A HACCP Coordinator is a professional who plays a crucial role in ensuring food safety within an organization. HACCP stands for Hazard Analysis and Critical Control Points, which is a systematic approach to identifying and controlling potential hazards in food production and preparation processes. As a HACCP Coordinator, individuals are responsible for implementing and maintaining the HACCP system, ensuring compliance with food safety regulations, and safeguarding the well-being of consumers. In this blog post, we describe the primary responsibilities and the most in-demand hard and soft skills for HACCP Coordinators.

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Main Responsibilities of a HACCP Coordinator

The following list describes the typical responsibilities of a HACCP Coordinator:

Adhere to

Adhere to GMPs and Health and Safety rules as outlined in employee handbook.

Analyze

• Analyze data to identify areas for improvement in the quality system.

• Analyze processes, identify trends and anomalies, and continuously evaluate programs for improvement.

Assist in

• Assist in developing and maintaining crisis management plans.

• Assist in maintaining quality standards of all finished product.

• Assist label approval as per CFIA regulations.

• Assist regulatory, second party, and 3rd party audits.

Assure

Assure ongoing compliance with quality and industry regulatory requirements.

Back up

Back up for the Quality Control manager.

Collaborate with

• Collaborate with cross-functional teams to address food safety concerns.

• Collaborate with quality assurance teams to address food safety issues.

• Collaborate with suppliers to ensure the safety of incoming materials.

Collect

Collect and compile statistical quality data.

Communicate

• Communicate continuous improvement opportunities based on data collected through the HACCP system.

• Communicate with suppliers, customers and contract service providers to ensure all issues are.

Complete

• Complete annual CCP training for appropriate personnel.

• Complete annual CCP validation.

• Complete annual HACCP & GMP refresher training.

• Complete record verification to ensure the records are completed accurately and in timely.

Conduct

• Conduct HACCP team meetings and required HACCP review.

• Conduct hazard analysis to identify potential risks.

• Conduct mock recalls and traceability exercises and assist the Management team in case of a recall.

• Conduct regular internal audits to ensure compliance.

• Conduct risk assessments for new processes or products.

• Conduct shelf-life tests and HACCP reviews for new product.

• Conduct supplier audits to ensure compliance with food safety standards.

Contribute

Contribute as a key member of the Quality team.

Coordinate

• Coordinate and facilitate mock recalls or traceability exercises.

• Coordinate and Participate in internal audits to maintain required standards (internal BRC audits).

• Coordinate and support on-site audits conducted by external providers.

Create

Create and maintain accurate documentation related to HACCP.

Determine

• Determine and carry out corrective actions in a timely manner.

• Determine and coordinate external laboratory needs.

Develop

• Develop, and coordinate necessary employee and contractor training programs.

• Develop and implement corrective actions based on results of the audit.

• Develop and implement HACCP plans.

• Develop and maintain the verification schedule of the various quality systems and internal audit.

• Develop and manage the quality system documentation.

• Develop, coordinate and conduct necessary employee and contractor training programs.

• Develop matrix and provides food safety and GMP training to all employees.

• Develop procedures and protocols to ensure HACCP structure is in place, updated and maintained.

Document

Document internal audits and other quality assurance activities.

Ensure

• Ensure completion and accuracy of all documentation.

• Ensure compliance to regulatory and customer requirements.

• Ensure GMP's and safe food handling practices are being followed.

• Ensure internal audit reports are completed on times.

• Ensure label compliance with CFIA regulations.

• Ensure maintenance of quality and food safety certifications and the plant's federal accreditation.

• Ensure proper labeling and packaging compliance.

• Ensure that SOPs are being followed and make revisions to SOPs as needed.

• Ensure the facility is in compliance with all applicable CFIA regulatory.

• Ensure the maintenance of quality systems.

Establish

• Establish and maintain products specifications and quality attributes.

• Establish critical control points (CCPs) to monitor and control hazards.

Evaluate

• Evaluate and select appropriate testing methods for food analysis.

• Evaluate audit findings and implement appropriate corrective actions.

Follow

• Follow and support the regulatory issues related to the CFIA (complaints, inspections, etc.).

• Follow quality system nonconformities and ensure that they are corrected.

Follow-up

• Follow-up and move forward corrective actions identified during monthly internal and external audits.

• Follow-up with Supplier complaints and complete resolution to issues identified.

Identify

• Identify all unacceptable / critical conditions and take immediate action to resolve all deviations.

• Identify training needs and organize training interventions to meet quality standards.

• Identify training needs and organize training interventions to meet safety and quality standards.

Implement

• Implement and maintain food safety management systems.

• Implement appropriate changes.

• Implement corrective and preventive actions based on audit findings.

• Implement Safe Food for Canadians regulations.

Interpret

Interpret and implement quality assurance standards.

Investigate

• Investigate and document incidents of non-compliance.

• Investigate and resolve quality deviations and customer complaints.

• Investigate deviations and customer complaints and implement corrective and preventive actions.

Issue

Issue food safety topics for period GMP training in a timely manner.

Keep

• Keep informed of food safety laws and regulations.

• Keep up-to-date with food safety regulations and industry best practices.

• Keep work area clean and clear of hazards.

Lead

• Lead annual BRC, Organic, and all other third-party audits to achieve the highest possible ratings.

• Lead annual quality and food safety training, including updates to training material.

• Lead / participate in regulatory, customer, CFIA and other 3rd party audits and inspections.

• Lead the development and implementation of Food Safety Plan and Food Quality Plan.

• Lead the implementation and on-going management of the HACCP food safety system.

• Lead the SQF recertification process and other regulatory audits.

