Haccp Coordinator

**Sunrise Farms** is a group of companies with primary focus in the poultry industry.

From our hatcheries to our “ready to eat” state of the art cooking facilities we service customers in the retail, food service and industrial sectors. We are proud of our support of the Canadian farm as well as our investment in the latest equipment and technologies at our facilities across Canada. Our test kitchens have the most current cooking equipment replicating that used in commercial establishments, to facilitate precision testing. This way you know the product you receive will perform to your expectations. We are proud of our long-standing partnerships with family-owned Canadian chicken farmers to produce high quality products.

**Role**:
As a HACCP Coordinator responsible and accountable for implementing and maintaining the Hazard Analysis Critical Control Point Program and Pre-requisite Program, which includes but not limited to being responsible for Food Safety and Regulatory compliance.

The HACCP Coordinator will facilitate and document site-based hold management systems, requirements and procedures including product disposition and destruction in accordance with Quality and Food Safety Standards.

In addition, the HACCP Coordinator will facilitate/lead plant microbiology testing program including data analysis, trending, reporting and recommendations. The HACCP Coordinator will facilitate and document Risk Assessment process for all new products in accordance with all statutory regulatory requirements.

**Responsibilities**:

- Develop and administer policies, SOP and programs to assure Safety and quality of products. Assure the full range of products including co-packers meet or exceed government and customer requirements.
- Manage and Develop Sunrise Poultry Processors Ltd HACCP program and Prerequisite program which includes of documents, onsite observations, updates for new products or process and a yearly reassessment to ensure compliance strictly.
- Regular revisions to the HACCP Plans and Operating Programs, including SOPs and SSOPs. Changes in regulatory requirements, customer specifications or process environment require revisions of the HACCP system. All revisions are required to be implemented as per written procedure.
- Accountable for preparation and participation in all Third-Party Audit relating CFIA, BRC etc. Assist in follow up corrective actions and preventative measures from audit findings. Recommend and implement approved improvements to production processes. Etc. that increase food safety.
- Lead and participate in internal and external quality audits and operational reviews. Conduct quality audits, provide timely feedback to QA/QC Manager and the Plant Manager on quality issues and recommend corrective actions and preventative measures.
- Audit production facility and processes to ensure managers/Supervisors/ Employees adhere to HACCP, GMP policy and guidelines. When there is a deviation, this is reported to operation management to implement compliance.
- Maintain and coordinate recall policies and processes, oversee all pest control activities, including activities of the pest control provider.
- Investigate deviations from written program, to implement corrective actions and preventative measures.
- Perform or ensure verification and validation requirements are met: on-site and record verification at the specified frequency, ensure all CCPs procedures are validated and pre-shipment verification.
- Track and respond to all CFIA observations and CVS (Compliance Verification System) tasks: gather and review relevant HACCP records for CFIA inspectors to perform CVS tasks, respond to any deviation noted on the weekly CVS Verification report and write and implement Corrective Action Plans for CARs received from CFIA.
- Accountable to participate in QA projects such as microbiological sample collection
- (E.g. Salmonella, Listeria etc.) Collecting data, E coil validation studies, new product launch etc. with a goal of improved compliance and operational efficiency.
- Provide technical information and assistance to other department in particular production across plant.
- Respond to all Customer and consumer complaint and enquiries. Identify trends in product quality from customer complaints and take corrective action as warranted.
- Develop, train and manage the qualified staffs within the department. Cultivate team spirit and provide for employee training and development.
- Train personnel in all food safety related procedures: company GMPs are related to all employees through our Personnel Training Program, train CCP monitors, train pre-requisite program monitors and train new QA staff.
- Assist with product spec maintenance: changes to products and spec, assist in developing new items that meet customer requirement.
- Assist QA/QC Manager in orienting all employees on quality, regulatory and food safety principles and policies and in ensuring they remain current in their knowledge.
-