Shifts

• Afternoon shift – 3:00pm to 12:00am Monday to Friday. Some weekend overtime required.
  
  

• Actively participate in the implementation and review of CCP, HACCP and SQF Systems (GMPs, Prerequisite Programs, Policies, SOPs, etc.) as per QA management team
• Provides food safety and quality direction to Production, R&D, Purchasing, Shipping & Receiving, Maintenance, Planning and Sanitation as per HACCP plan and QA policy.
• Communicate with QA/production managers and supervisors for reporting non-compliances/deviations/CAPA.
• Ensures appropriate product holds and timely dispositions and/or releases.
• Daily follow up external lab micro-test results on daily swab and finished products and handle non-compliances as per HACCP plan and QA policy.
• Assist QA team in investigation of HACCP, and SQF non-compliance and deviations through root cause and risk analysis, and the application of corrective and preventative actions.
• Assists QA team and HACCP coordinator with onsite verifications, internal audits and HACCP verification tasks/reassessment.
• Supports QA team to ensures regulatory compliance with CFIA, SQF, BRC and Customer requirements are met
• Electronically distribute daily QA shift report to the relevant team
• Attend daily start-up QA shift meeting and provide inputs for continuous improvement.
• Prepare all samples for Lab submission including paperwork.
• Review and verify daily QA and production paperwork and initiate non-compliances/deviations/CAPA as required.
• Identify, report and follow up to pest control and sanitation team for relevant concerns.
• Actively follow up daily QA forms and paper works to maintain updated versions, communicate with QA management team for necessary changes as per SOP/specifications.
• Identify health and safety concerns and report to the management team as required.
• Back up QA supervisor in absence/vacations.
• Evaluates raw and finished products, for defects and non-conformities, to ensure food safety and quality that meet customer’s specifications and company standards.
• Conducts checks for quantity, weight of products, batter viscosity, pickups, batter and breading, temperature for meat block and batters, packaging, preoperational inspection during shift cleaning/repair.
• Monitors CCP's, GMPs, HACCP, and Prerequisite Program compliance during production.
• Completes records for checks conducted including room temperatures, GMP monitoring, and quality evaluations.
• Performs incoming inspections for fresh and frozen raw materials to ensure product meets specification.
• Perform hold for non-conformities.
• Conduct daily and non-daily pre-operational inspections and releases production equipment and production rooms to operations following corporate policies, SOPs and schedules along with QA/sanitation leadership team.
• Work with sanitation and direct re-cleans as necessary and conducts re-inspection.
• Assist with the development, implementation, maintenance and verification of the sanitation manual and pre-operational activities.
• Ensure documentation and resolution of deviations originating from equipment tear down, sanitation and equipment re-assembly as it relates to pre-operational and sanitation activities.
• Actively inspect premises and equipment conditions and issue work orders for repairs.
• Prepare, approve, conducts swabbing and sampling as applicable.
• Identifies trends related to pre-operational and sanitation performance, through sanitation scorecards and rewash logs, and communicating trends to management.
• Maintains the environmental monitoring, including record completion and trending of results.
• Other duties as assigned by QA supervisor and/or QA manager.

• Experience working in the meat/food industry is a strong asset.
• Excellent verbal and written communication, interpersonal and administrative leadership skills to supervise, support and train team members.
• Proficient with on data entry, data processing and MS Office suite (Word, Excel, Powerpoint, Outlook etc.)
• Proven ability to work effectively, prioritize multiple obligations within limited time.
• Excellent work ethic and accountability must work with minimal supervision in a team environment.
• Strong analytical, systematical, and problem-solving abilities
• Highly detail oriented and focused with excellent organizational skills.
• Strong attendance/punctuality
• Must be physically and mentally fit to work under pressure in a fast-paced environment.

• University degree or college diploma/certification in Food science, Food/chemical engineering, Chemistry, Microbiology or in related discipline preferred.

• Preferably 1-2 years of working experience and/or strong knowledge on GMP, HACCP, Prerequisite Programs, Sanitation, Pre-operational inspection preferably on CFIA inspected food manufacturing facility.

• Varying schedule with overtime as required on weekends and other shifts.
• Work on the plant floor in a cold and wet environment
• Tolerant of working with raw meat products
• Must be capable of the physical job requirements - standing, climbing ladders, maneuvering under and over equipment safely.
• Must follow corporate and governmental regulatory policies including HACCP, GMP and health and safety.

• $27.63/hr, increasing to $28.82/hr upon successful completion of training period