SUMMARY: Implement Food Safety & Quality Assurance (FSQA) raw material audit support/evaluation program and inspection/audit process to ensure compliance of raw material products to agreed upon specifications at a Sysco Specialty Meat Group location.
ESSENTIAL DUTIES AND RESPONSIBILITIES: Physically and visually assess quality attributes (i.e. color, size, defects, mispacks, etc.) of raw materials against supplier or governmental specifications. Utilize email and electronic monitoring system to submit claims to suppliers on products not meeting product specifications. Follow up with suppliers on claims. Work closely with FSQA, Merchandising and/or Accounting Department to insure claims are paid. Assist in Employee Training of FSQA Programs, Policies and Procedures regarding raw material auditing.
OCCASIONAL/MARGINAL JOB DUTIES: Provide assistance when necessary for FSQA Technician activities including FSQA program monitoring activities. product evaluations, plant visits, and supplier/customer communication to assist other staff members. Assist as needed in any manner capable of during emergency situations the plant President or GM determines are paramount to the business.
ORGANIZATIONAL RELATIONSHIPS: Frequently interacts with the following: SSMG Personnel, Operations, Sales, Merchandising as well as supplier/customer personnel.
QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE: High School equivalent education with some post high school education preferred. One to 3 years meat and/or seafood industry (as appropriate) experience at a federal CFIA/FDA meat and/or seafood processing plant (as appropriate). Knowledge of meat, poultry and/or seafood products including product specifications. Experience as a Quality Assurance or Quality Control Technician in a meat or seafood processing is desirable.
LANGUAGE SKILLS: Incumbent must demonstrate ability to write reports, basic business correspondence, as well as to effectively present information and respond to questions from managers in the English language.
MATHEMATICAL SKILLS: Incumbent must demonstrate ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
REASONING ABILITY: Incumbent must demonstrate ability to define problems, collect data and establish facts. Incumbent must demonstrate ability to interpret basic technical instructions.
CERTIFICATES, LICENSES, REGISTRATIONS: Valid driver’s license.
OTHER SKILLS AND ABILITIES: Ability to use personal computer, lab equipment, food preparation equipment and office communication equipment.
PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to use hands to finger, handle, or feel objects, tools, or controls. The employee is occasionally required to stand; walk; sit; reach with hands and arms; stoop, kneel, crouch, or crawl; and taste or smell.
The employee must occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
Plant audits and inspections may require lifting of products up to 100 pounds and inspection requires working in a production environment on a moving line, lifting cartons, and visual inspection. Corrected vision required for sensory analysis to identify color, clarity. Warehouse and plant audits also require close and distance vision to judge GMPs; peripheral vision and depth perception mandatory for safety.
WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is frequently exposed to fumes or airborne particles. The employee occasionally works near mechanical parts and in high, precarious places and is occasionally exposed to wet and/or humid conditions, extreme cold, and risk of radiation.
The noise level in the work environment is usually moderate and operating in a refrigerated environment is common. Plant audits/inspections and working at remote in-transit processing facilities and Sysco Operating Companies contain both moderate/loud noise and exposure to fumes and mechanical hazards.
COMMENTS: Formal job training in TQM principles, SPC, would be beneficial. Formal quality and sensory analysis training would be helpful. Raw meat or seafood industry only experience will be accepted in lieu of combined experience.
