MIX OPERATOR

• Responsible for the batching and processing (legal pasteurization) of mix that will be used in the production of finished goods.
• Responsible for protecting the public health by properly conducting and documenting the system verification and monitoring activities of the operation of HTST pasteurizer #1. This process step has been identified as Critical Control Point #1 in our HACCP Plan, therefore the documentation of this step is critical.
• Ensure that all pre-operational monitoring activities, system start-up monitoring activities, in-process monitoring activities are completed in accordance with the HACCP Plan.
• Ensure that all food safety, quality assurance, and GMP policies and procedures are strictly adhered to during the mix batching and pasteurizing process. In the event food safety or food quality may be compromised during the mix batching and pasteurizing process, the mix operator is responsible for immediate communication to production/mix department coach, food safety manager, or operation manager so the immediate action can be taken.
• Mix operators may be required to start-up the homogenizing and pasteurizing equipment, make adjustments when necessary, and perform routine maintenance of the mix department equipment.
• Ensure that all raw ingredients and materials are handled in accordance with manufacturers’ recommendations, internal food safety requirements, and organic requirements and in accordance with regulatory standards that are established by GMP, OSHA, FDA, WDATCP and USDA.
• Responsible for compliance of all GMP’s, Food Safety procedures, and regulatory standards that are established by OSHA, FDA, WDATCP and USDA.
• Ensures the presence, accuracy, and legibility of required information on all mix department documentation. This includes ingredient lot code information; batch sheet; pallet tags; Daily HTST Pasteurizer “1 Pre-Operational Regulatory Seal and Pressure Sensor Checks Sheet; Pasteurizer Charts; Mix Summary Sheet; and Pasteurizer & CIP Charts.
• Follow mix batching schedule according Mix Summary/daily and weekly schedule Sheet. Ensure that all raw batching is competed in accordance to formulation and standards. Batch sheets will be the source of the formulation for all mixes.
• Responsible for the CIP and manual cleaning of the mix department equipment, CIP of raw ingredient silos, CIP of HTST / Pasteurizer System, and cleaning of the mix area at the completion of mix batching and processing.
• Responsible for general housekeeping of the mix department area facility.
• Provide backup to other mix operators during peak times, vacations, absences, etc.
• Perform other duties as assigned by Second Shift Production/Mix Department Coach or management from time to time.

Previous Experience in Food Manufacturing (Preferred): Experience in food production, handling machinery, or operating production equipment can be a major advantage. Specific experience with mixing equipment, such as blenders, mixers, or agitators, is often preferred.

Experience in Food Safety and Hygiene Practices: Since food safety is critical in manufacturing, knowledge of food handling regulations (like HACCP and GMP) and safe operating procedures is often required.