Job #1204-MH811
Job Title: HACCP Coordinator
Location: Atlanta, GA
http://www.bosmaxhire.net/cp/?E55B6D361D43515B77501B653A561E6E482E
Our client is one of the largest diversified suppliers to the foodservice industry, with proven performance in superior quality and customer service in both manufacturing and distribution. Their core businesses include: processing and distribution of liquid products, meat products, produce, bakery and other services, providing a variety of networked solutions for the total supply chain spectrum. They currently have a new opportunity for a HACCP Coordinator at their facility located in the Southeast.
JOB SUMMARY: Coordinate Liquid Products Food Safety and Regulatory compliance and audit activities to ensure that the Division and Company’s objectives for food safety and regulatory mandates and compliance meet or exceed regulatory agency’s requirements.
Essential Functions:
1. Manage the Liquid Products Food Safety program; complete HACCP documents for new products, review HACCP verification documents from Operations, and conduct quarterly HACCP training for all Company Associates. (30%)
2. Conduct yearly review and update of HACCP document for all products. (10%)
3. Conduct monthly in-house HACCP and GMP audits, and assure that corrective actions are followed through. (10%)
4. Coordinate the set up, preparation and participation in all third-party audits. Maintain professional interaction with all third-party auditors and regulatory agencies. Also assist in follow up of corrective actions from the audit findings. (20%)
5. Periodically participate in Quality Assurance pre-operational inspections, and contribute updated information on sanitation programs, chemicals, and suppliers to ensure verification of the sanitation program. (5%)
6. Oversee all pest-control activities, including overseeing the activities of the pest control provider. (10%)
7. Follow laboratory safety policies and Company policies, procedures and standards for safety, GMP’s and HACCP. (5%)
8. Enter and analyze data to present in a professional and useful format to the appropriate personnel. (5%)
9. Perform any special assignments as shall be assigned by plant management team. (5%)
MINIMUM QUALIFICATIONS: Education and experience equivalent to:
Education/Certification:
BS degree in Food Science, Food Technology, Chemistry, any Biological Sciences or related area from an accredited college or university.
Work Experience: 3 to 5 years of relevant work experience in food-manufacturing environment , at least 2 of which are in Product Development, Quality Assurance or Operations.
Knowledge, Skills and Abilities:
Knowledge of (B/basic; J/journey; E/expert):
• HACCP programs and food safety regulations (E)
• Knowledge of CFR and other Regulatory Standards (J)
• Manufacturing concepts and techniques (E)
• CIP sanitation programs (J)
• Food safety audit concepts and techniques (E)
• Food processing concepts and techniques (J)
• Product recovery systems (J)
• PC word processing/spreadsheet software (J)
Skill and ability to:
• Analyze and resolve complex problems.
• Interpret food safety problems and anomalies and identify appropriate solutions.
• Communicate and coordinate effectively with internal and external customers verbally and in writing.
• Prepare a variety of administrative and technical documents and reports.
• Read and process written information with a high degree of accuracy.
• Train employees in HACCP and sanitation processes.
• Work effectively in a general business environment, with a focus on high levels of quality and customer service.
PERFORMANCE CATEGORIES
• Productivity/quality standards: verifiable Liquid Products HACCP program
• Productivity/quality standards: verifiable Liquid Products sanitation program
• Pest Control Performance
• Regulatory compliance
• Stock recovery
• Cost containment
• Teamwork within the department and across departments
• Customer satisfaction
• Vendor relations
• Safety standards and procedures: food processing
All applicants for this position must be authorized to work in the United States now and in the future without requiring sponsorship.
For additional information, please contact Susan Canarick, (954) 428-3888 or susanc@foodscience.com.