Liaise with

Liaise with CFIA and provide information as required.

Maintain

• Maintain data base for all quality and food safety suppliers' records.

• Maintain Document Control Matrix.

• Maintain quality system compliance at the facility to meet all customers and internal finished.

• Maintain, reassess and improve HACCP plans.

• Maintain, reassess and improve Manual of Operations.

• Maintain, reassess and improve Prerequisite Programs.

• Maintain SQF System and perform HACCP Review.

• Maintain the requirements for food quality, safety and defense.

Manage

Manage quality assurance software.

Monitor

• Monitor and analyze data to identify trends or areas for improvement.

• Monitor and control allergen management practices.

• Monitor for compliance to policies and procedures.

• Monitor GMPs throughout the plant and take corrective actions to eliminate any deviations.

• Monitor HACCP and PCP to ensure procedures are properly carried out.

• Monitor risk management systems.

Oversee

• Oversee sanitation and hygiene practices within the facility.

• Oversee the development, implementation, review and maintenance of GFSI System.

Participate

• Participate in external audits and inspections.

• Participate in internal and external quality audits and reviews.

• Participate in Plant Mock Recalls.

• Participate in Plant Mock Recalls as part of the mock recall team.

• Participate in regulatory, customer, CFIA and other 3rd party audits and inspections.

Perform

• Perform an annual reassessment of HACCP and SQF quality systems and prerequisite programs.

• Perform environmental sampling and product sampling.

• Perform monthly Internal audits (Shipping / Receiving and GMP) and complete report.

• Perform product and environmental testing and validation of shelf life.

• Perform product sampling for microbiological testing as per schedule.

• Perform quality control and assurance tasks and review records.

• Perform trends and validations.

Plan

• Plan, supervise and monitor corporate internal audits, as well as joint internal audits.

• Plan, supervise and monitor SQF, CFIA, Organic, Kosher and customers audits.

Prepare

• Prepare and conduct Monthly SQF and HACCP meetings.

• Prepare and perform quality system trainings.

• Prepare and update internal audit schedule.

• Prepare corrective action reports.

• Prepare monthly wastewater pH and quarterly reports to the city.

• Prepare reports to communicate outcomes of quality activities.

Provide

• Provide advice on problem resolution with regulatory customer and 3rd party audits and inspections.

• Provide food safety training.

• Provide guidance and support to other departments regarding HACCP.

• Provide ongoing reviews for documentation reviews / updates and program maintenance.

Recommend

• Recommend corrective actions to mitigate risks.

• Recommend corrective or enforce actions.

Report

• Report and communicate findings.

• Report any foreign material findings.

• Report any unsafe conditions, incidents or injuries to supervisor immediately.

• Report food safety and quality issues to personnel with authority to initiate action.

Respond to

Respond to customer inquiries or complaints related to food safety.

Review

• Review and update existing HACCP plans and food safety policies for the facility.

• Review SOPs and prepare or review product specs.

• Review, update, and maintain all food safety documentation.

Schedule

Schedule HACCP team meetings.

Set up

Set up monitoring procedures for CCPs.

Stay updated on

Stay updated on emerging food safety risks and technologies.

Supervise

Supervise pest control activities.

Support

• Support and drives Lean process improvement and company initiatives.

• Support local Compass units AD Hoc (training and audits).

• Support the quality department with purchase and inventory.

Train

• Train employees on HACCP and GMP.

• Train employees on HACCP principles and procedures.

• Train staff in food safety and Good Manufacturing Practices (GMP).

Understand

Understand and implement SQF audit requirements.

Use

• Use a computer keyboard and monitor more than 25% of total work time.

• Use all prescribed personal protective equipment.

Verify

• Verify and coordinate corrective actions for all HACCP documents.

• Verify and validate the effectiveness of CCPs.

• Verify corrective actions are completed on time and as stated.

• Verify Maintenance Documentation and perform trends.

• Verify Pest Control reports (Main).

Most In-demand Hard Skills

The following list describes the most required technical skills of a HACCP Coordinator:

1. Hazard analysis and risk assessment.

2. HACCP plan development and implementation.

3. Food safety regulations and standards.

4. Auditing and inspection procedures.

5. Food microbiology and contamination control.

6. Statistical process control and data analysis.

7. Crisis management and recall procedures.

8. Quality management systems (ISO 9001, ISO 22000, etc.).

9. Sanitation and hygiene practices.

10. Allergen management and labeling requirements.

11. Good Manufacturing Practices (GMPs).

12. Root cause analysis and problem-solving techniques.

13. Process validation and verification.

14. Supplier management and auditing.

15. Traceability and recall systems.

16. Foodborne illness investigation and prevention.

17. HACCP documentation and record-keeping.

18. Sensory evaluation and product testing.

19. Packaging and labeling regulations.

20. Training and education on food safety practices.

Most In-demand Soft Skills

The following list describes the most required soft skills of a HACCP Coordinator:

1. Attention to detail and accuracy.

2. Strong communication skills (verbal and written).

3. Critical thinking and problem-solving abilities.

4. Analytical and data-driven mindset.

5. Time management and organizational skills.

6. Teamwork and collaboration.

7. Leadership and decision-making capabilities.

8. Adaptability and flexibility in a dynamic environment.

9. Ethical and professional conduct.

10. Continuous learning and self-improvement.

Conclusion

Being a HACCP Coordinator requires a combination of technical expertise, regulatory knowledge, and interpersonal skills. By mastering these responsibilities and developing the essential hard and soft skills, HACCP Coordinators can effectively protect consumers and contribute to the overall success of their organization's food safety initiatives.