Qa Technician (Weekend Shift)

PURPOSE STATEMENT

The QA Technician's purpose is to assure food safety through HACCP compliance monitoring, implementing corrective actions and reporting of deviations to the QA Manager.

KEY ACCOUNTABILITIES/OUTCOMES

• Submit written reports on overall compliance, deviations and corrective actions implemented.
• Maintain adequate inventory of supplies for lab Audit laboratory testing, analytical test methods and protocols for Compliance with Standard Operating Procedure and Quality Assurance Agreement
• Coordinate timely hold and disposition of raw ingredients, packaging materials and finished product.
• Maintain a well-organized and clean work area.
• Coordinate lab operation, raw material, finished product and audit analytical data and reports for process improvements.
• Reviewing and approving deviation, investigations, and corrective and preventive action that is associated with analytical laboratories.
• Utilize PLM, QDMS, SAP and Minitab in support of business processes.
• Perform QA tasks including product sampling, line monitoring, auditing, lab testing and calibrations to ensure compliance to specifications.
• Investigate the root cause of defects in raw and finished products and implement corrective actions.
• Review data and direct follow-up of product testing deviations and trends to meet customer requirements.
• Document test results, communicate deviations with management and co-associates.
• Conduct product and process capability studies as directed by QA Manager or designate.
• Maintain and promote a quality culture through training
• Audit laboratory testing, analytical test methods and protocols for Compliance with Standard Operating Procedure and Quality Assurance Agreement.
• Place ingredients and finished goods on hold, as directed by the QA Manager/QA Team Leader.
• Understanding of Acidified Foods and compliance to all federal guidelines.
• Review and audit of microbiological testing and sanitation cleaning inspection reports.

KNOWLEDGE/SKILLS/EXPERIENCE

• Ability to constructively deal with change and pressure. Willing to continue training/ education as necessary.
• Must have complete understanding of shortenings, sugars, starches, gums, and particulates.
• Knowledge of Database systems preferred.
• Bachelor’s Degree in Food Science, chemistry or biology related field required. Related work experience preferred but not required.
• Ability to operate normal laboratory equipment.
• Microbiology work related: Knowledge of pathogens and its growth characteristics as it relates to food manufacturing and the facility. Bacterial growth requirement; Bacterial identification; Growth morphology; Temperature growth requirement; Bacterial food source.
• Knowledge of statistics and use of software packages.
• Must have understanding of microbiological contaminates.
• Ability to use a full range of motion in both arms, hands, and legs.
• Ability to lift up to 50lbs.
• Ability to operate powered equipment
• PC skills to include strong knowledge of Windows operating system, and applications to include Microsoft Word and Excel.
• Chemistry work related: Water activity., Free fatty acid testing; Viscosity, ; PH effect on Food; Brix, Concentration; Moisture analyses; allergen tests, Flour testing attributes,
• One year experience in commercial food processing preferred.
• Ability to taste.