Amy’s Kitchen
Job Description
Job Title: Quality Control Canning Technician
Department: Canning Department
Reports To: Canning Supervisor
FLSA Status: Non-Exempt
Prepared By: Canning Business Unit Manager
Prepared Date: September 22, 2020
Salary Level: 6A C
SUMMARY
This position is responsible to ensure product compliance with all Critical Control Points and Preventative Controls for the production of Low Acid Canned Foods (LACF) (21CFR113).
Completes quality checks for Canning activities to assure that WIPs (work-in-process) and finished products meet specified requirements. Assesses manufacturing and equipment conditions to assure they meet specified requirements.
Provision for coverage of these responsibilities during an absence includes substitution by Canning Op 1, QFS Canning Coordinator, or similar trained and qualified personnel.
ESSENTIAL DUTIES AND RESPONSIBILITIES may include the following. Other duties may be assigned.
- Conducts monitoring tests on WIPs and/or finished products: weight, viscosity, pH, brix, moisture, strained weight, vacuums, etc.
- Evaluates flavor, texture and odor of soups, sauces and finished products.
- Monitors physical and numerical values on equipment such as temperature, time, pressure, metal rejection, etc.
- Inspects and evaluates packaging including can seams, label placement, lid tightness, line clearance between products, etc.
- Reviews and verifies canning paperwork and monitoring tests are completed in an accurate and timely manner with appropriate response to out of specification events
- Immediately reports out-of-spec materials and operating conditions to the Manufacturing and QFS Supervisors.
- Assists with solutions to problems encountered with products and procedures.
- Immediately track and report (place on Hold) product when raw materials, WIPs, or finished product do not meet requirements.
- Monitors Good Manufacturing Practices of all individuals in the plant and warehouse. Advises infractions to supervisor.
SUPERVISORY RESPONSIBILITIES
This job has no supervisory responsibilities.
QUALIFICATIONS
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 diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
Preferred:
- Previous experience with food products
SKILLS
- Detail oriented
- Works well with others
- Basic math skills
- Bilingual Spanish/English
- Reliable/Dependable
LANGUAGE SKILLS
- Ability to read and comprehend simple instructions, short correspondence, and memos.
- Ability to write simple correspondence.
- Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
MATHEMATICAL SKILLS
- Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
- Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
REASONING ABILITY
- Ability to understand and utilize a 24-hour clock.
- Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
- Ability to deal with problems involving a few concrete variables in standardized situations.
CERTIFICATES, LICENSES, REGISTRATIONS
Successful completion of Better Process Control School certification
Canning Technician will require special training on can seam analysis
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 frequently required to sit. The employee is occasionally required to stand; walk; use hands to finger, handle, or feel; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, and color vision.
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 occasionally exposed to wet and/or humid conditions and moving mechanical parts. The noise level in the work environment is usually loud.
