Food Safety Coordinator - Nottingham,
Herr Foods Incorporated
Nottingham, PA 19362 (Map it!
4 Year Degree
5 to 10 years
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for the development, implementation and maintenance of a Hazard
Analysis Critical Control Point (HACCP) system in a food processing
facility, including setting standards and monitoring procedures to
ensure food safety at all stages of the operation, including receiving,
production, packaging and shipping by performing the following duties.
Duties and Responsibilities include
the following. Other duties may be assigned.
a cross-functional team in this effort and serve as the main conduit of
information between the plant and external auditors or government
for all food safety and sanitation related internal or external audits,
including, but not limited to, internal, government, customer or 3rd
diverse forms to document and support the HACCP system. These forms are
designed for multiple purposes and audiences, and include flow charts,
plant schematics, daily logs and checklists that may be modeled after
prototypes provided by external agencies.
accurate and comprehensive records using a diverse range of documents.
These documents are routinely audited by government inspectors and form
the basis of evaluating the quality and effectiveness of the HACCP
system. Inaccurate or incomplete records may be grounds for failing a
HACCP audit and may ultimately lead to revocation of HACCP recognition.
with suppliers in order to communicate company standards for quality
and safety of incoming products. This may involve negotiation and
possible severance of the business relationship if standards are not
regular meetings with a cross-functional HACCP team to exchange
information and discuss new procedures or equipment related to food
Interacts with operators and
department leaders to ensure practices comply with HACCP standards.
These situations may be 'crisis' situations requiring immediate
resolution of a problem, and may require some level of conflict
solicits and seeks information from internal and external contacts such
as employees, supervisors, suppliers, government agencies and academic
or research institutions. The information may include, but is not
limited to ingredients or properties of a product; production practices
or new product lines; Standard Operating Procedures; and Material
Safety Data Sheets.
complex legal documents, government regulations or scientific research
papers to understand if and how the content applies to their work
the event of a product recall, conducts thorough investigations to
trace product and process steps back to incoming product and/or out to
customers and recipients of the recalled product. Time and accuracy are
critical factors in such situations.
knowledge of current and constantly changing regulations related to
food production, packaging, labeling and transportation by attending
workshops, university classes or self-study. They learn how to
implement that program in their own work context through working
closely with and listening to their co-workers and members of the HACCP
product knowledge through communication with co-workers and supervisors
and learn about new technology, hazards and standards through
information bulletins, work-related journals, professional networks,
internet research and close liaison with federal inspectors and
auditors or other government agencies.
with the Manufacturing Team to develop, deliver, track, report on and
enforce necessary food safety related training programs. This includes
developing training courses; conducting training courses; utilizing a
tracking system to monitor attendance; providing management with
reports on training and training attendance; and enforcing training
attendance which may include issuing disciplinary actions for those who
This job has no supervisory responsibilities.
To perform the job
successfully, an individual should demonstrate the following
- Generates creative solutions; Translates concepts and information
into images; Uses feedback to modify designs; Applies design
principles; Demonstrates attention to detail.
Solving - Identifies and resolves problems in a timely manner; Gathers
and analyzes information skillfully; Develops alternative solutions;
Works well in group problem solving situations; Uses reason even when
dealing with emotional topics.
Skills - Focuses on solving conflict, not blaming; Maintains
confidentiality; Listens to others without interrupting; Keeps emotions
under control; Remains open to others' ideas and tries new things.
Communication - Speaks clearly and persuasively in positive or negative
situations; Listens and gets clarification; Responds well to questions;
Demonstrates group presentation skills; Participates in meetings.
Communication - Writes clearly and informatively; Edits work for
spelling and grammar; Varies writing style to meet needs; Presents
numerical data effectively; Able to read and interpret written
Management - Develops workable implementation plans; Communicates
changes effectively; Builds commitment and overcomes resistance;
Prepares and supports those affected by change; Monitors transition and
- Exhibits confidence in self and others; Inspires and motivates others
to perform well; Effectively influences actions and opinions of others;
Accepts feedback from others; Gives appropriate recognition to others.
Acumen - Understands business implications of decisions; Displays
orientation to profitability; Demonstrates knowledge of market and
competition; Aligns work with strategic goals.
Thinking - Develops strategies to achieve organizational goals;
Understands organization's strengths & weaknesses; Analyzes market
and competition; Identifies external threats and opportunities; Adapts
strategy to changing conditions.
- Displays willingness to make decisions; Exhibits sound and accurate
judgment; Supports and explains reasoning for decisions; Includes
appropriate people in decision-making process; Makes timely decisions.
