HACCP Compliance Specialist

3 weeks ago


Cambridge, Ontario, Canada Sunrise Farms Full time
Job Overview: As a HACCP Coordinator at Sunrise Farms, you will play a vital role in ensuring the quality and safety of our products. You will be responsible for implementing, monitoring, and following up on quality assurance strategies and programs in all aspects of the production process.

Duties and Responsibilities:
  • Develop, maintain, update, and proactively coordinate GMP, HACCP, Prerequisite Programs, Sanitation, Preventative Maintenance, and BRC as required.
  • Lead Corrective and Preventative Action (CAPA) initiatives, including investigating root cause, developing responses, training, and providing responses to customers and regulatory organizations.
  • Conduct and/or coordinate food safety (CFIA, BRC, YUM, customer, 3rd party) audits, animal welfare audits, and mock recalls.
  • Conduct and coordinate internal audits, including maintenance, glass, allergen/gluten audits.
  • Conduct supplier audits as required.
  • Perform annual reassessments of the HACCP system and lead the verification of GMP programs for compliance.
  • Perform comprehensive plant audit reviews, develop and implement corrective actions/problem solving resolutions based on audit results/customer requirements, and provide recommendations for program enhancements to effect continuous improvement.
  • Serve as the designated person for CFIA on HACCP systems audits and CFIA tasks.
  • Develop, coordinate, and conduct necessary employee and contractor HACCP training programs, GMP/HACCP, Allergen, CCP, etc.
  • Work closely with the Sanitation manager to oversee the effectiveness of the Sanitation program and relate environmental results collected and reported in the Surrey daily report.
  • Conduct QA duties and verification audits:
  • Perform CCP verifications and validation.
  • Manage the Sensory evaluation program.
  • Perform environmental swabbing.
  • Perform sampling of finished products for micro and analytical analysis.
  • Perform/coordinate equipment/tools calibrations as required.
  • Maintain and complete accurate records to GMP and HACCP activities and Daily report; raise issues based on data collected through the daily report and QA Supervisor shift reports. Work with the Division Quality team to develop and write SOPs and policies for areas of responsibility to optimize quality, sanitation, operations, and/or other relevant departments as required.
  • Work closely with plant management/leadership team on special projects.
  • Provide sound leadership and support to plant employees.
  • Work as a backup QA supervisor in absence.
  • Other duties as assigned by QA manager.
  • Occasional overtime may be required.
Qualifications:
  • Excellent verbal and written communication, interpersonal, and administrative leadership skills to supervise, support, and coach team members.
  • Proficient with MS Suite products (Word, Excel, PowerPoint), statistical processing platforms, as well as with label system software.
  • Proven ability to prioritize effectively, multitask, and efficient time management.
  • Excellent work ethic and accountability must work with minimal supervision in a team environment.
  • Strong analytical, systematical, and problem-solving abilities.
  • Highly detail-oriented and focused with excellent organizational and decision-making skills.
  • Strong attendance/punctuality.
  • Ability to be adaptable, positive attitude, and professional approach with the willingness to learn.
  • Must be physically and mentally fit to work under pressure in a fast-paced environment.
Education:
  • Completion of GMP, HACCP, and BRC Global standard certification.
  • University degree or college diploma in Food Science, Microbiology, or related discipline preferred.
Experience:
  • Minimum of 2-3 years' experience in a similar role on a CFIA-regulated and preferably on a poultry further processing industry.
  • Minimum 2 years' experience in developing/implementing HACCP systems, conducting CAPA/investigation reporting, internal audits, handling customer complaints, and mock recall.
  • In-depth knowledge of GMP, HACCP, and BRC/GFSI systems and applicable regulatory agencies, including local, provincial, and federal agencies.
  • Advanced knowledge in the CFIA FSEP Manual and HACCP System.
Working Conditions:
  • Varying schedule with overtime required work on weekends and other shifts required.
  • Work on the plant floor in a cold and wet environment.
  • Tolerant of working with raw meat products.
  • Follow corporate and governmental regulatory policies, including HACCP, GMP, and health and safety.


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