HACCP COORDINATOR SUMMARY OF FUNCTIONS

The HACCP Coordinator leads the organization’s effort to develop its HACCP Plan and to develop, implement, and maintain a HACCP System. The HACCP Coordinator may also be responsible for managing PRPs and OSHA safety programs.

HACCP COORDINATOR ESSENTIAL DUTIES AND RESPONSIBILITIES

• Review all Critical Control Point (CCP) monitoring and verification records to ensure compliance with HACCP critical limits and frequencies, as required by the HACCP plan.
• Monitor HACCP and PRPs to ensure procedures are properly carried out.
• Review and evaluate all records for accuracy and completeness and determine need for process improvement
• Develop and implement training plans for HACCP, GMP, OSHA, allergen control, chemical control, glass control, SSOPs and all required plant programs
• Perform mock recalls and ensure identification, labeling, and traceability system functions as planned
• Conduct HACCP team meetings and required HACCP review
• Analyze processes, identify trends and anomalies, and continuously evaluate plant programs for improvement
• Ensure all food safety-related documents and records are controlled and that current issues are in use
• Keep informed of food safety laws and regulations

ORGANIZATIONAL RELATIONSHIPS

Reports directly to the Food Safety Manager. Works in conjunction with Production, Storage, Logistics, and other departments to ensure food safety while ingredients and products are in the organization’s control.

PROCEDURES

The HACCP Coordinator Job Description is mentioned in the following procedures:

HACCP COORDINATOR QUALIFICATIONS

A bachelor’s degree in food science, biology, nutrition, or a related field is required, as well as a minimum of 3 years’ experience in food safety (e.g., food inspector).

Must have demonstrated the ability to develop and deliver food safety training and HACCP programs. Good oral and written communication skills and the ability to work well with people at all levels are essential; bilingual (Spanish-English) preferred.

Must be able to evaluate information quickly, identify key issues, and formulate conclusions based on sound, practical judgment and experience. Must have a strong sense of personal ownership while maintaining a team-oriented environment. Must be able to work effectively in a dynamic and complex environment.

Strong math, analytical, and organizational skills are needed. Must be proficient in Microsoft Office; experience with statistical analysis software (e.g., Minitab, Analytica, StatGraphics) preferred.

HACCP or GMP certification is desirable.

HACCP COORDINATOR PHYSICAL DEMANDS

Ability to communicate orally with vendors, management, and coworkers is crucial. Regular use of phone and email for communication is essential. Hearing and vision correctable to within normal ranges is essential for normal conversations, receiving ordinary information, and preparing or inspecting documents.

The ability to remain in a stationary position roughly 50% of the time, as well as the ability to move about the office and plant occasionally (accessing files/storage, office equipment, computers and other office productivity devices, etc.), is required.

Using a computer while sitting for extended periods is common. Must also be able to position self to use and maintain equipment, including under tables and desks.

No heavy lifting is expected, though occasional exertion of about 15 lbs. of force (e.g., binders, laptops) may be required. Good manual dexterity required to use common office equipment (e.g., computers, mobile devices, calculators, copiers, scanners).

WORK ENVIRONMENT

The job is performed indoors in a traditional office setting and in processing and storage areas of the facility. Extended periods of sitting while using a computer or other devices are common.