Summary: This position is responsible for Hazard
Analysis Critical Control Points (HACCP) which is a science-based process
designed to ensure the safety of processed foods. Food processing procedures
are analyzed by individual processing plants to identify the most important
points at which food safety hazards can be reduced or eliminated. Each
plant's HACCP Program must be approved by USDA, who closely monitors program
implementation and data collected. The HACCP Coordinator is responsible for
the development, implementation, maintenance, and validation of the Plant's
HACCP Program as well as the training and certification of Management, QA
and HACCP Monitors. This position is responsible for food safety, food
quality, and legality. REQUIREMENTS: Education: High School diploma or GED
required; Bachelor's degree in the area of animal sciences, Biology or any
other life sciences preferred. Experience: 2 + years
experience in food microbiology, food chemistry and sanitation
processes; previous experience and knowledge of processed meats a plus.
Computer Skills: Computer literate. Communication Skills: Excellent verbal
and written communication skills; bilingual (English and Spanish)skills a plus. Certification: Trained/Certified from an
approved HACCP training program. Special Skills: Knowledge of SPC, TQM,
GMP#s and HACCP and of processed meats a plus.
This position is slated for candidates who are
currently working at this facility, therefore, they will be considered for
the opening first. If none of those local Team Members are selected then
other Team Members from other locations will be given consideration.
