Job Summary and Mission

The Quality Assurance Technician will be responsible for performing daily quality assurance activities. This position plays a vital role in assisting the Quality Team for maintaining food safety, quality, and regulatory programs in compliance with SQF.

Summary of Key Responsibilities

· Comply and participate with company’s GMP’s and Food Safety Programs including, SOP’s, SSOP’s and other policies. Inspect and ensure the day-to-day production areas for GMP and all governmental regulatory requirements compliance.

· Enforce quality and food safety standards on raw materials through inspection and analysis to match all specifications.

· Assist with maintaining records for HACCP, SQF and FSMA including, but not limited to Daily and Monthly GMP inspections, label verification, verification of CCP records, performing weight check on WIP and finished products, glass and brittle inspections, ON HOLD program.

· Work closely with the sanitation department to ensure the effectiveness of the documented, implemented sanitation program.

· Ensure received, manufactured, and packaged products meet quality and food safety specifications.

· Assists in the training and presentation of programs to maintain ongoing training of all plant employees in policies and programs such as GMPs, HACCP, SSOP's and Allergen Policy

· Responsible for performing checks and documenting results for the following: Scales, Thermometers, Freezer and Cooler Temperatures, Machines, and Areas needing cleaning.

· Responsible for daily equipment compliance & equipment maintenance. Inspecting efficiency of leaning with the help of ATP swab, visual inspection, and allergen validations Responsible for conducting pre-operational and operational checks for start-ups and production during the day.

· Support QA team in performing environmental monitoring and sending swab and FG samples to lab for testing.

· Special projects assigned by the FSQA Supervisor/ QA Manager.

· Informs management of significant issues and/or developments identified during quality assurance activities and actions being taken to improve the situation.

· Other duties as assigned.

Summary of Experience

- Experience with Food Safety and Quality Assurance minimum (1 year)

- HACCP or PCQI experience minimum (1 year)

- Experience in implementing SQF Certification. Leading all audits (Customer, Regulatory) (0)

- Supervisory and Leadership skills (0)

- Knowledge and experience in FDA and USDA regulations (1 year)

- Experience in a quality assurance role within the food industry (1 year)

Basic Qualifications

Basic Qualifications are objective, non-comparative, and relevant requirements essential to performing a role anywhere in the company. Examples include minimum educational requirement or specific degrees, certifications, minimum number of years of experience in a similar role with similar scope or level of responsibility, experience with core technology tools or platforms such as Microsoft Office, equivalent military experience, etc.

- Education: bachelor’s degree in food science, Microbiology, Biological Sciences, or related field.

- Equipment/Software Skills: Basic computer skills and knowledge.

- Certifications, Licenses, Registrations: HACCP certified. PCQI Certification is a plus.

- Physical Requirements: Must be able to lift to 50 lbs.

- Language Requirements: English (Mandatory). Bi-Lingual (English/Spanish) preferred.

Core Competencies

- Interpersonal Skills: Accepting instructions and tasks assignment. Organized.

- Communication: Strong written and oral communication skills.

- Teamwork: Enjoys collaboration with Operations. Ability to work independently and within a team environment while adapting to changing organizational and operational needs.

Physical Requirements:

- Rating Legend:

- O = Occasional (up to 25% of time)

- F = Frequent (26%-74% of time)

- C= Constant (75% or more of time)

Bending/Twisting: continual, intermittent flexing or rotation F - Pivot to lift and load boxes. of the wrist(s) and spine.

Hearing: receiving detailed information through oral Communication O – Phone and video calls

Pushing/Pulling: exerting hand(s) and arm (s) in any direction F – Pushing and pulling cart on wheels

Reaching: Extending hand(s) and arm(s) in any direction. F – up to 50 lbs. or shoulders.

Carrying: Moving an object, usually by holding it in hands or arms O – up to 50 lbs.

Standing/Walking: remaining on one’s feet in an upright position at a workstation or moving about work area

C- Across production line

Freezer Cold Environment: Working in temp range of -10F to +10F F- While conducting inspections, verifying freezer/Cooler temperature checks.

Talking: Expressing or exchanging ideas by means of the spoken word F