Position Summary:
Reporting to the Quality Assurance Manager, the HACCP Coordinator is accountable for implementing and maintaining the HACCP program. Responsible for Food Safety and Regulatory compliance to ensure that the Company’s objectives for food safety and regulatory compliance meet or exceed Regulatory Agency’s requirements and support Sofina’s Quality by Process philosophy. Position will also act as QA Manager’s designate in supporting the QA department and Plant Operations.

Key Accountabilities:

• Manage Sofina HACCP (Hazard Analysis Critical Control Point) program which includes verification of documents, onsite observations, updates for new products or processes and a minimum yearly reassessment to ensure compliance to regulations;
• Accountable for preparation and participation in all third-party audits/CFIA (Canadian Food

Inspection Agency). Maintain professional interaction with all third-party auditors /CFIA. 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;

• Participate in internal and external quality audits and operational reviews. Conduct quality audits. Provide timely feedback to the QA Manager and the Plant Management on quality issues and recommend corrective actions and preventative measures;
• Audit production facility and processes to ensure managers / employees adhere to HACCP, Quality Assurance programs and Good Manufacturing Practices (GMP). When there is a deviation, this is reported to operation management to implement compliance;
• Assist in coordination of recall policies and processes; oversee all pest control activities, including activities of the pest control provider;
• Accountable to participate in QA projects such as collecting temp tale data, validation studies, new product launches, etc. with a goal of improved compliance and operational efficiency;
• Assist the QA Manager in orienting all employees on quality, regulatory and food safety principles and policies and in ensuring they remain current in their knowledge;
• Assume the responsibilities of the QA Manager in their absence.

Requirements:

• Diploma/ Degree in Food Science, or a related discipline with three to five years of food safety related experience required;
• HACCP Certification and/or knowledge of HACCP Systems required. Knowledge of Statistical Process Control an asset;
• Understanding of GFSI (Global Food Safety Initiative) standards;
• Strong knowledge of GMP, Quality regulatory requirements and systems;
• Strong understanding of manufacturing food processes;
• Strong leadership, communication, and interpersonal skills required.

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