Coordinator (Food Safety)

Department: Nutrition & Food Services

Entity: Aga Khan University Hospital

Location: Karachi, Pakistan

Introduction:

The Aga Khan University Hospital is a not-for-profit healthcare institute that offers all medical services to their patients under one roof. In addition to the tertiary care hospital in Karachi, AKUH has a network of 4 secondary care hospitals, 30+ Medical Centres, and over 290+ Clinical Laboratories, 30+ Pharmacies in over 120+ cities across Pakistan. It also offers Home Healthcare Services and home deliveries of medicines. The Hospital provides Zakat for those patients who are eligible, and the health systems offers generous Patient Welfare to support those in financial need. In recognition of its high quality and patient safety, the AKUH is accredited by the Joint Commission International (JCI) as an Academic Medical Centre and its Clinical Laboratories are accredited by the College of American Pathologists (CAP) for fast and accurate testing.

The Nutrition and Food Services Department (NFSD) of AKUH offers a range of products and services to students, faculty, staff, as well as patients and their attendants, providing approximately 13,000 – 15,000 meals in a day. It comprises of a team of experienced clinical nutritionists, dietitians and food service professionals. Services are provided through six sections; clinical nutrition, patient meal services, cafeteria & catering services, food production, food safety management and cost control.

AKU is an equal opportunity employer and is committed to safeguarding and aims to adopt appropriate standards for safeguarding and promoting a respectful relationship with and between all faculty, staff, trainees, volunteers, beneficiaries, wider communities, and other stakeholders with whom it works, including children and vulnerable adults and expects all employees/trainees and partners to share this commitment

Responsibilities:

You will be expected to look after the planning, implementation, supervision, controlling and monitoring of various programs and quality standards including ISO-22000:2018, HACCP, JCIA, SHCC and SFA as well as other regulatory requirements, coordinating for all food quality assurance activities including development of HACCP manuals, pre-requisite programs to meet department’s service, ensuring quality, cost and safety objectives and planning, organizing / conducting inspections and audits for compliance of the required standards. Specific responsibilities include to:

• develop, implement and monitor relevant HAACP programs in-line with ISO- 22000:2018.
• provide effective assistance to department’s section heads through regular and effective communication
• inspect food service units for compliance with applicable standards of food handling and hygiene
• prepare reports, survey results, quality improvement statistics, and other related necessary documentation
• develop food service-related lesson plans and provide monthly in-service training to food services and related personnel
• reviews publications, surveys, and programs as well as keeping current on policy, procedures, and regulations in the foodservice health and safety field
• ensure that implemented programs comply with GMP/GHP standards by all employees and ensure that the department complies with AKU safety policies, procedures and standards
• assist in optimizing the provision of services to promote customer satisfaction and provide new innovative ideas.
• assist in resolving food quality complaints professionally in both patient and non-patient areas
• conduct various preparatory drills and support in the completion of departmental quality projects
• attend periodic meetings and provide feedback and action plan to the management
• coordinate for and conduct environmental rounds and audits, , monitor periodic reports and quality indicators resulting in desired outcomes .

Requirements:

You should have:

• a Bachelor’s degree in Food Science and Technology or any other relevant discipline, preferably a Master’s degree in the same
• at least two years of working experience in food production, processing, or manufacturing units of reputable organizationsand possess ISO-22000-2018 and HACCP certifications
• exposure of HACCP-related program development and maintenance
• knowledge of internationally applicable health and safety standards.
• knowledge of locally applicable food and safety laws as per SFA and SHCC
• ability to effectively plan, organize and prioritize work.
• self-directed with the ability to effectively work independently as well as with multidisciplinary teams
• good knowledge of implementation and maintenance of safety and hygiene procedures
• proficient in the use of computer applications, particularly MS Office package
• excellent quantitative, communication and people management skills
• problem solving and troubleshooting attitude
• excellent ability to multi-task, prioritize work and manage stringent deadlines.

Comprehensive employment reference checks will be conducted.