وظيفة مشرف النظافة الصحية شاغرة لدى Baja في حوطة سدير

Hygiene Supervisor

Location: Saudi Arabia (Sudair)

Department: Quality Control

Employment Type: Full-Time

About the Role:

To lead the implementation and monitoring of hygiene and sanitation standards across the company's coffee, seed, and nut processing operations, as well as employee accommodation and staff catering facilities - ensuring compliance with SFDA, ISO 22000, HACCP, GMP, PRPs/OPRPs, Halal, and applicable labor-housing and welfare standards. The role oversees daily hygiene controls in production areas, staff dormitories, common areas, and dining/catering facilities; supervises the hygiene team's execution; prepares for inspections and audits; and drives a strong hygiene, food safety, and employee-welfare culture across the site.

Key Responsibilities:

• Plant Hygiene & Sanitation: Ensure full implementation and monitoring of cleaning and sanitation schedules across all coffee, seed, and nut processing, sorting, roasting, grinding, mixing, flavoring, and packaging areas; verify effectiveness of GMP, PRP, and OPRP procedures.

• Pest Control: Manage and monitor the pest control program across production, warehousing, staff accommodation, and catering areas; review contractor reports, trend pest findings, and escalate recurring issues.

• Employee Accommodation Hygiene: Conduct routine hygiene inspections of employee housing/labor accommodation (dormitories, washrooms, laundry, common areas); ensure cleanliness, proper waste management, and pest-free, habitable conditions in line with company welfare standards and applicable labor housing regulations.

• Staff Catering & Food Safety: Oversee hygiene and food safety practices of the staff canteen/catering operation, including food storage, preparation, temperature control, personal hygiene of food handlers, and cleanliness of kitchen and dining premises and equipment; conduct periodic catering hygiene audits.

• Monitoring & Verification: Monitor CCP/OPRP hygiene checkpoints; conduct or coordinate swab testing, water testing, and hygiene verification activities across plant, staff kitchen, and accommodation areas; review records and escalate deviations immediately.
• Internal Audits & Inspections: Plan and execute routine food safety and hygiene inspections, GMP walkthroughs, accommodation inspections, catering audits, and periodic mock recalls.

• Regulatory Compliance: Maintain readiness for SFDA and certification body audits, as well as any applicable labor accommodation/welfare inspections; ensure compliance with regulatory updates affecting food safety and worker housing standards.

• Training & Culture: Train production, catering, and accommodation/camp staff on hygiene practices, CCPs, allergens, traceability, and documentation; lead daily pre-shift GMP briefings and periodic food-handler hygiene refreshers.

• Incident Response: Respond to food safety, hygiene, or sanitation incidents in the plant, kitchen, or accommodation; conduct root cause analysis (RCA); lead CAPA implementation and tracking.

• Supplier & Raw Material Oversight: Verify hygiene compliance of the catering service provider and raw material handling practices; participate in supplier/vendor hygiene evaluations.

• Policy Enforcement: Enforce compliance with established hygiene, food safety, and accommodation welfare policies across all shifts and areas, especially high-risk production zones; escalate policy breaches or risks to the Quality Manager.

• Reporting: Maintain dashboards/KPIs covering hygiene scores, pest control trends, catering audit results, accommodation inspection findings, non-conformance trends, and training coverage.

Leadership:

• Team supervision and coaching of hygiene, sanitation, and camp-hygiene staff
• Proactive issue identification and resolution across plant, kitchen, and accommodation areas
• Strong cross-functional coordination with Production, Quality, HR/Admin, and the catering vendor
• Calm and structured response under pressure
• Continuous improvement mindset
• Sensitivity and discretion in matters affecting employee welfare and living conditions

The Hygiene Supervisor is responsible for:

• Implementing and enforcing hygiene SOPs across production, accommodation, and catering areas, including CCP, sanitation, traceability, allergen control, pest control, and Halal assurance procedures.
• Ensuring policies are followed across all shifts and locations, especially in high-risk production zones, staff kitchen/dining areas, and accommodation blocks.
• Supporting the Quality Manager and HR/Admin in developing and revising hygiene and employee-welfare policies in alignment with SFDA, ISO 22000, GMP, and applicable labor-housing requirements.
• Reviewing the effectiveness of procedures through audits and inspections and suggesting updates based on process improvements or audit findings.

Qualifications:

• Bachelor's degree/diploma in Food Science, Public Health, Environmental Health, Microbiology, or a related discipline.
• Certified in Food Safety (e.g., ISO 22000, HACCP Level 3/4, GMP) and/or Halal Internal Auditor; an Occupational Health & Safety certification is an advantage.

Experience:

• 3-5 years of hygiene/sanitation supervisory experience in food processing, ideally within coffee, seeds, nuts, or a similar agri-food/FMCG environment.
• Experience overseeing catering hygiene and/or employee accommodation hygiene is highly preferred.

Skills & Competencies:

• Strong communication, teamwork, and problem-solving abilities.
• Attention to detail, adaptability, and a proactive approach to quality improvement.
• Strong knowledge of SFDA, ISO 22000, GMP, and Halal standards.
• Familiar or experienced with mock recalls, traceability, and root cause analysis (RCA).
• Proficient in QMS, ERP, and document control systems.

Behavioural competencies:

• Attention to detail and precision
• Accountability and ethical responsibility
• Ability to work across fast-paced, multi-site environments (plant, kitchen, accommodation)
• Strong communication and training-delivery skills
• Continuous improvement mindset
• Empathy and discretion when dealing with employee welfare matters