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HACCP Coordinator


Reports To: Quality Manager


Location: Chandler, MN




Primary Purpose:


To review and ensure all quality documentation complies with all appropriate regulations and program requirements.




Essential Functions/Responsibilities:

 •Review all HACCP Critical Control Points (CCPs) monitoring and verification steps to ensure compliance with HACCP critical limits and frequencies as required per the food safety plan on pre-shipment review. Ensure any corrective actions required are completed and verified. 

•Ability to perform an audit of the facility to set standards, document any problems identified, and ensure any deviations are corrected. 

•Provide training on HACCP and SQF food safety systems for all plant personnel.

•Continuously analyze current food safety program for improvement opportunities. Ability to take gathered data, use statistical process control methods, and determine where the greatest opportunities are available.

•Develop and implement standard operating procedures (SOP’s and SSOP’s).

•Amend, update, and manage written prerequisite programs and HACCP/SQF plans.

•Inform Quality Manager or senior management on site of any major deviations. Work and communicate effectively with other departments within the plant to trouble shoot problems as they arise

•Ensure product manufactured meets product specifications before being released.

•Able to review and maintain all regulatory documentation required at the facility.

•Perform additional duties as assigned by Quality Manager.

•Have excellent attendance and be punctual.

•Maintain a relationship with the onsite USDA inspectors. Communicate any concerns to the quality manager. Implement corrective actions and respond to an NR’s.

•Manage time effectively to ensure a efficient and quality manufacturing environment is maintained.


 Minimum Requirements:


-         Associates degree in a science related field or relevant work experience


-         Leadership abilities.     Understanding of food safety systems.


-         Ability to enter data into Microsoft office software on a windows OS computer system.     Demonstrated knowledge of USDA process under HACCP.




      2 YRS minimum RTE meat industry.


Physical Requirements:


Must be able to read computer print-outs, and complete properly.


Must be able to perform the physical requirements of the position (taste, smell, and color evaluation, taking samples both finished product and environmental, moving about the plant, etc)




Working Environment:


Production/ Manufacturing environment with multiple tasks and changing priorities.


Cold environment. Time in facility is split 25% manufacturing environment and 75% office.


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