HACCP co-ordinator
3 weeks ago
Overview
Languages
English
Education
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College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
- Food science
Experience
5 years or more
On site
Work must be completed at the physical location. There is no option to work remotely.
Work site environment
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Cold/refrigerated
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Odours
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Hot
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Poultry and egg production
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Layer poultry farming
Work setting
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Meat processing and/or packing plant/establishment
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Food processing plant
Responsibilities
Tasks
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Minimize hazards at all stages of the food production process
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Train staff/workers in job duties, safety procedures and company policies
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Prepare production and other reports
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Recommend measures to improve productivity and product quality
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Supervise, co-ordinate and schedule (and possibly review) activities of workers
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Establish methods to meet work schedules and co-ordinate work activities with other work units
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Requisition or order materials, equipment and supplies
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Conduct quality audits
Supervision
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1 to 2 people
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Process control and machine operators, food and beverage processing
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Testers and graders, food and beverage processing
Credentials
Certificates, licences, memberships, and courses
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Workplace Hazardous Materials Information System (WHMIS) Certificate
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Hazard Analysis and Criticial Control Points (HACCP) Certification
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Occupational Health and Safety Certificate
Experience and specialization
Computer and technology knowledge
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HACCP (Hazard Analysis Critical Control Points) knowledge
Area of work experience
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Quality control and assurance
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Animals and poultry
Manufacturing sector experience
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Food
Regulations knowledge
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Canadian Food Inspection Agency (CFIA) regulations
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Good Manufacturing Practices (GMP)
Additional information
Work conditions and physical capabilities
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Ability to work independently
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Attention to detail
Personal suitability
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Judgement
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Organized
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Team player
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Reliability
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