ob Summary 

Performs daily operational sanitation. Completes all documentation relevant to programs including auditing all SSOP, HACCP and SQF related processes to ensure compliance to programs. 

Role and Responsibilities  

• Monitor production personnel to ensure that a consistent quality product is being manufactured.   

• Support SQF program.  

• Participate in GMP audits for KPI metrics.  

• Helps maintain the retain set aside program.   

• Ensure the continuous production of products consistent with established standards. 

• Assist with document failures and ensure that mechanical personnel are notified of any equipment failures. 

• Perform process check throughout the production, filling, package integrity and labels checks, net weight checks, organoleptic checks. 

• Monitor HACCP critical control points. 

• Calibrate test equipment. 

• Drive factory GMP Standards 

• Assist with the Food Safety Training Program. 

LEVEL OF RESPONSIBILITY 

• Works with little supervision, but work is reviewed. Exercises discretion within area of responsibility. 

• Advises others within the organization on matters within area of expertise. 

• Position has little to no contact with customers. 

• Position has little or no impact on revenue, actions and results are subject to review or inspections. 

• Ineffective actions could result in significant loss of time, resources and/or could have moderate impact on the organization’s public image. Decisions or actions have a significant impact on the organization. Errors are difficult to detect and may be difficult and/or costly to correct. Decisions may have a significant impact on resources and organizational effectiveness; funding, productivity, service, quality, security of assets or external relationships may be adversely affected. 

SUPERVISORY RESPONSIBILITIES 

• Position is not responsible for supervising or influencing the actions of others. 

SKILL REQUIRED 

• High school diploma or GED required. 

• Requires one - three years of experience 

• On-the-job training of 6-12 months. 

• Basic data entry, simple formatting of documents and creates basic templates. 

WORKING CONDITIONS AND PHYSICAL EFFORT 

The work environment characteristics described here are representative of those a Quality Assurance Technician encounters while performing the essential functions of this job. 

Physical Demands/Efforts 

• Work requires occasional physical exertion including some lifting of objects weighing up to 25 pounds. 

Mental & Visual Demands 

• Work performed by this position requires considerable mental concentration to effectively execute complex tasks. 

• Work occasionally requires some degree of visual effort for periods of time. 

Work Environment and Hazards 

• Employee works in a manufacturing setting with frequent exposure to heat/cold, dust, or other factors that may require protective equipment and still pose a hazard. 

• This position has infrequent exposure to hazards that could result in injury and loss of time at work. 

• Travel is not required for this position. 

ADDITIONAL KNOWLEDGE, SKILLS, AND ABILITIES 

• Good communication skills-written and oral. 

• Ideal candidate will possess 5+ years food manufacturing experience  

• Excellent follow-through including ability to reason through critical issues.  

• Ability to communicate with employees at all levels of the organization. 

• Good knowledge of the Food Manufacturing Industry and of Quality Assurance methodologies. 

• Should have experience with USDA & FDA requirements  

• Numeracy skills