Primary Functions:
The HACCP Coordinator is responsible for directing, upkeep and overseeing implementation of the daily Food Safety and Quality Assurance operations, programs, policies, and procedures. The HACCP Coordinator is also responsible for assisting the review of the contracted sanitation company.

Essential Functions/Knowledge Skills and Abilities:

• Effectively staff, oversee and manage relevant personnel and functions pertinent to plant FSQA.
• Develop, administer, update, ongoing verification, and periodic validation of FSQA programs including:
  • HACCP Program
  • Sanitation Standard Operating Procedures
  • Pest Control
  • Good Manufacturing Practices
  • Approved Supplier Program
  • Foreign Material Control (e.g., Metal Detection)
  • Chemical Control
  • Product Quality Assurance
  • Food Defense and Security
• Oversee the development, implementation, review, and maintenance of the SQF system, including pre-requisite programs and the food safety plan.
• Take appropriate action to ensure the integrity of the SQF system.
• Communicate to relevant personnel all information essential to ensure the effective implementation of the SQF system.
• Manages Operational Sanitation employees to ensure that operational SSOPs are met.
• Oversees contracted sanitation company to ensure that Pre-operational SSOPs are met.
• Responsible for the implementation and maintenance of on-line QA audits to ensure that customer specifications are met (raw material, work-in-progress, finished product audits, metal detection, label audits).
• The liaison between the company and the USDA IIC and responsible for answering all non-compliance’s from the USDA. Attends all USDA/Plant meetings.
• Ensures appropriate training is provided for personnel carrying out tasks critical to the effective implementation of the SQF system and the maintenance of food safety and regulatory requirements.
• Helps prepares and submit monthly QA reports.
• Participates in monthly QA conference calls.
• Administer Recall and Traceability Programs including Mock Recalls.
• Other responsibilities as requested.

MINIMUM JOB REQUIREMENTS

Education / Licensure
Bachelor’s Degree in Quality Management or Quality Assurance; or equivalent work experience and/or training in the field. FSQA and HACCP certifications required.

Experience
4+ years previous work experience performing the above duties or equivalent combination of education and industry experience.

CONDITIONS OF EMPLOYMENT
Successful candidate will be subject to a pre-employment criminal background check. Candidate must meet the requirements of the full job description as stated throughout the duration of employment with Missouri Prime Beef Packers (MPBP)

PHYSICAL DEMANDS AND WORK ENVIRONMENT
Physical strength to lift and maneuver 50-60 pounds. Standing, stooping, and climbing are regular activities for this employee. Employee must have the ability to negotiate throughout the production and warehouse areas unassisted without disrupting regular production and warehousing activities. Normal levels of eyesight and hearing after correction. Color vision is required. The ability to touch, feel, manipulate fingers and limbs to operate various processing and material handling equipment is necessary. The ability to smell is required, in order to detect levels of wholesomeness and spoilage. This position requires the candidate to be in refrigerated processing and warehouse areas. These areas are cold and wet and exposure to moving machinery and sharp surfaces area a regular occurrence. This is a high noise area. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Food Safety Responsibilities
Each employee is responsible for the food safety and quality of our products. Each employee is responsible for reporting food safety problems to personnel with authority to initiate action. They are also required to Adhere to USDA/FSIS Regulations and in-house plant programs and procedures (managers, supervisors, QA).

Company Responsibilities

• Consistent compliance with all company policies and procedures.
• To understand and know the company’s safety and health goals and the objectives. Assist the company in achieving these goals by participating in the safety program.
• To help develop and follow all safe work practices.
• To give a written report of unsafe conditions or unsafe acts to management.
• To report all accidents, injuries, or illness to managers/supervisors.