Food Safety Coordinator - Nottingham, PA


Herr Foods Incorporated


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Nottingham, PA 19362 (map it!Map it! )
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Employee Type:




Manages Others:


Job Type:

Business Development


4 Year Degree


5 to 10 years

Post Date:


Contact Information


610-932-5698     instantly fax your resume >>




Responsible 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.


Essential Duties and Responsibilities include the following. Other duties may be assigned.


Leads a cross-functional team in this effort and serve as the main conduit of information between the plant and external auditors or government regulators.


Responsible for all food safety and sanitation related internal or external audits, including, but not limited to, internal, government, customer or 3rd party audits.


Creates 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.


Keep 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.


Interacts 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 met.


Conducts regular meetings with a cross-functional HACCP team to exchange information and discuss new procedures or equipment related to food safety.


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 resolution.

Researches, 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.


Utilizes complex legal documents, government regulations or scientific research papers to understand if and how the content applies to their work context.


In 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.


Maintains 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 team.


Upgrades 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.


Works 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 refuse training.


Supervisory Responsibilities                   

This job has no supervisory responsibilities.



To perform the job successfully, an individual should demonstrate the following competencies:


Design - Generates creative solutions; Translates concepts and information into images; Uses feedback to modify designs; Applies design principles; Demonstrates attention to detail.


Problem 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.


Interpersonal 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.


Oral 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.


Written 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 information.


Change Management - Develops workable implementation plans; Communicates changes effectively; Builds commitment and overcomes resistance; Prepares and supports those affected by change; Monitors transition and evaluates results.


Leadership - 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.


Business Acumen - Understands business implications of decisions; Displays orientation to profitability; Demonstrates knowledge of market and competition; Aligns work with strategic goals.


Strategic 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.


Judgment - 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.


Quality - 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 essential functions.


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.


Language Skills                                             

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 Interpreting):

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.


Reasoning Ability                                                      

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 processing areas.


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.


Computer Skills                                             

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 level.


Certificates, Licenses, Registrations

Must be able and willing to successfully complete the Hazard Analysis Critical Control Point (HACCP) training.


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 English.


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.


Excellent planning/organizational and project/time management skills required.


Planning/Organizing - 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 plans.


Project 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 required.


Other Qualifications                                                  

Must possess a stable work history with good references.


Physical Demands

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.


Work Environment

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.


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