HACCP Specialist,(Pilgrim's) - Employment, career opportunity in USA

Job Title:  HACCP Specialist
Location: - (Waco, Texas, South-West United States, USA)
Company: Pilgrim's
Job Type:  Full Time
Minimum Years Experience Required: N/A
Salary:  Competitive



KNOWLEDGE & SKILLS:

EDUCATION:

Typically requires an Associates Degree or completion of Vocational/Technical specialty certification/licensure program in a related field.

EXPERIENCE:

Typically requires a minimum of 1 year of DIRECTLY RELATED experience.


CERTIFICATES, LICENSES, REGISTRATION:

Successful completion of a course in the application of the seven HACCP principles to meat or poultry product processing, including a segment on the development of a HACCP plan and on record review. This requirement can be waived if the candidate is capable of obtaining this instruction within a reasonable amount of time and facility management is aware the candidate cannot develop, reassess or modify current HACCP Programs until training is obtained (per USDA-FSIS Regulations). Both HACCP Plan Development and Implementation AND Advanced HACCP-Verification, Validation and Auditing a HACCP System are required within 6 months of assuming the role.
Pilgrim's Pride Corporation is an Affirmative Action/Equal Opportunity Employer. Women and Minorities are Encouraged to Apply.


GENERAL SUMMARY:

Responsible for the development, implementation, maintenance, and validation of the plant's HACCP and SSOP programs and policies, as well as the training and certification of management, QA, and HACCP Monitors. (Hazard Analysis Critical Control Points - HACCP - is designed to ensure the safety of processed foods. Food processing procedures are analyzed by individual processing plants to identify the most important points at which food safety hazards can be reduced or eliminated.)

ESSENTIAL DUTIES & RESPONSIBILITIES:

• Develops and revises SSOP programs and policies. Collaborates with sanitation, production, quality assurance and shipping personnel on the procedures for implementing HACCP and SSOP programs. Assist in establishing, verifying, maintaining and updating facility prerequisite programs.

• Coordinates the activities of HACCP and SSOP Technicians. Reviews daily paperwork for accuracy and completeness and follows up as needed. Ensures that pre-shipment reviews are complete to prevent the shipment of adulterated product.

• Ensures all HACCP/SSOP documentation meets the standards defined in all parts of 9CFR 416.15 & 9CFR 417; maintains up-to-date monitoring forms and insures the use of proper forms.

• Maintains data and runs reports to compile scientific data as it relates to HACCP programs. Identifies trends related to food safety and communicates findings to management.

• Assist production with completing Noncompliance Record responses and insure all inquiries are answered timely, accurately and with sufficient detail. Reports FSIS noncompliance’s weekly. Initiate root-cause analysis to resolve food safety and sanitation issues.

• Performs HACCP/SSOP training for hourly and salary partners yearly.

• Presents HACCP/SSOP information to customers and USDA as needed. Establishes and maintains a good working relationship and communication with USDA representatives and actively attend weekly USDA review meetings.

• Updates HACCP/SSOP programs at least annually. Researches and stays abreast of changes to applicable USDA regulations.

• Assists plant personnel when food safety and sanitation issues arise.

• Evaluates paperwork and information for developing trends.

• Reviews and reassesses the HACCP plan periodically to insure effective food safety hazard management. Benchmarks to other plants as needed. Reviews sanitation programs as needed, including pre-operational sanitation.

• Ensures the compilation and completion of HACCP validations and SPC graphing for the plant. • Perform site audits to ensure the accuracy and effectiveness of the HACCP, SSOP and Prerequisite programs.

• Investigate HACCP issues and deviations to develop effective corrective and preventative actions.


SUPERVISOR RESPONSIBILITIES:

Duties include scheduling, supervision and evaluation of work as a Supervisor or Assistant Manager. Recommends personnel actions such as hiring, terminations and/or disciplinary actions.

DECISION MAKING:

Decisions are varied and may require solutions to be developed.

IMPACT OF DECISIONS:

Decisions will have a direct impact on the department or functional area.

COMPLEXITY:

Work requires the use of a variety of procedures, policies, and/or standards. Moderate analytic ability is required in the application of guidelines, policies, and procedures and in gathering and interpreting data in cases for problems of moderate difficulty or complexity.

PROBLEM SOLVING:

Solves problems by gathering, compiling, and sorting information. Problems are usually at the work unit or department level.

FREEDOM OF ACTION:

Works under moderate supervision within standard operating procedures. May function autonomously, with a supervisor/lead available to answer questions.

COMMUNICATION:

INTERNAL; Internal communication is required on a daily basis with all levels of positions. Communication requires moderate tact and cooperation to convey basic facts (e.g., scheduling and/or coordinating two personal calendars, resolving problems, and/or obtaining necessary information).

EXTERNAL; External communication is required on a weekly basis with all levels of positions. Communication requires substantial sensitivity and cooperation and involves considerable explanation and persuasion standard issues (e.g., basic project interaction). Must be able to respond to detailed inquiries.


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