Food Safety Coordinator

Description

The Food Safety Coordinator ensures that all food safety programs comply with regulatory, company, and customer requirements. This role will consistently implement, document, and maintain standards across daily operations. This role oversees sanitation, process/allergen controls, contamination prevention, and documentation across food grade oil and feed production while monitoring compliance, performing internal inspections, and employee training, and supporting continuous improvement of food safety systems.

Food Safety Compliance & Monitoring

• Establish and maintain clear processes and appropriate control elements to ensure the quality standards are met and upheld.
• Conduct routine facility inspections, audits, and walkthroughs to verify adherence to food safety and sanitation standards.
• Monitor critical control points (CCPs) and verify compliance with HACCP/FSMA requirements.
• Review and update Standard Operating Procedures (SOPs) related to food safety and sanitation.

Incident Response, Risk Management & Corrective Actions

• Investigate food safety incidents, nonconformances, or customer complaints.
• Conduct root cause analyses, document findings and implement corrective and preventive actions (CAPA).
• Follow up to confirm completion and effectiveness of corrective actions.
• Manage traceability exercises and conduct mock recalls.

Seed & Ingredient Handling Oversight and Product & Process Controls

• Review incoming seed quality and verification of lab quality results and documentation and verify COA results (moisture, foreign matter, pesticide residues).
• Monitor proper storage practices to prevent quality non-conformances, pest activity, and microbial quality results.
• Verify proper receiving, storage, labeling and traceability procedures for raw materials and finished products, additives, and packaging materials.
• Monitor and maintain instrumentation controls through annual calibrations.
• Oversee allergen segregation, cross-contact prevention, and proper labeling.

Regulatory & Audit Preparedness

• Prepare the facility for audits and inspections by maintaining records and ensuring programs are always audit-ready.
• Lead internal and external audits (health department, USDA, FDA, and third-party certifications).
• Maintain and update HACCP plans specific to oil manufacturing processes.
• Ensure compliance with FDA/FSMA, GMPs, and any applicable GFSI scheme (SQF, BRC,).
• Track regulatory updates relevant to edible oils, packaging materials, and food-grade chemicals.
• Track and update compliance with local, state, and federal food safety regulations.

Sanitation Oversight

• Verify sanitation tasks and cleaning schedules are followed as related to processing equipment, tanks and piping in the processing, packaging and warehouse facilities.
• Ensure CIP (Clean-In-Place) systems are validated and SOP's are documented.
• Confirm that chemical cleaning agents and lubricants are approved, certified, and used correctly.
• Conduct swab tests, allergen checks, or ATP monitoring as required.

Customer Service & Support

• Coordinating with multiple business units to lead the onboarding of new customers
• Tracks and resolves any consumer and customer product complaints with clear corrective actions
• Guides the development and approval of all labels, consumer and customer communications to be compliant with all governmental regulations

Training & Employee Support

• Provide ongoing employee training on food safety practices, hygiene, allergen management, and proper handling procedures.
• Observe staff performance and provide corrective coaching on processing and production practices.
• Provide onboarding and refresher training after process changes or non-compliance incidents.
• Provides direction to quality team members

Documentation & Reporting

• Maintain required documentation for all food safety activities, including logs, checklists, testing records, and corrective actions.
• Compile monthly reports on facility food safety performance, trends, and improvement areas.
• Communicate issues or risks to management in a timely and actionable manner.
• Ensure all records are accurate, complete, and compliant with regulatory standards.

Qualifications

• Experience in food safety, quality assurance, or food production preferred.
• Knowledge of HACCP, FSMA, GMPs, allergen management, and GFSI certification requirements.
• Strong understanding of seed handling and vegetable oil production.
• SQF Training and Certification within the first four (4) months of employment
• HACCP Training and Certification within the first four (4) months of employment
• Strong attention to detail and ability to enforce procedures consistently.

Requirements

Physical Requirements

Must Possess the Ability to Do the Following Frequently:

• Bend • Squat • Climb Ladders and Stairs
• Kneel • Stand • Walk
• Handle Objects • Reach Above Shoulder Level • Push/Pull
• Carry/Lift 25 - 50 lbs.

Must Possess the Ability to Do the Following Occasionally:

• Crawl
• Sit
• Use Fine Finger Movements
• Carry/Lift Over 50 lbs.

Working Conditions

• Exposed to dust & excessive noise
• Works around moving machinery
• Exposed to marked changes in temperature
• Drives motorized equipment
• Works on and around high structures
• Occasionally exposed to fumes
• Work in confined spaces