Quality Assurance Technician (Produce and Food Products)

Position Summary:
Responsible to ensure quality and food safety compliance by monitoring and documenting required checks including chemical levels, product specification, labels, good manufacturing practices (GMPs), temperatures, and operational procedures throughout the entire production process.

 

Responsibilities and Essential Duties:
Perform production chemical checks and regulating chemical levels to ensure food safety compliance.

Monitor and record chemical and wash water levels and make adjustments as needed, product specification/labeling and required mechanical information throughout the entire production process.

Perform analysis on the incoming ingredients (i.e. brix, taste, flavor, odor), record the results and report any deviations.

Provide feedback and corrective action recommendations to associates regarding quality/food safety and good manufacturing practices (GMP’s) with courtesy and professionalism.

Complete a daily pre-operational inspection of processing rooms and equipment; collect pre-op microbiological swabs as needed; and maintain temperature logs using appropriate equipment (i.e. thermometers) and complete related quality assurance, HACCP (Hazard Analysis and Critical Control Points), SQF (Safe Quality Food) and USDA (US Department of Agriculture) paperwork in a timely and accurate manner.

Ensure proper slotting for finished product and complete a quality check of finished product(s); investigate product issues identified and place impacted inventory on hold until resolved and review labels to identify any potential labeling issues and communicate necessary changes in a timely manner.

Respond to questions presented while on the floor regarding product quality, food safety, chemical safety, product specification or other quality related items.

Maintain order and safety of work environment.

May be responsible to assist with preparing samples for customers according to appropriate product specifications.

Provide positive, creative feedback with ideas for product/quality systems development and improvement.

Maintain current knowledge of USDA regulations, federal inspections and sanitation regulations, industry trends and best food preparation practices; make recommendations to improve current programs and processes and to ensure company legal compliance.

The above statements are intended to describe the general nature and levels of work being performed as assigned for this job. This is not intended to be an all-inclusive list of all responsibilities, duties and requirements; additional responsibilities may be assigned as needed.

 

Knowledge, Skills Abilities:
Good written and verbal communication skills; must maintain professional relationship with internal and external contacts.

Good organization, prioritization, multi-tasking and attention to detail skills.

Must have basic mathematical and literacy skills to read and document temperatures, weights, etc. of products and have a general understanding of weight relationships.

Proficient computer skills including Microsoft Office.

Must be able to work weekends, holidays, day and night hours, and overtime as necessary and as assigned, and must be able to work in the conditions specified for 8 - 10 hour shifts.

Physical Requirement:
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

May be required to lift and/or move up to 20 pounds. The associate is frequently required to sit/stand/walk.

While performing the duties of this position, the employee is subject to a typical food production environment and/or distribution setting and is rarely exposed to outside weather conditions; temperatures may vary within the work environment. The employee will be exposed to various work environments (i.e., refrigerated/freezer coolers, wet, dry and/or humid) on a frequent basis.

The noise level in the work environment varies; food production setting may be low to moderate; distribution center setting may be moderate to high.

Equipment:
General office equipment (i.e., computer, telephone, copy/facsimile machine, etc.)

Technical equipment (i.e., Colorimeter, Scales, Thermometer, Refractometer, etc.)

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