JBS USA HACCP COORDINATOR in Grand Island, Nebraska
Position Title: HACCP Coordinator
Department: Quality Assurance
To ensure all documentation is meeting HACCP, food safety, operational and mechanical requirements. Position will ensure compliance to USDA/FDA guidelines for food safety/SQF requirements. QA prerequisite compliance programs, manufacturing, HACCP, SQF, customer requirements and other quality aspects through record reviews.
Key Responsibilities and Accountabilities Include but not limited to
Essential Duties & Responsibilities
Ensure products are made within product specifications by reviewing of documents
Ensure all product AQL’s are securely stored in the data base
Reviewing daily paperwork for accuracy and completeness and follow up as needed.
Reporting FSIS Non-compliance weekly.
Performing HACCP/SSOP training for hourly and salaried employees yearly or as needed.
Presenting HACCP/SSOP information to customers and USDA as needed.
Updating HACCP/SSOP programs at least annually.
Assist to the plant personnel when food safety and sanitation issues arise.
Evaluate paperwork and information for developing trends.
Meeting with USDA at least weekly.
Benchmarking with other plants as needed.
Reviewing sanitation program as needed, including pre-operational sanitation.
Writing policies and procedures as needed.
Proper use and care of analytical instruments and equipment, including daily calibration tests via documentation
Analyze documents for product chemistry specifically salts, moisture, fats and proteins look for trends and notify supervisor of any findings.
Update and review all packaging, LOG’s, and other validations.
Be able to do organoleptic Inspections of raw and finished products
Detail oriented to ensure all documentation and traceability is being done daily and stored in a matter that can be pulled easily for traceability tests.
Capable of doing swabs, validation tests and back up for technicians when needed.
Preform HACCP pre-shipment reviews, Recalls, traceability tests when asked.
Support SQF audits
Work Environment / Physical Demands
Ability to lift up to 40 lbs
Be subjected to Hot/cold and wet environments
Knowledge, Skills, and Abilities
Ability to write policies and procedures.
Ability to train others.
Must have knowledge of food Micro and / or Chemistry
Must be a team player and also a leader
Experience / Work History
Either a B.S. degree or 3 years HACCP experience from a processed food manufacturing environment
Excellent communication skills, verbal and written.
Must have good computer skills, minimum working with spreadsheets and Word documents.
SQF knowledge required
USDA Experience preferred
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