Senior Food Safety

Dedicated to quality and the satisfaction of our customers, each Team Member will perform duties in accordance with industry specific regulations, Global Food Safety Initiative Standards, Hazard Analysis and Critical Control Points, Good Manufacturing Practices, Standard Operating Procedures, Quality Standards, performance expectations as well as Workplace Health and Safety Policies and Procedures.

Each Team Member is responsible to

• Be aware of the Food safety & quality company objectives
• Improve the safety, authenticity, legality and quality of products
• Demonstrate full commitment to following the company Food safety & Quality Standards, documented site policies, procedures, work instructions and existing practices for activities undertaken.
• To report on food safety and/or quality concern, any risks or any evidence of unsafe or out-of-specification product, equipment, packaging or raw materials to a manager to enable the resolution of issues requiring immediate action.
• To be committed to continuously improving the site's food safety and quality culture

SCOPE:

• The Senior Food Safety Coordinator plays a pivotal role in advancing food safety practices within the facility, leading key initiatives, and providing expert oversight on food safety operations. This role also includes responsibility for managing and implementing the HACCP program, ensuring the facility adheres to Hazard Analysis Critical Control Point (HACCP) principles and standards.

KEY RESPONSIBILITIES INCLUDE BUT ARE NOT LIMITED TO:

• HACCP Program Leadership:
   Lead the implementation, updating, and maintenance of the HACCP plan for all food production and handling processes. Ensure the facility adheres to HACCP principles by conducting regular hazard analyses, risk assessments, and identifying critical control points (CCPs) in the manufacturing process.
• Collaboration with the Quality & Food Safety Manager:
   Collaborate with the Quality & Food Safety Manager to align the HACCP plan with overall facility quality assurance systems. Ensure that food safety measures are integrated into the quality processes for seamless operations.
• Food Defense and Security:
   Supports the development, implementation, and maintenance of the facility's Food Defense and Security Program in alignment with GFSI standards and regulatory requirements. Assists in conducting threat and vulnerability assessments, maintaining the Food Defense Plan, and ensuring mitigation measures, monitoring, and verification activities are effective. Coordinates with cross-functional teams to uphold site security controls such as access management and restricted area compliance, while promoting employee awareness through training and communication. Participates in investigations of food defense incidents, ensures integration of food defense measures within the HACCP and Food Safety Management System, and provides updates and recommendations to the Quality Manager on program performance and opportunities for improvement.
• Advanced Food Safety Programs:
   Review, develop, and improve food safety programs and procedures, ensuring they meet industry standards and regulations. Monitor the effectiveness of these programs, making recommendations for improvements as needed.
• Supplier and Vendor Management:
   Ensure suppliers adhere to food safety and quality protocols, ensuring all raw materials meet applicable regulations and established food safety and quality standards. Conduct supplier audits as required to confirm ingredients and materials consistently comply with these requirements.
• Management of Food Safety Incidents and Recalls:
   Track food safety incidents and ensuring the recall plan is regularly tested, updated, and executed as needed. Support the recall process in the event of contamination or non-compliance to safeguard public health.
• Root Cause Analysis and Corrective Actions:
   Investigate food safety incidents or deviations, perform root cause analysis, and implement corrective and preventive actions (CAPA). Monitor adherence and evaluate effectiveness to maintain product safety and compliance.
• Verification of Nutritional Information and Ingredients List:
   Ensure the accuracy of nutritional information and ingredients lists (GlobalBake), product labels, and specifications. Collaborate with other departments to verify the integrity of product content.
• Mentorship and Staff Development:
   Support mentorship and guidance to other food safety staff on advanced HACCP principles, troubleshooting techniques, and food safety practices. Ensure that the entire team is equipped to implement and manage food safety measures effectively.
• Compliance Monitoring and Audits:
   Ensure compliance with food safety standards, including internal and external HACCP audits. Ensure compliance with regulatory agencies and maintain all necessary documentation for inspections and audits. Perform regular internal HACCP audits to ensure continuous improvement and adherence to the program.
• Training Development and Implementation:
   Develop, implement, and organize food safety training programs for staff, focusing on food safety best practices, regulatory compliance, HACCP principles, and new safety protocols. Ensure team members are well-trained in the latest food safety standards and practices.
• Reporting and Documentation:
   Prepare comprehensive reports on food safety issues, incidents, corrective actions, and audits. Maintain accurate and up-to-date records of all food safety activities, ensuring documentation is available for internal and external inspections. Prepare trend reports where applicable to support continuous improvement and data-driven decision-making.
• Other Responsibilities:
   Perform additional tasks and responsibilities as required to support the food safety and quality objectives of the organization.

Education & Certifications

• Post-secondary education in Food Science, Quality Assurance, or a closely related field.
• Advanced HACCP certification (GFSI-recognized; must be current).
• PCQI certification (FDA-compliant).
• GFSI scheme certification and training (BRCGS or SQF required), including:
• Internal Auditor Certification
• Demonstrated experience participating in GFSI certification audits within the last 3 years.

Experience Requirements

5+ years of progressive experience in food manufacturing; minimum 3 years in a QA or Food Safety leadership role.

Must have experience supervising or leading QA technicians or a Quality team.

Documented, hands-on responsibility for:

• Preparing for assisting and hosting third-party audits, including GFSI audits.
• Managing internal audit programs.
• Running traceability, mock recall, and recall readiness programs.
• Developing and maintaining Food Defense and Allergen Management programs.
• Handling regulatory inspections (CFIA, FDA, or equivalent)—must have direct involvement, not observation only.
• CCP validation, verification, and annual reassessments.
• Validation of Sanitation Procedures, Environmental Monitoring, and Allergen controls in a bakery or similar RTE environment.

Experience implementing, maintaining, or improving a Food Safety Management System under BRCGS/SQF.

Technical Competencies

Expert-level knowledge of:

• HACCP, GMPs, Preventive Controls, Allergen Management, CPP Validation
• Sanitation principles, Environmental Monitoring
• GFSI standards, especially BRCGS
• Food Defense

Strong ability to:

• Conduct hazard analyses and risk assessments
• Perform root cause investigations and implement corrective actions
• Verify CCPs, PRPs, and operational programs

Proficiency with:

• Microsoft Office (Word, Excel, PowerPoint)
• Quality/production documentation systems (e.g., GlobalBake or equivalent)

WORKING CONDITIONS:

• Fast-paced food manufacturing environment with frequent exposure to temperature variations, noise, and food allergens.
• Standing, walking, lifting (up to 25 lbs), and repetitive movements may be required.
• Occasional extended hours or weekend shifts during audits or peak production periods.
• Must wear PPE as required and comply with all hygiene and safety protocols