1. Design and deploy the HACCP plan established under international regulations and local standards and adapted to products and processes used in the village (management teams and concerned services are involved)
设计和实施HACCP计划，该计划根据国际法规和当地标准制定，并根据村里使用的产品和流程进行调整(涉及管理团队和相关服务)
2. Follow and Control the regulatory functional or operational compliance of products, processes, facilities and equipment related to food, water, and housekeeping department.
监督、管控村内购入的各项食品、水制品及与客房相关的产品、设施状况或操作的合规性。
3. Remind the team of the good practices of hygiene in their workplace and check that they are applied.
提醒团队注意保持工作场所的卫生，并检查是否得到合理的应用。
4. Identify and analyze the failures and non-conformities, diagnose the causes and identify corrective actions in collaboration with stakeholders.
分析设施设备的不合规性，分析原因并与相关机构合作予以改进。
5. Depending on the severity and frequency of non-compliance, alert the department heads, pole heads and or Chief of Village/General Manager and Hygiene and Food Safety Expert APAC
根据违规的严重程度和频次，报告给部门负责人、总经理及 APAC的卫生及食品安全专家。
6. Control the receiving of raw foods and advise the corrections and corrective actions to be taken in case of non-conformities.
监督未加工食品的收货流程，如发现不合规产品，提出纠正意见及措施.
7. Control the compliance of hygiene and food safety requirements from the purchase of raw materials to the service of meals in restaurant, drinks at the bar, rooms if applicable
从购买原材料到在餐厅供应膳食、酒吧供应饮品、房间(如适用) ，监管食物卫生及食物安全规定的遵守情况
8. Check temperature control throughout the hot and cold transfer.
检查整个冷热转运过程中的温度控制。
9. Regularly perform audits in the F&B areas (stores/receiving areas/kitchen/restaurant/bar) to monitor the implementation and compliance with the HACCP plan requirements
定期在餐饮区域(仓库、收货区域、后厨、餐厅及酒吧)进行审核，以监督食品安全、管控的执行情况。
10. Regularly perform Room and public area cleaning audit
按照计划定期进行有关客房及公共区域清洁方面的审计
11. Regularly perform audits on our Aqua management procedure in all areas related with water usage in village/resort (ex: swimming pools, spa, guest and staff rooms…etc.)
定期审核所有与度假村用水有关的水质管理程序(例如: 游泳池、水疗中心、员工休息室等)
12. Ensure the follow up of the Pest Control Management Plan by the Technical manager, according to the HACCP Plan requirements.
根据HACCP计划要求，确保相关负责人对虫害控制管理计划的执行情况。
13. Ensure certificate management system is applied. License and permitting requirements of the village/resort are met to local regulations and corporate standard.
确保相关证书管理体系完善，度假村内的各项许可证符合当地法规要求和公司标准。
14. Implement the hygiene and food safety policy and monitor it, according to standards and regulations in force (Support of the country legal service for the regulation and local standard.
执行卫生及食品安全政策，并根据现行标准和规章进行调整(支持国家相关法律服务部门的规章及地方标准)。
15. Train and raise awareness amongst the team.
培训并监督团队成员提高卫生防疫意识。
16. Accompany and follow the laboratories controls in the village.
对度假村内的实验室进行有效的管控。
17. Accompany and follow the health bureau/FDA and CDC visit.
陪同并跟进当地卫生局、药监局及疾病控制中心的常规检查
18. Improve continuously the hygiene level of the village.
不断提升度假村的卫生防疫标准。
19. Prevent the risks to the community and individuals.
预防对社区和个人的各项风险。
20. Be involved in the management of a health crisis in the village.
加入到度假村内的各项关于健康、防疫等方面的管控工作中。
21. Improve continuously hygiene and food safety in the village. Depending on the needs:
持续改善村内的卫生及食物安全。视乎需要:
22. Propose material purchase
对物品采购提出建议。
23. Propose equipment or structural modifications.
对设备或结构修改提出建议。
24. Create / modify the procedures.
创建、修改各项关于防疫、食品管控的程序。
25. Propose the purchase, substitution or removal of food, drinks or cleaning products.
建议购买、替换、取消食物、饮品或清洁用品的使用。
26. Train :
培训
a. In connection with the other actors for training (UDT, VTM, FTG, external corporate audit company etc.), raise awareness and train the team on food safety and hygiene apply in hotel departments.
与其他培训人员及外部企业审计公司等一起，提高员工的食品安全意识，并在酒店部门内对员工进行食品安全卫生应用培训。
b. Create a training plan in collaboration with the team in place.
与团队合作制定培训计划。
c. Record the training performed.
记录所完成的培训。
d. Control the acquisition of knowledge.
控制知识的获取。
27. Accompany and follow the laboratories audit in the villages
陪同并跟踪实验室审计:
a. Accompany the auditor during the visit and report any non-compliance.
陪同审核员进行访问，并报告任何不符合规定的情况
b. Identify and propose food samples and swabs to be taken.
确定并建议抽取食物样本和拭子样本
c. Following the audit report, make an action plan defining the proper corrective actions and responsibilities.
根据审核报告，制定行动计划，确定正确的纠正措施和责任
28. Risks Prevention to the community and individuals:
对社会及个人的风险预防:
a. Investigate and inform of the potential food risks to the health of the customers and employees in an anticipatory perspective (e.g. risks related to raw materials used, environment, staff ...).
以前瞻性的态度调查和告知顾客和员工潜在的食品风险(例如与使用原材料、环境、员工等有关的风险)。
b. Follow closely with the nurse the diarrhea statistics of the village and be informed of reported cases of food-born illness and / or transmissible through food.
与护士密切跟踪该村的腹泻统计数字，并获悉报告的由食物引起的疾病和 / 或通过食物传播的病例
c. Monitor and check the implementation of medical monitoring and health certificate of employees in the village in collaboration with the HR manager.
与人力资源经理合作，监督和检查村内员工的健康状况及健康证管控的有效执行
29. Objectives and evaluation criteria
目标和评价标准
a. Decrease the number of gastroenteritis in the village.
减少度假村内的胃肠炎发病率。
b. Cost control of litigation files of GM after departure.
诉讼档案的成本控制。
c. Increase satisfaction of the microbiological results achieved on food.
提高对食物的微生物含量结果的满意程度
d. Decrease the non-conformities observed during external audits on Food, Aqua and Guest rooms. Guarantee of a high level of health.
减少餐饮、水质和客房外部审核中发现的不符合项。 保证高水平的健康
30. Complete other tasks assigned by your line manager
完成总经理安排的其他工作任务。
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