Haccp Co-ordinator

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

- Hebrew
**Work site environment**:

- Dusty
- Cold/refrigerated
**Work setting**:

- Bakery
**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
- Requisition or order materials, equipment and supplies
**Supervision**:

- 11-15 people
**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
**Regulations knowledge**:

- Canadian Food Inspection Agency (CFIA) regulations
- Good Manufacturing Practices (GMP)
**Work conditions and physical capabilities**:

- Fast-paced environment
- Attention to detail
- Work under pressure
**Personal suitability**:

- Excellent oral communication
- Organized
- Team player
- Reliability
**Screening questions**:

- Are you currently legally able to work in Canada?
- Do you currently reside in proximity to the advertised location?
- What is your current field of study?
- Work Term: Permanent
- Work Language: English
- Hours: 40 hours per week