HACCP Coordinator

Lumiere Systems•Reidsville, NC

3d•Hybrid

About The Position

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. 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.

Requirements

High school diploma or equivalent
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.
Able to interpret regulatory documents such as Notices and Directives.
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.
Familiar with all facility food safety requirements.

Nice To Haves

Bachelor's degree in Food Science or related field preferred
Attend and receive certification in both Basic and Advanced HACCP through any HACCP Alliance Certified program

Responsibilities

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.
Assists in the education of the Supervisors and associates on all shifts regarding the principles of HACCP.
Has primary responsibility in creating and presenting all food safety training programs and presentations, including annual FSQS Trainings.
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, verifies the appropriate corrective action steps and preventative measures are consistent with the HACCP plan.
Serves as the lead auditor for the plants monthly internal HACCP audit for all departments.
Documents and tracks the critical limit deviations, missed checks, and documentation errors.
Communicates with the Operations and FSQS Leadership Team on a daily basis.
Provides monthly tracking summaries as required by members of management, customers, or other entities with a right to receive such data.
Schedules 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.
Updates the HACCP plan as a result of any reassessments performed by the Food Safety Team.
Revises HACCP paperwork to reflect changes in the HACCP Plan, in conjunction with the FSQS Manager when needed.
Records minutes from Food Safety Team meetings and plant Food Safety Meetings and distributes to team members and identified Executives.
Performs daily review of SSOP program records for pre-operation inspection and operational activities.
Ensures proper corrective actions and preventative measures have been completed for SSOP records.
Sorts and files all SSOP paperwork daily.
Sorts and files all SPS related documents daily.
Follows up with all HACCP, SSOP and SPS deviations that are incomplete.
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.
Assists the FSIS Inspectors on any product testing they require.
Is available to the FSIS Inspector when they review the HACCP and/or SSOP Plans and associated paperwork, in conjunction with the FSQS Supervisors, when needed.
Monitors all new FSIS Regulations, Directives and Notices and ensures compliance to any regulatory changes, assisted by the FSQS Manager when needed.
Implements all facility environmental microbiology monitoring programs, in conjunction with the FSQS Clerk, Supervisors and Manager.
Actively participates in all facility Third Party and Regulatory Audits and is able to conduct said audits independently if needed, assisted by the FSQS Manager when needed.
Targets 25% of work hours on the production floor monitoring and verifying implementation of the facility Food Safety Systems.
Orders supplies and maintains weekly minimum inventory levels to ensure required QA testing procedures are completed and within acceptable parameters.
Performs appropriate leadership activities as needed within the FSQS Department.
Serves in place of FSQS Supervisors and FSQS Clerk on an as-needed basis (such as vacation) and on regular rotation weekends.