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How much do haccp supervisor jobs pay per hour?

As of Aug 29, 2026, the average hourly pay for haccp supervisor in the United States is $30.65, according to ZipRecruiter salary data. Most workers in this role earn between $21.63 and $36.54 per hour, depending on experience, location, and employer.

What is a HACCP supervisor?

HACCP Supervisors are professionals responsible for overseeing the implementation and maintenance of Hazard Analysis and Critical Control Points (HACCP) systems within food production or processing facilities. They ensure that food safety standards are met by monitoring processes, verifying compliance, and training staff on proper procedures. Their role is crucial in identifying potential hazards, establishing control measures, and ensuring that corrective actions are taken when necessary to prevent foodborne illnesses.

What are the key skills and qualifications needed to thrive as a HACCP supervisor?

To thrive as a HACCP Supervisor, you need a solid understanding of food safety regulations, hazard analysis, and critical control point principles, typically backed by a relevant degree and HACCP certification. Familiarity with food safety management systems, quality assurance software, and auditing tools is crucial for daily operations. Strong attention to detail, problem-solving abilities, and effective leadership and communication skills help ensure compliance and guide teams. These competencies are vital for maintaining food safety standards, preventing contamination, and ensuring regulatory compliance in food production environments.

What are some common challenges a HACCP supervisor may face in maintaining food safety compliance?

A HACCP Supervisor often encounters challenges such as ensuring all staff consistently follow safety protocols, keeping up-to-date with evolving regulatory requirements, and managing documentation for audits. Balancing daily production demands with thorough hazard analysis and corrective actions can also be demanding. Effective communication and regular training are key to overcoming these challenges and maintaining a culture of food safety across the team.

What is the difference between Haccp Supervisor vs Food Safety Technician?

AspectHaccp SupervisorFood Safety Technician
CertificationsHACCP certification, food safety trainingFood safety certification, HACCP knowledge
Work EnvironmentFood manufacturing, processing plantsQuality control labs, inspection sites
Employer & Industry UsageFood production companies, processorsFood testing labs, regulatory agencies
Primary FocusOverseeing HACCP plan implementationConducting food safety testing and inspections

The main difference is that a Haccp Supervisor manages and ensures the proper implementation of HACCP plans within food production environments, while a Food Safety Technician focuses on testing, inspections, and ensuring compliance through laboratory analysis. Both roles require food safety certifications but serve different functions in maintaining food safety standards.

What cities are hiring for Haccp Supervisor jobs?

Cities with the most Haccp Supervisor job openings:

What job categories do people searching Haccp Supervisor jobs look for?

The top searched job categories for Haccp Supervisor jobs are:

Haccp Supervisor jobs near you
Infographic showing various Haccp Supervisor job openings in the United States as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $63,748 per year, or $30.6 per hour.

FSQA HACCP Supervisor

Kenosha Beef International LTD

Columbus, OH • On-site

Full-time

Re-posted 7 days ago

Job description

The FSQA HACCP Supervisor plays a crucial role in ensuring food safety and quality. Their responsibilities include implementing and overseeing Hazard Analysis Critical Control Point (HACCP) Plans, Sanitation Standard Operating Procedures (SSOP), and Standard Operating Procedures (SOP). The HACCP Supervisor maintains and monitors the food safety system, aiming to drive continuous improvements in product quality and food safety.
Duties/Responsibilities:
  • Responsible for maintenance of established HACCP and SSOP programs including ongoing documentation, verifications, training, and annual re-assessments.
  • Maintain and update all relevant FSQA policies and procedures. This includes conducting annual reviews, writing new policies, and editing existing ones to align with current practices.
  • Ensure strict compliance with all USDA regulatory requirements. In this role, the HACCP Coordinator serves as the primary point of contact for USDA inspectors, promptly addressing any concerns they may raise, ensuring that the facility meets and exceeds the necessary standards set forth by the USDA. Regularly attend USDA meetings to allow effective communication and alignment with USDA guidelines and initiatives.
  • Ensure seamless coordination between USDA sampling and testing activities and the plant management team.
  • Promptly addressing non-compliance issues flagged by the USDA to maintain adherence to regulations and quality standards. Additionally, collaborate closely with operations to correct any non-compliances.
  • Ensure that all auditing scheme requirements are met, including but not limited to GFSI (BRC), customer standards, and facility sanitation. Collaborate with the FSQA manager, to collectively lead all audits.
  • Manage all positive E. coli events, documentation, and Finished Product, including all communication with costumers, plant operations and corporate FSQA.
  • Collaborate with Foreign Material Eradication Teams to foster continuous improvement within the facility.
  • Conduct raw materials supplier investigations, submit notifications, and claims.
  • Capable of fulfilling FSQA Manager and Supervisor duties as required.
  • Oversee micro programs, sampling, finished product testing, and disposition; communicate results to both plant and corporate FSQA management.
  • Create FSMOCs as necessary to ensure equipment and processes adhere to sanitary design standards and prevent microbial and foreign material contamination.
  • Organize, lead, and facilitate the monthly Food Safety and Quality team meeting.
  • Drive supplier compliance by ensuring correct raw materials COAs are received and reviewed.
Required Knowledge/Skills/Abilities:
  • Excellent verbal and written communication and organizational skills.
  • Excellent interpersonal and conflict resolution skills.
  • Keen attention to detail.
  • Ability to prioritize tasks and delegate where appropriate.
  • Ability to act with integrity, professionalism, and with confidentiality.
  • Knowledge of USDA, HACCP, Food Safety, and Sanitation principles.
  • Proficient with Microsoft 365.
Education and Experience:
  • Bachelor's degree in food science, meat science, microbiology or related field; or 5 years of experience in quality assurance and food safety leadership.
  • HACCP certification.
  • Experience with GFSI food safety standards (BRC preferred).
Physical Requirements:
While performing the duties of this job, the employee is regularly required to:
  • Prolonged periods of standing and walking as tasks dictate.
  • Occasional prolonged exposure to wet and cold conditions.
  • Must be able to lift 50 pounds at times.
  • Must be able to access and navigate each department.

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