QA Food Safety Coordinator

About The Role The Food Safety Coordinator supports and executes core microbiology and food safety programs at our facility. This role requires strong knowledge of Hazard Analysis and Critical Control Points (HACCP), environmental monitoring, and food safety practices. The coordinator will identify and assess food safety risks, prioritize corrective actions, and work closely with production and management teams to drive root‑cause analysis. The position also supports Global Food Safety Initiative (GFSI) compliance and customer food safety requirements, helping maintain and improve site‑wide food safety standards.

Key Responsibilities

• Develop, implement, and maintain plant food safety policies, procedures, and prerequisite programs.
• Ensure compliance with HACCP, regulatory standards, GFSI requirements, and customer food safety expectations.
• Conduct regular food safety audits, inspections, and reviews of Environmental Monitoring Program (EMP), sanitation, Critical Control Points (CCP)/Operational Prerequisite Program (OPrP) records, and allergen validations.
• Identify and mitigate food safety risks; lead root‑cause analysis and drive corrective and preventive actions.
• Train employees on Good Manufacturing Practices (GMPs), HACCP, hygiene, pest management, and other food safety practices.
• Oversee sanitation programs, including validations, Sanitation Standard Operating Procedure (SSOP) input, and dotted‑line leadership of the Sanitation Manager.
• Maintain accurate documentation for GMP compliance, pest control, and all food safety activities.
• Collaborate cross‑functionally to strengthen food safety culture and ensure safe product handling across the facility.

About You

• Bachelor’s degree in a relevant field or equivalent experience, with at least 5 years in food safety (including HACCP and EMP training).
• Experience with GFSI standards, preferably FSSC 22000 or (British Retail Consortium) BRC.
• Strong computer literacy and working knowledge of sanitation, ISO systems, and basic Statistical Process Control (SPC)/statistical tools.
• Excellent written and verbal communication skills in Catalan, Spanish and English.
• Strong organizational, analytical, multitasking, and delegation abilities.
• Ability to move freely throughout the facility, including climbing, bending, kneeling, and accessing equipment areas.
• Demonstrated teamwork, initiative, flexibility, and self‑control in a fast‑paced environment.
• Commitment to servant leadership and supporting a strong food safety and customer‑focused culture.

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