HACCP Coordinator

Position Overview A HACCP Coordinator is responsible for leading the development, implementation, and maintenance of the HACCP plan, ensuring compliance with FSIS/USDA regulations and maintaining BRC certification. Essential Duties and Responsibilities Manage and maintain the HACCP programs and prerequisite programs, as well as the associated certifications and validations. Ensure that plants have up-to-date knowledge on food safety topics and that all requirements for maintaining BRC certification are fulfilled; lead facility Food Safety Meetings. Review and update program documentation and manage the internal gap audit schedule. Manage errors and issues when products don’t meet required standards, logging issues and corrective actions, and collaborate with others to find proper CAPA responses. Ensure compliance with EMP policies and with micro testing specifications in the micro lab. Review schedule and direct the Quality Assurance Team to gather proper EMP collections. Collaborate on new and upcoming product launches and equipment changes as necessary; lead the FSMOC process. Lead internal, customer, regulatory, and FS certification audits. Track and trend NRs; facilitate and respond to NRs timely. Track and trend sanitation performance including KPIs and the MSS. Collaborate with other Monogram facilities. Ensure that projects within the facility are completed according to all relevant policies, processes, and procedures. Complete documentation and perform administrative tasks as necessary. Assist with special projects as requested. Perform other duties as assigned. Education and Experience Bachelor's degree in science, Food Science, or a related field is required. Preferred Education: HACCP or GMP certification is preferred. Must be 18 years or older. Preferred Experience Three or more years of experience in a food safety environment, including experience developing and delivering food safety training and HACCP programs. Competencies and Skills Valid, current driver’s license is required. Understanding of HACCP principles and analysis methods. Proficiency in using a variety of computer software, including statistical analysis software. Good oral and written communication skills. Ability to work well with people at all levels within the organization. Strong sense of personal ownership while maintaining a team-oriented environment. Good analytical skills and the ability to evaluate information quickly. Strong attention to detail and the ability to work with precision. Good organizational, prioritization, and time management skills. Ability to work effectively in a dynamic and complex environment. Physical Demands Ability to sit for prolonged periods of time in front of a computer. Ability to stand and move about the facility for prolonged periods. Ability to perform physical activities, such as, but not limited to, lifting items of up to 75 lbs. unassisted, bending, standing, climbing or walking. Visual and hearing acuity. NOTE: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. #J-18808-Ljbffr