Q.A. - HACCP Coordinator

House of Raeford•Nesmith, SC

About The Position

The HACCP Coordinator develops, implements, verifies, and continuously improves the HACCP and Food Safety Programs at the Hemingway Division. The position ensures compliance with USDA, FSIS, HACCP, GMP, SSOP, allergen control, and company food safety requirements across Raw and Ready-to-Eat (RTE) production areas. The coordinator oversees Critical Control Point (CCP) validation, regulatory documentation, microbiological programs, and audit preparation, and serves as a primary liaison during USDA and third-party audits.

Requirements

HACCP certification is required.
Knowledge of HACCP, SSOP, GMP, allergens, CCPs, and audits.
Strong documentation, problem-solving, communication, and leadership skills.
Able to work throughout Raw and RTE production areas.
Comfortable working in cold, wet, and fast-paced conditions.
Required to wear appropriate PPE.

Nice To Haves

Bachelor’s degree in Food Science, Microbiology, or a related field preferred.
3–5 years of USDA-regulated food manufacturing experience preferred.

Responsibilities

Maintain and update the plant HACCP plan.
Verify CCP records, controls, and corrective actions.
Oversee CCP checks for production, temperatures, metal detection, allergens, and other required controls.
Review SSOP and sanitation records.
Verify Raw/RTE separation and sanitation requirements.
Ensure deficiencies and corrective actions are properly documented.
Coordinate microbiological, water, and product sampling.
Verify finished product inspections, labels, lot/date codes, and QA results.
Ensure required testing and documentation are completed.
Review trailer inspections and loading documentation.
Verify product segregation and transportation requirements.
Maintain audit-ready USDA and third-party documentation.
Assist with USDA requests, visits, and required reporting.
Review SOPs and ensure food safety requirements are followed.
Review QA/HACCP records and track recurring deviations.
Ensure corrective actions are completed and documented.
Communicate food safety concerns to QA and plant management.
Train and support supervisors and employees on HACCP requirements.