Hazard Analysis Critical Control Points Coordinator

The HACCP Coordinator leads the organization’s effort to develop its HACCP Plan and to develop, implement, and maintain a HACCP System. The HACCP Coordinator is also responsible for managing PRPs, and oPRPs.

Duties and Key Responsibilities of the Position:
  • Responsible for the development, implementation, measurement, maintenance, monitoring of HACCP, and verification records to ensure compliance with HACCP critical limits and frequencies, as required by the HACCP plan.
  • Conduct HACCP team meetings and required HACCP review.
  • Develop and providing training plans for HACCP, GMP, allergen control, chemical control, glass control, SSOPs and all required plant programs ensuring support and compliance.
  • Assist the QMS Manager on the Internal Audit Program by coordinating audits, issuing audit findings, and following corrective actions through to completion.
  • Performs pre-audit preparations including gathering of information for quality audits third party, and customers.
  • Assists in conducting root cause analysis for non-conformities and customer complaints.
  • Keep informed of food safety laws and regulations.
  • Maintains the Equipment Calibration program for equipment related to Food Safety; Metal Detectors Light Meter(s), scales, etc.
  • Ensures adequate use of the documentation for the QMS by all the departments.
  • Tender preparation including gathering information for tenders.
  • Gather information for Management Review preparation; prepare trend analyses and KPIs reports.
  • Coordinate and roll out the implementation of the PRPs and oPRPs.

Preferred Applicant's profile:

Advanced skills in computer tools, particularly Microsoft Excel.

Familiar with the ISO standards for food manufacturing such as ISO 22000:2018; FSSC 22000; HACCP; and Codex Alimentarius.

Have the capability to set priorities and share information.

Ability to train and coach personal.

Fluent in French, good spoken and written English and Spanish.

Academic Qualifications:

Must possess at least a Bachelors degree in Chemistry, Food Science, Biology, Nutrition, and/or Engineering degree in Industrial Engineering and/or related field.

Work Experience:

At least 1 year(s) of working experience in the related field is required for this position. Preferably 1-3 Yrs. Experienced Employees specializing in chemical or equivalent.

Documents to submit:
  • Curriculum Vitae
  • Copy of Diploma
  • Proof of the past employments 
  • Two (1) reference letters
  • Medical check up certificate
  • Police certificate

Submit your applications at:
Route National #6, Guilleaudeux, Quartier-Morin
Phone: (509) 2 813-9004
Or by email:, or

Interested candidates should send a CV to Brusly St Louis at
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