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Quality Control Technician

POSITION PURPOSE: Assist in all aspects of the quality and food safety programs and policies.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Perform laboratory testing of finished products and raw materials.
2. Perform Post Sanitation Inspections
3. Sanitation Chemical Testing
4. Approve Finished Goods and Raw Materials in Navision
5. Create COAs
6. Sample Raw Materials
7. General running of laboratory, including verification of lab equipment. i.e.:
a. Scale b. Thermometer c. Viscometer d. Refractometer e. pH Meter f. ATP unit g. Leco
8. Support Quality Programs
9. Evaluate that standards are being met.
10. Responsible for cleanliness of laboratory (MCS) and lab paperwork filing.
11. Food Safety Responsibilities: Ensure compliance with food safety requirements in assigned departments.
12. Food Regulation Responsibilities: Comply with all FDA food regulations.
13. Food Quality Responsibilities: Perform audits on a continual basis. Ensure compliance with written product specifications. Relay quality defects to appropriate management personnel.
14. Perform ATP swabbing as needed.
15. Perform Environmental Monitoring/Water Potability Testing as directed.
16. Assist in training of new lab techs individual training.
17. Supplies inventory and ordering with the supervisor.
18. Complete monthly glass and brittle plastic audit.

KNOWLEDGE AND SKILL LEVEL
1. Associates or Bachelor’s Degree in Food Science or other related disciplines.
1. Computer (excel & word)

SUPERVISORY RESPONSIBILITIES
1. None

BEHAVIOR
1. Exhibit team player qualities of cooperation and coordination: professional interaction in all business contacts all day, every day.

ATTENDANCE
1. Present for work, when scheduled, is a mandatory function.

SAFETY
1. Compliance with all company safety rules, procedures, and guidelines is essential.

PHYSICAL REQUIREMENTS OF THE JOB
1. Lift 60 lbs -Occasionally
2. Carry 60 lbs -Occasionally
3. Bend/Stoop – Frequently
4. Climb/Work at Heights – Occasionally
5. Reach above shoulder level – Occasionally
6. Push/Pull – Occasionally
7. Squat/Crouch – Occasionally

REQUIRED TRAINING & EDUCATION
1. Facility specific CCP Training (Annually)
2. Human Food Training Requirements
a. See Quality and All employee required training found on Worksheet 08.02.01 Training Register for Human Food Facility Management.
b. Worksheet 08.01.01 Lab Technician Core Skills Register

TRAVEL
1. None

WORK SCHEDULE
1. Must be willing to work 1st, 2nd, and/or 3rd shifts.
2. Must be willing to work a temporary assignment, alternative schedule, or shift as requested by a supervisor.
3. Non-exempt employees are required to work all scheduled weekend or overtime shifts when the need arises

To apply, please email us your resume. Apply Now