Quality Control Tech at Athens Foods – Brookpark, Ohio

Job Title: QA Technician FLSA Status: Non-Exempt

Reports To: Quality Assurance Manager Pay Grade: 16

Department: Quality Assurance Last Revision: 04/21

PURPOSE

Accountable for the quality and food safety of all materials, processes and products in our manufacturing facility.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following (but not limited to): To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties.

1. Check and assess production processes/products for conformance to set specifications.

2. Metal detection equipment calibration, programming and monitoring capability.

3. Verification testing/inspection of incoming materials, ingredients, packaging, etc. to ensure specification and/or requirement compliance.

4. Product(s) moisture analysis (e.g. moisture content) testing and reporting.

5. Temperature monitoring and recording of refrigeration and frozen storage.

6. Inspection and documentation of flour tailings.

7. Organization and filing of batch reporting, various QA & Production records based on required frequency.

8. Perform raw material, ingredient and finished product sampling, testing (i.e. micro) and evaluation (organoleptic) requirements.

9. Responsible for monitoring and reporting food safety, quality or security/safety concerns to his/her supervisor.

10. Ensures other employee(s) and personal conformance with all physical safety, food safety and GMP policies.

11. Other duties as assigned.

REQUIRED QUALIFICATIONS: listed below are basic requirements to be successful in this position.

Education, Training and/or Experience

1. Minimum HS Diploma or GED.

2. Minimum 2 -3 years employment with Athens Foods.

3. Read, write and speak English fluently.

4. Perform a 10 hr./day shift at a minimum, overtime (if required).

5. Demonstrate basic abilities for technical aptitude.

6. Perform basic math skills.

Other Skills/Abilities

1. Demonstrate attention to detail and exhibit the ability for inspection.

2. Perform basic Microsoft office applications (Word, Excel), intranet/internet navigation.

3. Maintain daily organization, multi-tasking and consistently meet project deadlines.

4. Read and interpret technical documents such as chemical labels, operating and maintenance instructions and procedure manuals.

5. High degree of initiative and independent judgment.

6. Ability to express oneself effectively and concisely.

7. Self-motivated, proactive and solution focused.

8. Maintain a high level of energy and a consistent positive attitude.

9. Communicate with external audience and company staff in a personable and professional manner.

Certifications, Licenses, registrations

HACCP certification (within 1-2 years of hiring).

PREFERRED QUALIFICATIONS:

1. Associates of Science or Bachelor of Science (Biology, Food Science or related field).

2. 1-3 years minimum experience in food industry or related field.

3. HACCP certification.

4. Quality & Food Safety training.

PHYSICAL DEMANDS: described below are representative of those that must be routinely met by an employee to successfully perform the essential duties of this position. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties.

1. Perform/operate laboratory equipment.

2. Communicate and exchange information, collect, compile and prepare work documents, develop and maintain work files/records.

3. Lift up to 50 lbs. independently when required.

4. Ability to spend majority of work day standing/walking to perform job duties.

5. Ability of depth perception, normal vision, normal finger dexterity and ability to crouch, reach, hear, communicate and exchange information at normal speaking levels.

WORKING CONDITIONS: described below are representative of those that must be met by an employee while performing the essential duties of this position. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties.

1. Majority of the work performed in food production and general office environments.

2. Some level of exposure to manufacturing noise, uncontrolled facility heating/cooling, food grade cleaning chemicals/lubricants.

3. Use of sanitary and personal hygiene items as needed.

4. May require use of personal protective equipment (PPE) or other safety equipment.