FOOS SAFETY MANAGER

Job Summary

The Food Safety Manager is responsible for leading, developing, implementing, and continuously improving the company's Food Safety Management System (FSMS) to ensure full compliance with Singapore regulatory requirements, international food safety standards, and company policies. The role is critical in safeguarding product quality, consumer health, brand reputation, and operational excellence throughout the manufacturing process.

Key Responsibilities

1. Food Safety Management System (FSMS)

• Develop, implement, maintain, and continuously improve the Food Safety Management System in accordance with HACCP, ISO 22000, FSSC 22000, GMP, and relevant food safety standards.
• Establish and monitor food safety policies, procedures, and standard operating procedures (SOPs).
• Ensure all food production activities comply with applicable regulatory and customer requirements.

2. Regulatory Compliance

• Ensure compliance with requirements of the Singapore Food Agency (SFA), relevant local authorities, and international food safety regulations where applicable.
• Act as the primary liaison with regulatory authorities during inspections, audits, investigations, and licensing matters.
• Monitor regulatory updates and implement necessary operational changes.

3. Hazard Analysis and Risk Management

• Lead HACCP studies, risk assessments, and food safety reviews.
• Identify potential food safety hazards and implement preventive and corrective measures.
• Conduct root cause analysis for food safety incidents and establish effective corrective action plans.

4. Quality Assurance and Auditing

• Plan and conduct internal food safety audits and inspections.
• Coordinate external certification and customer audits.
• Monitor corrective and preventive actions (CAPA) to ensure timely closure and effectiveness.

5. Training and Competency Development

• Develop and deliver food safety and hygiene training programs for all employees.
• Promote a strong food safety culture throughout the organization.
• Evaluate staff competency and ensure ongoing compliance with food safety requirements.

6. Supplier and Raw Material Management

• Approve and evaluate suppliers from a food safety perspective.
• Review supplier documentation, certifications, and audit reports.
• Ensure incoming raw materials meet established food safety and quality standards.

7. Product Quality and Recall Management

• Oversee product traceability, withdrawal, and recall procedures.
• Investigate customer complaints related to food safety and quality.
• Lead crisis management activities involving food safety incidents.

8. Documentation and Reporting

• Maintain accurate food safety records, audit reports, corrective action reports, and compliance documentation.
• Prepare food safety performance reports for senior management.
• Analyze food safety data and identify opportunities for continuous improvement.

Qualifications

• Degree in Food Science, Food Technology, Microbiology, Biotechnology, or related discipline.
• Certified HACCP Team Leader or equivalent food safety qualification.
• Strong knowledge of HACCP, GMP, ISO 22000, FSSC 22000, and Singapore food regulations.
• Minimum 3–5 years of relevant experience in food manufacturing, food processing, or food service operations.

Key Competencies

• Leadership and team management
• Regulatory compliance expertise
• Food safety risk assessment
• Audit and inspection management
• Problem-solving and root cause analysis
• Excellent communication and stakeholder management skills
• Strong attention to detail and commitment to operational excellence