Summary: This position is responsible for Hazard
Analysis Critical Control Points (HACCP) which is a science based process
designed to ensure the safety or 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. This position is responsible for food
safety, food quality, and legality. The HACCP Coordinator is responsible for
the development, implementation, maintenance and validation of the Plant's
HACCP programs as well as the training and certification of Management, QA
and HACCP Monitors. Requirements: Education: High School diploma or GED
required with equivalent experience. Bachelor's degree in the area of Animal
Sciences, Biology or any other life sciences preferred with equivalent
experience. Experience: Two plus years experience
in food microbiology, food chemistry and sanitation processes;Previous experience and knowledge of processed
meats a plus; Knowledge of SPC. TQM, GMP#s and HACCP a plus. Computer
Skills: Basic skills required. Communication Skills: Excellent verbal and
written communication skills: bilingual (English and Spanish) skills a plus.
Certification: Trained/Certified from an approved HACCP training program
