SUMMARY: This position is responsible for Hazard
Analysis Critical Control Points (HACCP) which is a science-based process
designed to ensure the safety of 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 Program and food safety systems as well as the training and
certification of Management, QA and HACCP Monitors.
REQUIREMENTS: Education: Requires broad knowledge in general professional or
technical field. Knowledge is normally acquired through four years of
college resulting in a Bachelor's degree or equivalent in an academic field
directly related and essential to the job being evaluated. Experience: 1 year in FS/QA or equivalent training and/or experience
preferred. Experience in a "Ready to Eat plant" environment
preferred. ComputerSkills:
Requires basic computer skills including generating simple letters,
spreadsheets and/or graphics for business use or creating simple queries. Supervisory: NA Travel: NA
