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HACCP/Quality Assurance Coordinator - Pate Dawson Company
Greensboro, NC






Reports to: Director of Operations FLSA Status: Non-Exempt
Department: Warehouse Location: Greensboro, NC

Job Summary:
Lead the efforts of the Quality Assurance Department to achieve
performance goals. Employee in this position is the Process
Owner of: Training and Coaching of all employees, staying in
compliance with customers’ requirements, overseeing quality,
food safety and service, and adhering to company and government
requirements and guidelines.

Employee in this position is the Process Performer of:
Evaluating employee performance, auditing processes to ensure
food safety, driving Process Excellence, and holding employees
accountable for food safety, safety, and GMP’s.

Essential Functions:
• Develop company Culture – Train, coach, evaluate, and
reinforce company values with employees.
• Performance Goals – Assist team efforts in meeting or
exceeding goals in quality, productivity, raw material usage,
safety, food safety, customer complaints and service.
• Customer Requirements – Work with Managers and
Supervisors in identifying and communicating regulatory and
customer requirements. Develop PCP’s, CCP’s, to ensure customer
requirements are met.
• Government Regulations – Be knowledgeable of various
government regulations that must be complied with: OSHA, USDA,
FDA, EPA, EEOC, etc.
• Process Improvements – Through the use of problem
solving methods, problem solving teams, and other quality tools
identify and make process improvements.
• Daily Operation – Work with the team to make sure that
daily production is organized to maximize efficiencies, making
necessary adjustments as conditions change.
• Capital Investment – Work with the Managers and team in
identifying potential capital improvements assisting with
analysis and justification.
• Administration – Administer various company, plant, or
department processes in certification programs,
assessment/feedback processes, etc.
• Track and Maintain control of department budgets to
assure plant goals are met.

Food Safety Functions:
• Together with other members of the leadership team,
ensures compliance with Food Safety and Food Quality Plans in
addition to customer requirements.
• Interprets and communicates customer requirements to
plant production and/or support department teams.
• Establishes and Audits PCP’s, CCP’s, HACCP programs,
Standard Operating Procedures, and Sanitation Standard Operating
Procedures to define and monitor processes to ensure customer
requirements are met.
• Reviews all HACCP violations and incidents during which
the procedures are not met, and determine appropriate corrective
action for the process and the employee.
• Point of Contact for all Audits (Internal and External)
and responsible for documenting, reporting, and responding to
all audit findings.
• Establishes and administers all food safety training for
the entire facility, GMP, USDA, FDA, EPA, EEOC, and customer

Additional Functions:
• May assist with other warehouse-related activities as
requested by a supervisor.
• Enter customer orders as needed.
Leadership Attributes:
• Servant Leadership – Inspiring and generates following.
Caring, treats others with mutual respect and dignity.
Integrity, holds self and others to high ethical standards.
Energy, enthusiastically engaged.
• Stewardship/Truth – Fosters ownership, able to define
how an employee impacts results. Emotional maturity, focuses
attention on the relevant. Builds high performing teams, hires,
develops, promotes and retains the best talent. Communicates
with candor, seeks the truth and tells the truth in a
professional manner.
• Process Thinking – Technical/functional knowledge,
understands the what, how and why. Disciplined approach,
consistent, standardized, measured, and sustainable. Customer
focused, committed to the voice of the customer. Continuous
improvement, change agent, seeks a better way.
• Entrepreneurship – Industry knowledge, understands meat
fundamentals and our business environment. Company knowledge,
culture, financial acumen, food and personal safety. Results
orientation, company-wide results focused, increased
. Strategic orientation, discerning in judgment
and decisions, future focused.

Job Attributes:
• Displays professionalism, a good work ethic, and is
accountable for one’s actions.
• Listens, follows directions, and communicates well with
individuals and team members.
• Acts in an ethical manner, treats coworkers, customers,
vendors and visitors with respect, and is adaptable to a
changing environment.

Work Environment:
The work environment characteristics described in this section
are representative of those an employee encounters while
performing the essential functions of this job. Reasonable
accommodations may be made to enable individuals with
disabilities to perform these essential functions.
• Shift Duration: until the job is completed, Breaks: (2)
15 min. and (1) 30 min.
• Inside work, temperature range -15° to 85° with hot,
humid, wet, cold, and dusty environments(non-weather)
• Work around moving objects and mechanical parts
• Noise level (moderate), ventilation (adequate), lighting
• Work alone, and work with and around others
Physical Demands:
The physical demands described in this section are
representative of those that must be met by an employee to
successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with
disabilities to perform these essential functions.
• A combination of sitting, standing, and walking
• Includes frequently reaching with hands and arms, and
using hands to handle supplies and key data.
• Includes frequently lifting and/or moving up to 40 pounds
• Requires close vision, peripheral vision, and color



1. Must be at least 18 years of age.
2. Must have a High School diploma/GED. Bachelor’s Degree
preferred in a Food Science or related discipline.
3. 1-3 years leadership of small to mid-sized Quality Team.
Experience in the food industry.
4. Ability to enter data.
5. Must pass all screens.
6. Satisfactory completion of PDC training program.

Supervisory Responsibilities: Quality Department, less than 5


Reference ID:



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