Overview:
The Quality Assurance Analyst 3 has mastered the activities of a Quality Assurance Analyst 1 and 2. This individual is key in maintaining the quality of raw materials, in process products, and finished product. They are skilled in monitoring production processes to ensure compliance with safety standards, product specifications, and regulatory requirements. Proficient in conducting tests, maintaining accurate documentation, and collaborating with production teams to identify and address quality issues. Responsible for maintaining the quality and food safety of requirements for proper lab operation. Eager to contribute to maintaining high-quality standards in food manufacturing and ensuring customer satisfaction. Reports any nonconformance of product to management. Manages key food safety and quality programs to support the day-to-day operations of the facility.
Shift:Monday - Thursday, 12p - 10p.
We kindly request that recruitment agencies and staffing firms refrain from submitting unsolicited resumes to our company. Any resumes sent without a prior agreement and access to proper submittal into the ATS will be considered the property of T. Marzetti, and we reserve the right to contact those candidates without any obligation to pay a fee.
Responsibilities:
Conducts essential functions as outlined in Quality Assurance Analyst 2:
- Collects samples (ingredients, products, packages) and monitors tests according to established procedures.
-
Conduct 24-hour product re-testing to ensure critical to quality attributes are maintained.
- Run kitchen batch testing including salt, acid, viscosity, pH, sensory (sauces/dressing only).
-
Places finished product or raw materials on hold when non-conformances are identified.
- Performs sensory setup.
- Conducts raw material testing as needed.
- Maintain lab equipment in a clean and orderly fashion after each use.
- Collects and manages product shipments (customer, R&D, micro, other plants, etc.) as needed.
- Collects and manages ingredient shipment to RDQ, comans, plants, etc. as needed.
-
Collects line and/or in process samples as needed to support troubleshooting efforts.
- Weigh flavors and small ingredients as needed to support Operations.
- Conduct additional testing such as starch measurements as needed to support Operations.
-
Test R&D samples for Food Safety & specification development to support new/changed product development.
- Conduct warehouse temperature monitoring and report non-conformances as identified.
-
Conduct facility food safety audits (GMP, glass and brittle plastic, knife, etc.) as assigned. Collect, label, properly store, and maintain retain samples (daily), finished product micro samples (daily), and shelf-life monitoring samples (as directed). This includes stock rotation of retained samples to ensure proper space is maintained.
Trains new Quality Assurance Analyst 1 and 2’s.
Conducts lab equipment calibrations.
Leads the COA Management Program including SAP and Trace Gains transactions and zoning in Trace Gains for new raw materials/suppliers.
Owns the Raw Material Management program ensuring proper testing and protocols are being maintained.
Evaluates and performs shelf-life extensions as needed to support operations.
Sensory Program participation and analytics.
Oversees shelf-life monitoring program and reports back results to impacted parties.
Completes production specification sheet setup and maintenance.
Responsible for the Label management program for bottles and drums ensuring that the proper labels are updated and applied during shift operations as needed.
Conducts Process Inspections (Finished Product, Customer specific releases)
Enters manufacturing date changes in SAP as needed.
Communicates daily shift handoff to Lead and/or Supervisor.
Conducts Behavior Based Observations (BBO) as assigned.
Identifies and recommends methods to improve processes to reduce waste, improve productivity, improve quality and/or consistency.
#TMZ23
Qualifications:
High School Diploma or GED (minimum requirement).
At least 2 years’ experience as a Quality Assurance Analyst 2.
Associate's or Bachelor's Degree in Food Science, Biology, Chemistry, Microbiology, or a related field preferred.
Proficient knowledge of HACCP, GMP, and FDA/USDA regulations
Proficient laboratory testing and equipment operation
Understands key ingredient functionality, processing functions, product attributes, and/or basic food microbiology testing methods
Strong oral and written communication skills and computer skills
Proficient knowledge of Quality Management System such as FSQS, audit standards, customer requirements, etc.
Demonstrated ability to identify risks and promote a proactive food safety and quality culture (food safety/quality minded)
Proficient insight on inspection techniques for GMP and food safety system compliance
Proficient micro program knowledge and execution
Excellent communication, collaboration and teamwork skills
Strong observational and problem-solving abilities
Attention to detail
Analytical thinking
Proficient computer skills with basic understanding of key software (i.e., Pathway, Trace Gains, SAP, etc.)
Organizational skills
Self-Directed
Competencies:
Drives Results
Ensures Accountability
Courage
Optimizes Work Processes
Working Conditions/Environment:
Works in a manufacturing environment where the employee is regularly required to speak, read, sit, stand, lift, reach, and bend while moving about the facility. Must be able to stand up for an 8–12-hour shift (sometimes longer) with regular breaks. Earplugs, hairnets and steel-toed shoes are required per company and plant GMP and Safety requirements.
