QA Technician

KEY RESPONSIBILITIES

• Conduct work in progress (WIP) and finished product analysis to determine conformance to quality standards.
• Support Operations with testing ingredients and/or WIP product to ensure product specifications are met.
• Prepare samples, standards, and solutions accurately.
• Be able to use, understand, and maintain the following laboratory equipment: GC, HPLC, LECO, NIR, pH meter, Aw meter, scales, grinders, blenders, etc.
• Calibrate and standardize analytical equipment within the laboratories and within the production facility.
• Lead all product deviations found within your shift as the QA representative.
• Communicate all product deviations to leadership and follow escalation protocols, as required.
• Work with Operations to evaluate nonconformances and implement corrective actions.
• Isolate and place nonconforming products, ingredients, or packaging on hold and communicate hold information to operations, QA, and logistics.
• Collect environmental residue samples from established locations to support the environmental monitoring program.
• Take swab/sponge samples during special occasions/events, as necessary.
• Test diluted sanitizers to verify concentration and record data.
• Conduct pre-operational inspections with ATP hygiene tests to evaluate the effectiveness of sanitation.
• Performing data-entry and computer file maintenance on all tasks.
• Ensure all results for quality checks, titrations, pre-operational inspections, etc., are documented accurately and within a timely manner.
• Be familiar with the food safety plan and preventive controls for all products manufactured at the site.
• Coach teams on quality and food safety standards, such as GMPs, product specifications, Preventive Control limits, sanitation expectations, etc.
• Follow all company Safety Rules and Good Manufacturing Practices (GMP's).
• Perform other duties as assigned.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each duty and responsibility 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 duties and functions of the position.

• Must be able to report to work on time and to work the entire scheduled work period or shift. Timely and regular attendance is required.
• Accustomed to and able to work in a high-volume, complex, and fast-paced environment.
• Proven ability to successfully manage multiple competing priorities.
• Strong problem-solving skills coupled with the ability to act. A "can-do" mindset and attitude is a must.
• Must be flexible and have the ability to work additional hours when workload, deadlines, production requirements, shift coverage, or overtime demand it.
• Consummate team player attitude of sharing and helping others. Must be able to interact positively, professionally, and in cooperation with others.

• Be able to learn or know laboratory terminology and techniques.
• Desire to work in a team based environment.
• Be disciplined enough to work independently when the situation calls for it and stay on task.
• Pay attention to detail.
• Strong Computer Skills
• Proficient in Microsoft Suite Products (PowerPoint, Word, Excel, Outlook, Teams, etc.)
• Strong analytical, troubleshooting, reading, writing, and arithmetic skills.

  EDUCATION and/or EXPERIENCE

• High-school degree or equivalent is required.
• Basic understanding of food manufacturing operations.
• A degree in Food Science, Food Technology, Animal Science, Meat Science, Chemistry, Biology, Microbiology, or equivalent work experience is preferred.

• LANGUAGE SKILLS

  Ability to read and interpret documents such as safety rules, GMP's and general instructions. Good communication skills are required.

  REASONING ABILITY

  Ability to apply common sense understanding to carry out both oral and written instructions.

  PHYSICAL DEMANDS

  The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions and duties of this job. Reasonable accommodation may be made to enable individuals with disabilities.

• While performing the duties of this job, the employee is regularly required to stand and lift. The employee is required to stand, walk upstairs and walk at a minimum of 70% of the time.
• The employee must be able to work 12-hour shifts at night (2-2-3 schedule), with the flexibility to work additional planned or unplanned hours, as business needs.
• The employees must occasionally lift/push/pull or carry up to fifty (50) pounds and should be able to lift 30-35 pounds on a frequent basis.
• The employee must be able to squat or kneel and to bend on a frequent basis.
• The employee must be able to climb steps on a frequent basis.
• The employee must be able to work in a hot environment.

EDUCATION and/or EXPERIENCE

• High-school degree or equivalent is required.
• Basic understanding of food manufacturing operations.
• A degree in Food Science, Food Technology, Animal Science, Meat Science, Chemistry, Biology, Microbiology, or equivalent work experience is preferred.

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, GMP's and general instructions. Good communication skills are required.

REASONING ABILITY

Ability to apply common sense understanding to carry out both oral and written instructions.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions and duties of this job. Reasonable accommodation may be made to enable individuals with disabilities.

• While performing the duties of this job, the employee is regularly required to stand and lift. The employee is required to stand, walk upstairs and walk at a minimum of 70% of the time during a 12-hour shift.
• The employee must be able to work 12-hour shifts at night (2-2-3 schedule), with the flexibility to work additional planned or unplanned hours, as business needs.
• The employees must occasionally lift/push/pull or carry up to fifty (50) pounds and should be able to lift 30-35 pounds on a frequent basis.
• The employee must be able to squat or kneel and to bend on a frequent basis during a 12 hour shift.
• The employee must be able to climb steps on a frequent basis.
• The employee must be able to work in a hot environment.

SAFE PERFORMANCE REQUIREMENTS

Employee must have the ability to perform the essential job functions identified above consistent with safety standards and practices with or without a reasonable accommodation.

WORK ENVIRONMENT

The work environments characteristics described here are representative of those an employee encounters while performing the essential duties of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate to high.