Food Safety Coordinator

Reports To:          Quality Assurance Supervisor

FLSA Status:        Hourly

ROLE

SUMMARY

Champions the ongoing maintenance of a world class Food Safety culture for the assigned SK Food Group facility. Leads the organizational efforts to reduce food safety risk and helps maintain a food safe plant environment through Critical Control monitoring activities. Ensures all aspects of the Food Safety/HACCP plan are being followed and implements the environmental monitoring program in accordance with all regulatory requirements.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Conduct Critical Control Point and Control Point monitoring activities during operations for regulatory compliance.
• Audit and review documents related to Quality, Food Safety, Production and Sanitation.
• Conduct sign off of documents in compliance with FDA, USDA and FSMA standards.
• Maintain and update Food Safety systems, Food Safety SOP’s and processes.
• Prepare, implement and conduct sampling plans for environmental microbiological monitoring activities.
• Responsible for administering all aspects of environmental monitoring program including, but not limited to, conducting swabbing, submitting samples, documenting swab locations, logging results, trending and all other necessary aspects of program.
• Review data for compliance with regulations and compile reports of analytical evaluation.
• Participate in microbiological investigations and foster continuous improvement of sanitation practices by facilitating the corrective action process to remediate deficiencies.
• Educate and train associates on food safety and quality topics, policies and procedures.  Performs floor monitoring and audits to assure compliance. 
• Root cause analysis and corrective actions.
• Perform monthly audits and as part of cross-functional team with maintenance, production and sanitation.
• Perform pre-operational inspection.
• Enforce Hazard Analysis Critical Control Point (HACCP) plan.
• Other duties as assigned.

Regular and predictable attendance is an essential function of this position.

SUPERVISORY RESPONSIBILITIES

None.

QUALIFICATIONS

EDUCATION and EXPERIENCE

Associate’s Degree in related science field, or 2-4 years of related experience.  Bachelor’s Degree in scientific field preferred.

CERTIFICATES, LICENSES AND REGISTRATIONS

HACCP/PCQI certification preferred.  Must be willing to attend training and obtain certifications as outlined.

REQUIRED KNOWLEDGE, SKILLS, ABILITIES

• Demonstrated understanding of the Food Safety and HACCP systems for the assigned facility.
• Working knowledge of Microsoft Office programs to include Word and Excel.
• Proficient in the use an iPad/tablet.
• Ability to operate standard lab equipment.
• Excellent time management and task prioritization abilities.
• Mathematical concepts such as probability and statistical.
• Ability to thrive in a fast‑paced environment.
• Detail oriented and organized.
• Problem solving skills.
• Ability to communicate with all levels of organization
• Ability to work independently.
• Ability to read and interpret documents.

WORKING CONDITIONS

PHYSICAL DEMANDS

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

While performing the duties of this job, the associate is regularly required to stand; talk or hear. The associate is frequently required to walk; use hands to finger, handle or feel; stoop, kneel, crouch or crawl and occasionally sit; climb or balance; reach with hands and arms; taste or smell. The associate must occasionally lift and/or move up to 25 pounds. The associate must have close vision abilities (clear vision at 20 inches or less), color vision (ability to identify and distinguish color) and depth perception (three‑dimensional vision, ability to judge distances and spatial relationships) required by this job.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the associate is occasionally exposed to work near moving mechanical parts and extreme cold or heat (non‑weather). The noise level in the work environment is usually moderate.

REQUIRED TRAINING

This position requires training on Good Manufacturing Practices critical to the effective implementation of the Food Safety Plan and the maintenance of food safety, quality and process efficiency. Training is also required on how to identify food safety issues such as temperature control, cross‑contamination, sanitation and cleanliness of the lines, etc., critical to the effective implementation of the Food Safety Plan and the maintenance of food safety, quality and process efficiency.