Job Description
Job title: Hygiene Transition Manager
Job Type: 6 Month Fixed Term Contract - Nightshift
Mitie have an exciting opportunity to join the team in Grimsby, supporting on the mobilisation of a food hygiene contract.
As the Hygiene Transition Manager, you will review and implement new Cleaning Instruction Cards for all hygiene tasks being completed to meet the requirements of the BRC food safety standard and customer's Food safety audits as well as setting up the areas, tasks and key inspection points into Mitie's electronic system. You will set up and implement a Process Confirmation methodology to operate within Mitie's system and train and support the Hygiene Manager in all payroll related activities within Workplace +. You will also Implement an ATP swabbing routine and train the Hygiene Manager and Supervisors on how to use. Utilise software to produce weekly reports as well as Produce Risk Assessments for all tasks, with appropriate photos and PPE. Review PPE requirements.
The Hygiene Transition Manager will support training of existing staff and new starters during the first 3 months of contract start, whilst obtaining timings for each task undertaken, producing an overall document capturing all elements of the cleaning regime. You will Attend regular meetings with client and Hygiene Manager to discuss performance and compliance and conduct quality audits to understand current standards being achieved.
Addition responsibilities include:
* Draw up a training plan for each individual, with an overall matrix to identify gaps
* Identify ‘non-value adding' activities, offering ideas for efficiencies and better ways of working.
* Along with the Hygiene Manager, deliver mandatory training via the Learning Hub for all colleagues, including Month 1 induction
* Create holiday tracker
* Review and amend Job Descriptions for Supervisors and Operatives
The successful candidate will have experience of working in a management role in a food or FMCG manufacturing environment as well as knowledge of High Care food environment and experience of working with HACCP. You will have people management experience and experience working with a diverse workforce and experience of the BRC and customer audits
You will have a minimum of Level 3 Food Safety Qualification; Level 4 is desirable.