HACCP co-ordinator

Work setting

• Fruit and vegetable processing plant

Responsibilities

Tasks

• Train staff/workers in job duties, safety procedures and company policies
• Prepare production and other reports
• Recommend measures to improve productivity and product quality
• Establish methods to meet work schedules and co-ordinate work activities with other work units
• Identify, evaluate, control and prevent hazards at all stages of the food production process

Supervision

• 5-10 people
• Labourers in food, beverage and tobacco processing
• Process control and machine operators, food and beverage processing

Credentials

Certificates, licences, memberships, and courses 

• Safe quality foods (SQF) Certificate
• Workplace Hazardous Materials Information System (WHMIS) Certificate
• Hazard Analysis and Criticial Control Points (HACCP) Certification
• Occupational Health and Safety Certificate

Experience and specialization

Area of work experience

• Quality assurance or control

Regulations knowledge

• CIP (Cleaning In Place) and SIP (Sanitizing in Place) Systems
• Canadian Food Inspection Agency (CFIA) regulations
• Good Manufacturing Practices (GMP)

Additional information

Security and safety

• Bondable

Personal suitability

• Excellent oral communication
• Excellent written communication
• Judgement
• Organized
• Team player
• Values and ethics
• Reliability