FOOD SAFETY - HACCP COORDINATOR HACCP COORDINATOR - FOOD SAFETY 15 16 In addition to audits, HACCP coordinators also perform mock recalls. A mock recall is an internal practice where a facility “pretends” that a product is not safe for consumption. For example, they could pretend that glass got into a product or there was labeling issues. The facility then rehearses what would happen if a real recall occurred. This is a good experiment to know how prepared a facility really is. If a facility can’t product all the paper work used to track the movement of the material or can’t “recall” the product within a certain time this is a considered a failure. Teams would then have to go back and assess their systems and make necessary changes. 7. HACCP Coordinators Train Other Staff Typically, there is only one individual which is established as the HACCP Coordinator at a manufacturing facility. But this doesn’t mean that others don’t support the HACCP coordinator. HACCP Coordinators train and create training material for different facility departments including quality assurance, operations, sanitation and maintenance. They conduct annual training such as prerequisite training, goodmanufacturing practice training and food defense training. 8. HACCP Coordinators are Organized, Lead Teams and are Effective Communicators Being a HACCP Coordinator requires a range of skills. However, there are a few which are more essential than others. These skills include: • Organization – HACCP programs are extensive with multiple documents and are organized like a book with sections, chapters and references to other material. To maintain these this system HACCP Coordinators also have to be organized. Information must be easily accessible and in the world of safety, nothing should ever be lost. • Leadership– HACCP Coordinators motivate and inspire others in an organization to uphold food safety regulations and practices. They are proactive, lead by example and establish a clear view of what a safe food facility should look like. • Communication/Interpersonal skills – The ability to communicate is an essential skill needed in teamwork. Staff can’t uphold food safety if they are unaware of what to do. Coordinators effectively communicate with all levels of operations. On top of that, they continuously review worker activities to verify that activities match those outlined in the HACCP documentation. This involves verifying if workers are keeping up with the completing the paperwork physically or digitally. 3. HACCP Coordinators Have Degrees in Science It’s common for HACCP Coordinators to have bachelor’s degrees in food science, biology, nutrition or a related field. Many of these programs have courses that teach about concepts in HACCP and to how write up your very own plan. However, in recent years, alternative routes have sprung up for students. Some companies only require individuals to have a college diploma in a food science-related discipline such as quality assurance or microbiology. No matter their education, it is essential that HACCP Coordinators have working experience for at least a year in a quality-related role like Quality Control or Quality Assurance. Experience in these roles gives individuals abetter perspective on what goes on in a manufacturing plant. Finally, becoming a HACCP Coordinator requires an actual certification in HACCP. These certifications can be obtained from reputable certification providers that offer online courses or in-person training. Some employers may even sponsor an employee’s training so make sure to ask and show interest! 4. HACCP Coordinators Work Directly with Operations Staff HACCP Coordinators need to have strong written and oral communications skills. As a coordinator you are required to read and write many types of documentation. Additionally, carrying out an effective HACCP plan requires the dedication of every level of an organization. To bring these teams together, HACCP Coordinators speak with all levels of staff and build trust. These levels of staff include production, supervisors and upper management. Individuals should feel they can come to the coordinator and that their concerns will be genuinely heard and considered. 5. HACCP Coordinators Analyze Trends An essential step in any HACCP plan is to monitor operations and determine if there is a trend towards a loss of control. What does this mean? A loss of control is when a hazard puts a food’s safety at risk. With the assistance of production management and the quality control department, HACCP Coordinators monitor plant operations to determine if there are any repeated food safety failures. For example, in a manufacturing plant that deals with peanut and non-peanut products, a HACCP Coordinator could notice that over the period of a month, the plant failed numerous peanut allergen tests. They would investigate to find the root cause of these failures which in this example could be poor cleaning because of poor training of new staff. 6. HACCP Coordinators Assist with Audits Preparing and going through an audit is a lot of work and food plants need guidance to go through them. That’s why HACCP Coordinators facilitate or assist with third party audits. An audit is the process of verifying proper food safety practices at a food and beverage processing facility. Audits are systematic, independent and determine if hazards are properly identified and controlled or eliminated. Data collected from audits helps manufacturing plants verify proper safety practices and identify key areas which need to be improved. • Her transition from graduate degree to work force. • Where Esther’s passion for the meat industry comes from. • Her advice for those looking to go into the meat industry. Want to learn more about HACCP but don’t know where start? Then check out episode 51 of the FoodGrads Podcast where podcast host Veronica Hislop interviews HACCP Coordinator Esther Ejiwade for Sofina Foods. Click the photo to tune in! In this episode you will learn about: • What Esther does as a HACCP Coordinator. • The habits she has to succeed at her role. Conestoga College is an Education Partner of ours, check them out on FoodGrads! Click their logo below! Available Programs: Food Safety & Quality Assurance - Food Processing, Food Processing Technician, Operations Leadership in Food Manufacturing Conestoga College Do you have a passion for food? For career advice, support and connections, visit FoodGrads.com! Photo by Mongkolchon Akesin/iStock/Getty Images Plus
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