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HACCP Coordinator - Burleson, TX 76028

 

Golden State Foods

 

Overview:

Coordinate Liquid Products’ Food Safety and Regulatory compliance and audit activities to ensure that the Division and GSF’s objectives for food safety and regulatory mandates and compliance meet or exceed Regulatory Agency’s requirements.

Responsibilities:

  • Manages the Liquid Products Food Safety program; complete HACCP documents for new products, review HACCP verification documents from Operations, and conduct quarterly HACCP training to all GSF Associates . (30%)
  • Conduct yearly review and update of HACCP document for all products. (10%)
  • Conduct monthly in-house HACCP and GMP audits; and assure that corrective actions are followed through. (10%)
  • 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%)
  • Periodically participates in Quality Assurance pre-operational inspections, contribute updated information on sanitation programs, chemicals, and suppliers to ensure verification of the sanitation program. (5%)
  • Oversees all pest control activities, including overseeing the activities of the Pest Control Provider. (10%)
  • Follow laboratory safety policies and company policies, procedures and standards for safety, GMP’s and HACCP). (5%)
  • Enter and analyze data to present in a professional and useful format to the appropriate personnel. (5%)
  • Perform any special assignments as shall be assigned by plant management team. (5%)

Qualifications:

Education/Certification:

BS degree in Food Science, Food Technology, Chemistry, any Biological Sciences or related area from an accredited college or university.

Work Experiences

3 to 5 years of relevant work experiences in food-manufacturing environment , at least 2 of which is 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

LEADERSHIP/MANAGEMENT RESPONSIBILITY

  • Back-up to Quality Lab Manager

 

PERFORMANCE CATEGORIES

 

  • Productivity/quality standards: verifiable Liquid Products HACCP program
  • Productivity/quality standards: verifiable Liquid Products sanitation program
  • Pest Control Performances
  • Regulatory compliance
  • Stock recovery
  • Cost containment
  • Teamwork within the department and across departments
  • Customer satisfaction
  • Vendor relations
  • Safety standards and procedures: food processing

 

 

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