HACCP Coordinator

Fair Oaks Foods; Davenport (IA); On-site; USD 60,000 - 90,000; Full time

Job summary

Fair Oaks Foods seeks an HACCP Coordinator to lead the development, implementation, and maintenance of the HACCP program in a manufacturing environment in Davenport, IA. The role includes monitoring CCPs, conducting validations, and ensuring documentation control.

You will develop training plans for HACCP and SSOP, interact with USDA inspectors, and perform root cause analyses to drive continuous improvement in food safety programs. A minimum of 3 years in food safety is required.

Qualifications

• 3 years’ experience in food safety or similar role required.
• Bachelor’s degree in food science, biology, nutrition, or related field strongly preferred.
• Strong math, analytical, organizational skills, and ability to prioritize workload.
• Self-managed and highly motivated.
• Good problem solving skills and sound judgment.
• Strong computer skills including Microsoft Office.
• Must have demonstrated ability to develop and deliver food safety training and HACCP programs.
• Good oral and written communication skills and the ability to work well with people at all levels are essential.

Responsibilities

• Lead the HACCP program development, implementation, and maintenance.
• Monitor CCP monitoring and verification records for HACCP compliance.
• Develop and deliver HACCP, SSOP, and plant program training.
• Perform root cause analysis on HACCP and food safety deviations.
• Interact with USDA inspector on HACCP-related issues.
• Assist with pre-shipment review and product disposition decisions.
• Oversee sanitation SOP documentation and record control.
• Prepare trending reports for HACCP and food safety programs.

Skills

Food safety

HACCP

Analytical skills

Organizational skills

Problem solving

Microsoft Office

Training delivery

Communication

Teamwork

Education

Bachelor's degree in food science or related field

Tools

Microsoft Office

Job description

Job Purpose

The HACCP Coordinator leads the organization’s effort to develop, implement, and maintain a HACCP program including HACCP plans, sanitation SOP’s, pre-requisite programs, document control system, pre-shipment review requirements, and to act as the facility’s HACCP team lead.

• Assist with the monitoring and reviewing of all daily Critical Control Point (CCP) monitoring and verification records to ensure compliance with HACCP critical limits and frequencies, as required by the HACCP plan
• Monitor HACCP activities to ensure procedures are properly carried out
• Conduct activities involved with initial validation and annual reassessment of the HACCP plans
• Develop, implement and maintain training plans for HACCP, SSOP, and other required plant programs as needed Perform mock recalls and ensure identification, labeling, and traceability system functions as planned
• Conduct HACCP team meetings with senior management
• Analyze processes, identify trends and anomalies, and continuously evaluate plant programs for improvement
• Perform root cause analysis on HACCP and food safety related deviations
• Ensure all food safety-related documents and records are controlled and that current issues are in use
• Assist in upkeep of electronic data collection systems
• Develop new SOP’s as needed due to procedural, processing or equipment changes
• Interact with USDA inspector on HACCP related issues
• Assist with the evaluation of product on hold to determine appropriate disposition
• Train QA team members on the specific requirements for Pre-shipment review
• Oversee Sanitation Standard Operating Procedures Documentation
• Complete and present trending reports for HACCP and food safety related programs Keep informed with current and developing food safety laws and regulations
• Assist with the investigation and response to customer/consumer inquiries or concerns
• Temporarily assumes the duties of the Quality Assurance Manager in their absence as needed.
• Other duties as assigned

Qualifications

• 3 years’ experience in food safety or similar role required
• Bachelor’s degree in food science, biology, nutrition, or a related field is strongly preferred
• Strong math, analytical, organizational skills, and ability to prioritize workload.
• Self-managed and highly motivated.
• Possess good problem solving skills and sound judgment.
• Strong computer skills including Microsoft Office
• Must have demonstrated the ability to develop and deliver food safety training and HACCP programs.
• Good oral and written communication skills and the ability to work well with people at all levels are essential
• Must be able to evaluate information quickly, identify key issues, and formulate conclusions based on sound, practical judgment and experience. Must have a strong sense of personal ownership while maintaining a team-oriented environment. Must be able to work effectively in a dynamic and complex environment.
• HACCP or GMP certification is required - or the ability to receive certification within 3 months of obtaining the position

Work Environment

This job operates in a manufacturing environment and in an office setting. Extended periods of sitting while using a computer or other devices are common. Employee will complete tasks on the production floor as needed and may be in a cold environment.

Physical Demands

While performing the duties of this Job, the employee is regularly required to balance; stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear as defined below:

• Ability to communicate orally with vendors, management, and coworkers is crucial. Regular use of phone and email for communication is essential. Hearing and vision correctable to within normal ranges is essential for normal conversations, receiving ordinary information, and preparing or inspecting documents.
• The ability to remain in a stationary position roughly 50% of the time, as well as the ability to move about the office and plant occasionally (accessing files/storage, office equipment, completing tasks on the production floor), is required.
• Using a computer while sitting for extended periods is common. Must also be able to position self to use and maintain equipment, including under tables and desks.
• No heavy lifting is expected, though occasional exertion or lifting of about 25 lbs. of force (e.g., binders, laptops, product bags/boxes) may be required. Good manual dexterity required to use common office equipment (e.g., computers, mobile devices, calculators, copiers, scanners).

The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Equal Employment Opportunity

Fair Oaks Foods assures equal employment opportunity in all its hiring and employment policies and practices, which include all aspects of employment, such as recruiting, hiring, promotions, transfers, demotions, layoffs or terminations, compensation, benefits, training, company-sponsored education, social and recreational programs or events, and all other terms, conditions, and privileges of employment. These policies and practices are administered without regard to “legally protected categories” such as: race, color, religion, national origin, age, gender, disability, marital status, veteran status, sexual orientation, pregnancy status or medical conditions related to childbirth, and/or any other factor protected by law.