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HACCP Specialist in Chicago, IL at OSI Group

Date Posted: 2/3/2018

Job Snapshot

Job Description

Position Summary
As a member of the Quality Assurance department, this person will be responsible for overseeing the HACCP (Hazard Analysis Critical Control Points) program, Sanitation SOP’s (Standard Operating Procedures), pre-shipment review, and HACCP and GMP (Good Manufacturing Practices) creations and training.

Major Position Responsibilities

  • Develop, implement and maintain the HACCP program including record keeping, logs, trend reporting, and validation testing schedules.
  • Maintain and oversee all HACCP/FOOD Safety record keeping.
  • Conduct annual HACCP validations, reassessments, and initial validations for new products.
  • Conduct HACCP and GMP/SSOP training for the HACCP team.
  • Interact with USDA inspector on HACCP related issues. Ensure that any follow up concerns are communicated back to QA Leader.
  • Pre-shipment review of all CCP documentation.
  • Oversee Sanitation Standard Operating Procedures program/documentation and ensure the documentation is current.
  • Create and analyze trending reports for HACCP and SSOP’s, provide potential outcomes.
  • Serve as HACCP Team Leader and conduct consistent HACCP meetings.
  • Develop, implement and maintain HACCP and GMP Quality Departmental Training Programs
  • Maintain and interact the child nutrition and allergen programs.
  • Interact and assist with OSI R&D in the development of new product specifications.
  • Interact with customers and suppliers in the development of product specifications.
  • Provide technical assistance to various departments in the implementation of new product specifications.
  • Maintain a safe and professional work environment.
  • Other duties as assigned.

Job Requirements


  • Experience in a manufacturing environment beneficial but not required.

  • Strong knowledge and ability to use computers with a Windows Operating System, Microsoft Office Software (Word, Excel, PowerPoint, Outlook, etc.)

  • A basic knowledge in use of databases such as Access based databases, SAP, or other databases

  • Knowledge of Hazard Analysis and Critical Control Points (HACCP)


  • B.S. in Food Science or related field preferred

  • 5+ years of food safety/food manufacturing experience in lieu of education is a plus.