Food Safety Coordinator

The Food Safety Coordinator is the primary point of contact responsible for executing and implementing key food safety programs at the BC Zundert factory. The ideal candidate will have a strong background in HACCP and food safety, with the ability to identify food safety risks in a production environment, conduct and prioritize risk analyses, and work collaboratively with both production and management teams to drive root cause analysis and corrective actions.

This role also oversees all Global Food Safety Initiative (GFSI) requirements as well as multiple customer food safety standards. The coordinator will be responsible for planning and directing activities related to the development, application, and maintenance of quality standards across industrial processes, materials, and products.

Key Responsibilities:

• Provide scientific and technical support in food safety and quality assurance to ensure product safety and quality, including risk assessments, program development, and training.

• Coordinate, plan, and implement quality and food safety programs; identify and communicate risks and provide actionable recommendations.

• Recommend and implement process and equipment improvements to enhance food safety and operational efficiency.

• Develop and maintain procedures and work instructions.

• Conduct validation studies and risk assessments to establish critical limits for key processes; ensure HACCP program is up-to-date and validated.

• Lead and manage HACCP and food safety training to ensure compliance with regulatory and company standards.

• Coordinate and facilitate external audits and manage food safety certifications.

• Develop and initiate inspection, testing, and evaluation standards and methods.

• Implement programs to evaluate the precision and accuracy of production and testing equipment.

• Manage procedures related to customer complaints and evaluate associated costs and responsibilities.

• Ensure compliance with all food safety regulations and good manufacturing practices (GMPs).

• Perform other related duties as required.

Qualifications:

• Bachelor’s degree in Chemistry, Biology, Microbiology, Food Science, or a related field.

• Minimum of 5 years of experience in food safety, including formal HACCP training and environmental monitoring/testing for pathogens.

• GFSI practitioner (e.g., FSSC 22000) or certified auditor preferred.

• Certification in a quality management system (e.g., ASQ) is a plus.

• Proficiency in the local language and English (minimum B2 level).

• Proficient in MS Office Suite; experience with SAP, Salesforce.com, and manufacturing scheduling tools is desirable.

• Willingness to travel up to 5% for local site visits.