Manager (Hygiene, Safety & Nutrition)

FairPrice Group; Singapore; On-site; SGD 110,000 - 150,000; Full time

Job summary

FairPrice Group in Singapore is seeking a seasoned Food Safety Manager to lead the review and enhancement of the Food Safety Management System across our Food Centre Format and new concepts outlets. You will strengthen workflows, policies, and control measures to keep systems audit-ready and resilient against evolving risks.

The role requires a degree in related fields and 4–6 years in food safety, with 1–2 years in leadership.

Qualifications

• Degree or equivalent in Food Science, Food Technology, Microbiology, Chemistry or related disciplines.
• 4–6 years’ experience in the food safety industry, with at least 1–2 years in a leadership position.
• Good track record of motivating staff and influencing stakeholders in support of food safety program implementation and innovation.
• Good knowledge of HACCP or any Food Safety Management System.
• A keen eye for details and results oriented.

Responsibilities

• Lead the review, strengthening, and continual enhancement of the Food Safety Management System (FSMS) for Food Centre Format (FCF), Self-Run Concept (SRC) and New Concepts retail outlets.
• Monitor, evaluate, and strengthen food safety workflows, policies, and control measures as part of the continual improvement process, ensuring systems are audit-ready and resilient.
• Advise stakeholders on significant and emerging food safety risks, define expectations for operational compliance, and update policies to meet business and regulatory needs.
• Translate regulatory requirements into practical food safety procedures, control measures, and improvement plans across outlets.
• Plan and conduct comprehensive food safety and hygiene audits across retail sites to verify compliance and mitigate risks.
• Manage sampling and environmental monitoring programmes to verify microbiological compliance and strengthen sanitation controls.
• Develop and deliver food safety training plans for retail staff to ensure knowledge and discipline in daily operations.
• Provide authoritative food safety technical advice to stakeholders and resolve technical issues before implementation.
• Support Workplace Safety and Health governance with basic audits to reinforce a culture of safety and accountability.

Education

Degree in Food Science, Food Technology, Microbiology, Chemistry or related disciplines

Job description

Job Description

• Lead the review, strengthening, and continual enhancement of the Food Safety Management System (FSMS) for Food Centre Format (FCF), Self-Run Concept (SRC) and New Concepts retail outlets.
• Monitor, evaluate, and strengthen food safety workflows, policies, and control measures as part of the continual improvement process, ensuring that systems remain resilient, audit-ready, and responsive to evolving operational, microbiological, and regulatory risks.
• Provide food safety leadership and direction by developing, reviewing, and recommending policies, standards, governance frameworks, and risk‑control strategies that support the organization’s strategic objectives and values.
• Advise stakeholders on significant and emerging food safety risks, define clear expectations for operational compliance, and ensure policies are communicated, integrated, monitored, and updated to remain relevant to business needs, regulatory changes, and customer requirements.
• Drive the development, implementation, and continual review of food safety and hygiene best practices across FCF, SRC, and new retail concepts outlets. Translate SFA and NEA regulatory requirements, internal standards, and industry trends & developments into practical food safety procedures, control measures, and improvement plans.
• Plan and conduct comprehensive food safety and hygiene audits across retail sites, to verify compliance with regulatory requirements, internal standards, and best practices, and to proactively identify and mitigate food safety risks.
• Manage food sampling and environmental monitoring programmes to verify microbiological compliance, detect potential contamination hazards at an early stage, and strengthen the effectiveness of sanitation, hygiene, and process controls essential to safe food operations.
• Develop, coordinate, and deliver food safety training plans for retail staff to ensure operational personnel are equipped with the knowledge, skills, and discipline required to uphold critical food safety and hygiene standards in daily operations.
• Provide authoritative food safety and hygiene technical advice to various stakeholders. Assess concepts, equipment, layouts, workflows, sanitation systems, pest‑management controls, and operating practices to resolve technical issues and making practical decisions before implementation.
• Support Workplace Safety and Health (WSH) governance and compliance efforts by conducting basic WSH audits of retail outlets, reinforcing a strong culture of safety, compliance, and operational accountability across the organisation.
• Undertake ad hoc duties, cross‑functional projects, and supervisory assignments that contribute to strengthening food safety assurance, regulatory preparedness, risk management, and the organisation’s overall commitment to safe and sustainable food operations.

Job Description

• Lead the review, strengthening, and continual enhancement of the Food Safety Management System (FSMS) for Food Centre Format (FCF), Self-Run Concept (SRC) and New Concepts retail outlets.
• Monitor, evaluate, and strengthen food safety workflows, policies, and control measures as part of the continual improvement process, ensuring that systems remain resilient, audit-ready, and responsive to evolving operational, microbiological, and regulatory risks.
• Provide food safety leadership and direction by developing, reviewing, and recommending policies, standards, governance frameworks, and risk‑control strategies that support the organization’s strategic objectives and values.
• Advise stakeholders on significant and emerging food safety risks, define clear expectations for operational compliance, and ensure policies are communicated, integrated, monitored, and updated to remain relevant to business needs, regulatory changes, and customer requirements.
• Drive the development, implementation, and continual review of food safety and hygiene best practices across FCF, SRC, and new retail concepts outlets. Translate SFA and NEA regulatory requirements, internal standards, and industry trends & developments into practical food safety procedures, control measures, and improvement plans.
• Plan and conduct comprehensive food safety and hygiene audits across retail sites, to verify compliance with regulatory requirements, internal standards, and best practices, and to proactively identify and mitigate food safety risks.
• Manage food sampling and environmental monitoring programmes to verify microbiological compliance, detect potential contamination hazards at an early stage, and strengthen the effectiveness of sanitation, hygiene, and process controls essential to safe food operations.
• Develop, coordinate, and deliver food safety training plans for retail staff to ensure operational personnel are equipped with the knowledge, skills, and discipline required to uphold critical food safety and hygiene standards in daily operations.
• Provide authoritative food safety and hygiene technical advice to various stakeholders. Assess concepts, equipment, layouts, workflows, sanitation systems, pest‑management controls, and operating practices to resolve technical issues and making practical decisions before implementation.
• Support Workplace Safety and Health (WSH) governance and compliance efforts by conducting basic WSH audits of retail outlets, reinforcing a strong culture of safety, compliance, and operational accountability across the organisation.
• Undertake ad hoc duties, cross‑functional projects, and supervisory assignments that contribute to strengthening food safety assurance, regulatory preparedness, risk management, and the organisation’s overall commitment to safe and sustainable food operations.

Job Requirements

• Degree or its equivalent, in Food Science, Food Technology, Microbiology, Chemistry or related disciplines.
• A minimum of 4 - 6 years’ experience in the food safety industry. With at least 1 – 2 years in a leadership position.
• Good track record of motivating staff and influencing stakeholders in support of food safety program implementation and innovation.
• Good knowledge of HACCP or any Food Safety Management System.
• A keen eye for details and results oriented.
• Possess a motivated & positive attitude with a learning mindset.
• Able to perform basic statistical collation.