Quality Assurance Technician – 2nd Shift

Position Summary:

Reporting to the Quality Assurance Supervisor, the Quality Assurance Technician is responsible for ensuring that food safety and quality assurance programs are properly implemented and maintained by following company, customer, and regulatory guidelines through auditing/inspection, product quality control, and data entry.  The Quality Assurance Technician provides support to operations with the objective of meeting food safety and quality requirements, while maintaining production efficiency. The Quality Assurance Technician presents a professional and respectful attitude when dealing with both internal and external contacts, and will work toward facilitating a team atmosphere within the Service Center.

Key Responsibilities:

The following list of duties and responsibilities of the Quality Assurance Technician is not intended to be an all-inclusive list of duties and responsibilities of the job described. Rather they are intended only to describe the general nature of the job. Under the supervision of QA Management, the QA Technician:

  • Performs food safety and quality critical control point checks on process as outlined in the HACCP and Quality Program requirements and other QA duties.
  • Works directly with production staff on testing protocols and requirements to meet and exceed USDA quality and safety requirements. Ensures production management is aware of deviations from requirements.
  • Performs pre-operational inspection on all operating equipment.
  • Monitors production staff’s adherence in meeting product specifications. Assists in evaluation of new equipment and process instructions to effectively meet and exceed product specifications.
  • Monitors proper implementation of other Food Safety and Quality Programs, by performing in process checks, sample collection and finished product inspection.
  • Assists on trouble shoot processing lines and provide solutions to operations that target manufacturing and food safety requirements.
  • Evaluate raw material and on hold product, suggest disposition and inform appropriate Management Personnel as required.
  • Assists in data entry for all monitoring and verification activities as required. Prepares reports as necessary to record findings and recommendations from testing
  • Additional duties as assigned

Safety:

  • Understand and apply safe work practices and principles. Ask questions if unsure.
  • Identify potential hazards and either work to remedy them (if possible) or bring them to supervisor’s attention for action.
  • Bring a ‘safety first’ attitude to work.

Key Skills and Competencies:

  • Ability to read, understand, and follow documents and procedures
  • Proficiency with Microsoft Office is required
  • Ability to work in team setting or independently with minimum supervision
  • Good analytical and logical problem-solving skills
  • Strong organizational skills. Good verbal and written communication skills
  • Strong conflict resolution skills. Ability to handle stressful situations.
  • Must be able to work in a fast-paced environment

Qualifications/Education:

  • Bachelor’s Degree in a scientific discipline such as animal/food science, biology, microbiology, chemistry/biochemistry
  • 2 – 4 years of Quality Assurance or related experience within the meat/food processing sector preferred.
  • Understanding of HACCP systems
  • BRC knowledge a plus
  • Ability to speak, read, and write in English language required.

Environment:

The hours and days of work are established as needed by operations and at the discretion of management and may be adjusted (increased or decreased) by management as required.  Must be able to work flexible schedule as necessary. Protective equipment is provided. Exposure includes:

  • Very cold temperatures (32° – 36° F)
  • High noise levels.
  • Work in close proximity to industrial equipment, saws, conveyors, forklifts, and mechanized equipment.
  • Wet and slippery floors
  • Variety of odors
  • Standing for extended periods of time
  • Hours of work may exceed 12+ hours per day
  • Exposure to products of beef and pork
  • Frequent reaching, standing, lifting bending, or stooping

Disclaimer:

The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification.  It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualification required of employees assigned to this job.

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