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SUMMARY:   The Hazard Analysis Critical Control Point (HACCP) Coordinator is responsible for coordinating activities related to the verification of the consistent quality and safety of products.  Additionally, this position will conduct audits and determine root cause and identify ways to resolve.

ESSENTIAL DUTIES AND RESPONSIBILITIES include, but are not limited to, the following:

• Coordinate activities related to the verification of the consistent quality and safety of products.
• Address product quality issues to determine root cause and resolution.
• Audit production processes to ensure in compliance with organizational and legal standards.
• Perform intermittent on-the-spot checks, quizzing relevant personnel, making observations and inspections and sampling records.
• Ensure relevant documentation is updated and maintained

SUPERVISORY RESPONSIBILITIES

This position will not have supervisory responsibility.

EDUCATION and/or EXPERIENCE

• Required
  • Bachelor’s Degree in Food Science, related field AND 1+ year of experience of food processing, food safety or quality assurance OR 5+ years of related and progressively responsible FSQA experience
  • Intermediate computer skills, Excel, Outlook and Word
• Preferred
  • Hazard Analysis Critical Control Point (HACCP) Certification
  • ServSafe Basic Certification
  • Poultry experience

George’s is committed to providing reasonable accommodation to, among others, individuals with disabilities and disabled veterans. If you need an accommodation because of a disability to search, apply or interview for a career opportunity with the Company, please send an email to [email protected] or call 479-927-7000 to let us know the nature of your request and your contact information to assist you

We are an Equal Opportunity Employer, including Disabled/Veterans