Coordinator, Haccp

POSITION PURPOSE: The primary purpose of the Hazard Analysis and Critical Control Points (HACCP) Coordinator is to coordinate, organize, and manage the Facility’s Food Safety and HACCP Programs by working closely with the Operations and Quality Assurance teams, to ensure that all immediate and future needs of the company are secure in these areas.

ESSENTIAL DUTIES AND RESPONSIBILITIES. Other duties may be assigned.

1. The HACCP Coordinator reports to the FSQS Superintendent and is responsible for completing all delegated assignments in a timely manner that are consistent with the expectations of the company.
2. The HACCP Coordinator performs the daily evaluation/review of Dorada Foods’ Food Safety and HACCP Programs by working closely with the Production and FSQS Supervisors, hourly associates, and FSQS Technicians performing monitoring and verifying checks of critical control points. The HACCP Coordinator is responsible for assisting in the education of the Supervisors and associates on all shifts regarding the principles of HACCP.
3. The HACCP Coordinator will have primary responsibility in creating and presenting all food safety training programs and presentations. This includes annual FSQS Trainings.
4. The HACCP Coordinator is responsible for being knowledgeable and ensuring that all HACCP Critical Control Points and Process Controls are properly monitored, documented, and reviewed before product is released for shipment.  If deviations occur, the HACCP Coordinator is also responsible for verifying the appropriate corrective action steps and preventative measures are consistent with the HACCP plan. The HACCP Coordinator will be the lead auditor for the plants monthly internal HACCP audit for all departments.
5. The HACCP Coordinator documents and tracks the critical limit deviations, missed checks, and documentation errors. The HACCP Coordinator will communicate with the Operations and FSQS Leadership Team on a daily basis. Also the HACCP Coordinator will provide monthly tracking summaries as required by members of management, customers, or other entities with a right to receive such data.
6. Schedule HACCP Plan reassessments with the Food Safety Team annually or when any changes occur relative to product, process flow or addition of new product categories.  Update the HACCP plan as a result of any reassessments performed by the Food Safety Team. The HACCP paperwork will also be revised to reflect changes in the HACCP Plan. This task will be in conjunction with the FSQS Manager when needed.
7. Record minutes from Food Safety Team meetings and plant Food Safety Meetings and distribute to team members and identified Executives.
8. Daily review of SSOP program records for pre-operation inspection and operational activities. Ensure proper corrective actions and preventative measures have been completed. Sort and file all SSOP paperwork daily.
9. Daily the HACCP Coordinator will sort and file all SPS related documents.
10. The HACCP Coordinator is responsible for following up with all HACCP, SSOP and SPS deviations that are incomplete.
11. The HACCP Coordinator is a member of the Mock Stock Recovery team and through quarterly mock stock recoveries will develop a skill level in understanding all aspects of the stock recovery process.
12. The HACCP Coordinator will assist the FSIS Inspectors on any product testing they require. The HACCP Coordinator will be available to the FSIS Inspector when they review the HACCP and/or SSOP Plans and associated paperwork. This task will be in conjunction with the FSQS Supervisors, when needed.
13. The HACCP Coordinator is responsible for monitoring all new FSIS Regulations, Directives and Notices and ensuring compliance to any regulatory changes. This task will be assisted by the FSQS Manager when needed.
14. The HACCP Coordinator is responsible for implementing all facility environmental microbiology monitoring programs. This task will be in the conjunction with the FSQS Clerk, Supervisors and Manager
15. The HACCP Coordinator must actively participate in all facility Third Party and Regulatory Audits and be able to conduct said audits independently if needed. This task will be assisted by the FSQS Manager when needed.
16. The HACCP Coordinator is expected to target 25% of their work hours on the production floor monitoring and verifying implementation of the facility Food Safety Systems.  The hours may be variable and include working on weekends and/or other shifts as needed.
17. Order supplies and maintain weekly minimum inventory levels to ensure required QA testing procedures are completed and within acceptable parameters.
18. Perform appropriate leadership activities as needed within the FSQS Department. Serve in place of FSQS Supervisors and FSQS Clerk on an as-needed basis (such as vacation) and on regular rotation weekends.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or experience

• High school diploma or equivalent
• Bachelor’s degree in Food Science or related field preferred
• Minimum of five years Quality Assurance / Food Safety or related food industry experience
• Computer skills in MS Office Suite
• Knowledgeable of HACCP and SSOP regulatory requirements and the implementation of those requirements.
• Be able to interpret regulatory documents such as Notices and Directives.
• Be a “Critical Thinker” and a self-starter with the ability to critically evaluate situations based on merit or information provided.
• Understand the entire production process and how those processes relate to HACCP and SSOP requirements.
• Be familiar with all facility food safety requirements.

Certificates, licenses, registrations

• The HACCP Coordinator shall attend and receive certification in both Basic and Advanced HACCP through any HACCP Alliance Certified program

PHYSICAL DEMANDS/ WORK ENVIRONMENT: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Individuals may need to sit or stand as needed. May require walking primarily on a level surface for periodic periods through-out the day. Reaching above shoulder heights, below the waist or lifting as required to file documents or store materials throughout the work day. Proper lifting techniques required. May include lifting up to 25 pounds for files, on occasion.

The performance of this position may occasionally require exposure to the manufacturing areas where under certain areas require the use of personal protective equipment such as safety glasses with side shields and mandatory hearing protection. Primary environment: ambient room temperatures, lighting and traditional office equipment as found in a typical office environment.