Hygiene Coordinator

About the role

The Hygiene Coordinator is responsible for overseeing personal hygiene, food safety, and sanitation standards within a production facility. The role ensures that employees, visitors, and contractors follow strict hygiene procedures and GMP requirements to prevent product contamination and maintain a safe processing environment.

Key responsibilities

• Monitor employee hygiene practices before and during production activities.
• Ensure proper hand washing, sanitizing, and correct use of PPE such as hairnets, gloves, masks, aprons, and safety shoes.
• Prevent unauthorized items (jewelry, nail polish, prohibited materials) from entering production areas.
• Control access through hygiene gate procedures and restrict sick or unfit personnel from production zones.
• Enforce compliance with GMP, HACCP, BRC, ISO, SMETA, and company hygiene standards.
• Conduct routine hygiene inspections across production and processing departments.
• Maintain cleanliness of hand‑wash stations, sanitizers, soap dispensers, and other hygiene facilities.
• Identify and report hygiene violations, contamination risks, and non‑conformities.
• Deliver hygiene awareness training for workers, new employees, and visitors.
• Display and maintain hygiene instructions, safety notices, and awareness materials.
• Keep accurate hygiene monitoring records, inspection checklists, and corrective‑action reports.
• Coordinate with QA, production, and housekeeping teams to resolve hygiene‑related issues.
• Support internal and external food‑safety audits.
• Monitor employee health conditions and ensure medical‑fitness procedures are followed.

Required profile

• Minimum 1 year of experience in food production, hygiene coordination, or industrial operations.
• Knowledge of food‑safety and contamination‑prevention procedures.
• Familiarity with GMP, HACCP, BRC, ISO, or related food‑safety standards is an advantage.
• Strong observation, monitoring, and reporting abilities.
• Excellent communication and interpersonal skills.
• Ability to maintain accurate records and inspection reports.
• High level of discipline, responsibility, and attention to detail.
• Capability to work in a fast‑paced production environment.
• Commitment to safety, hygiene, and regulatory compliance.
• Team‑oriented with a results‑driven mindset.

Required skills

• Good Manufacturing Practices (GMP)
• Hazard Analysis Critical Control Points (HACCP)
• British Retail Consortium (BRC) standards
• International Organization for Standardization (ISO) food‑safety standards
• SMETA (Sedex Members Ethical Trade Audit)