- Demonstrates accuracy and thoroughness; Looks for ways to improve and
promote quality; Applies feedback to improve performance; Monitors own
work to ensure quality.
To perform this job
successfully, an individual must be able to perform each essential duty
satisfactorily. The requirements listed below are representative of the
knowledge, skill, and/or ability required. Reasonable accommodations
may be made to enable individuals with disabilities to perform the
Education and/or Experience
Bachelor's degree (B. A.) from
four-year college or university; and five to ten years related
experience and/or training; or equivalent combination of education and
experience. Experience and knowledge related to manufacturing processes
required. Prior quality assurance related experience required.
Must be able to read and
interpret documents such as safety rules, operating and maintenance
instructions, and procedure manuals. Ability to read, analyze, and
interpret common scientific and technical journals, financial reports,
and legal documents. Ability to respond to common inquiries or
complaints from customers, regulatory agencies, or members of the
business community. Ability to write speeches and articles for
publication that conform to prescribed style and format. Ability to
effectively present information to top management, public groups,
and/or boards of directors.
Example (Reading and
Must be able to refer to the Food
Safety Enhancement Program Implementation Manuals in order to
develop and implement company-specific policies and procedures for
HACCP compliance. Especially in early stages of implementation, read
these guidelines carefully to interpret and apply the standard to plant
operation, using a level of inference that may range from moderate to
high. Misinterpretation and/or non-conformance may lead to failure of
the HACCP audit, with consequences ranging from costly delays to
revocation of an export license.
Must be able to apply common
sense understanding to carry out instructions furnished in written,
oral, or diagram form. Must be able to deal with problems
involving several concrete variables in standardized situations.
Ability to define problems, collect data, establish facts, and draw
valid conclusions. Ability to interpret an extensive variety of
technical instructions in mathematical or diagram form and deal with
several abstract and concrete variables.
Example (Problem Solving):
May identify instances of
non-conformance with HACCP procedures. When this happens, they check to
ensure that it was identified and resolved according to deviation
procedures defined in the HACCP system.
Example (Problem Solving):
May discover that a biological,
chemical or physical hazard is not controlled in the present production
system. They create procedures to identify and solve problems related
to food safety and procedures to monitor the effectiveness of
solutions. They also define "deviation" procedures - what to
do if procedures have not been followed and a hazard may have been
introduced. The consequences of not identifying and eliminating a food
hazard constitute a serious or even fatal threat to human health.
Example (Decision Making):
Decide among several suppliers
and several product options when purchasing supplies for the lab or
Example (Decision Making):
Have to quickly assess
situations that may compromise food safety, determining the cause and
extent of the problem, how to rectify the situation, who needs to be
involved and how to minimize time and/or product losses. They may have
to make these decisions under situations of extreme stress and without
all variables known to them.
To perform this job
successfully, an individual should have knowledge of E-mail Software;
ERP Systems; Internet software; Microsoft Power Point Presentation
software; Microsoft Excel Spreadsheet software; Microsoft Outlook
E-Mail Software and Microsoft Word Word Processing software.
Must pass a job-related
software assessment with a score of 70% or better at the advanced
Must be able and willing to
successfully complete the Hazard Analysis Critical Control Point
Must be able to obtain the
Safe Quality Food (SQF) certification after successful completion of
the training program.
Must have a valid driver's
license in the current state of residence.
Other Skills and Abilities
Must be able to read, write,
understand and speak English with an excellent command of written
Must be able to demonstrate an
understanding of the requirements necessary to implement and maintain a
HACCP based food safety plan.
Proficient in general computer
and documentation skills.
Ability to understand general
engineering documents required.
planning/organizational and project/time management skills required.
- Prioritizes and plans work activities; Uses time efficiently; Plans
for additional resources; Sets goals and objectives; Organizes or
schedules other people and their tasks; Develops realistic action
Management - Develops project plans; Coordinates projects; Communicates
changes and progress; Completes projects on time and budget; Manages
project team activities.
Must have the ability to work
successfully in a team environment.
Ability to multi-task
Must possess a stable work
history with good references.
The physical demands described
here 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 the essential functions.
While performing the duties of
this Job, the employee is regularly required to sit; use hands to
finger, handle, or feel; and talk or hear. The employee is frequently
required to stand and reach with hands and arms. The employee is
occasionally required to walk; stoop, kneel, crouch, or crawl; and
taste or smell. The employee must regularly lift and /or move up to 25
pounds and occasionally lift and/or move up to 50 pounds. The employee
must have vision corrected to 20/30 or better.
The work environment
characteristics described here 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 the essential functions.
The noise level in the work environment
is moderate to loud.