Job Description

JOB DESCRIPTION SUMMARY

The HACCP Coordinator executes the development, implementation, review, and maintenance of the SQF Quality System at our USDA-inspected meat snacks manufacturing facility as an SQF Practitioner. Supporting the FSQ Manager, this role shares primary responsibilities for our site’s HACCP-based food safety system and compliance with regulatory, customer, and company quality requirements. This role coordinates training content and facilitates trainings to ensure that all Team Members have the resources and awareness needed to meet our food safety and quality standards. The HACCP Coordinator reports trends in food safety and quality performance against benchmarks.

DUTIES AND RESPONSIBILITIES

The duties and responsibilities of this position shall consist of, but not be limited to, the following:

• Development, implementation, review, and maintenance of the SQF Quality System
  • The SQF Quality System includes the site document control system, HACCP Plans, Sanitation Standard Operating Procedures, HACCP pre-requisite programs, specifications, quality system verification (validation, corrective and preventative action, and internal audits), food fraud, crisis management, and other procedures and programs to meet regulatory, customer, and consumer requirements
  • The HACCP Coordinator will review the SQF Quality System at least annually, when changes are implemented within the site, in the event of organizational changes, to reflect changes in requirements, and when continuous improvement opportunities are identified
  • Utilize a change management process to update documentation, communicate to stakeholders, train Team Members, and implement changes effectively
  • Manage and prepare internal and external audit requirements and follow-up
• Develop training content and facilitate training to build the behaviors, actions, and awareness needed to meet the high standards of our food safety and quality system
• Establish and maintain processes to trend progress in food safety and quality performance against benchmarks
• Assist in addressing consumer complaints and other product issues as SQF Quality System subject matter expert

Qualifications

REQUIRED EDUCATION AND EXPERIENCE

Required Education: Associate Degree or Higher Education

Required Experience: 2 Years of Experience in Food Safety and Quality Assurance in the Food Processing Industry

Preferred : Bachelor’s Degree and More than 2 Years of Experience in Food Safety and Quality Assurance in the Meat and Poultry Industry; Education Focused in Food Science, Microbiology, Meat Science, or Animal Science

REQUIRED SKILLS, KNOWLEDGE AND ABILITIES

• Must work effectively, respectfully, and collaboratively with all levels of management and Team Members
• Excellent verbal and written communication skills in English; bilingual with the ability to read, write, and speak Spanish preferred
• Proficient in Internet navigation; Microsoft Word, Excel, PowerPoint, and Outlook
• Certified in HACCP and competent in implementing and maintaining food quality plans using risk-based methodology
• Understand Safe Quality Foods (SQF) Quality Code and the requirements to implement and maintain a quality management system as an SQF Practitioner or similar
• Be competent, through training or experience, in process control and/or other quality tools to reduce process variation impacting quality and achieve regulatory, customer, and consumer requirements
• Understand food auditing processes including audits for product new claim certifications

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job the Team Member will be required to wear the appropriate Personal Protective Equipment (i.e beard/hairnet, ear plugs, frock, boots, etc), stand for extended periods of time, and use hands/arms to push, pull, reach and occasionally lift above head. The Team Member must occasionally lift, push, pull up to 25 pounds and 50 pounds infrequently. Team Members are requested to visually inspect equipment and/or product.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. The work environment is a plant setting with wet/slippery floors, varying degrees of temperatures with an average temperature of 40 degrees in the production area. However, the vast amount of work is conducted in a climate-controlled office. Team Members will be exposed to raw and/or cooked meat products, and moving equipment and will be required to follow all Food Safety Quality requirements. Travel may be required.

Additional Information

EQUAL EMPLOYMENT OPPORTUNITY EMPLOYER:
Jack Link’s provides equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic that is protected by federal, state or local law.

E-VERIFY:
Jack Link’s is participant in the federal E-Verify program to confirm the identity and employment authorization of all newly hired employees. For information about the E-Verify program, please visit: http://www.uscis.gov/e-verify/employees

All your information will be kept confidential according to EEO guidelines.