Will “Hazard Analysis and Critical Control Point Coordinator (HACCP Coordinator)” be Replaced By Robots? 🤔

7.7% Chance of Automation

“Hazard Analysis and Critical Control Point Coordinator (HACCP Coordinator)” will almost certainly not be replaced by robots.

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Job Description

Use chemistry, microbiology, engineering, and other sciences to study the principles underlying the processing and deterioration of foods; analyze food content to determine levels of vitamins, fat, sugar, and protein; discover new food sources; research ways to make processed foods safe, palatable, and healthful; and apply food science knowledge to determine best ways to process, package, preserve, store, and distribute food.

Job Details

The SOC (Standard Occupational Classification) code is 19-1012.00
The Mean Annual Wage in the U.S. is $ 71,270.00
The Mean Hourly Wage is $ 34.00
Currently, there are 14,200 people on this job

☝️ Information based on the reference occupation “Food Scientists and Technologists”.

Also Known As…

Tasks for “Hazard Analysis and Critical Control Point Coordinator (HACCP Coordinator)”

Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience.
Inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management standards.
Search for substitutes for harmful or undesirable additives, such as nitrites.
Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists to resolve problems in product development.
Evaluate food processing and storage operations and assist in the development of quality assurance programs for such operations.
Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.
Stay up-to-date on new regulations and current events regarding food science by reviewing scientific literature.
Develop new food items for production, based on consumer feedback.
Demonstrate products to clients.
Check raw ingredients for maturity or stability for processing and finished products for safety, quality, and nutritional value.
Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.
Develop food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications.
Study the structure and composition of food or the changes foods undergo in storage and processing.

Related Technology & Tools

Pulper finishers
Programmable incubators
Muffle furnaces
Automatic diluters
X ray crystallography equipment
Conductivity meters
Gel electrophoresis equipment
Piston filling machines
Blast freezers
Steam blanchers
Viscometers
Ice cream freezers
Food choppers
Fruit presses
Spiral platers
Biological safety cabinets
Thermal cyclers
Batch fryers
Stuffers
Scanning plate readers
Color difference meters
Microcentrifuges
Torsion gelometers
pH indicators
Benchtop nephelometers
Gas chromatographs GC
Air sampling systems
Autosamplers
Food slicers
Dejuicers
Ion chromatographs
Bacterial identification systems
Grills
Laser colony counters
Phase contrast microscopes
Amylographs
Analytical balances
Retort sterilization equipment
Orbital shaking water baths
Amino acid analyzers
Membrane filtration systems
Rotary evaporators
Micro kjeldahls
Jet cooking systems
Vacuum packagers
Dynamic light scattering equipment
Tubular heat exchangers
Microbial monitoring systems
Food crushers
Steam kettles
Fourier transform infrared FTIR spectrometers
Dynamic mechanical analyzers DMA
Drum dryers
High speed refrigerated centrifuges
Darkfield microscopes
High pressure liquid chromatograph HPLC equipment
Griddles
Emulsifiers
Refrigerated benchtop centrifuges
Laboratory mills
Dehydration equipment
Laboratory water baths
Infrared IR spectrometers
Ranges
Spectrofluorimeters
Laptop computers
Scanning electron microscopes SEM
Specific gravity fat analyzers
Melting point apparatus
Food mixers
Bioreactors
Laboratory lasers
Meat saws
Differential refractometers
Carbon dioxide CO2 laboratory incubators
Digital oscilloscopes
Desktop computers
Homogenizers
Glucose analyzers
Oxygen analyzers
Stomachers
Meat grinders
Pulsifiers
Macro kjeldahls
Roasting equipment
Laboratory mechanical convection ovens
Electronic laboratory balances
Strain testers
Rheometers
Extractors
Epifluorescence microscopes
Atomic absorption AA spectrometers
Mass spectrometers
Freeze drying equipment
Commercial microwave ovens
Food dehydrators
Reflectance spectrometers
Thermal processing equipment
Personal computers
Fermenting tanks
Heat exchangers
Anaerobic growth chambers
Computerized calorimeters
Plate heat exchangers
Ultraviolet UV spectrometers
Induction cooktops
Thermal gravimetric analyzers
Fraction collectors
Nitrogen analyzers
Colorimeters
Water activity meters
Coulter counters
Steam autoclaves
Laboratory ovens

SAP
MDS Analytical Technologies GenePix Pro
Sensory Computer Systems SIMS
Microsoft Office
Microsoft Excel
U.S. Department of Agriculture USDA National Nutrient Database
Microsoft Word
STATISTICA
Insightful S-PLUS
PathogenTracker
BioDiscovery ImaGene
Image analysis software
Microsoft PowerPoint