What are the responsibilities and job description for the HACCP Coordinator position at Simmons Prepared Foods Inc?
Purpose of the Position
Responsible for oversight and assistance with inspection procedures in assigned areas according to the plant established procedures and product specifications.
Essential Position Responsibilities - This is a Salary Non-Exempt position.
Ensures accurate inspection and reporting of required information. Performs inspection procedures at frequencies identified in programs, procedures, and specifications. Perform routine inspections of the environment and facility to ensure regulatory requirements and HACCP, GMP, SSOP procedures are met. Reports information. Ensures product that fails to meet expectations or program requirements is retained and appropriate personnel are notified. Perform simple computer data entry. Demonstrates knowledge of inspection requirements and customer expectations. Assists new employees on learning requirements of the position.
Organizes and maintains shift HACCP records, verification of HACCP observations as required in the HACCP Plan and verifies all elements of the HACCP Plan during the shift. Conducts pre-shipment review of the records prior to shipment of any product and conducts reviews of GMPs (Good Manufacturing Practices) during the shift as well as review documentation of sanitation standard operating procedures produced during the shift. Prepares and presents HACCP training to all appropriate personnel and files all QA and HACCP documents. Audits all HACCP documentation on a regular basis
Decision making and critical thinking. Identifies issues and problems associated with failure to meet customer expectations or program requirements. Makes critical decision affecting the production process and plant functions. Deals patiently and respectfully with adversarial conditions. Adapts quickly to new positions and situations. Understands all product parameters specified in a product specification and identifies product that fails to meet those parameters.
Ensures open communication with necessary personnel. Maintains open communication with facility personnel on quality issues and topics. Reports appropriate factual information to management personnel on quality, foods safety, or customer issues. Communicates with new members of the department and facility personnel on requirements of specifications, procedures, and/or regulatory requirements. Prepares and maintains written documentation to ensure effective communication of all job tasks completed.
Aides with Oversight of Food Safety and Quality Programs: Stays updated on the HACCP plan, Hazard Analysis, Flow Charts, SSOP plan and other related programs to the food safety system. Regular review of the associated programs and records for food safety. Performs direct observations at a regular frequency of food safety related actions and quality programs. Demonstrates knowledge of the food safety programs and regulatory requirements related to these programs.
Ensures compliance with USDA and goals. Help set and encourage new goals while improving morale within the department to ensure lines and department start efficiently and effectively. Organizes and maintains shift HACCP records, verification of HACCP observations as required in the HACCP Plan and verifies all elements of the HACCP Plan during the shift. Conducts pre-shipment review of the records prior to shipment of any product and conducts reviews of GMPs (Good Manufacturing Practices) during the shift as well as review documentation of sanitation standard operating procedures produced during the shift. Prepares and presents HACCP training to all appropriate personnel and files all QA and HACCP documents. Audits all HACCP documentation on a regular basis.
Participates as a member of the Team. Participates in ongoing development, communication and implementation of team concepts, programs and policies; coordinates work to ensure B.E.S.T practices with all team members. Attends appropriate team meetings. As a member of the Team, fosters strong cohesiveness regarding all major issues; e.g., direction, annual plan, budget, policy changes, etc. Accepts responsibility to quickly identify any areas that lack cohesiveness, bringing them to the attention of the team leader and working with the team in a supportive manner to resolve issues and actively look for ways, and reinforces actions needed, to achieve synergy possible within the larger organization.
Simmons Operating systems principles and objectives: Is familiar with Simmons’ established operating systems (e.g. quality, security, office environment, company policies); understands the responsibility to maintain familiarity with the systems and this position’s role in support of these systems - including a consideration of the impact of individual actions on the systems and the responsibility to communicate concerns and improvement ideas.
Performs other duties as necessary in support of business objectives: This position description is intended to guide the activities of the HACCP Technician and is not intended to limit the thinking and creativity of the person to the work of this function nor is it intended that this describe all the work that may be required of the person in this position.
Physical Activities: Be able to efficiently work in a plant environment. Regularly required to stand, reach and move about the facility. Light to moderate physical effort required. Must be able to work on feet for entire shift. Environment will be cold, wet, noisy, dusty with breader (or other like particles) may have to push, pull or lift up to 50 pounds. Sitting, standing, walking, and bending on a daily basis. Inside work around loud equipment and machinery, walking around drains, footbaths, hoses, occasional exposure to extreme heat and cold, wet/humid environment exposure to dust, gas, fumes, chemicals, working at heights (5 feet or more), working with biohazards in the evis lab.
Personal Protective Equipment (PPE): Std waterproof gloves, sleeves, hearing protection, slip resistant footwear, lock out lock and tag
Travel: Minimal local travel to other work sites.
Technical Experience: Basic computer knowledge (Excel, Word and File Management)
Industry Experience: One to three months related experience or training preferred. Preference for poultry or food processing organization.
Minimum Education: GED or High School Diploma. Must pass company issued QA job entry exam. Must exhibit good reading, writing and mathematical skills at a 12th grade level. Company issued HACCP certification must be acquired within one year of hire.
