Job Description

A HACCP (Hazard Analysis Critical Control Points) Coordinator is responsible for ensuring food safety within an organization by implementing and maintaining a HACCP system. This involves developing and monitoring food safety procedures, conducting audits, training staff, and ensuring compliance with food safety regulations. Key Responsibilities:

Developing and Implementing HACCP Plans:

This includes creating, updating, and maintaining HACCP plans, standard operating procedures (SOPs), and good manufacturing practices (GMPs).

Ensuring Compliance:

Ensuring the organization complies with local, state, and national food safety laws and regulations, such as those from the FDA and other relevant bodies.

Monitoring and Auditing:

Conducting regular internal audits and inspections to assess the effectiveness of the HACCP system and identify areas for improvement.

Training:

Providing training to staff on food hygiene, safety protocols, and regulatory requirements.

Documentation and Reporting:

Maintaining accurate records, managing incident reporting, and tracking corrective actions.

Communication and Collaboration:

Liaising with external auditors, regulators, and certification bodies. Communicating effectively with vendors, management, and coworkers is also crucial, according to Bizmanualz.

Staying Updated:

Keeping abreast of new food safety laws, regulations, and best practices.

Investigating Complaints:

Responding to and investigating customer complaints related to food safety.

Continuous Improvement:

Identifying opportunities to improve the HACCP system and plant programs.

Risk Assessment:

Assessing potential hazards and implementing control measures to prevent foodborne illnesses.
Job Type: Full-time

Pay: ?8,882.80 - ?41,319.30 per month

Work Location: In person