Haccp Co-ordinator

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
- Experience: 2 years to less than 3 years
**Work site environment**:

- Cold/refrigerated
**Work setting**:

- Meat processing and/or packing plant/establishment
**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
**Supervision**:

- 1 to 2 people
**Certificates, licences, memberships, and courses**:

- Workplace Hazardous Materials Information System (WHMIS) Certificate
- Hazard Analysis and Criticial Control Points (HACCP) Certification
**Regulations knowledge**:

- Canadian Food Inspection Agency (CFIA) regulations
- Good Manufacturing Practices (GMP)
- Knowledge of labour relations
- Knowledge of preventive maintenance of machinery and equipment
**Work conditions and physical capabilities**:

- Fast-paced environment
- Attention to detail
**Own tools/equipment**:

- Steel-toed safety boots
**Personal suitability**:

- Efficient interpersonal skills
- Excellent oral communication
- Excellent written communication
- Flexibility
- Organized
- Team player
- Values and ethics
- Reliability
- Work Term: Permanent
- Work Language: English
- Hours: 40 to 45 hours per week