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Requisition Number:

512

Job Title:

Food Safety Coordinator – Plymouth, WI

Area of Interest:

Manufacturing

City:

Plymouth

State/Province:

Wisconsin

Requirements:

Education and Experience
§ HS/GED 2 years experience in a food-processing facility. Demonstrated technical aptitude in food technology.
Necessary Knowledge, Skills and Abilities
§ Understand cheese characteristics and their functionality; and knowledge of GMP, WDA, HACCP, and USDA requirements.
§ Use and have knowledge of Word, Excel, and PowerPoint
§ Analytical, consistent problem solving, strong interpersonal, oral and written communication skills, organizational skills, maintain confidentiality, ethics and morals. Teamwork, strategic thinker, accurate and thorough, self-motivated, professional, consistently at work and on time, follow-through, and attention to detail. Able to effectively perform multiple tasks, be flexible, and adapt to change.

Titles Reporting to this Position:
§ None

Backup Personnel for this Position:
• Team Leader

Licensing and Certification:
§ Member of WLA
§ Member of AOAC International
§ Export

Physical Demands and Work Environment:
§ This is a position for a physically active participant. The audits are performed through all departments & equipment must be scrutinized. In order to do these duties the Food Safety Coordinator must be able to climb stairs, reach into the equipment, look under equipment & able to walk long distances.

Percent Travel:
§ 10 percent

Job Description:

General Purpose:
Provides the plant with consumer complaint information, ensures documents are complete for compliance for SQF, 3rd party/regulatory and DFA audits, completes the semi-annual COA verification testing on incoming ingredients and maintain close relations with co-packers. Ensures follow up with management/responsible personnel to conduct an investigation, determine root cause and obtain corrective actions to produce safe/quality products. Supports the commitment and continual improvement to Food Safety and Quality programs.

Duties and Responsibilities (other duties may be assigned):
§ Provide timely responses to consumer/customer complaints with evaluation of retention samples and records. Follow up with responsible personnel to investigate, determine root cause and to implement corrective actions.
§ Provide monthly KPI and plant controllable reports on consumer complaints.
§ Provide complaint information to the plant utilizing trending reports, charts, Udder Truth and the Quality Bulletin board.
§ Administer the development, implementation and maintenance with all semi-annual COA verification testing on incoming ingredients as required by DFA.
§ Conducts plant GMP/Food Safety audits to ensure compliance with DFA, Regulatory and SQF requirements.
§ Complete COA’s on finished product shipments requested by customers with coordination from Customer Service and Supply Chain.
§ Work closely with co-packers to ensure co-packed samples are provided to Topco for evaluation, on any quality issues and assist in establishing testing guidelines.
§ Check incoming COAs on all co-packed products and ensure compliance. Pursue any corrective actions on out of specification COAs.
§ Report out of spec results on swabs, sweetwater and air exposures to responsible personnel to investigate, determine root cause and implement corrective actions on a timely basis.
§ Review cooker charts with corrective actions to ensure procedures are being followed. Work closely with Operations with training to comply with SQF and other regulatory audits.
§ Check and review incoming risk assessment reports by working closely with other departments to ensure they are complete and accurate with detailed corrective actions.
§ Assists with holds, inspects, monitors for timely disposition, documents and provides test results of disposition of ingredients and finished product to management in a timely manner. Provides test samples to outside labs on incoming ingredients and communicates results to management.
§ Maintain the Icix website for customers by providing up to date information from the facility.
§ Set up new Lab equipment and develops procedures, implementation and training.
§ Develop and/or maintain lab SOPs/procedures.
§ Must be able to work with Lab Technicians to correct Lab deficiencies as they develop.
§ Reviews documents completed by Lab Technicians, coordinating and working with 2nd/3rd shift Lab Supervisor on responsibilities.
§ Conducts Orientation presentations to new hires and summer help.
§ Conduct toolbox meetings, ergonomic audits and contacts to ensure safe work conditions and environment.
§ Strong skills in organization and attention to detail by working closely with others to complete tasks. Able to work independently and initiate program development.
§ Supports food safety and quality program development, maintenance and improvements.
§ Reports food safety and quality issues to immediate supervisor.
§ Performs other duties as needed.
Required Minimum Qualifications:
Education and Experience
§ HS/GED 2 years experience in a food-processing facility. Demonstrated technical aptitude in food technology.
Necessary Knowledge, Skills and Abilities
§ Understand cheese characteristics and their functionality; and knowledge of GMP, WDA, HACCP, and USDA requirements.
§ Use and have knowledge of Word, Excel, and PowerPoint
§ Analytical, consistent problem solving, strong interpersonal, oral and written communication skills, organizational skills, maintain confidentiality, ethics and morals. Teamwork, strategic thinker, accurate and thorough, self-motivated, professional, consistently at work and on time, follow-through, and attention to detail. Able to effectively perform multiple tasks, be flexible, and adapt to change.

Titles Reporting to this Position:
§ None

Backup Personnel for this Position:
• Team Leader

Licensing and Certification:
§ Member of WLA
§ Member of AOAC International
§ Export

Physical Demands and Work Environment:
§ This is a position for a physically active participant. The audits are performed through all departments & equipment must be scrutinized. In order to do these duties the Food Safety Coordinator must be able to climb stairs, reach into the equipment, look under equipment & able to walk long distances.

Percent Travel:
§ 10 percent

 

 

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