Haccp Coordinator

The HACCP Coordinator is responsible for the maintenance of the HACCP system. This includes the 10 HACCP forms, and all procedures applicable to the six pre-requisite sections. Responsible for playing a main role in food safety. Any new construction or materials/ingredients/chemicals, changes to process flow, and new procedures that may impact food safety must be brought to the HACCP coordinator's attention so they may be taken into the account in the HACCP system. Creating procedures and verification are central parts of the coordinator's role.

The HACCP coordinator plays a key role in procedures. The coordinator updates, modifies and creates procedures and is responsible for alerting the appropriate individuals of the change and may perform the training on the new/changed procedures. Often this will involve cooperating with shift supervisors, and plant management. The HACCP coordinator must organize and lead HACCP meetings, as well as follow up on remaining actions items. The HACCP coordinator also participates in customer audits, responsible for any issues relating to the HACCP system. The coordinator also assists the QC Manager in other audit related.

RESPONSIBILITIES:

• Review new and existing corporate quality policies and procedures. Update internal plant documents as necessary.
• Develop plant wide documentation control process to meet audit requirements.
• Review all third party, customer and internal audit standards to ensure compliance.
• Assist all plant departments with the coordination and preparation of audit information. Communicate areas of non-compliance to individual departments.
• Create and maintain a tracking mechanism to ensure ongoing audit compliance from all departments.
• Create and maintain a tracking mechanism for audit scores, responses and corrective actions.
• Compile statistical data and write narrative reports summarizing findings.
• Conduct internal quality systems evaluations.
• Participate in applicable portions of 3rd party and customer audits.
• Conduct policy and procedural training for plant.
• Familiarity with software systems such as Infinity QS, Access, Excel, Word, and AS/400.
• Keeps area clean and orderly in accordance with Good Manufacturing Practices (GMP)
• Promotes and adheres to company safety regulations.
• Helps to build and promote a strong "Teamwork" environment in each individual work group, the factory, and the company.
• May be required to participate in a continuous improvement process.
• Maintain and coordinate HACCP Plan and Team.
• Ensure all pre-requisite bullets requirements are being met.
• Modify/updating HACCP forms 1- 10.
• Communicate changes to the HACCP system.
• Performing procedure verifications and any associated deviation and verification reports.
• Organize monthly HACCP meetings with the HACCP team.
• Update procedures and organize the plant shared drive.
• Participate in customer and government audits.
• Responsible for maintaining a high standard of cleanliness throughout the food processing facility, especially where any raw or finished product is produced.
• Authority to report and/or eliminate hazards to the safety of the food that is produced in the facility.
• Other duties as assigned.

QUALIFICATIONS:

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.

• 2-5 years in a manufacturing or quality environment.
• Strong organizational skills.
• Basic knowledge of HACCP and general Quality/GMP practices and procedures.
• Ability to speak effectively before groups of customers or employees.
• Testing equipment (Scales, PH Meter, Salt Analyzer, Moisture Analyzer, and Texture Analyzer).
• Experience in Statistical Process Control Techniques including Gage R&R.
• Ability to read and interpret documents such as safety rules, operating instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers, employees, and management of organization.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, percent, proportions, area, circumference, volume, and apply concepts of basic algebra and geometry.
• Ability to apply a reasonable person understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

REQUIRED TRAINING FOR CONTINUOUS IMPROVEMENT

• Employee Involvement/McCain Safety Training
• Annual HACCP Training/GMP Training
• Annual Harassment Free Workplace / Violence Free Workplace Training
• Plant Emergency Evacuation Training
• SPC Training as required
• McCain Safety Policy/Accident Reporting
• Other Training as Required
• Internal Auditing Training