Food Hygiene Manager
しょくひんえいせいかんりしゃ
Industry & Occupation
Classification
- Major : Research and Technical Occupations
- Middle : Manufacturing Engineers
- Minor : Food Manufacturing Engineers
Summary
A professional who ensures food hygiene and safety in food manufacturing and cooking facilities by complying with laws and regulations, and formulating, implementing, and auditing hygiene management plans.
Description
Food Hygiene Managers are specialists essential for maintaining food safety and hygiene in workplaces such as food manufacturing and food service industries. Based on the Food Sanitation Act and related laws, they formulate hygiene management plans utilizing HACCP, monitor production lines and manage records, provide hygiene education to employees, conduct microbiological inspections and analyze results, and handle audits. In the event of abnormalities, they investigate causes, develop and implement recurrence prevention measures. They also coordinate with quality assurance departments, manufacturing departments, and external audit institutions to prevent food incidents in advance.
Future Outlook
With growing interest in food safety and strengthening of regulations, demand is expected to remain stable. In particular, the mandatory implementation of HACCP will increase demand for highly specialized personnel.
Personality Traits
Analytical mindset / Good cooperativeness / High attention to detail / Strong sense of responsibility
Work Style
Day shifts / Factory work / Flexitime system / Mix of office and site work / Site inspections
Career Path
Quality Control Staff → Hygiene Manager → Quality Assurance Manager → Factory Manager → Food Safety Specialist
Required Skills
Audit Response Skills / HACCP Understanding / Hygiene Management Plan Formulation / Microbiological Inspection / Regulatory and Standards Knowledge
Recommended Skills
Hygiene Audit Techniques / IT Tool Operation / Quality Management System (ISO22000) / Reading English Materials / Statistical Analysis
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Analytical & Logical Thinking | Necessary for hazard analysis and evaluation of microbiological inspection results. |
| Attention to Detail & Accuracy | Ability to not overlook details of microbial risks and hygiene conditions is necessary. |
| Planning & Organization | Essential for formulating hygiene management plans and managing implementation schedules. |
| Problem Solving | Necessary to investigate causes and devise countermeasures when problems occur. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Creativity & Ideation | Creativity is not particularly required as it follows standardized procedures. |
| Physical Stamina & Endurance | Mainly office work with little physical labor. |
Related Qualifications
- Completion of Food Hygiene Manager Training
Related Jobs
- Food Technologist
- Inspection Technician
- Quality Control Staff