HACCP Specialist

Position Summary

The HACCP Specialist provides technical support and expertise in the implementation, monitoring, verification, and continuous improvement of the facility’s HACCP, food safety, sanitation, and prerequisite programs. This position is responsible for independently managing assigned HACCP and food safety activities, analyzing program data, investigating deviations, and ensuring compliance with regulatory, customer, and company requirements. This position is also responsible for ensure proper training for QA personnel and other employees regarding HACCP, SSOP, GMP, and food safety requirements.

Essential Functions and Core Responsibilities

This list of daily duties and responsibilities is not all-inclusive and may be expanded to include other duties and responsibilities.

• Review and verify CCP monitoring and verification records for accuracy, completeness, and compliance with HACCP requirements.

• Monitor assigned HACCP, SSOP, GMP, and prerequisite program activities to ensure procedures are properly implemented and documented.

• Maintain HACCP, food safety, and prerequisite program documentation and support document control activities.

• Conduct routine food safety audits, inspections, and verification activities; document findings and follow up on corrective actions.

• Support HACCP plan validations and annual reassessments, including changes related to products, processes, equipment, and regulations.

• Lead assigned investigations of HACCP and food safety deviations, including root cause analysis and corrective actions; Participate in continuous improvement initiatives.

• Analyze food safety data and trends to identify recurring issues, risks, and opportunities for improvement.

• Lead assigned CAPA activities and verify the effectiveness of corrective and preventive actions.

• Lead traceability exercises and mock recalls and evaluate the effectiveness of identification, labeling, and traceability systems.

• Develop and deliver training related to HACCP, SSOP, GMP, and other food safety programs as assigned.

• Evaluate food safety-related product holds and provide disposition recommendations based on established requirements.

• Provide support during USDA inspections and respond to HACCP and food safety-related documentation requests.

• Maintain electronic food safety databases, records, and data collection systems.

• Develop and revise SOPs, SSOPs, work instructions, and other food safety documentation as needed.

• Prepare and present HACCP and food safety trend reports and communicate significant findings to appropriate stakeholders.

• Provide technical guidance and support to QA personnel, and other employees regarding food safety requirements.

• Perform other duties and projects as assigned.

Qualifications

• Bachelor’s degree in food science, Biology, Food Safety, Nutrition, or a related field preferred; equivalent combination of education and relevant experience may be considered.

• 2+ years of experience in food safety, quality assurance, HACCP, regulatory compliance, or a related field in a food manufacturing environment preferred.

• HACCP certification required, or ability to obtain certification within 6 months of obtaining the position.

• Strong understanding of HACCP principles, GMPs, SSOPs, prerequisite programs, and food safety requirements.

• Strong analytical, mathematical, organizational, and documentation skills.

• Ability to investigate problems, identify root causes, analyze data and recommend effective corrective actions.

• Ability to independently manage assigned responsibilities, prioritize workload, and meet deadlines.

• Strong computer proficiency in Microsoft Office applications (Word, Excel, and Outlook).

• Ability to develop and deliver food safety training and HACCP programs.

• Good oral and written communication skills and the ability to work well with people at all levels are essential

• Able to evaluate information quickly, identify key issues, and formulate conclusions based on sound, practical judgment and experience. Must have a strong sense of personal ownership while maintaining a team-oriented environment. And able to work effectively in a dynamic and complex environment.

Preferred qualifications

• HACCP certification through an accredited training provider.

• PCQI (Preventive Controls Qualified Individual) certification or equivalent food safety training.

• Internal Auditor certification or experience conducting food safety, GMP, or HACCP audits.

• Strong knowledge with electronic QMS, ERP, or food safety data management systems.

• Experience working in a USDA-regulated, meat/poultry, or other high-risk food manufacturing environment.

• Demonstrated experience developing or delivering HACCP, GMP, SSOP, or food safety training.

• Experience working cross-functionally with Quality, Operations, Sanitation, and Maintenance teams.

• Bilingual English/Spanish communication skills are a plus.

Physical Demands and Work Environment:

Work is performed in a manufacturing floor and office environment. The noise level in the work environment is usually moderate. The work environment characteristics described here are representative of those individual encounters while performing the essential functions of this position. Extended periods of sitting while using a computer or other devices are common. Employee will complete tasks on the production floor as needed and may be in a cold, wet and moderate noise-level environment.

While performing the duties of this Job, the employee is regularly required to balance; stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear as defined below:

• Ability to communicate orally with vendors, management, and coworkers is crucial. Regular use of phone and email for communication is essential. Hearing and vision correctable to within normal ranges is essential for normal conversations, receiving ordinary information, and preparing or inspecting documents.

• The ability to remain in a stationary position roughly 50% of the time, as well as the ability to move about the office and plant occasionally (accessing files/storage, office equipment, completing tasks on the production floor), is required.

• Using a computer while sitting for extended periods is common. Must also be able to position self to use and maintain equipment, including under tables and desks.

• No heavy lifting is expected, though occasional exertion or lifting of about 25 lbs. of force (e.g., binders, laptops, product bags/boxes) may be required. Good manual dexterity required to use common office equipment (e.g., computers, mobile devices, calculators, copiers, scanners).

The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Fair Oaks Foods assures equal employment opportunity in all its hiring and employment policies and practices, which include all aspects of employment, such as recruiting, hiring, promotions, transfers, demotions, layoffs or terminations, compensation, benefits, training, company-sponsored education, social and recreational programs or events, and all other terms, conditions, and privileges of employment. These policies and practices are administered without regard to “legally protected categories” such as: race, color, religion, national origin, age, gender, disability, marital status, veteran status, sexual orientation, pregnancy status or medical conditions related to childbirth, and/or any other factor protected by law.