
• Bachelor's Degree in Engineering is a MUST.
• Monitor compliance of the food service operation in compliance with ADNOC Food & Water Safety Standard, Food Safety Management ISO System, and ADNOC Welfare Management Standard at ALL Camps areas.
• Review the CAMP-BOSS qualifications, report performance to HSE Construction Manager.
• Lead the Welfare Surveys and report employee's satisfaction to HSE Construction Manager.
• Monitor Sanitization process in food preparation areas and provide advises to improve Sanitization practices if required.
• Carry out “Food, Water & Hygiene” and “Welfare” compliance assurance checks on ALL Cams, accommodation barges and installation vessels.
• Conduct regular Food Safety Management Audit on Catering Subcontractors.
• Review and monito compliance to Contractor Welfare Management Plans.
• Review Water Sampling Program of domestic water used in All Camps.
• Review Water Analysis reports and ensure microbiological parameters are meeting the requirement in ADNOC Food & Water Safety Standard.
• Review the Food Samples’ Analysis reports and ensure microbiological parameters are meeting the requirement in ADNOC Food & Water Safety Standard.
• Review the Hand Swab Tests reports of all food handlers as well as laundry personnel.
• Conduct Food Safety & Hygiene awareness sessions to all catering personnel.
• Conduct spot checks on Kitchen Appliances and ensure 100% cleanness of critical kitchen appliances like deep-fryers.
• Observe all fire drills at kitchens and camps areas.
• Conduct regular check of food quality upon food delivery to sites.
• Develop Kitchen Appliances Calibration inventory and cold rooms regular inspections.
• Ensure Zero Food Waste is maintained.
• Review food menus and ensure healthy food is served to personnel.

Desired candidate profile

• Knowledge of Hygiene Standards and Regulations:

  • Understanding local, national, and international hygiene standards, regulations, and guidelines (e.g., WHO, OSHA, FDA, HACCP, ISO 22000, etc.).
  • Ensuring compliance with health and safety regulations, particularly in industries such as healthcare, food safety, and pharmaceuticals.
  • Knowledge of industry-specific standards (e.g., food safety protocols for the food industry or infection control standards for healthcare).

• Sanitation and Cleaning Practices:

  • Expertise in proper sanitation techniques, including cleaning, disinfecting, and sterilizing equipment, surfaces, and spaces.
  • Understanding of cleaning agents and disinfectants, their safe usage, and effectiveness in different settings.
  • Knowledge of different cleaning methods such as manual cleaning, automated systems, steam cleaning, and UV sanitization.

• Infection Control and Prevention:

  • Ability to identify potential risks and implement measures to prevent the spread of infections and diseases, especially in healthcare settings.
  • Familiarity with sterilization procedures, including the use of autoclaves, UV light, or chemical disinfectants for medical equipment and facilities.
  • Experience with personal protective equipment (PPE) protocols, ensuring staff are properly trained to use them effectively.

• Microbiology and Contamination Control:

  • Understanding of microbiology, particularly how microorganisms (bacteria, viruses, fungi, etc.) spread and how they can be controlled in various environments.
  • Knowledge of contamination control methods, including air filtration, HVAC systems, and antimicrobial surface treatments.
  • Experience in environmental monitoring for microbial contamination, including water quality testing, surface swabs, and air quality control.

• Food Safety:

  • Deep knowledge of food safety principles, including the prevention of cross-contamination, temperature control, and hygiene practices in food processing and handling.
  • Familiarity with foodborne pathogens, safe food storage, and safe food handling techniques.
  • Experience in HACCP (Hazard Analysis Critical Control Points) and GMP (Good Manufacturing Practices) in food production.

• Risk Assessment and Hazard Identification:

  • Conducting hygiene audits and assessments to identify potential hygiene risks or breaches in standards.
  • Performing hazard analysis to mitigate risks related to contamination, infection, or unsanitary conditions.
  • Developing risk mitigation strategies and hygiene management systems to maintain high standards.

• Training and Education:

  • Providing training to staff on hygiene protocols, best practices, and the use of cleaning equipment or materials.
  • Developing hygiene training programs tailored to the specific needs of the organization or industry.
  • Educating employees on proper hand hygiene, the importance of cleanliness, and how to prevent contamination in their work environment.

• Waste Management and Disposal:

  • Expertise in managing waste, including biohazardous, chemical, and general waste, in a hygienic and environmentally responsible manner.