HACCP Coordinator

Position Summary:

Reporting to the Quality Assurance Manager, the HACCP Coordinator is accountable for implementing and maintaining the HACCP program. Responsible for Food Safety and Regulatory compliance to ensure that the Company’s objectives for food safety and regulatory compliance meet or exceed Regulatory Agency’s requirements and support Sofina’s Quality by Process philosophy.

Key Responsibilities:

• Manage Sofina HACCP (Hazard Analysis Critical Control Point) program and Animal Care program which includes verification of documents, onsite observations, updates for new products or processes and a yearly reassessment to ensure compliance to regulations.
• Accountable for preparation and participation in all third-party audits/CFIA (Canadian Food Inspection Agency). Maintain professional interaction with all third-party auditors /CFIA. Assist in follow up corrective actions and preventative measures from audit findings. Recommend and implement approved improvements to production processes, etc. that increase food safety.
• Participate in internal/external quality and animal care audits and operational reviews. Conduct quality and animal care audits. Provide timely feedback to the QA Manager and the Plant Management on quality and animal care issues and recommend corrective actions and preventative measures.
• Audit production facility and processes to ensure managers / employees adhere to HACCP, Quality Assurance programs and Good Manufacturing Practices (GMP). When there is a deviation, this is reported to operation management to implement compliance.
• Maintain and coordinate recall policies and processes, oversee all HACCP program activities concerning sanitation and other service provider activities like pest control, external laboratories, cleaning company etc.
• Accountable to participate in QA projects such as microbiological sample collection (e.g. Salmonella, Listeria) collecting template data, MPIP, microbiological validation studies, new product launch, etc. with a goal of improved compliance and operational efficiency.
• Assist the QA Manager in orienting all employees on quality, regulatory and food safety principles and policies and in ensuring they remain current in their knowledge.

Qualifications:

• Diploma/ Degree in Food Science, or a related discipline with a three to five years of food safety related experience required.
• HACCP Certification required. Knowledge of Statistical Process Control is required.
• GFSI (Global Food Safety Initiative) accreditation is required; BRC (British Retail Consortium) is preferred.
• Strong knowledge of GMP, Quality regulatory requirements and systems.
• Strong understanding of manufacturing food processes.
• Strong leadership and communication skills.

#SMARK