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Key Responsibilities and Required Skills for a HACCP Coordinator

💰 $55,000 - $85,000

Quality AssuranceFood SafetyManufacturingCompliance

🎯 Role Definition

The HACCP (Hazard Analysis and Critical Control Points) Coordinator is the linchpin of an organization's food safety management system. This individual is a dedicated specialist responsible for the development, implementation, and continuous improvement of all food safety protocols, with a primary focus on the HACCP plan. At the heart of a production or manufacturing environment, the HACCP Coordinator acts as the resident expert and champion for safety and quality, ensuring that every product meets stringent regulatory standards and company specifications. This pivotal role involves a blend of scientific knowledge, regulatory expertise, and hands-on leadership to protect consumers, uphold the company's brand reputation, and foster a culture of food safety excellence throughout the facility.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Quality Control (QC) Technician or Analyst
  • Food Science or Microbiology Graduate
  • Production or Sanitation Supervisor with a strong quality focus

Advancement To:

  • Quality Assurance (QA) Manager
  • Food Safety Manager or Director
  • Plant Quality or Technical Services Manager

Lateral Moves:

  • Supplier Quality Specialist or Manager
  • Regulatory Affairs Specialist
  • Corporate Auditor

Core Responsibilities

Primary Functions

  • Develop, implement, and rigorously maintain the facility's comprehensive Hazard Analysis and Critical Control Points (HACCP) plan to ensure full compliance with all applicable regulatory and customer requirements.
  • Lead the multidisciplinary HACCP team, organizing regular meetings to review, validate, and reassess the food safety plan, ensuring its continued effectiveness and relevance.
  • Conduct thorough hazard analyses to identify potential biological, chemical, and physical food safety risks at all stages of production, from raw material receiving to finished product shipping.
  • Establish and validate critical control points (CCPs), critical limits, monitoring procedures, and corrective action protocols for all identified hazards.
  • Oversee and verify all monitoring activities associated with CCPs and other preventive controls, ensuring that all documentation is accurate, complete, and maintained in an audit-ready state.
  • Spearhead the investigation of any food safety incidents, deviations, or customer complaints, employing root cause analysis methodologies to implement effective and sustainable corrective and preventive actions (CAPAs).
  • Act as the primary point of contact during regulatory inspections (e.g., FDA, USDA) and third-party audits (e.g., GFSI, SQF, BRC), professionally representing the company and managing all audit-related activities.
  • Manage and continuously improve essential prerequisite programs, including Good Manufacturing Practices (GMPs), sanitation procedures (SSOPs), pest control, allergen management, and supplier approval.
  • Develop and deliver engaging and effective food safety training programs for all employees, covering topics such as HACCP principles, GMPs, allergen awareness, and proper sanitation practices.
  • Conduct regular internal audits and facility inspections to proactively identify areas of non-conformance and opportunities for improvement in the food safety and quality systems.
  • Manage the environmental monitoring program, including swabbing schedules, sample collection, results analysis, and the implementation of corrective actions for any adverse findings.
  • Maintain and update all food safety documentation, records, and manuals, ensuring information is current, controlled, and readily accessible to authorized personnel.
  • Direct the product hold and release program, making informed decisions on the disposition of non-conforming products to prevent any potential food safety risks from reaching the market.
  • Validate and verify the effectiveness of the HACCP system and prerequisite programs through data analysis, testing, and periodic reassessment activities.
  • Stay abreast of emerging food safety regulations, scientific advancements, and industry best practices to ensure the organization's systems remain robust and compliant.

Secondary Functions

  • Coordinate with the Research & Development team to conduct food safety risk assessments for new products, ingredients, and processes before their implementation.
  • Manage the supplier quality assurance program by evaluating new suppliers, conducting supplier audits, and monitoring the performance of existing vendors.
  • Analyze food safety data and performance metrics to identify trends, report findings to management, and drive strategic continuous improvement initiatives.
  • Champion a site-wide culture of food safety by actively engaging with employees on the production floor, promoting awareness, and encouraging proactive communication of potential issues.
  • Lead or actively participate in mock recall exercises to test the effectiveness of the company's traceability system and recall plan, documenting results and implementing improvements.
  • Support ad-hoc data requests and exploratory data analysis related to quality and food safety trends.
  • Contribute to the organization's broader quality and food safety strategy and roadmap.
  • Collaborate with business units, including procurement and operations, to translate food safety needs into actionable requirements.
  • Participate in sprint planning and agile ceremonies if working within a more modern, data-driven quality team structure.

Required Skills & Competencies

Hard Skills (Technical)

  • HACCP Certification: Formal certification from the International HACCP Alliance or an equivalent body is essential.
  • GFSI Scheme Expertise: In-depth knowledge and practical experience with at least one GFSI-benchmarked standard, such as SQF (Safe Quality Food) or BRC (British Retail Consortium).
  • PCQI Certification: Preventive Controls Qualified Individual certification is often required for facilities under FDA jurisdiction.
  • Regulatory Knowledge: Comprehensive understanding of relevant food safety regulations from agencies like the FDA (FSMA) and/or USDA.
  • Auditing Skills: Proven ability to conduct internal audits and effectively manage external/third-party audits.
  • Root Cause Analysis: Proficiency in structured problem-solving techniques (e.g., 5 Whys, Fishbone Diagrams) to investigate deviations.
  • Technical Writing: Ability to create clear, concise, and accurate documentation, including procedures, policies, and reports.
  • Microbiology and Food Science Principles: A strong foundational understanding of food microbiology, chemistry, and sanitation principles.

Soft Skills

  • Attention to Detail: Meticulous and thorough in all aspects of work, from record-keeping to plan verification.
  • Leadership & Influence: Ability to lead the HACCP team and influence colleagues at all levels to adopt and adhere to food safety practices without direct authority.
  • Communication: Excellent verbal and written communication skills, with the ability to convey complex information clearly to diverse audiences, from production staff to senior management.
  • Problem-Solving: Strong analytical and critical-thinking skills to effectively troubleshoot issues and implement lasting solutions.
  • Project Management: Ability to manage multiple projects, prioritize tasks, and meet deadlines in a fast-paced environment.
  • Training and Mentoring: Skill in developing and delivering training materials to effectively educate and engage adult learners.
  • Resilience and Composure: Ability to remain calm and make logical decisions under the pressure of audits, inspections, or food safety incidents.

Education & Experience

Educational Background

Minimum Education:

  • Bachelor of Science (B.S.) degree.

Preferred Education:

  • Bachelor of Science (B.S.) or Master of Science (M.S.) degree in a relevant scientific discipline.

Relevant Fields of Study:

  • Food Science
  • Microbiology
  • Biology
  • Chemistry or a closely related technical field

Experience Requirements

Typical Experience Range: 2-5 years of direct experience in a Quality Assurance or Food Safety role within a food or beverage manufacturing environment.

Preferred: Experience includes direct responsibility for managing a HACCP or Food Safety Plan and leading or playing a key role in successful third-party GFSI audits.

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