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Key Responsibilities and Required Skills for a Hygiene Advisor

💰 $ - $

Health & SafetyPublic HealthQuality AssuranceHospitalityFood & Beverage

🎯 Role Definition

A Hygiene Advisor serves as the organization's subject matter expert and advocate for all matters related to sanitation, public health, and food safety. This role is instrumental in developing, implementing, and monitoring hygiene policies and procedures to ensure full compliance with regulatory standards and industry best practices. The Hygiene Advisor acts as a consultant, auditor, and educator, working proactively to identify and mitigate health and safety risks, investigate incidents, and cultivate a deeply embedded culture of hygiene excellence across all levels of the business. This position is critical for protecting brand reputation, ensuring customer and employee well-being, and maintaining operational integrity.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Hygiene Technician or Coordinator
  • Environmental Health Officer (Trainee)
  • Quality Control Technician
  • Public Health Graduate / Intern

Advancement To:

  • Senior Hygiene Advisor or Hygiene Manager
  • Regional Health and Safety Manager
  • Public Health Consultant
  • Head of Quality and Compliance

Lateral Moves:

  • Health and Safety Advisor
  • Quality Assurance Manager
  • Facilities Manager
  • Corporate Trainer (Health & Safety)

Core Responsibilities

Primary Functions

  • Develop, implement, and continuously review comprehensive hygiene management systems, ensuring they align with current legislation, industry standards (e.g., ISO 22000), and corporate objectives.
  • Conduct regular, in-depth hygiene and food safety audits across all facilities, including production areas, kitchens, and public spaces, to assess compliance and identify areas for improvement.
  • Prepare detailed and insightful audit reports that clearly articulate findings, assess risk levels, and provide practical, actionable recommendations for corrective and preventive actions.
  • Lead and manage investigations into hygiene-related incidents, such as contamination events, pest infestations, or foodborne illness allegations, using root cause analysis to prevent future occurrences.
  • Design, deliver, and evaluate impactful hygiene training programs for employees at all levels, covering essential topics like personal hygiene, proper food handling, chemical safety, and allergen management.
  • Act as the primary point of contact for local health authorities and regulatory bodies, managing inspections, responding to inquiries, and ensuring all required documentation is maintained and accessible.
  • Oversee the company’s pest control management program, liaising with third-party contractors to ensure effective and compliant service delivery and monitoring.
  • Manage and monitor cleaning schedules and procedures, verifying the effectiveness of sanitation processes through methods like ATP swabbing and visual inspection.
  • Provide expert guidance and technical support to management and operational teams on all hygiene-related matters, from facility design and equipment selection to daily operational queries.
  • Develop and maintain the organization's Hazard Analysis and Critical Control Points (HACCP) plan, ensuring all critical control points are monitored and documented correctly.
  • Conduct thorough risk assessments for new processes, products, and equipment to proactively identify and control potential hygiene and food safety hazards.
  • Monitor and interpret changes in local, national, and international food safety and hygiene legislation, and communicate the implications to relevant stakeholders within the organization.
  • Champion a positive and proactive food safety and hygiene culture throughout the organization by promoting best practices and leading by example.
  • Manage the approval and monitoring of suppliers and raw materials from a food safety and hygiene perspective, conducting supplier audits as necessary.
  • Oversee the management of cleaning chemicals and equipment, ensuring compliance with COSHH (Control of Substances Hazardous to Health) regulations and effective inventory control.
  • Develop and track key performance indicators (KPIs) for hygiene performance, analyzing trends and reporting on progress to senior management.
  • Manage the organization’s water safety program, including conducting Legionella risk assessments and ensuring control measures are effectively implemented and monitored.
  • Guide and support the business in achieving and maintaining relevant certifications, such as BRC (Brand Reputation Compliance) or other GFSI-benchmarked standards.
  • Coordinate and oversee the microbiological testing schedule for food products, water, and environmental surfaces, interpreting results and taking appropriate action.
  • Systematically manage customer complaints related to hygiene or food safety, ensuring a thorough investigation and a timely, professional response.

Secondary Functions

  • Support ad-hoc investigations and provide expert analysis on emerging hygiene concerns or industry-wide alerts.
  • Contribute to the development and refinement of the organization's overarching environmental, health, and safety (EHS) strategy.
  • Collaborate with procurement and supply chain teams to vet new suppliers and products for hygiene and safety compliance.
  • Participate actively in cross-functional project teams and safety committees to champion hygiene best practices and provide specialist input.

Required Skills & Competencies

Hard Skills (Technical)

  • HACCP Principles: Advanced knowledge and practical application of HACCP; Level 3 or 4 certification is highly desirable.
  • Auditing & Inspection: Proficiency in conducting formal internal and external hygiene/food safety audits, with strong report-writing skills.
  • Regulatory Knowledge: Deep understanding of national and local food safety laws, public health regulations, and relevant codes of practice.
  • Infection Prevention and Control (IPC): Solid understanding of IPC principles, especially in healthcare or high-risk environments.
  • Risk Assessment Methodologies: Skilled in identifying hazards, assessing risks, and implementing effective control measures.
  • Pest Control Management: Knowledge of integrated pest management strategies and experience overseeing pest control contracts.
  • Chemical Safety (COSHH): Competence in managing hazardous substances, conducting COSHH assessments, and training others.
  • Microbiological Knowledge: Understanding of foodborne pathogens, spoilage organisms, and the role of microbiological sampling.
  • GFSI Standards: Familiarity with Global Food Safety Initiative (GFSI) benchmarked standards like BRC, SQF, or FSSC 22000.
  • Training & Development: Proven ability to design and deliver effective and engaging training sessions for a diverse audience.
  • Water Safety Management: Knowledge of Legionella control and water system management protocols.

Soft Skills

  • Communication & Interpersonal Skills: Ability to communicate complex information clearly and persuasively to individuals at all levels, from frontline staff to senior executives.
  • Attention to Detail: Meticulous and thorough in inspections, documentation, and data analysis to ensure accuracy and compliance.
  • Problem-Solving & Analytical Thinking: A logical and systematic approach to investigating issues, identifying root causes, and developing effective solutions.
  • Influence & Negotiation: The capacity to influence behavior and drive change without direct authority, often requiring diplomacy and tact.
  • Resilience & Composure: Ability to remain calm and professional when dealing with high-pressure situations, such as regulatory visits or incident investigations.
  • Stakeholder Management: Adept at building and maintaining positive relationships with internal teams, external contractors, and regulatory officials.
  • Integrity & Professionalism: A strong ethical compass and commitment to upholding the highest standards of safety and public health.
  • Self-Motivation & Autonomy: The drive to work independently, manage one's own workload, and proactively identify opportunities for improvement.

Education & Experience

Educational Background

Minimum Education:

  • A Bachelor’s Degree in a relevant scientific or technical field.

Preferred Education:

  • A Master’s Degree (MSc) in a specialized field such as Environmental Health, Public Health, or Food Safety Management.
  • Professional certifications such as REHS/RS (Registered Environmental Health Specialist/Registered Sanitarian) or CPHI (Certified in Public Health).

Relevant Fields of Study:

  • Environmental Health
  • Food Science and Technology
  • Public Health
  • Microbiology
  • Hospitality Management (with a strong safety/hygiene focus)

Experience Requirements

Typical Experience Range: 3-7 years of direct experience in a hygiene, food safety, or environmental health role.

Preferred: Experience within the specific industry (e.g., food manufacturing, large-scale catering, healthcare, or luxury hospitality). Proven track record of successfully managing regulatory audits and implementing large-scale hygiene improvement projects.

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