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. The HACCP Coordinator is responsible for
the development, implementation, maintenance, and validation of the Plant's
HACCP Program as well as the training and certification of Management, FSQA
and Hourly Team Members. This position is responsible for food safety, food
quality, and legality.
Education: Broad knowledge in a general professional or technical
field, normally acquired through a Bachelor's degree in an academic field
directly related and essential to the job.
Experience: 3 plus years in related field.
Computer Skills: Basic computer skills. For example, generating
simple letters, spreadsheets, and creating simple queries.