Job Summary:
The HSE (Health, Safety, and Environment) Section Head is responsible for developing, implementing, and maintaining comprehensive health, safety, and environmental programs to ensure compliance with regulations and foster a culture of safety within the organization. This role is crucial for maintaining the highest standards of safety and sustainability in the production and handling of poultry and meat products.

Key Responsibilities:

1. Develop and Implement HSE Policies: Create and enforce company-wide HSE policies and procedures to meet industry standards and regulatory requirements.
2. Risk Assessment and Management: Conduct thorough risk assessments, including hazard identification and mitigation strategies, for all production and operational processes.
3. Compliance Monitoring: Ensure compliance with local, regional, and international HSE regulations and standards relevant to the food industry.
4. Training and Education: Design and lead comprehensive HSE training programs for employees to enhance awareness and adherence to safety protocols.
5. Incident Investigation: Oversee and manage the investigation of incidents, accidents, and near-misses, and implement corrective actions to prevent recurrence.
6. Hygiene and Sanitation Standards: Monitor hygiene practices and sanitary conditions to safeguard against contamination in the food production process.
7. Emergency Preparedness: Develop and coordinate emergency response plans, including fire safety, first aid, and spill control measures.
8. Audits and Reporting: Conduct regular internal audits and prepare detailed reports for senior management, including key metrics and actionable insights.
9. Continuous Improvement: Stay updated with best practices in HSE management and drive continuous improvement initiatives.
10. Collaboration: Work closely with production, quality assurance, and maintenance teams to integrate safety practices seamlessly into operations.