To assist with duties providing technical support to management and production personnel in an ongoing manner to ensure all finished goods conform to specifications and meet customer requirements, according to established company policies and procedures.
JOB QUALIFICATIONS:
Education and Experience:
High School Diploma or GED required. Two to three years’ experience in a food processing environment, or a two-year degree in the field of science, or an equivalent combination of education and experience. Stable work history.
JOB DUTIES:
Assist in ensuring fundamental food safety and quality practices are maintained to achieve food safety and quality objectives and to support ongoing improvements of food safety programs.
Assist with inspection and testing of raw materials to assure vendor compliance with specifications and established procedures.
As required, inspect, test and monitor current production in accordance with established procedures to assure compliance to required specifications; report findings to appropriate personnel for needed changes or adjustment or place product on hold.
Perform technical operations such as taking microbiological swabs, in-process and finished product samples, examining/analyzing product, and recording results. Take appropriate action in accordance with established procedures.
Develop and maintain proficiency with the LIMS system of Quality Assurance to input data results.
Clean, maintain and sanitize equipment used for quality purposes according to established sanitary rules and regulations.
Operate company vehicle as required.
Record and document inspection results, identifying areas of improvement or concern.
Work closely with production teams and process improvement manager to assist in resolving quality issues and prevent future defects.
Ensure calibration equipment are up to date and within specifications.
Perform all other duties as assigned.
General knowledge of food processing and manufacturing, quality procedures and laboratory testing.
Knowledge of organizational methods and ability to manage multiple tasks/projects simultaneously.
Must be able to distinguish if food safety violations or product quality issues occur and resolve immediately or, if unable to resolve immediately, contact appropriate plant and quality management.
Ensure food safety and quality responsibilities and tasks are accounted across the Quality Department in the event of absences due to illness or vacation.
Should the Quality Technician be absent, duties will be covered by other personnel in the Quality Department.
Must be flexible with time during peak season.
Knowledge and ability to:
Perform basic math calculations.
Accurately and legibly record a variety of data, including testing data.
Learn, understand, and implement a wide variety of processing methods to assure compliance with established sanitation and processing procedures.
Learn testing methods, including instrumentation testing as required.
Modify and adapt equipment/machinery in preparation for new product lines or mechanical processes.
Communicate effectively and tactfully with plant personnel, sales staff, customer service and other internal and external customers.
Operate basic plant, lab, and office equipment, including computers, telephones, fax machines, and copiers.
Remain calm and professional during peak periods of activities.
Maintain confidentiality of company information when required.
Drive a vehicle and maintain valid driver’s license.
Work daily, weekends, and extended hours as necessary.
Assist other work-related areas, as required.
Learn and operate windows environment software, such as Microsoft Excel, Microsoft Word, LIMS, Reliance and MAPICS system.
Approximate: 8-Hour Day (may be longer during peak season)
Physical Demand Level: Medium
Physical Demand Wt./Force Height Distance Frequency
Lifting, Waist to Floor 0-2.5 lbs. 0-36 in. NA Frequently
Lifting, Waist to Floor 2.5-40 lbs. 0-50 in. NA Occasionally
Lifting, Above Shoulder 0-1 lbs. 50-72 in. NA Occasionally
Carrying, Bilateral 0-40 lbs. Self-selected Up to 25 ft. Occasionally
Pushing/Pulling,
Horizontal 0-35 lbs. of force ~36 in. Up to 200 ft. Occasionally
Grasping Up to 35 lbs. of force NA NA Frequently
Pinching
(2-point/3-point/lateral)
Up to 5/8/10 lbs. of force NA NA Occasionally
Reaching, Forward/Lateral NA 0-50 in. Up to 24 in. Frequently
Reaching, Above Shoulder NA 50 -72 in. Up to 24 in. Occasionally
Sitting NA NA NA Occasionally
Standing NA NA NA Frequently
Walking NA NA Up to 200 ft. Frequently
Stair Climbing NA 8-12 ft. NA Occasionally
Squatting NA NA NA Occasionally
Bending NA NA NA Occasionally
Stooping NA NA NA Occasionally
Twisting NA NA NA Occasionally
Frequency Key
Occasional: 1-33% of workday or 1-12 reps/hour
Frequent: 34-66% of workday or 13-62 reps/hour
Constant: +67% of workday or +63 reps/hour
Physical Demand Summary: Maximum frequent waist to floor lift of 2.5 lbs.; Maximum occasional waist to floor lift of 40 lbs.; Maximum occasional above shoulder lift of 1 lbs.; Maximum occasional bilateral carry of 40 lbs.; Maximum occasional horizontal push/pull force of 35 lbs. of force; Frequent grasping of 35 lbs. of force; Occasional 2-point/3-point/lateral pinching of 5/8/10 lbs. of force; Frequent forward/lateral reaching; Occasional above shoulder reaching; Occasional sitting; Frequent standing; Frequent walking; Occasional stair climbing; Occasional squatting; Occasional bending; Occasional stooping; Occasional twisting.
